94 m. ago ‘Radioactive’ shrimp crisis: Indonesia grapples with contaminated industrial zone

Authorities investigate site after shrimp exported to the US found to contain hazardous isotope Caesium-137A large industrial zone on the outskirts of Jakarta, Indonesia, is grappling with radioactive contamination after a government taskforce found traces of the hazardous isotope Caesium-137 at 22 production facilities at the site, which includes businesses that export frozen seafood.The discovery, which has prompted emergency decontamination and relocation of residents, follows a contamination scare in the US that was traced back to the Jakarta facilities. Continue reading...

Events

1 hour ago 'Best soup recipe ever' is perfect for when you've got a cold

This soup recipe is said to be 'the best you'll ever eat' and is perfect for fighting off colds as it's packed with anti-inflammatory ingredients

Politics

1 hour ago 'Best soup recipe ever' is perfect for fighting off colds and is ready in just 30 minutes

A foodie has shared a 'best ever' chicken soup recipe that's perfect for when you're feeling under the weather, as it's packed with anti-inflammatory ingredients.

Politics

3 h. ago Mary Berry's chicken pasta bake is 'the perfect family dish' ready in under 30 minutes

Mary Berry's chicken pasta bake is a delicious and comforting dish that's perfect for feeding the whole family. It's quick and easy to make, and is sure to become a firm favourite

Politics

8 h. ago Rachel Roddy’s recipe for red peppers stuffed with orzo, tuna, capers and herbs | A kitchen in Rome

Small pasta shapes from a wondrous Roman bakery inspire a delicious dish that will keep for daysJust beyond the hard rush of Viale Marconi, in the quieter Via Gerolamo Cardano, is a popular bakery called Albanesi il forno delle meraviglie, meaning “the oven [or bakery] of wonders”. Established in 1959 by Aldo Albanesi, and now run by his sons Adriano and Alessandro, Albanesi is wondrous also for its size. Behind an 11-window shopfront lies almost 500 sq m of shop floor, and a small maze of laboratories in which almost everything that can be made is made: bread, pizza, pies, cakes, biscuits, fresh egg pasta, sauces, baked pasta and other dishes that are ready to eat. The snake of glass-fronted counters also hold cheese, other dairy products, cured meats, and vegetables and olives preserved in various ways, while the shelves are packed with everyday provisions of good and practical quality. This is a shop with something for everyone.It also sells acini di pepe, a tiny pasta shaped lik...

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12 h. ago Mary Berry's 'ultimate' Victoria Sponge is ready to bake in less than 30 minutes

Marry Berry has shared one of her easiest dessert recipes that takes just 30 minutes to bake - and it's a great way to use up apples that are about to go off too

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27 h. ago Tom Kerridge's sausages and mash taste 'even better' with common seasonal ingredient

A simple swap can make the dish even more delicious thanks to the famous chef's hearty recipe

Events

27 h. ago Tom Kerridge's sausages and mash is 'tastier' thanks to 1 seasonal ingredient

There are numerous ways to make classic dinners more appealing or more varied and this recipe does the job

Events

28 h. ago Recipe for chicken and za’atar flatbread salad that’s a great use of leftover meat

A seriously tasty use for leftover roast chicken that’s a little bit different

Politics

28 h. ago Recipe for Donal Skehan’s quick and comforting sausage pasta

This sticky pasta is a crowd-pleaser

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32 h. ago Butter bean and mushroom soup and squid toasts: Emily Roux’s autumn starters

Colourful autumnal starter-snacks of butter bean veloute with mixed mushrooms and pickled onions, and squid with padrón peppers, lemon zest and toasted almondsI have vivid memories of picking up fallen chestnuts with my mum, which was such a clear signal of autumn for me as a child. We’d kick through piles of leaves to find them, then bring them home to score and roast on the fire. I remember always burning my fingers as I tried to peel them, yet still I went back for more. To me, autumn is all about earthy flavours and a comforting sense of nostalgia. It also marks a new chapter in the kitchen, because the start of any new season is the most exciting time in a restaurant, when we get a whole new set of ingredients to work with. Today’s two first courses draw on those earthy, autumnal qualities, and work just as well for a light lunch as they do for a relaxed starter, with plenty of room for manoeuvre depending on how hungry you and your guests are. Continue reading...

