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…
Alice Zaslavsky’s shortcut beetroot baked risotto – recipe
An unconventional technique makes this vibrant rice – finished with dill fronds – a lower-touch dinner for weeknightsCheck out more Alice Zaslavsky recipesThis shortcut risotto will have purists shaking their fists, but I like to live dangerously. Unlike…
How to maximise the umami in mushrooms | Kitchen aide
Whether you sizzle, sweat, wet-fry or oven-cook, enhancing the savoury flavour of your mushrooms will depend on the variety, says our panel of fun guysHow do I cook mushrooms at home so they have the umami you get in restaurant dishes?John, by email For…
How to make cornbread – recipe | Felicity Cloake’s masterclass
While it’s ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additionsLike banana bread, a rather less ancient North American creation, cornbread isn’t a loaf in the…
‘I cannot hear “stuffed vegetables” without flashbacks’
It has taken me decades to get over the vegetarian cookbooks of my pastIt would be unwise to overstate things, the world being as it is, but what happened in the UK with stuffed peppers is a tragedy. You know the ones I mean: traffic light bell peppers…
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…