It’s the holiday–and holiday party–season. Hooray! Perhaps your thoughts turn to wine. As in, “What wine do I bring?” Does deciding on a bottle fill you with dread and anxiety? Jameson Fink provides you with some insight on wine for every party occasion.
Dates, tick. Yogurt, tick. Cake, tick. Clearly this recipe is ticking all the right boxes. Sticky with big chunks of caramelised dates, crunchy pieces of walnuts sandwiched in a soft sponge, this Date & Yogurt Cake is the perfect number for any time of the day.
My favourite thing about the change of seasons is the diversity in produce. This Autumnal Salad makes the most of beautiful deep colours and flavours we get when the leaves begin to fall and the sun never seems to wake up.
The flavours of this Chestnut Galette with Smoked Mackerel, Sprouts & Lime Creme Fraiche gives a nod to the beautiful simplicity of nordic cuisine. The flavours of the smoked fish, zest creme and earthiness of the chestnut bread make this a breakfast that would satisfy the hungriest of vikings or works perfectly as an appetiser with a glass of something bubbly.
This is a super fresh salad that works a side with a heap of dishes – grilled meats and tofu, but is an absolute dream with some fresh fish and steamed rice.
This cake/ loaf is fudgey and not too sweet so could easily pass as a breakfast food. As a bonus, it’s gluten-free, vegan and sugar free.
This light pasta dish has a nice balance of creamy flavours (fresh pasta, pine nuts, caramelised leeks), with peppery verdant greens and some tangy lemon and sorrel.
Gnudi – the light, carefree cousin of gnocchi. This recipe for Basil, spinach and ricotta gnudi is light is body, rich in taste and with texture that dissolves in your mouth. This dish is great as a light starter or makes for a nice summery main served with crusty bread and a tomato salad.
Sometime in prehistory someone dropped flour into oil and the ancestor of the doughnut was born. Kenny Scharf has a long history of painting donuts – his portraits of them floating in surreal landscapes celebrate the formidable legacy of these doughy delicacies.
This salad has everything you want, crunch, char, herbs, raw, cooked and confit. Crispy rice, cema di repe, dill, radish, confit shallots, char onions & green beans make for the perfect vegetarian main or nice accompaniment to fish, chicken or steak.
Richard Buck treats us with this smooth mix of dreamy 80s electro jelly-setting sounds – domestic daytime soaps vibes as steamy as your hot rollers.