13 h. ago Kirk Haworth’s London: The Vegan Star Chooses His Favourite Spots

Kirk Haworth’s London: The Vegan Star Chooses His Favourite Spots  MICHELIN Guide

Politics

15 h. ago Cocktail of the week: JM Hirsch’s tropical coconut pie – recipe | The good mixer

A rum-based freezer cocktail for a slice of island lifeThis one is for summer, and for any time you’re in the mood for something a little trashy. Lean into it. You’re going to take white rum and coconut rum, and infuse them with lime zest. Then you’re going to add coconut water. Are you feeling tropical yet? Throw in some orange bitters, because why not? Then pop that sucker in the freezer (you’ll need a 750ml resealable bottle) and grab a lounge chair by the pool. That’s the vibe.This is an edited extract from Freezer Cocktails: 75 Cocktails That Are Ready When You Are, by JM Hirsch, published this week by Hamlyn at £14.99. To order a copy for £13.49, go to guardianbookshop.com Continue reading...

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22 h. ago Helen Goh’s recipe for pavlova with raspberries, lychees and elderflower cream | The sweet spot

Fruit and floral flavours with marshmallowy meringue make for a sensational melt-in-the-mouth dessertInspired by Pierre Hermé’s iconic ispahan macarons, where rose, lychee and raspberry create an exquisite flavour combination, this dessert reinterprets the trio in a crisp and marshmallowy pavlova. Instead of rose, I’ve used elderflower to infuse the cream, gently bringing together the delicate sweetness of lychee and the tart brightness of raspberries. Garnish with fresh elderflowers (if you can find any) and some coulis for a beautiful centrepiece. Continue reading...

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22 h. ago These shawarma mushroom flatbreads are pure flavour with minimal effort

Packed with spiced mushrooms, quick-pickled onions, crunchy slaw and tahini yoghurt, this flatbread recipe from chef Natalia Rudin is a weeknight win

Events

25 h. ago Jamie Oliver's cheese scone recipe takes just 20 minutes to make in an air fryer

Jamie Oliver's cheese and chive scones can be made from scratch in under 20 minutes, and are perfect to have for lunch with soup, salad or at a picnic.

Society

28 h. ago Indiana Pacers v Oklahoma City Thunder: NBA finals Game 1 – live buildup

Oklahoma City host Indiana in NBA finals openerNBA finals 2025 predictions: can Indiana shock OKC?Send David an email at david.lengel@theguardian.comDavid will be here shortly. In the meantime here’s a look at our predictions for the NBA finals:Thunder in five. They’ve been utterly dominant all season. That’s mostly been the case for the playoffs too, allowing for some Jokić magic in the second round. The Pacers have been a ton of fun to watch, have impressive depth and a rising star in Haliburton. But the Thunder are deeper, more talented and have the best player in the series – that’s a recipe for a gentleman’s sweep. Ryan Baldi Continue reading...

Sport

46 h. ago Rachel Roddy’s recipe for cornmeal and butter biscuits | A kitchen in Rome

Shaped like a moustache – or a smile! – these delicate confections speak to Italy’s longstanding history with polentaA book that I hope gets translated into English is Alberto Grandi and Daniele Soffiati’s La cucina Italiana non esiste – bugie e falsi miti sui prodotti e i piatti cosiddetti tipici (Italian cuisine does not exist – lies and false myths about products and dishes considered typical). The title is as provocative as the book is fascinating in the way it dismantles the legendary origins and marketing of “typical” products and “traditional” dishes to reveal engrossing histories, often more recent and inextricably bound to exchange and migration (Grandi is a professor of food history and economics at the University of Parma). In fact, far from taking anything away, the book makes a rigorous and constructive contribution to a bigger, more interesting global conversation about the past, present and future of food. It is also very funny.I mention this having picked up the book...

