31 h. ago Ravneet Gill and Mattie Taiano’s recipes for a Friendmas sharing menu

The husband and wife team cook up a winter storm with lamb shoulder, dauphinoise and brown sugar meringues – just don’t ask them who’s doing the cleaning upWhen I first started seeing Mattie, there was a constant dinner party at his mum’s house,” recalls pastry chef Ravneet Gill. “There were loads of people there all the time, being fed with massive bowls of home-cooked food and a big block of parmesan.” There was an open-door policy, with pastas and roast meats on heavy rotation, confirms her now-husband and fellow chef, Taiano. And it’s this sentiment that has carried through to the couple’s restaurant, Gina, which opened in Chingford, east London, earlier this year, a process they documented in their newsletter, Club Gina.Named after Taiano’s late mother, it is very much a neighbourhood joint, Gill points out, with the food – from pithiviers and vol au vents to Gina’s pasta with tomato sauce, half a roast chicken with little gems and aioli to share on Sundays, and slabs of “Ravi’...

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3 d. ago Former Greggs worker says they'd never eat 'classic' menu item

The ex Greggs employee has shared their least favourite thing on the menu

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2 w. ago I tried YO! Sushi's Christmas menu with a spin on pigs in blankets and it is not what you would expert

YO! Sushi has just shared its Christmas menu with one of the dishes incorporating an all-in-one roast dinner into a sushi roll

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3 w. ago Same sheet, different dish: how to use up excess lasagne sheets

Smash them up and put them in soup or serve with pasta sauce, says our overstocked panel of pasta pundits• Got a culinary dilemma? Email feast@theguardian.comI’ve accidentally bought too many boxes of dried lasagne sheets. How can I use them up? Jemma, by email This is sounding all too familiar to Jordon Ezra King, the man behind the A Curious Cook newsletter. “It’s funny Jemma asks this,” he says, “because I was in this exact same situation earlier this year after over-catering for a client dinner.” The first thing to say is there’s no immediate rush, he adds: “It sounds obvious, but you can keep the boxes for a long time.” Fortunately for Jemma and her shopping mishap, however, lasagne sheets are also flexible, and their shape doesn’t have to dictate what you do with them.With this in mind, soupy things are good to get on the weekly dinner rotation, be that pasta e ceci or minestrone, the latter being the go-to of choice for Mattie Taiano, chef and co-owner with Ravneet Gill of Gi...

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3 w. ago How to make the PERFECT chip: Beef dripping, just enough salt... and exactly the right potato

Matthew Ryle, executive chef at London's Maison François, shares a Michelin-worthy dinner party menu

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3 w. ago How to make the PERFECT chip: Beef dripping, just enough salt... and of course, exactly the right potato

Matthew Ryle, executive chef at London's Maison François, shares a Michelin-worthy dinner party menu

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