6 h. ago 'I'm a bestselling cookbook author — I make this recipe at home every week'

'I've developed hundreds of air fryer recipes and I've been cooking this dish for my family for years'

Society

6 h. ago 'I've developed hundreds of recipes but one is a weekly staple for my family'

Bestselling cookbook author Clare Andrews has shared one of her go-to recipes that has become a weekly staple in her household

Society

42 h. ago Cocktail of the week: Bun House Disco’s pandan negroni – recipe

Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse At Bun House Disco, we’re all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices.Serves 1Linus Leung, Bun House Disco, London E2 Continue reading...

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8 d. ago Cocktail of the week: The American Bar at Gleneagles’ smoked cherry – recipe | The good mixer

A sweet and sparkly way to use up cocktail cherries at the 19th holeIf, like many people, you’ve got an opened jar of cocktail cherries in the fridge after the festivities, here’s a very classy way to use up some of the syrup.Emilio Giovanazzi, head bartender, The American Bar, Gleneagles, Auchterarder, Perthshire Continue reading...

Events

2 w. ago Cocktail of the week: the Kirkstyle Inn’s beetroot and sumac shrub – recipe | The good mixer

A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumacTraditionally, shrubs are made with vinegar, but for this one we use lemon juice to bring a bright sharpness to the base syrup, because it balances the earthy sweetness of the beetroot and sumac. A 0% gin brings some botanical notes to proceedings, but the syrup also works wonderfully just topped with soda water. You’ll need to start the syrup a day ahead.Connor Wilson, head chef, The Kirkstyle Inn, Slaggyford, Northumberland Continue reading...

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3 w. ago Cocktail of the week: Ambassadors Clubhouse’s Patiala peg – recipe | The good mixer

An old fashioned with a batty backstoryLegend has it that in 1920 Bhupinder Singh, the maharaja of Patiala, was determined that his cricket team would triumph over a visiting English team. To gain the upper hand, he hosted a grand party the night before the match at which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defeated the next day, and the legend of the Patiala peg was born. This Punjabi kind-of old fashioned is inspired by Singh’s drink. At the restaurant, we serve it from a bespoke five-litre bottle, but we’ve adapted the recipe to make it more suitable for a domestic environment.James Stevenson, beverage director, Ambassadors Clubhouse, London W1 Continue reading...

Society

4 w. ago Cocktail of the week: La Petite Maison’s bikini – recipe | The good mixer

Clementines and cranberries sing Christmas carols in this classy festive premixThis is a home-friendly version of one of the drinks on our new cocktail menu. It’s a batch premix that’s packed with the flavours of Christmas, making it ideal for a festive party. Save the excess cordial for breakfast drinks or for puddings, or for another round of bikinis.Tibor Krascsenics, group beverage director, La Petite Maison, London W1 Continue reading...

Politics