Food news

• Saturated fats: cardiovascular hazard or heart safe?

  02-01-2025 10:58 via foodnavigator.com
  
  Saturated fats' impact on cardiovascular health is not as bad as previously speculated. So what does the science say?
  
  Read more

• Georgina Hayden’s recipe for brothy braised chicory and beans

  04-01-2025 10:00
  This is real winter comfort food: creamy white beans offset by chilli spice, salty anchovies and bitter chicoryWhen I want something wholesome and comforting, cooking beans this way is my go-to. The dish consists mostly of ingredients I always have in the cupboard or fridge, and I mix up the vegetables depending on what’s in season. A versatile leaf, chicory is resplendent raw and cooked. I love the bitterness it brings to these creamy, salty, gently spicy beans. Continue reading...
  
  Read more

• Meera Sodha’s vegan recipe for quickish wonton soup | The new vegan

  04-01-2025 09:00
  Nourishing, simple meals are what a new year calls for, and this feelgood soup is ready in less than an hourI am a sucker for new year rituals. In Colombia, it’s traditional to run around with an empty suitcase to invite a year filled with adventure, but, personally, I prefer to start the year with a fitness challenge. This year’s is an ab-focused one, in the hope that I’ll get the type of muscles you could play a drum solo on. When it comes to cooking, meanwhile, and after the
  
  Read more

• How to turn over-ripe avocado into chocolate mousse – recipe | Waste not

  04-01-2025 07:00
  A smooth and satisfying dessert that makes the most of soft avocadoWhen I feel over it all – overindulged, overtired and cooked out – I like to reset with a water fast or by eating only raw foods for a while. Whether that’s for a day, a week, or longer, I find that this period of eating simple whole foods is a restorative break for both body and mind, and I find it rather grounding, too. I focus on raw ingredients such as apples, carrots, celery or spinach, enjoying their natur
  
  Read more

• Advertisement

• Hot to turn over-ripe avocado into chocolate mousse – recipe | Waste not

  04-01-2025 07:00
  
  A smooth and satisfying dessert that makes the most of soft avocadoWhen I feel over it all – overindulged, overtired and cooked out – I like to reset with a water fast or by eating only raw foods for a while. Whether that’s for a day, a week, or longer, I find that this period of eating simple whole foods is a restorative break for both body and mind, and I find it rather grounding, too. I focus on raw ingredients such as apples, carrots, celery or spinach, enjoying their natur
  
  Read more

• Cocktail of the week: Story Cellar’s flintlocke – recipe | The good mixer

  03-01-2025 17:00
  
  A rum punch with a sparkling edgeIf you’re planning on serving this to a crowd, make up a batch of the rum base mix in the morning, then chill it. To serve, simply measure into glasses on the night and top with the fizz.Jonathan Kleeman, group beverage manager, Story Cellar, London WC2 Continue reading...
  
  Read more

• Can sustainable palm oil be certified at state or even national level?

  03-01-2025 16:59 via foodnavigator.com
  
  RSPO's 'jurisdictional approach' aims to certify palm oil at the level of state and even nation. How does this system work, and does it conflict with the parameters of the EUDR?
  
  Read more

• Philip Khoury’s recipe for hazelnut and toasted vanilla bueno cookies | The sweet spot

  03-01-2025 16:00
  These chewy cookies with a crunchy nut topping pair as well with a cup of coffee as they do with a scoop of vanilla ice-creamInspired by the flavours of the popular Kinder Bueno, these cookies are chewy, nutty and completely irresistible. If you have a used vanilla pod (ie, one from which the seeds have already been scraped), this is a great way to use it up. Zap the pod in the microwave for 20 seconds and watch it puff up as any remaining moisture escapes (you could also roast it in the oven fo
  
  Read more

• Advertisement

• Wines for a new year – and a new start

  03-01-2025 15:00
  
  Introducing our new drinks writer – and her favourite bottlesI’ve been “holding space” in this particular corner of the Guardian for a few weeks now, and don’t believe I’ve introduced myself properly. Hi, I’m Hannah. I’m a Virgo (which apparently means I’m organised), I’m a size three shoe (so I get all the good stuff in the sales) and I’m enormously delighted to be this paper’s new drinks writer.How did I end up here? Well,
  
  Read more

• Juliet, Stroud, Gloucestershire: ‘One of those places where you can lose track of time’ – restaurant review | Grace Dent on restaurants

  03-01-2025 13:00
  An all-day modern European bistro with a back story that will prick the ears of all right-thinking dinersNot one soul in Stroud, Gloucestershire, will not thank me for my visit to Juliet. Despite being a magnet for the Cotswolds arts scene, the town has long slid under the radar of most folk fleeing London in search of fresh air. Deal, Aldeburgh, Hastings? Absolutely. But Stroud? Not so much.But now there is Juliet, complete with a back story that will prick the ears of all right-thinking foodie
  
  Read more

• High alert: Bird flu cases rise in Europe with bigger hikes in US

  03-01-2025 11:29 via foodnavigator.com
  
  The number of bird flu cases reported in Europe and the US for the fourth-quarter of 2024 ramped up significantly
  
  Read more

• Will latest fish oil discovery boost fortification trend?

