Browsing: recipes

Guardian food experts explain why recipes measure fresh ginger in thumbs or centimeters instead of grams, prioritizing flexibility over precision.

Chef Thomasina Miers shares two pumpkin recipes for Halloween: crisp fritters with a zesty relish and a rich dark chocolate slice.

Chef Georgina Hayden shares her weekly comfort food recipe for crab and spring onion fried rice, featuring slow-infused aromatics for a delicate, flavorful meal.

Stop throwing away near-empty jars. Learn how to turn the last bits of honey, peanut butter, and jam into useful sauces, dips, and simple desserts.

Chef Alissa Timoshkina shares recipes for a creamy wild mushroom stew served with potato lokše pancakes and a rustic cabbage and mushroom soup.

Chef Sami Tamimi shares a hearty lamb meatball sabanekh stew with spinach and chickpeas, served alongside fragrant Iraqi red rice for a comforting shared meal.

Chef Jacob Kenedy shares two comforting plant-based pasta dishes: spaghetti with lentils and aubergine veggie-balls, drawn from his new cookbook.

UK pea consumption has fallen to a 50-year low, with Britons eating just 37g weekly. Chefs share 17 recipes to revive the vegetable.

Chef Joe Otway presents four simple dishes celebrating peak British produce, including a mature cheddar tart, spicy squash with ’nduja, and fresh corn salad.

A study of 100 years of recipes shows UK seafood tastes narrowed to five dominant species, leaving herring and oysters behind.