Indian Cafe Racer, Birmingham B5: ‘A good news tale for the local food scene’ – restaurant review
The cooking is sometimes bang on, sometimes a little slapdash, but then piques your interest all over againIndian Cafe Racer on Bristol Street, Birmingham, spent its fledgling years tucked behind a curtain at the back of the Wellington pub just a few…
‘A proud loaf with a deep, caramel crust’: the best (and worst) supermarket sliced wholemeal bread, tasted and rated
Our wholegrain hero sorts the wheat from the chaff in the search for a simple pleasure: a satisfying sandwich loaf• The best supermarket sourdoughI’ve broken my strict, like-for-like approach this week in the interests of just finding a really good…
‘Jelliness is my life motto’: jackpot theatre prize winner Jaha Koo on kimchi, K-pop and his robotic eel
Feted for cooking up shows that can be mouthwatering as well as thought-provoking, the artist discusses his fusion of South Korean and European cultureWhen I meet Jaha Koo in Oslo, where he has just been honoured with the prestigious International Ibsen…
‘There is no secret agenda’: Nara Smith on home-making absolutely everything, raising four kids at 25 – and why she’s definitely not a tradwife
The model, actor and influencer is known for making her own frozen yoghurt, bubblegum or even toothpaste while dressed in immaculate haute couture. But she insists she is not who the internet thinks she isNara Smith is not a tradwife, she wants you…
Henry Harris’ recipe for tarte Vaudoise à la creme
This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it Often, the greatest dishes are made from very few ingredients and with pretty standard techniques, and this…
Benjamina Ebuehi’s recipe for toffee apple Basque cheesecake | The sweet spot
A crisp surface and creamy core are the traits of this cheesecake with no base, here topped with spiced and sliced apples and a sticky, caramel sauceMy go-to cheesecake these days is a burnt Basque. It’s so good it doesn’t even need a biscuit base, which…
The Guardian view on cancers in under-50s: the risks of obesity must be confronted | Editorial
More research into the troubling rise in early onset cancers is needed. But we already know that food is among the culpritsThe latest findings about the rise in cancers in people under 50, from the World Cancer Research Fund (WCRF), are extremely…
Cold comforts: the most satisfying autumn whites
As summer fades and our social and dining habits adapt to the cooling weather, so, too, should the white wine we drink. Here are some options best-suited to the seasonThe wine world is full of clubs, and I’m a member of the…
SOS meals – the food to cook for friends that shows you care
After the death of my beloved dog, I’m thinking a lot about the role food plays in all of life’s big events – be they happy or sad• Sign up here for our weekly food newsletter, FeastI lost my beloved cairn terrier Wilf a couple of weeks ago, and when I…
My latest discovery? You can eat the skin of a kiwifruit – and the benefits are myriad | Adrian Chiles
It turns out all that time spent peeling and paring was entirely wasted. Now I’m gobbling them like apples and putting the extra fibre to good useEvery day’s a school day, honestly. How on earth did I get to just short of my 60th birthday before finding…