  02-01-2025 16:21 via foodnavigator.com
  
  Research into the potential benefits of fish oils on muscle strength.
  
  Read more

• GLP-1 compatible food labels launched by giant as ‘industry first’

  02-01-2025 16:21 via foodnavigator.com
  
  How brands will alert consumers to their products' compatibility with GLP-1 drugs like Ozempic. Conagra Brands launches first GLP-1 labelling
  
  Read more

• Vow on how cultivated meat can appeal to consumers

  02-01-2025 15:11 via foodnavigator.com
  
  Vow speaks to us about its approval on the Hong Kong market and the future of cultivated meat production.
  
  Read more

• How to make the perfect chilli con queso – recipe | Felicity Cloake's How to make the perfect …

  01-01-2025 13:00
  This comforting ‘cheese soup’ is a classic dish served with tortillas and adored by Texans. But how to get the texture and flavour spot on?I well remember the first time I encountered the Tex-Mex phenomenon known as queso, which is not to be confused with Mexican queso, which just means “cheese”, as opposed to queso fundido, or melted cheese of an altogether different sort. It arrived in a bowl made out of fried tortillas that was filled with orange cheese that was melted
  
  Read more

• Party starters: how to jazz up your Christmas leftovers | Kitchen aide

  31-12-2024 15:00
  
  The remains of Christmas dinner are excellent stuffed into pastry, pasta or lettuce cups, while any uneaten selection box chocolates get a second life as brownies“Pastry and cheese are the best food groups,” says Sarah Rossi, author of What’s for Christmas Dinner? Happily, those two worlds collide in her brie and cranberry bites, AKA an easy, scalable canape that minimises time in the kitchen. Cut a sheet of puff pastry into squares, then push them into the greased holes of a m
  
  Read more

• Nigel Slater’s recipe for ricotta and spring onion pancakes

  31-12-2024 13:00
  
  Punchy pancakes with a distinctive herby flavourRemove the roots and very dark tips of the leaves from 3 spring onions. Finely chop the remaining parts of the spring onions. In a shallow pan, warm 20g of butter and 2 tbsp of olive oil, then add the spring onions and leave to cook for a good 5-7 minutes, until soft. Finely chop 2 tbsp of tarragon and stir in. Let the mixture cool a little.Meanwhile, lightly mash 250g of ricotta with a fork. Separate 4 eggs, yolks in one bowl, whites in another. B
  
  Read more

• Rukmini Iyer’s quick and easy recipe for scallop, leek and mushroom gratins | Quick and easy

  30-12-2024 14:00
  
  A brilliantly simple canapé of scallop and mushroom topped with herby breadcrumbs and served in half-shellsYou can serve these in one of two ways: three scallops, each in large half-shells or small ramekins as a dinner party starter, or if you are lucky enough to have 18 small shells, serve them as canapes – my daughter appropriated my collection into her toy kitchen, so I had to beg for them back: “I’m making fish fingers in a shell!” She didn’t buy it. For
  
  Read more

• Rachel Roddy’s recipe for ham baked in bread | A kitchen in Rome

  30-12-2024 12:00
  
  A novel approach to a side of gammon, wrapped in fresh bread, may well be your new favourite party centrepieceAs well as being a glorious thing, a well-cured ham is a generous thing, giving many times over. The first is the simmering, which Nigella Lawson describes as “a savoury clove-scented fog” filling the room, poaching the joint and creating a highly flavoured stock for later use. Then comes the second fog of roasting meat and, in the case of this recipe, the bread wrapped aroun
  
  Read more

• Nigel Slater’s recipes for bean, cabbage and coconut-milk soup, and poached quinces

  29-12-2024 11:30
  A vivid spicy bean soup and slow-cooked quinces supply midwinter sweetness and sustenanceThe year will start with soup. Soup has been the first meal of the year for as long as I can remember, eaten for lunch or maybe later in the day. Something hot in a deep bowl, to revive and restore.This year, a soup of beans or lentils for good luck, with chillies for warmth, and turmeric or coconut milk to soothe. Nothing too taxing to make, save a few cardamom pods to crack and their seeds to grind; onions
  
  Read more

• Notes on chocolate: make it a sweet start to 2025

  29-12-2024 10:00
  
  If you feel the urge to make New Year resolutions, just make sure they have nothing to do with chocolateI have no truck with New Year resolutions and certainly not restrictions at a time of year that is already a bit depressing. I want to tell you about a recipe in a cookery book I got as a present. It’s from Donna Hay’s new tome, Too Easy, because isn’t that what we need at this time of year?It’s a caramel chocolate slice that has a thick base of cashew butter, then a la
  
