7 d. ago How to turn leftover cooked potatoes into dinner | Kitchen aide

Use them up in fishcakes, roll them into balls, use them to thicken soups the possibilities are almost too numerous to mention, but our culinary experts have had a go anywayHow can I turn leftover cooked potatoes – mashed, roasted, boiled – into dinner? This sounds like a job for queen of spuds Poppy O’Toole, whose latest book just so happens to be all about the tuber. We all know that mashed potatoes can cause heated debate, with smooth and buttery making some folk purr, while others prefer a bit of texture, and this also affects what you do with any spares. “It can be difficult to use leftover mash, because many recipes depend on how creamy you like it to begin with,” says the author of The Potato Book, although she says one “surefire way” begins by putting a good splash of olive oil in a frying pan on a medium-low heat. “Fry two chopped spring onions [green bits and all] until soft, add the leftover mash, and fry until hot and almost caramelising.” Season, and you’ve got a great ...

Politics

2 w. ago Quick pickled cabbage, apple chutney and banana ketchup: recipes from Cornersmith’s Alex Elliott

A champion of transforming food waste, the cookbook author shares ingenious ways to use leftover fruit and veg to create flavourful condiments(Pictured above) Continue reading...

Politics

2 w. ago What’s the difference between all the various paprikas? | Kitchen aide

This versatile spice has long outgrown its Spanish and Hungarian roots to bring richness, warmth, colour and flavour to a host of dishesSweet, smoked, hot What’s the difference between the various paprikas? And are there any substitutes? “Paprika brings warmth, it brings colour and it brings another layer of flavour,” says Monika Linton, founder of Brindisa. “Even just a sprinkling over goat’s cheese on toast, hummus or any kind of dip, along with a bit of olive oil, will bring it to life.” Crucial to both Spanish and Hungarian cuisines, paprika is made by drying peppers (generally speaking, Hungarian varieties are air-dried whereas the Spanish stuff is smoke-dried) and grinding them to a fine powder. The taste, meanwhile, depends on the variety of pepper used, although, as Linton points out, not all tins of paprika specify that.“Paprika brings a certain richness,” says Jeremy Salamon, author of Second Generation and chef/owner of Hungarian restaurant Agi’s Counter in New York. “It ...

Politics

2 w. ago The wrestler with nine lives: how Saraya survived alcohol, abuse, injury and a leaked sex tape

At 18, Saraya-Jade Bevis had a rags-to-riches signing that took her from Norwich to the largest wrestling promotion in the world. A few years later, she hit rock bottom. Here is how she started overIt’s hard to know where to start with champion wrestler Saraya-Jade Bevis. Do we start in the same place as her memoir, at rock bottom aged 25 when a sex tape of Bevis taking part in a threesome was leaked and went viral? At that time, Bevis was suspended from wrestling, addicted to alcohol and, she says, snorting so much cocaine that her nose was spraying out blood.Or do we start with her childhood in Norwich, raised by a family of wrestlers, ex-cons and alcoholics, living in a council house where, she says, the rent was always due and dinner might be mashed potato sandwiches. The childhood sexual abuse that she had kept hidden for most of her life? Her rags-to-riches signing at 18 to WWE, the largest wrestling promotion in the world? Her new life in the US, when she was enjoying success...

Events

3 w. ago What’s the secret to cooking with frozen seafood? | Kitchen aide

Whether it’s to be poached, baked, fried or turned into stew, frozen seafood needs to be defrosted correctly to net yourself a tasty mealWhat’s the best way to cook frozen seafood, and do you have to treat it differently from fresh?As with most things in life, preparation is key. “It’s all about how you defrost it,” says Emily Scott, author of Home Shores (out in May). “Frozen seafood, for example, should be thawed overnight or in a plastic bag under running water.” Fish destined to be fried, meanwhile, is best removed from its packaging and left on a rack in the fridge overnight, advises Rick Toogood of Prawn on the Lawn in Padstow and London. “You don’t want it sitting in the liquid that comes out of it, because you won’t get a nice bit of colour on a piece of soggy fish.” Patting it down with kitchen roll before frying will also help with that, he adds.Once defrosted, it’s not only about frying, says Ed McIlroy, one half of Four Legs, the chef duo behind Tollington’s fish bar in ...

Society

4 w. ago How can I use up surplus egg whites without making meringues? | Kitchen aide

There’s no excuse for ditching excess egg whites. Use them up in macarons and fritters, to marinate fish and meat, or just in a pisco sourGot a culinary dilemma? Email feast@theguardian.comWhat can I do with leftover egg whites? And don’t say meringues! Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. “My immediate thought is chocolate mousse,” says Oliver Costello, co-owner of Toad Bakery in south London. “White chocolate is quite good here, because the egg whites take its richness down. If you’ve ever had a pot of Milkybar yoghurt dessert, it’s a bit like that.” It couldn’t be simpler to make, either: “Melt white chocolate in a bain-marie or in bursts in the microwave, and whip some cream to stiff peaks in a separate bowl. Fold the melted chocolate into the cream, then whisk egg whites to stiff peaks and fold those in, too.” Chill for three hours, then grab a spoon and dig in, ...

Events

4 w. ago I'm a chef and make hash browns extra crispy with one delicious ingredient

Hash browns are a breakfast staple and are quick to cook straight from frozen, but they are even tastier when cooked fresh and useful for using leftover potatoes

Events