Politics

46 h. ago The easiest way to turn a tin of beans into dinner – just add pesto

This flavour-packed recipe from chef Natalia Rudin uses pesto, butter beans and roasted tomatoes for a quick, comforting dish that feels far fancier than it is

Politics

60 h. ago Chef's 'secret' ingredient makes scrambled eggs 'best you'll ever eat'

Jenn Segal, a chef and founder of Once Upon A Chef, has shared 'the secret' recipe for making the 'best' scrambled eggs every time, which makes it impossible to burn them

Events

62 h. ago Mother who starved boy, 3, on extreme vegan diet admits her beliefs caused his death

A report revealed she now wished she had done more research about diet and healthcare

Events

63 h. ago How to turn mango pit and skin into fruit coulis – recipe | Waste not

Make the most of those mango scraps by turning them into a smooth, fruity sauce to stir into sundowners, drizzle over desserts or spoon on to porridgeSaving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between. It’s often argued that it’s not really worth saving food from the waste bin if energy or other ingredients are required, but I believe that all food is worth saving.We obviously need to cook and eat food every day, so why not reinvent dishes to include these otherwise unwanted ingredients? Zero waste at its simplest can also mean basic, innovative recipes and solutions for byproducts, such as today’s mango pit and skin coulis. Such recipes are an easier sell, because they simplify the concept and create a valuable product out of very little. Continue reading...

Politics

64 h. ago Mother who starved boy, 3, on vegan diet admits her beliefs caused his death

A report revealed she now wished she had done more research about diet and healthcare

Events

66 h. ago Parents starved boy, 3, to death with harsh vegan diet then buried him in garden

Abiyah Yasharahyalah suffered severe malnourishment, rickets, anaemia and stunted growth before his death in 2020 - he'd been starved to death by his parents Tai and Naiyahmi Yasharahyalah

Events

2 d. ago Lamb with beans, and rum baba: Claude Bosi’s recipes for a French early summer feast

A slow-cooked masterpiece and a showstopping classic boozy puddingThere’s a reason classic French bistros will never go out of fashion, and that’s because they serve food that, deep down, we really want to eat. Think the comforting familiarity of terrine and steak tartare, of onion soup and moules-frîtes, the sheer pleasure that is a proper Paris-Brest or tarte tatin In my home town of Lyon, we’ve even developed our own local take on the bistro in the form of the bouchon, to showcase and preserve the region’s culinary traditions. Bistro, bouchon, brasserie: whatever you call it, this is, above all else, good, honest cooking, rustic rather than show-offy, and it’s made to share around a noisy table, whether that’s in a restaurant or in the comfort of your own home. Continue reading...

Politics

2 d. ago The chia pudding for people who think they hate chia pudding

Chef Natalia Rudin isn’t usually a fan of the trendy chia pot – but with zingy lemon, sweet blueberries and creamy yoghurt, this one’s changed her mind

Politics

3 d. ago Easy and tasty three ingredient shortbread recipe ready in just over half an hour

Shortbread is a beloved Scottish treat said to date back to Mary Queen of Scots, and a simple three-ingredient recipe now makes it easy to enjoy year-round

Events

3 d. ago Teachers 'outraged' by new Robinsons squash TV advert they say 'undermines' the profession

The controversial advert shows a boy's mum being called by his school

Politics

3 d. ago Best wine deals to shop in June, from supermarket offers to vegan bottles

From pinot noir to sauvignon blanc, these offers are absolutely ‘di-vine’

Economics

3 d. ago Tuna mayo tastes even better when using one simple ingredient instead

Tuna mayo is a really popular sandwich filling, but it can feel quite heavy. A cook has shared a simple recipe to lighten up tuna salad while making it even tastier

Events

3 d. ago Georgina Hayden’s recipe for spring meatballs with pasta and peas

Served in a comforting broth and topped with fresh herbs and grated pecorino, this versatile dish is one for all agesThere is something deeply nostalgic about this dish, although it wasn’t something I grew up with. Perhaps it’s the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It’s not exclusively so, but I’d hazard a bet that they’ll enjoy it. Continue reading...

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