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Thomasina Miers’ recipe for sprouting broccoli tagliatelle1h 52m Thomasina Miers’ recipe for sprouting broccoli tagliatelle
Hot pasta dressed with broccoli in a carbonara-style cheese and anchovy sauce If ever there was a need for simple food, the time is now. Sprouting broccoli is bang in season, so all over the shops and markets right now. It is full of essential nutrients, making it perfect for feeding a nation of children who face home-schooling for the foreseeable future. Here I cut the broccoli into ribbons so it folds and disappears into the piles of similarly shaped pasta. That, and the insanely silky, cheesy sauce, should win over many a picky child and get them eating their greens.
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Rachel Roddy’s recipe for spaghetti with lemon, basil and breadcrumbs | A Kitchen in Lockdown3h Rachel Roddy’s recipe for spaghetti with lemon, basil and breadcrumbs | A Kitchen in Lockdown
A surfeit of citrus leads to a classic Sicilian pasta dish that’s easy to rustle up at home There were grapefruits the size of small footballs and limequats like acorns; smooth-skinned, sweet oranges and bitter ones with bumps; four types of mandarin, each with more seeds than the next; pale and pendulous pomelo ... In all, there were 133 fruits and 28 varieties of citrus, all windfalls from the botanical garden in Palermo that had been sent to a cookery school for a taste workshop. Fabrizia Lanza, who was in charge at the school, reminded us that while it was a sensory session, not a lesson in citrus taxonomy, it was worth keeping in mind that most modern varieties are hybrids of three ancestral fruits: mandarin, pomelo and citron. We stood next to a huge table, each of the 28 varieties on one plate, one fruit cut open, the plates spread all over the table for what felt like a mad, aromatic tea party.
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Roast duck, cannellini beans and pickles | Nigel Slater28h Roast duck, cannellini beans and pickles | Nigel Slater
Sweet and sharp, crisp and soft – a duck supper that takes flight Sometimes, dinner comes together so perfectly you can’t imagine why you haven’t done it before. It did so this week, when crisp-skinned duck legs shared a plate with plump ivory beans and pink, pickled onions as sharp as a surgeon’s knife. Crisp yet soft, sweet yet teasingly sharp, this was a meal, both frugal and luxurious, where everything seemed in perfect harmony. The cannellini beans, cooked from dried, plumped up to the size of sugared almonds in a simple stock with shallot, celery and bay leaves. Drained, we then baked them in the same roasting tin as the duck and its fat, the dish moistened with a ladle of the beans’ milky, aromatic cooking liquor. The beans, their insides swollen with stock and fat, crisped a little in the roasting tin.
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Haenyeo, Brooklyn: ‘An evolved take on the Korean repertoire’ | Jay Rayner32h Haenyeo, Brooklyn: ‘An evolved take on the Korean repertoire’ | Jay Rayner
In the international restaurant scene, London is now a match for New York, but this Korean restaurant is setting the pace
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