Thomasina Miers’ recipe for roast and whipped aubergine with chilli and mint dressing

Aubergine roasted, whipped and dressed in a zippy vinaigrette makes a memorable, meze-style centrepiece Serving ingredients cooked in several ways might be reminiscent of chi-chi noughties menus, but for the eco-aware home cook, it’s an approach that makes good sense. Seasonal veg is cheaper, tastes better and uses shorter, more carbon-friendly supply chains. What’s more, […]

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Nigel Slater’s recipes for walnut madeleines, figs and honey and cinnamon panna cotta, roast figs

A prolific fig harvest calls for classically delicate recipes The leaves wave in the breeze, like giant’s hands, beckoning. “The figs are ready.” I have spent much of this summer up a ladder, stretching to grab the constantly ripening fruits. Those teasingly out of reach fall days later, splattering the terrace with their sticky red […]

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Smashed carrots and chicken koftas: Yotam Ottolenghi’s recipes for sharing

Two dips – a yoghurty Persian number and nutty, pesto-smothered mashed carrots – accompany coffee- and chilli-rubbed chicken koftas in a tactile Middle-Eastern feast If a table could tell a story, there’d be scattered cutlery and plates scraped clean, scrunched-up napkins, glasses half full and a tablecloth stained with equal parts turmeric and impatient hunger. […]

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