23 h. ago Winter has finally kicked in – it’s time to crack out the casserole dish and get stewing

The temperature has truly dropped, so get a pot of something warming and delicious going on the stove. Plus: Amy Poon’s perfect post-pub fareSign up here for our weekly food newsletter, FeastAt the risk of sounding like a British cliche, can we take a moment to discuss the change in the weather? This week’s sudden drop in temperature has our house excited for potential snow (the children are giddy), with everything suddenly feeling a lot more wintry. New coats are on the hooks, thermals are being dug out and a casserole dish filled with some sort of soup, stew or stock seems to be permanently ticking away on the hob. These range from quick, warming weeknight dinners to leisurely, slow-cooked weekend meals.Whatever the time of year, I always have speedy packets of wontons and gyozas in the freezer, and cook them depending on how I feel (fried and steamed versus boiled and soupy). At the moment, I am craving warmth and nourishment, and Meera Sodha’s quickish vegan wonton soup hits all...

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25 h. ago The massive juicy burgers and oozing crumble pots on offer at Cardiff's big Christmas attraction

If you're going to be wandering around Bute Park light trail this Christmas you're going to be starving by the end - here's what you can eat there

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25 h. ago Christmas at Bute Park 2025 food & drink prices, dietary information and what stalls are there

If you're going to be wandering around Bute Park light trail this Christmas you're going to be starving by the end - here's what you can eat there

Events

40 h. ago HelloFresh launches recipe festive recipe boxes with a twist

The recipe box service is offering meals for the run up to Christmas as well as over the festive season

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40 h. ago Beaujolais Day 2025: Thousands dress up and party in bars and restaurants

It is one of the biggest days in the social calendar, especially in Swansea, as thousands of people flocked to city venues to party the afternoon and evening away

Society

47 h. ago Alice Zaslavsky’s recipe for garlic red peppers with a creamy white bean dip, AKA papula

Slivers of garlicky red pepper on a creamy Balkan white bean dip known as papulaThis week, I’ve been putting the finishing touches on an interview I recorded with legendary Australian cheesemaker Richard Thomas, the inventor of an ingredient you may not even realise is Australian: marinated feta, AKA “Persian fetta”. An unexpected stop on a trip to Iran in the 1970s gifted Thomas a chance meeting with a Persian doctor and his breakfast: fresh labneh with soft, still-warm lavash. It was a revelation. On his return, Thomas got to work creating a fresh cheese from goat’s milk (similar to chèvre) and from cow’s milk, marinated and preserved in oil, with an extra “t” to avert confusion with the Greek-style feta, that’s still being utilised by cooks and chefs right across the world.Persian fetta is a shapeshifter, capable of remaining both firm and steadfast when crumbled across the top of a platter or salad, and of yielding to a soft, velvety cream, enhancing all manner of dishes from pa...

Events

47 h. ago Inside Christmas at Bute Park 2025 with new light displays, dragons and what to expect from Cardiff attraction

The beautiful, twinkling lights are back in Cardiff's city centre and here's what to expect if you have a ticket

Politics

48 h. ago ‘The English person with a Chinese stomach’: how Fuchsia Dunlop became a Sichuan food hero

The author has been explaining Sichuan cuisine to westerners for decades. But ‘Fu Xia’, as she’s known, has had a profound effect on food lovers in China, tooEvery autumn in the mid-00s, when I lived in China, my friend Scarlett Li would invite me to Shanghai to eat hairy crab. Named for the spiky fur on their legs and claws, the crabs are said to have the best flavour during the ninth month of the lunar calendar. They’re steamed and served whole, with a dip of rice vinegar spiked with ginger. The most prized specimens come from Yangcheng Lake near Suzhou, which is not far from Scarlett’s home town of Wuxi. She had moved to Hong Kong as a child, attended high school and college in Australia, and returned to China to pursue a career as an entrepreneur. Despite her years abroad, she remained Chinese through and through – and eating hairy crab with her, I became Chinese, too.Beginning in the Tang dynasty in the seventh century, crabs were harvested from the lakes and estuaries of the Y...

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64 h. ago How to turn hazelnuts into a brilliant flour for cakes – recipe | Waste not

A luscious torte is a great way to use up that big bag of nuts in the cupboard and to make use of the season’s pearsEach recipe in my cookbook Eating for Pleasure, People & Planet includes optional whole food ingredients such as rapadura sugar, emmer wheat and flaxseeds to boost nutrients and flavour, while also keeping things adaptable so you can use up what you already have in the cupboards. Writing a plant-based cookbook taught me new ways to save waste, and confirmed my belief that zero-waste cooking is whole food cooking. Aquafaba (the liquid from a tin of chickpeas or other beans), for example, is a powerful emulsifier that can replace eggs, especially when whisked with ground flaxseeds or chia. It’s a brilliant way of turning what we’d usually pour down the sink into cakes with remarkable lift and texture. Continue reading...

