‘People are always ashamed to admit they use their leftovers in curries,’ Anjali Pathak declares in her broad Northern accent, ‘But that’s what Indian families do. Whatever’s around, you throw in a few spices and turn it into something tasty- nothing’s wasted’. Hopefully the notion is one which won’t be wasted on the British public, either- especially when we’re all in dire need of a cheap yet fulfilling feed.
North London digs Unearthed
The Unearthed range is perfect for gatherings, all you mostly need to do is unwrap and serve. BIg green Kalamata olives flavoured with orange, an excellent pork rillete pate, mixed olives, slicedmeats were all served up in profusion before Tim’s big dish, Finocchi on a salami wrapped around a loin of lamb served with Bombay potatoes and a very zingy fennel and orange salad.
Champagne school at Flute Bar and Lounge
Masterclasses are much less about learning than an excuse to do something different and entertaining with friends or partners. They add an extra dimension to the day. They can also improve your dinner party chat, as Joanna Biddolph discovered at a Flûte Bar & Lounge tutored champagne and smoked salmon tasting.
Gurpareet Bains’ ‘Indian Superspices’ review
Having always fancied myself as a classical Kashmiri baker, I’m all over Gurpareet Bains’ recipe for blueberry and fennel flan, from which tradition this recipe originates. Out of the oven comes a rock-cake-like slab of deliciousness. Not sure how historically accurate my endeavour is, but it goes down a treat with the neighbours. And, apparently, has the ability to calm aches and pains. Bonus.
Eating ‘nicely’ with Mrs. Crimble’s biscuits
Nice isn’t just a tasty biscuit, according to small bakery brand Mrs. Crimble’s. It’s also, surprisingly, a characteristic attributed to the Great British public. A tenner on the lottery might come in handy when your round comes around, but a whopping 90% surveyed reckoned they’d rather experience an act of kindness from their fellow man- sharing the last Rolo, perhaps? Culinary karma- the perfect digestive.
Great food? Czech. Prague dishes up surprises
The romantic city of Prague is almost the perfect short break destination, but its uninspiring food scene has always let it down, until now. Sophie Morris investigates the city’s much improved eating, including an unmissable traditional restaurant with a new Michelin star.
Mazi Notting Hill
The consumption of lamb fillet and lobster may not be the greatest gesture of solidarity for our struggling comrades over in Greece but there’s a good chance that by trying Mazi, you’ll enjoy helping a Greek establishment prosper here on British soil.
Everybody Everyday – Alex Mackay
Everybody Everyday (Bloomsbury) is one of those rare cookbooks, one that doesn’t stint on mouthwatering photography but which doesn’t let you down with poorly explained, badly edited copy either. Nor does Alex waste our time with whimsical guff about food discoveries and food stories. He has a job to do and he gets on with it very well.
Pasta and truffle pesto
There’s no two ways about it, the Italian food philosophy is one of the world’s most effective and gratifying. It works on two fundamental principles: quality ingredients and classic flavour combinations. It follows then that authentic Italian dining is simple to emulate at home and this recipe for Truffle Pesto Pasta is a case in point.
Gluten Free Japanese Pan-fried Pork and Prawn Gyoza
Gyoza dumplings are typically made with wheat based wrappers. This recipe uses more readily available rice paper. Using rice paper only really lends itself to pan frying and not to the steamed equivalent which is so popular in Japan. The advantages of using rice paper though are that it is gluten free, you don’t have to order ingredients online and they are thinner which means more room for the delicious filling.