Food

Nothing beats a spot of decluttering – throwing things out of your wardrobe that you don’t use or need to see what you have and make space for things you do need. I am useless at it when it comes to clothes and other clutter, but cookbooks are another matter. I review cookbooks; I probably had about 150 of them, some of which have been used for just one recipe. When it came to the point when they were falling off the shelves – and they’re hefty, being mostly hardback – I had to let some go. So, which ones justified the shelf space? Most of my cookbooks don’t get

Call it nominative determinism, but a lemon drizzle cake is perfect for disappointing, drizzly weather. It’s cheering: brightly flavoured, and packed with zest, but still comforting, filling your home with a warm citrus scent as it bakes. It’s also a more enjoyable food-based activity than picnics or barbecues when winds are high. A lemon drizzle cake is really just a pound cake – equal quantities of butter, sugar, eggs and flour – that’s then spritzed up with zest and juice. But it’s a pretty glorious one, managing to be both zingy and sweet, light and sticky. The key to a superlative lemon drizzle is packing in as much citrus as

There’s a story that foodie types like to wheel out about what a culinary backwater the British Isles used to be. ‘In the 1970s,’ they’ll begin. ‘The only way you could buy olive oil in Britain was as medicine for your blocked ears!’ While we might argue that Italian delis were importing olive oil to our cities since at least the 19thcentury, it’s certainly true that olive oil is better known here than it used to be. Indeed, the oil shelves at our markets are coming to look like those at a wine shop, with bottles arranged by style and origin. We’ve even seen the arrival of trendy olive oils

Focaccia is one of my favourite breads: glossy and golden on top thanks to the olive oil, but firm and crisp, with a chewy, aerated, oil-soaked crumb with a real spring. You should be able to squish a good focaccia with your hand and watch it slowly rise back up to its former glory. Focaccia’s a brilliant bread to make if you’re a little nervous of yeast and dough: the ‘shaping’ of focaccia is far easier than that of a traditional loaf, or even a ciabatta or baguette. To make focaccia, you spread your dough out in a tin – an imprecise art – and then paddle it with your

There’s no better time of year to tuck into one of the seasons finest ingredients, the strawberry. The crowning jewel of June’s harvest, its arrival signals the beginning of summertime – at long last. This strawberry sorbet is a winner. It’s deceptively easy to make, packed full of flavour and makes for the ultimate treat when served with a dash of Champagne. We love to serve this after a long al fresco lunch in the garden. It’s fresh and light and always goes down a treat. Rustle up some little shortbread fingers to accompany it and it’s the perfect pudding. Task the children with that whilst you crack on with

Northerners take their puddings seriously: Eccles cakes from Manchester, sticky toffee pudding from Cartmel, and Bakewell tart from Derbyshire. These hyper local puddings have been adopted by sweet tooths all over the country, but woe betide anyone who tries to mess with their traditions. In this, Bakewell tart provides its own challenges: the locals call it a pudding, and many will argue that it should have a puff pastry base rather than the shortcrust that it tends to have elsewhere, and even feature custard rather than frangipane. And we also have to contend with another variety – those made famous by Mr Kipling, which use a cherry jam, and decorate

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