Tom Hunt’s recipe for fridge-raid minestrone, UK-style | Waste not
A creative way to use up the bits you already have around, all while getting in a healthy mixture of vegetables and whole grains This hearty dish is inspired by the diets of the Blue Zones, or those regions of the world where people live the longest,…
Roast chicken, congee and cookies: Ravinder Bhogal’s autumn squash recipes
Nutty in flavour and creamy in texture, autumn’s bounty of squash and pumpkin has many uses, both sweet and savouryThe shops are heaving with pumpkins and squash, and though there are so many different varieties to choose from, most of them are…
The simple secrets behind great ramen
You need five things: broth, flavour-giving tare, noodles, fat and toppings. And it’s the toppings that make it really special. Here are five versions, from a Toyko classic to a new Cardiff cult hitWatch our guide to the UK’s best ramen renegades in Feed…
From breakfast pancakes to dinner sides and pudding: Alissa Timoshkina’s apple recipes
Fried in pancakes, braised with duck, pickled with a roast chicken or baked for pudding, apples are one of autumn’s star ingredientsFew ingredients are as familiar as apples, yet few carry such symbolic weight. Peaking just as the season’s begin to turn,…
The best dishes to come out of a roasting tin
Baked pasta, gnocchi, chicken, meatballs and greens – all perfectly served straight from the oven• Sign up here for our weekly food newsletter, FeastAs I have mentioned before, we live directly above a takeaway pizzeria and tavola calda (a canteen-like…
Henry Harris’ vegetarian recipe for French onion and parsley soup
A thick and creamy, flavourful onion soup topped with grated cheese and herbsWhen I was a child, my mother often made onions in white sauce to serve with roast lamb. I loved their thick, velvety texture and how they brought richness, sweetness and even…