Caractère, London W11: ‘A bit of a trip’ – restaurant review
Playful, satisfying and occasionally baffling, there is lots to love at Emily Roux’s new restaurant
Having the name Roux hanging around your neck must...
I enjoy airline food, but in a restaurant? Pass the sickbag
AirAsia is to open an eatery serving its dishes. It seems crackers – who would choose to eat plane fare on terra firma?
People...
Meera Sodha’s recipe for vegan saag aloo
A tried-and-tested recipe for potato and spinach curry with added spiced aubergine
Irecently had the privilege of judging the Andre Simon Awards for the best food...
Why it pays not to tip beer dregs down the sink
Stale beer adds oomph to stocks and cakes, while any lingering bubbles help make a beautiful batter
If I have a beer in hand,...
Cocktail of the week: Jinjuu’s passionfruit martini
Passionfruit liqueur and soju, the national drink of Korea, combine in this refreshingly unusual tipple
Soju, the national drink of Korea, is said to...
Anna Jones’ parsnip recipes
A creamy, parsnip-and-leek savoury crumble, and miso-roasted parsnips so flavourful, you might never again make them any other way
Igave my son a bite...
How do I make my meringues chewy on the inside?
No huge secret here: the answer lies in temperature and cooking time
I prefer meringues with a chewy centre, but mine are often too...
Celery juice: health tonic or just another wellness fad?
Anyone who is anyone is juicing celery at the moment – and it’s all down to one man’s enthusiasm
The year had barely begun...
Rachel Roddy’s recipe for tagliatelle with gorgonzola and walnuts
Salty-sweet blue cheese is melded with walnuts and sage, then tossed into fresh egg pasta to make a very dishy dish
The shopping list...
Annabel Crabb’s Sri Lankan butternut and cashew curry recipe
Spice up summer entertaining with a rich curry served with a traditional sambol
This dish is the product of Wendy’s patient, repeated attempts to...