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65 h. ago All the London restaurants in the Indian Good Food Guide 2025

All the London restaurants in the Indian Good Food Guide 2025  Time Out

Society

2 d. ago Fish, cheese or chicken? Ravinder Bhogal’s recipes for warming winter pies

Fish pie gets a tropical reboot, or try a cold-busting filo chicken pie or a wholesome supergreens and cheese pieWhen the temperature takes a nosedive, few things compete with a just-baked pie. Don’t be daunted by social media images of perfect, artistic ones; a pie will taste just as good whether it’s rustically homespun or exactingly decorated and carved. Ultimately, what is more important is the integrity of the ingredients (both the casing and the filling). As pastry or potatoes are such a large part of the equation, invest in the best, and make sure puff pastry is all butter and filo is generously lubricated with melted butter. And, if you’re serving your pie with mash, you want it lump-free, properly seasoned and enriched with butter and cream. Continue reading...

Events

3 d. ago I’m vegetarian, he’s a carnivore: what can I cook that we’ll both like? | Kitchen aide

Mushrooms again come to the rescue for that meaty mouthfeel, but our panel also recommends the savoury flavours of Asia to sate those umami cravingsI’m a lifelong vegetarian, but my boyfriend is a dedicated carnivore. How can I cook to please us both? Victoria, by email “I have three words for you, Victoria,” says Anna Ansari, author of Silk Roads, who grew up in a predominantly vegetarian household: “Di si xian.” Typical of northern China, this stir-fry of aubergine, potato and peppers (otherwise known as the “three treasures”) is laced with soy, Shoaxing wine, white pepper, sugar, cornflour and, in Ansari’s case, doubanjiang. She also adds tofu (the fourth treasure, if you will) for “a rounded, one-pot/wok dinner” to eat with steamed rice. “It reminds me of being a teenager in Beijing, far from home and in need of warmth and comfort,” she says, and we could all do with some of that right now. “It’s also cheap as proverbial chips, not to mention quick to make, and it will knock bot...

Politics

3 d. ago I’m a dietician. Here’s what you should know about overeating on Thanksgiving

Beyond digestion, the way you think and talk about food can be just as important as how you feel after eating

Events

3 d. ago The common cooking mistakes you should never make on Thanksgiving

Foodborne illnesses sicken 48 million Americans, or one in six people, each year

Politics

3 d. ago José Pizarro’s recipe for braised lamb and kale cazuela with beans

This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juicesMy mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for lunch, the whole house smelled incredible. November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could. Continue reading...

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4 d. ago Nando's unveils three new Christmas 2025 menu items including burger

The new items sound absolutely delicious 😍

Politics

4 d. ago Georgina Hayden’s quick and easy recipe for roast hake with caper anchovy butter | Quick and easy

Tender hake in a punchy flavoured butter makes for a quick midweek supper or a knockout dinner-party show-off, and all in half an hourI love this one-tray dinner; it feels elegant but easy, and worthy of both a midweek meal and if you are entertaining. The punchy anchovy and garlic butter does all the hard work, and gives the impression of more effort than was actually exerted. But what to serve it with, I hear you ask? Well, it wouldn’t be out of place with creamy mashed potato, buttery polenta or a salad. Just make sure to baste the fish halfway through cooking, to get all the flavour and juices back into it.The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US. Continue reading...

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4 d. ago M&S launch 'epic' new Christmas breakfast party food and shoppers love 1 item

Marks and Spencer has launched a new range of party breakfast food in its food halls perfect for Christmas and fans on Instagram can't wait to try every item on offer

Society

4 d. ago Sami Tamimi’s recipes for prawn and tomato stew with fregola, and herby quick

Celebrate the flavours of Palestine and bring heart, warmth and freshness to your plateHearty and warming, this prawn and tomato stew with fregola is a comforting bowl, with the fresh pesto brightening every bite. It pairs beautifully with a crisp, fragrant, quick-pickled vegetable salad; the freshness cuts through the richness of the stew perfectly. I’ve always loved leafy, lively salads, and I could honestly eat one with every meal, every day. Continue reading...

Politics

5 d. ago How to make risotto alla milanese – recipe | Felicity Cloake's Masterclass

Just like Italy’s fashion capital, this saffron-hued dish is elegantly simple and very richRisotto alla milanese is, like the city it calls home, elegantly simple, but very rich. The saffron that gives the dish its striking colour is rightly expensive (it takes about 150 flowers to produce a mere gram), but you don’t need much and, though it’s often served alongside osso buco, I think it makes a fine meal on its own with a bitter-leaf salad.Prep 5 min Cook 30 min Serves 4 Continue reading...

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