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This article, part of Felicity Cloake's Masterclass series, provides a nine-step recipe for making buffalo chicken wings, a popular and messy finger food. Originally noting low British enthusiasm for chicken wings in 2015, the author observes a shift due to the fried chicken boom, yet these tangy, spicy buffalo wings remain less known than they should be. The recipe is presented as ideal for casual dining, particularly while watching sports, taking 15 minutes to prep, 1 hour or more to dry, and 20 minutes to cook, serving four people with sides. The wings are named after Buffalo, New York, not the animal, and are highlighted for their ultimate finger food appeal.
Oudh 1722, chef Aktar Islam’s first London restaurant, has opened near Borough Market, following his success and two Michelin stars with Opheem in Birmingham. The restaurant specializes in Awadhi cooking, a luxurious Indian cuisine from the Nawabi era, defined by slow, thoughtful preparation and aromatic spices. The menu features dishes like lamb shorba and gol guppa, aiming for a high-end, special-occasion dining experience. Grace Dent's review suggests it's a finicky yet ultimately lavish feast. This opening signifies Islam's ambition to replicate his Michelin-starred success in the competitive London food scene.
The federal government's allocation of only Rs7.1 billion for agricultural storage in Budget 2026-27 is critically insufficient, especially considering annual wheat losses alone exceed Rs140 billion and overall agricultural losses reach around 35%. Experts like Aamer Hayat Bhandara and Mahmood Nawaz Shah highlight Pakistan's weak storage infrastructure, with inadequate warehousing, outdated facilities, and a severe shortage of cold-storage capacity, particularly for horticulture. Beyond physical infrastructure, the issue is compounded by farmers' lack of post-harvest financing, leading to distress sales at low prices, and inefficiencies in wholesale markets, exacerbating post-harvest losses across various crops.
This article details a taste test of supermarket double creams, highlighting the difficulty in distinguishing between most brands due to the homogeneity of the conventional food system. It explains that British double cream, with about 48% fat, is ideal for whipping and sauces due to its higher fat content compared to whipping cream. While conventional cream is functional, truly excellent cream offers a complex flavor, thick texture, and a remarkably nourishing effect. The piece emphasizes the significant difference between standard, uniform creams and those with a distinct, memorable taste reminiscent of childhood.
Meera Sodha, a recipe writer, shares her recipe for fried courgette, black bean, and goat's cheese tacos, stating it is her favorite way to use fried courgettes. Her obsession with fried courgettes began after watching Stanley Tucci eat spaghetti alla Nerano on his show 'Searching for Italy.' Sodha even attempted to visit Lo Scoglio da Tommaso in Nerano, Italy, last year to experience the dish firsthand, but her plans were derailed by a broken-down car. Upon returning home, her husband, Hugh, recreated the pasta dish, astonishing them with the depth of flavor achieved by frying courgettes until bronzed.
This article introduces a unique take on the classic Bloody Mary, called the 'kimchi bloody mary', which is described as a sour-spicy twist on the traditional brunch drink. The recipe is presented as being very easy to recreate at home. Heath Ball, owner of The Red Lion & Sun in London N6, is credited with this innovative cocktail. The article aims to provide readers with a new and accessible drink recipe to try.
Helen Goh's recipe for a lemon pistachio snacking cake is highlighted as an "absolute winner for everyday eating" due to its nutty, zesty flavor. The article emphasizes that a good snacking cake is defined by its reliability and versatility, suitable for consumption at various times throughout the day, such as with coffee, tea, or during a World Cup match. This particular lemon and pistachio cake is described as tender, bright, and sharp enough to be lively, improving with a day's rest and patiently sitting on the counter. The piece positions this recipe as an ideal choice for a dependable and enjoyable treat.
This article addresses the common social dilemma of friends wanting to split restaurant bills equally, even when individual orders may vary significantly. The core issue revolves around the difficulty individuals face in asserting their preference for paying only for what they consumed, rather than conforming to a group's desire for an equal division. The article acknowledges the awkwardness inherent in challenging this unspoken social norm among friends. This matters because it highlights a frequent point of contention in social dining experiences that can lead to financial discomfort or resentment among friends.
