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Friday, November 9, 2018
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Pop a few corks! Why Essex’s vineyards are the best for bubbly 9 Nov 11:09am Pop a few corks! Why Essex’s vineyards are the best for bubbly
With its south-facing slopes, warmer temperatures and low summer rainfall, the county is ideal to become Britain’s sparkling wine hot spot
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Cocktail of the week: a green spice martini recipe | The Good Mixer 9 Nov 11:00am Cocktail of the week: a green spice martini recipe | The Good Mixer
Like a martini, but no vermouth: just a kick of ginger and an intriguing whiff of curry leaf The ginger juice adds a real kick to this. To make it, peel and grate a knob of fresh ginger, then squeeze with your hands (or tie in muslin and squeeze) to extract the liquid. Serves 1
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Madhur’s sesame seed potatoes recipe (til ke aloo) | Meera Sodha 9 Nov 8:58am Madhur’s sesame seed potatoes recipe (til ke aloo) | Meera Sodha
Madhur Jaffrey’s books taught me not only to cook, but to write. A tip for beginner - try her simply spiced potatoes recipe For generations, Indian women have learned to cook by watching their mothers cooking at the stove. In my family, it was different. My mum didn’t want me to be a housewife, so she’d kick me out of the kitchen and up the stairs to do my homework. She wanted me to be independent and not have to worry about money. The studying did pay off. At 18 I left for university – but there were two problems. I had become desperately homesick for mum’s food and I could barely roll a chapati. I knew I needed to head home and learn by standing at her side.
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Anna Jones’ Sri Lankan curry recipe | The Modern Cook 9 Nov 7:00am Anna Jones’ Sri Lankan curry recipe | The Modern Cook
Try this warming, fragrant and uplifting Sri Lankan blend of spices in this delicate potato and coconut curry There’s always a jar of homemade curry powder or garam masala on the shelf above my cooker. It varies in its blend of spices, but those that make the most regular appearance are a turmeric mix, which I stir into frothed hot milk, a panch phoran – whole mustard, fenugreek and fennel seeds – to temper (toast and top) curries, and this Sri Lankan blend with roasted rice, black pepper and clove. It’s the one I come back to in colder months: it is warming, fragrant and uplifting all at once.
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Red House, WC2 – ‘big, daft, delicious fun’ - restaurant review | Grace Dent 9 Nov 5:00am Red House, WC2 – ‘big, daft, delicious fun’ - restaurant review | Grace Dent
This brassy dumpling eatery combines culinary finesse with the verve of a New York deli There’s a joyful silliness about dumpling joint
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