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12 days ago
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a story from The Guardian ⚠️ › International
If you’re more of a ‘wet’ food fan than a ‘dry’ one, this sweet and spiced, milk-soaked sponge will tick all your boxes
Margot Henderson once described herself as a “wet” over a “dry” food person, and…
19 days ago
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a story from The Guardian ⚠️ › International
A funky fusion dish with crisped up pasta edges, like spaghetti all’assassina, but with a Korean backbeat
Today’s recipe is based on the famous spaghetti all’assassina, a dish native to Bari in Puglia…
26 days ago
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a story from The Guardian ⚠️ › International
A lighter risotto made with whizzed cauliflower as well as rice, but with a reassuringly rich cheese sauce
In series eight of Peep Show, Mark (David Mitchell) is working as a salesman in a bathroom sh…
3 months ago
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a story from The Guardian ⚠️ › International
Tender jarred chickpeas make this colourful vegetarian dish a bit of a breeze to bring together
Every now and then, something comes along in the food industry that is “better than sliced bread”, and r…
Along with its crisp, earthy galettes – suitable for Pancake Day and, really, any time of the year – this French region has so many delicious things to eat
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4 months ago
The Burns supper centrepiece is too good to enjoy on only one night a year – especially when it pairs so well with Chinese flavours
I’d like to start a new campaign called Vegetarian Haggis Isn’t Just…
5 months ago
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a story from The Guardian ⚠️ › International
Rutger Bregman, Josie Long, Michael Rosen, Meera Sodha and others on what they are no longer wasting their time on
Rutger Bregman, author
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a story from The Guardian ⚠️ › International
A decadent, cheesy centrepiece to steal the attention at any party, and built for comfort and joy
As 2025 closes, I wanted to leave you with one of my favourite recipes: the pumpkin fondue. This start…
From cheeseboard pies to spiced-up veg and one last sweet flourish, this is how to eat, waste less and savour the lull between Christmas and New Year
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6 months ago
A comforting and filling mix of Korean and Italian flavours and textures that’s ideal for weeknight dinner
Share your questions for Meera Sodha, Tim Dowling and Stuart Heritage for a special Guardian …