This article explores the possibility of finding affordable white burgundy wines, a category often considered expensive due to limited supply, labor-intensive production, and historical prestige. Despite challenges like poor recent vintages further driving up prices, the author sets a budget benchmark of under £25 per bottle. While this excludes premier cru or Côte d’Or wines, options exist, particularly in the Mâconnais region where warmer temperatures and clay-limestone soil produce a rounder, often unoaked style. Supermarket own-label Mâcon Villages wines are highlighted as accessible examples, demonstrating that quality and value can still be found within this desirable wine category.
Rachel Roddy provides a recipe for spaghetti with mussels, parsley, and lemon, emphasizing the technique of finishing pasta in the shellfish liquor to enhance flavor. The article details how to cook mussels, listening for them to open, and then preparing the mussel liquor to be used in the dish. This method of finishing pasta in the sauce is highlighted for its ability to create deep flavor, a glossy appearance, and a slightly thickened sauce due to the pasta's starch. The technique is presented as a valuable general skill applicable to many pasta recipes.
A viral social media trend, rooted in classic Japanese, Chinese, and Taiwanese cuisine, involves transforming leftover dressed salad into an "Asian lettuce omelette." This recipe utilizes wilting or fresh lettuce leaves, such as mustard, mizuna, rocket, or iceberg, by mixing them with egg whites, cooking, rolling, and then encasing them in cooked egg yolks to create an impressive multilayered dish with a white-green interior and golden exterior. It offers a creative solution for reducing food waste and can be served plain or with accompaniments like crispy chilli oil, soy sauce, or homemade miso mayo. This method is gaining popularity for its visual appeal and practical application in using up leftover ingredients.
Chef Theo Randall has shared two recipes: an unusual asparagus and rice frittata and a poached chicken salad with anchovy croutons. The frittata is described as a risotto-based dish that is easy to prepare, suitable for lunch or picnics. The chicken salad is highlighted as a popular item at Randall's restaurant, especially when served on the terrace, due to its delicious combination of soft chicken, crisp leaves, and anchovy croutons. These recipes offer both a unique take on a classic and a proven crowd-pleaser.
The article 'Ideas for make-ahead vegetarian and vegan finger food | Kitchen aide' addresses a reader's request for vegetarian and vegan canapé ideas that can be prepared a day in advance for her daughter's wedding. Culinary experts Barney Desmazery and Richard Makin offer advice, emphasizing simplicity, the importance of limiting canapés to two bites, and the strategic use of store-bought ingredients to reduce labor. They stress that quality ingredients are more important than complex recipes, suggesting an approach that prioritizes ease and taste for large-scale preparation. The piece aims to provide practical solutions for event food preparation, particularly for those catering to specific dietary needs.
Chef José Pizarro shares a recipe for duck legs with cherries and amontillado, highlighting the dish's Spanish origins and the use of special picotas cherries from Extremadura. Pizarro emphasizes the simplicity of cooking duck despite its 'special' feel, and how the cherries provide a crucial balance of sweetness and acidity to the rich meat. The addition of amontillado sherry further enhances the dish, transforming it into a deeply Spanish experience. The article also recommends using a good quality sherry and enjoying the remainder with the meal.
Rukmini Iyer presents a quick and easy recipe for spaghetti featuring spring greens, butter beans, and a unique harissa and cream cheese sauce. This sauce, a favorite kitchen shortcut of Iyer's, effectively balances the heat of harissa with the creaminess of cream cheese, making it versatile for various dishes including beans and pasta. The recipe is enhanced with the addition of spring greens for color and a final squeeze of lemon, making it one of Iyer's most frequently prepared pasta dishes. The article highlights how a simple sauce can elevate an easy dinner, emphasizing convenience and flavor.
The Barbary, a restaurant in central London, emphasizes the importance of dips as a primary element for building flavor and setting the tone for a meal, rather than just an accompaniment. These early-summer dips, inspired by the North African Barbary Coast (Morocco, Algeria, Libya, and Tunisia), are designed to excite the palate with a variety of spice, seasoning, color, and texture. The article highlights specific dips like kaha kaha, machluta, and fava, recommending them with grilled flatbread, seeded crackers, fresh vegetables, and suggesting pairings with grilled chicken and fish, respectively. This approach underscores the Barbary's philosophy of using dips to initiate a flavorful culinary experience.
