Food

Is there a sight more pleasing, more cheering, than the vermillion dome of a summer pudding? Its vibrant colour cannot fail to raise a smile, even on dreary June days, suggestive as it is of all that is best about the British summer when it plays ball: gluts of sweet, juicy fruit, that sweet-sour tightrope that our summer crops walk so deftly, long lunches in the garden, and sticky fingers. Each time I make a summer pudding, I am convinced it won’t hold. That, after a day of soaking, the flimsy bread frame will give way, spilling forth its berry contents all over the plate. Each time I turn out

Whatever the problems faced by England’s Test cricketers on the field lately – and they are legion – the players know that one thing at least will go right in this week’s match against New Zealand at Lord’s: the food. The fare at the home of cricket is legendary. Ex-England and Middlesex batsman Mark Ramprakash says that in county matches he and his team-mates would sometimes deliberately get out just before lunch so they could ‘pile into’ the food. Even the two batsmen who were still in would promise each other, as they walked back out to resume play, that they wouldn’t run quick singles for a while. David Lloyd’s

I love scones. I would go so far as to say they are my favourite morsel of all in the traditional afternoon tea spread. Yes the finger sandwiches are nice, and the mini tarts, eclairs and macarons often an impressive display of the pâtisser’s skill and finesse. But if the afternoon tea doesn’t have a scone, in my book it is not an afternoon tea at all. The appeal of the scone is partly in its simplicity. I can find the opera cake with multiple different types of ganache and the various mini tartlets that feature in hotel afternoon teas sometimes all a bit much. But a scone consists only

Without ‘drastic government action’ a recent report has warned, obese adults in the UK are set to outnumber those who are a healthy weight within five years. By 2040 nearly four in ten adults in the UK, that’s 21 million people, are projected to be obese, with 19 million classed as overweight. The so-called obesity crisis is costing NHS England more than £6 billion a year while according to a recent World Health Organisation report, within ten years Britain is set to become the fattest nation in Europe, overtaking both Turkey and Malta. Keen not to be seen to be too nannyish but knowing he has to do something if

There is something inherently uplifting about a lemon. Even in literal or figurative dark times, lemons shine bright – little bumpy orbs of joy that cry out from the fruit bowl or the greengrocers to be turned into something mouth-puckering or, once paired with enough sugar, that perfect balance of sweet-sour. Perhaps I am overly sentimental, but lemons always strike me as cheering, and full of promise. Lemon curd was one of the first things I learnt to make when I began cooking, but I’ve held off turning it into a tart for a while, unable to work out how to create the exact pudding I wanted to eat. For

Finally, after more than three years of delays and a couple of ripped up budgets, the Elizabeth Line is set to open this month. This new purple squiggle on the TfL map will mean we can zip from Paddington to Canary Wharf in just 17 minutes (half the current time) and, when the next sections open in autumn, from Tottenham Court Road to Ealing Broadway in just 13 (down from 28). These super-fast connections will open up a whole new world of dining opportunities and put underappreciated restaurants in far-flung locations on the proverbial map. These are the five places you need to discover. Allegra Nearest station: Stratford With its

Cherries Jubilee is a dish with real heritage. Perhaps unsurprisingly, given its name, it was created to celebrate a jubilee: it is thought to have been created by Escoffier for Queen Victoria’s golden jubilee celebration in 1897. It consists of cherries cooked in flaming brandy, and then served warm over vanilla ice cream, although in the original dish it was even more pared down, lacking the ice cream element. The dish is flambéd, which means that the alcohol from the kirsch is ignited with an open flame, and cooked off quickly. Of course, safety is paramount: don’t let your six year old nephew take charge of this bit, make sure

I went to a well-known Michelin-starred restaurant a few weeks ago and I hated every minute. The food was remarkable, of course, with every dish a picture and each morsel technically perfect. But the restaurant itself was ghastly and sterile. Fellow diners stared glassy-eyed at their plates, terrified of raising their voices. The prices were eye-watering and the staff arrogant and complacent. They seemed to hate us all. Two days later, I found myself in a much humbler establishment. The fare was first rate and the atmosphere jolly and bustling, but it was the warmth of the welcome that really struck me. It’s easy to find fine food; it’s less easy to find places