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33 h. ago Rick Stein's bangers and mash recipe is 'ultimate comfort food' for cold autumn nights

Renowned chef Rick Stein has shared his ultimate go-to comfort meal of sausages and mash, accompanied with a rich gravy - so having a hearty dinner in less than an hour has never been easier

Society

49 h. ago Less of your sauce: savoury recipe ideas for surplus apples | Kitchen Aide

Bake them, spice them, make them into vinegar our panel has a bunch of juicy ideas for your windfall of applesI always use surplus apples in cakes and desserts, but what are my savoury options? Emily, by email“We use heaps of apples, because we’re in the beating heart of apple country,” says Merlin Labron-Johnson, chef/owner of Osip and The Old Pharmacy, both in Bruton, Somerset. “People can’t give them away, so we’re constantly doing different things with them.” One keeper is apple ketchup, which, happily, just so happens to be a breeze to make. “You don’t even need to peel or core the apples,” Labron-Johnson says. “Bake them whole – we do this in hay, but obviously people don’t necessarily have that to hand – and you get this really savoury, nutty flavour.” Blend the cooked apples, then pass through a sieve and add some sugar and vinegar. That’s good dolloped on the side of sausages, and it keeps and freezes well, too.Mark Diacono, author of Abundance, says Emily should consider g...

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49 h. ago An organ donor gave her his heart. But now she can’t afford the life

Exclusive: A heart transplant recipient tells Rhian Lubin how she feels a health insurance company is ‘gambling’ with the gift of life from her donor: ‘If they let me go into rejection, they’re not just risking my life — they’re letting his gift go to waste.’

Politics

56 h. ago José Pizarro’s recipe for parsnip, apple and chickpea albóndigas in saffron

Hearty, earthy and slightly sweet, these “meat”balls come smothered in a rich saffron and tomato brothMeatballs are one of those dishes you find everywhere. In the Middle East there are kofta, in Italy polpette, in France boulettes, in Germany frikadellen and in Spain we call them albóndigas (or almóndigas as it’s pronounced in my village in Extremadura). The Moors brought them to Spain centuries ago, and they quickly became an integral part of our cooking culture, a dish to share with family and friends. In fact, they don’t even need to include any actual meat: in today’s dish, I make them with a hearty, earthy and slightly sweet combination of chickpeas, parsnip and apple, and serve them in a rich, golden and full-flavoured saffron and tomato broth. Continue reading...

Society

56 h. ago Three Lebanese comfort food classics to warm you through autumn

From smoky freekeh and tender mloukhieh to the golden vermicelli rice that anchors every meal, Lebnani chef Jad Youssef shares three recipes from his upcoming debut cookbook that capture the warmth and generosity of Beirut’s home cooking

Events

2 d. ago Dip for dinner: Hetty Lui McKinnon’s whipped kimchi tofu with spring veggies – recipe

Creamy and rich, this vegan dip is a base for vibrant sugar snaps, peas and mint that can be mopped up with fresh bread for a quick and easy midweek mealGet our weekend culture and lifestyle emailOn days when I have picked up a fresh artisan loaf from a local bakery or have baked a sourdough focaccia at home, I will centre dinner around bread, creating a meal that is either saucy, soupy or dippy. This particular recipe falls into the dip category, with a magical kimchi-whipped tofu that is so creamy and rich, it will leave you wondering how it can be vegan.Top it off with a melange of spring offerings to create a lively seasonal dish that begs to be mopped up with bread. To make this gluten free, simply opt for gluten-free bread. Continue reading...

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2 d. ago Hearty and tasty soup recipe that could help you to live longer

This hearty, healthy soup has now been dubbed a "longevity recipe" as it is one of the key factors to living a long and healthy life.

Society

3 d. ago Rukmini Iyer’s quick and easy gunpowder paneer and potato skewers with lime

These Indian-spice-coated skewers are a vegetarian treat that’ll go down a storm whenever shish kebab is called for, with a superb tangy dip alongsideI was delighted to discover that the south Indian spice mix podi – a rubble of searingly hot, roughly ground spices, which you mix with a little oil and use as a dip for dosa or idli – is also known as “gunpowder” spice mix. That’s not a misnomer if you were using my grandmother’s home-dried chillies, but it would be charitable to say that I’m far less adventurous with chilli, so here I suggest chilli flakes instead. It’s an extraordinarily good marinade for these paneer and potato skewers. Continue reading...

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3 d. ago Biryani and chunky chilli pumpkin: Maunika Gowardhan’s recipes for Indian

One-pot mushroom and squash biryani, and a chunky, savoury squash coated in spicesIt’s squash season and my favourite time of the year, not least for all the curries and other comfort food of autumn. Today’s Rajasthani stir-fry is one I cook often, and the combination of ginger, chilli and jaggery lends it a lovely balance of flavour. The biryani, meanwhile, is packed with whole spices, basmati and ghee, which give so much more flavour to the layers of rice and vegetables. Continue reading...

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