Food

Food

Thomasina Miers’ recipe for cinnamon semifreddo with chocolate drizzle and raspberries

Making ice-cream brings me pleasure like little else. There is something magical about transforming fruit puree, some melted chocolate or a simple custard into a bowl of softly whipped, tooth-cold ice-cream. I often make some when I have a gaggle...

Food

How do I make aubergines more appealing?

I’m finally rediscovering aubergine after being left scarred by 1970s abominations of moussakas. Any tips on making it not squeak when you eat it? Katie, Highlands “I was never a big aubergine fan,” sympathises Neil Campbell, head chef at Rovi in London. “The skin was always an issue for me:...

Food

Ban the burger! Ways to raise your barbecue game

“Vegetables and fruits are the real stars of the barbecue – this is the wisdom of the Middle East,” says chef Itamar Srulovich, whose latest cookbook, written with partner Sarit Packer, is called Chasing Smoke. “Everything that hits the grills get smoky and...

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