I have been labouring under a misapprehension for some time, perhaps my whole life. I thought that the ‘offe’ in ‘banoffee pie’ was a reference to the thick, gooey toffee layer that sits between the biscuit base and the cream. But no, the ‘offe’ has nothing to do with what is, in any event, really a caramel, but the coffee flavour that should be folded through the cream topping. I’m not sure I’ve ever had a banoffee pie that features the sort-of-eponymous coffee, and I am relieved to discover that wide swathes of the internet (including the fallible wikipedia) has made the same mistake. But as I experiment with the

It is hard to think of a vegetable which is as eagerly anticipated as that of home-grown asparagus. Partly it is because the season is so short: St George’s Day traditionally marks the start of the season which typically lasts for just eight weeks. Absence makes the heart grow fonder and, so long as we resist the temptations of year-round flown-in asparagus from foreign climes, the arrival of the first spears of this vegetable grown on home soil is as exciting a moment as any in the culinary calendar. There are occasional disruptions to nature’s rhythm: last year frosts ruined large parts of the British crop forcing supermarkets to stock

You don’t see Waldorf salad so much nowadays. It’s a simple dish: raw celery, apple, grapes and walnuts, tossed in a mayonnaise-based dressing. Although you might still find it packaged in the bigger supermarkets, it’s fallen off dinner tables and restaurant menus alike. We wrinkle our noses at the prospect of combining fresh fruit and mayonnaise: the combination always makes me mentally place the Waldorf salad in the 70s, alongside big platters of dressed salmon, covered in wafer-thin cucumber scales, and a host of other mayonnaise-coated, tricky-to-identify bowls purporting to be salads, possibly involving tinned mandarin oranges. But it’s actually much older than it feels: it was invented in 1896

The onset of summer makes me feel giddy. And it seems from those piling into beer gardens and loading up their hampers for picnics in parks, I’m not alone. Perhaps this is because it is of course too early for summer, I’m not ready for it. And to be fair, it’s barely arrived. Spring is still stamping its feet with April showers, and shaking its blossom filled trees to remind us of its presence. But those hot hazy golden days are creeping in, even on bank holiday weekends, the traditional domain of miserable, dreary weather, which we bravely brazen out, so determined are we to make the most of the

When life moved to Zoom in March 2020, I quickly found myself with a lot of time on my hands. With events and weddings off the cards indefinitely, I needed to pivot my baking business and realised that if people couldn’t go out to eat cake, I needed to get the cake to them. Overnight, boxes and packing tape were ordered, recipes chosen, and my postal bakes business was formed. Thanks to the power of Instagram, demand was overwhelming. People ordered boxes for their households – their arrival a mini event to look forward to amid the monotony of lockdown – but most ordered for others. Boxes were being sent

Savvy planning can negate succumbing to a sad Ginsters sandwich and insipid service station coffee as you hit the road and criss-cross your way around the UK this spring. Of course, there are the A-grade service stations run by the Westmoreland family (at Gloucester on the M5, Cairn Lodge on the M74 and Tebay on the M6). This trio has revolutionised our expectation of a motorway stop and are worth letting your petrol gauge hit the red for: no Burger King, proper coffee and farm shops heaving with local pies, pickles and preserves. But plot carefully and there are other lesser known foodie stops that make the prospect of a

It always feels criminal to throw away hot cross buns. Hot cross buns are marked by their scarcity in my house: no sooner do they cross the threshold than they are pounced upon and demolished. Assuming that you are capable of more restraint than me, this recipe deals with the unlikely scenario of how to use up those leftover buns. The ravenous will be relieved to hear that only two buns are required. And if you have more willpower than I do, you can even hold back a couple more hot cross buns and serve the ice cream between two halves of a bun, as a particularly Eastery ice cream sandwich. This is a