30 h. ago Exact date and time you should book this weekend for huge holiday savings

It's never too late to book that dream break and according to one travel expert there's a sweet spot this weekend where you can make huge savings - but you'll need to set your alarm

Politics

32 h. ago Helen Goh’s recipe for honey and almond semifreddo with nectarines | The sweet spot

This classic churn-free Italian dessert is easier to make than ice-cream, and can be customised by the seasonSofter and lighter than ice-cream, semifreddo, which is Italian for “half-cold” or “half-frozen”, is also easier to make because it doesn’t need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Continue reading...

Politics

38 h. ago Night Always Comes review – Vanessa Kirby gets lost in poverty thriller

A woman is forced to take extreme measures to save her family home in an initially stressful yet ultimately meandering Netflix dramaThere’s been a recent overkill of stories told about the super-rich, glossy films and shows set in ostentatious houses filled with characters as superficially on trend as they are painfully out of touch. It felt like needed escapism as we crawled out of the very worst of the pandemic, with The White Lotus, Triangle of Sadness, The Menu and Glass Onion all hitting a sweet spot, but it’s grown rather tiring, as Sirens, The Better Sister and Your Friends and Neighbors have felt less eat the rich and more what if we just admired their kitchens instead.It’s become especially uninteresting as the gap between the uber-wealthy and the rest of us has widened, food prices up and empathy down. That particular anger pulses through Night Always Comes, a well-intentioned yet often inert Netflix drama based on the 2021 novel by Willy Vlautin. It’s told over one awful ...

Politics

8 d. ago Benjamina Ebuehi’s recipe for peach and sumac Eton mess | The sweet spot

A slightly sophisticated, sweet-sour take on the classic Eton messIt’s not a British summer without a generous serving (or two) of a creamy, fruity, meringue dessert. While pavlova is often my go-to, I also like the more relaxed, throw-together nature of Eton mess. I’ve given it my own spin here by using a brown sugar meringue, which adds a gorgeous, caramel flavour and makes all the difference compared with shop-bought shells. Macerate the peaches in sumac and lime, whip up some cream and yoghurt, then pile it all high on a pretty platter for a perfect pud for a crowd. Continue reading...

Politics

1 week ago Lions reaction: Finn Russell hits the sweet spot and wins special accolade

It's an amazing achievement for me personally, says stand-off

Events

2 w. ago Helen Goh’s recipe for black forest crepe cake | The sweet spot

A fridge cake with layer upon layer of chocolate crepes sandwiching smooth white chocolate cream and cherry jamThis is a take on the classic black forest gateau, with layers of delicate chocolate crepes, silky white chocolate cream and sour cherry jam. (Use a good-quality store-bought jam if making your own is a step too far.) All the components can be made ahead of time, ready to be assembled, but be aware that the finished cake needs to be refrigerated for at least three hours, and preferably overnight. Continue reading...

Politics

4 w. ago Helen Goh’s recipe for lemon meringue bombe alaska with pistachio cake | The sweet spot

The toasted meringue reveals tangy ice-cream with nutty sponge in this dramatic celebration dessert. Ta-da!There’s a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn’t always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it’s all wrapped in a satiny meringue, torched to golden. It’s a dessert that feels doable but celebratory, a little retro and entirely joyful. Continue reading...

Events