This article details a recipe for keema peas, a classic mince dish known for its rich flavor despite using inexpensive cuts of meat. The dish, whose name translates to 'mince' in Hindi and Urdu, is highly versatile and can be prepared in numerous delicious ways. This particular recipe serves as a foundational guide for home cooks to begin their culinary experimentation with keema. With a prep time of 15 minutes and a cook time of 50 minutes, it is designed to serve four people. The article emphasizes the dish's ability to deliver significant flavor, making it an appealing option for those seeking economical yet delicious meals.
Bar Shrimp, a new restaurant on New York Street in Manchester, has received a glowing review for its 'meaningful, highly adept cooking' and unique atmosphere. Opened by chef Joseph Otway, sommelier Daniel Craig Martin, and general manager Richard Cossins, who previously worked together at Blue Hill at Stone Barns in New York State, the establishment offers a menu of refined seafood and aquatic-themed dishes. Despite its impressive culinary lineage and connection to their own Cinderwood Market Garden farm, Bar Shrimp maintains a discreet, 'quietly sceney' New York vibe, reminiscent of 1980s films, without overt namedropping of its high-profile origins or the team's acclaimed neo-bistro, Higher Ground, next door.
Khyber Pakhtunkhwa (KP) province in Pakistan aims to achieve food self-sufficiency by 2030, a goal announced by Chief Minister Ali Amin Gandapur. The initiative involves the establishment of the Food Security Support Project (FSSP) within the agriculture department and a significant investment of Rs 100 billion over five years from the provincial Annual Development Programme. The strategy focuses on boosting agricultural productivity through modern farming techniques, improved seed quality, and efficient water management to ensure sustained food supply and economic stability for the region, addressing historical challenges in food security. This ambitious plan is crucial for regional development and reducing reliance on external food sources.
Cake sheds, small cupboards where bakers sell their goods, have gained popularity, allowing some bakers to earn up to £1,000 a week. These innovative sales methods have captured the public's imagination due to their unique and charming approach. However, there are growing concerns that local councils may intervene, potentially regulating or restricting these operations. This development could threaten the viability of this lucrative home-based business model for many bakers. The future of these beloved cake cupboards is uncertain, as potential council action could bring an end to this entrepreneurial dream.
The author's daughter makes a mango milkshake, triggering a vivid childhood memory. The memory takes the author back to a visit to Faisalabad, Pakistan, as a six or seven-year-old with his father. During the trip, they visited a market, bought toys, and then went to the famous Ghanta Ghar, where they ordered mango milkshakes. An old, humble man joined them, shared a milkshake, and affectionately touched the author's head. Years later, the author discovered the man was a famous poet after reading one of his poems in an Urdu magazine.
An article reviews and rates supermarket sushi, acknowledging its generally poor reputation but highlighting that some selections are better than others. The taste test evaluates products based on quality, freshness, and the inclusion of traditional condiments (soy sauce, wasabi, and pickled ginger). A major concern raised is the sustainability of seafood, particularly regarding depleted fish stocks and the environmental impact of open-water aquaculture like salmon farming. The article notes a lack of robust in-house sustainability claims and minimal third-party certifications among the tested products. This piece matters as it informs consumers about the quality and ethical considerations of readily available sushi options.
Meera Sodha, a recipe developer, shares a new vegan recipe for a freekeh salad with fennel, apple, tofu, and dill. This adaptable and robust salad is presented as an ideal dish for summer picnics, reflecting Sodha's family tradition of prioritizing homemade food for outdoor eating, regardless of the location. The recipe emphasizes ease of assembly and deliciousness, making it a versatile option for any outdoor setting and highlighting the growing trend of sophisticated vegan options.
This article introduces Alta's rebujito as the cocktail of the week, a fresh pre-batch recipe designed to enhance summer parties. The rebujito is a traditional Spanish cocktail typically composed of sherry and a citrus soda. This specific recipe from Alta, located in London W1, elevates the classic version and is well-suited for batch preparation, making it an ideal choice for summer entertaining. Steve Georgiou, the beverage manager at Alta, developed this version, aiming to provide a unique and convenient option for hosts.