  Read more

• Bring in the New Year with a burst of bubbles

  29-12-2024 07:00
  
  Sparkling wines definitely worth popping this New Year’s EveCostellore Diamond Prosecco, Veneto Italy NV (£8.99, Aldi) In a sense, sparkling wine no longer has quite the sheen of glamour it once had. Thanks to the prosecco-led boom in fizz production and consumption that has been going on for the past couple of decades, it’s no longer considered decadent to open a bottle of bubbly of an ordinary drinking occasion, and it’s also become much more common to drink fizz with f
  
  Read more

• 2024 restaurant roundup: looking back on the year’s culinary highs

  29-12-2024 07:00
  
  There are deep wells of culinary talent across the UK, ably battling the challenging economics facing the sector In the matter of restaurants, it is always better to travel hopefully, and in 2024 my optimism was richly rewarded. The very first review of the year found me in Guildford at Gordo’s, a comfortable canteen of a place hung with gashes of colour. There chef Rafael Onate and his family were showing the locals an exceedingly good time courtesy of fabulous tacos, chimichangas, quesad
  
  Read more

• Meera Sodha’s vegan recipe for leek, pistachio and jalapeño galette | The new vegan

  28-12-2024 13:00
  A French-style tart stuffed with a zippy pistachio paste and covered in soft leeksWhenever I think of galettes, I think of my friend Henrietta Inman, who left London to set up Wakelyns bakery in Suffolk. Ever since she showed me how to make them, galettes have been my go-to when I need to whip up something impressive and beautiful, but also actually quite easy, and with a reasonably large margin for flexibility when it comes to ingredients and error, especially if, like me, you don’t consi
  
  Read more

• Honey & Co’s recipe for slow-cooked shredded lamb shoulder

  28-12-2024 11:00
  
  An easy, leave-to-cook, crowdpleasing centrepiece with a warm, orangey aroma, served with red onion sumac salad and a burnt chilli and orange relishIf there is one thing we love, it is a low-effort, high-impact dish, and if it can feed a crowd, even better. This one is a triumph of the genre: all the lamb shoulder requires from you is a quick (but potent) marinade and a long, leisurely soak in the oven with an occasional baste. The salsa joins it in the oven – indeed, on the same tray &nda
  
  Read more

• Cheesy anchovy straws and chocolate meringue kisses: Yotam Ottolenghi’s recipes for party nibbles

  28-12-2024 09:00
  
  Bite-sized treats that are big on flavour and will see out the year in styleHappy 2025 everyone, and may the New Year bring with it the positive changes we all so yearn for. Personally, I will be embracing change in a big way, because, after seven years, this is my final column for the Guardian’s Feast. From March, I will be writing a new, long-form quarterly column packed with recipes, personal experiences and general observations about the food world, so stay tuned. The Feast community i
  
  Read more

• How to turn leftover roast meat into a Persian classic – recipe

  28-12-2024 07:00
  Leftover roast meat and veg thrive in this stunning Persian rice cake called tahchinWhenever I make a roast dinner, I save any leftovers in the fridge or freezer, because they’re a brilliant way to get ahead for another meal. Today’s one-pot dish turns those leftovers, plus a few simple additions, into an impressive-looking centrepiece. Continue reading...
  
  Read more

• Cocktail of the week: Gothic Bar’s red nose gimlet – recipe | The good mixer

  27-12-2024 17:00
  A festive and fancy gin and lime with hints of cinnamon, a hit of apricot brandy and a sherbet-frosted rimThere’s a bit of prep involved here – you need to make the syrup a day ahead, for instance – but this is a great drink for impressing guests. If you opt to rim the glasses with lime sherbet, either buy some in ready-made or make your own by finely crushing a few lemon drop sweets in a mortar – dip the rim of the glass first in lime juice and then in the lemon drop dus
  
  Read more

• Ravneet Gill’s recipe for glazed chouxnuts | The sweet spot

  27-12-2024 16:00
  
  Air fryers make short work of the choux pastry for these ring-shaped buns with a cinnamon glazeI was sceptical about using an air fryer for baking, but it really does work – we even set air-fryer choux buns as a challenge on Junior Bake Off, and they were a real hit! The air fryer’s quick, even heat makes it perfect for choux pastry, but you can, of course, also deep-fry or bake these in the oven instead. This is just a speedy alternative. Continue reading...
  
  Read more

• Not your standard fizz: New Year’s Eve party drinks with a difference

  27-12-2024 15:00
  
  Hannah Crosbie picks the best bottles for entertaining that won’t break the bank or your spiritIf you’re reading this, well done. It means you’ve survived the most expensive, sociable and digestively taxing part of the holiday season. Now you can focus all your efforts on getting through Twixmas (a phrase I prayed wouldn’t catch on) and the New Year’s Eve party. Livers and wallets, rejoice.Perhaps you’re hosting such a party. On reflection, I feel last week&rs
  
  Read more

Follow @FoodUKnews on Twitter!