Lifestyle

Yotam Ottolenghi’s oven chips with oregano and feta

These are inspired by some chips I ate in George Calombaris’s Melbourne-based restaurant, Jimmy Grants, when I was in Australia judging on MasterChef. I’d heard great things, but my high expectations were still exceeded. Eat these chips as they are, as a side to some fish or meat and with a simple salad, or with […]

Lifestyle

Bagna cauda – raw vegetables with hot anchovy dip by Richard Olney

“It’s very messy,” says Lulu [Peyraud, winemaker of the famous Tempier estate]. “It is best eaten out-of-doors and it has to be eaten standing up, with the apéritif. Each time one dips a vegetable into the sauce, a piece of bread must be held beneath the dripping vegetable between the pot and the mouth. You […]

Lifestyle

Beetroot and feta galette with za’atar and honey by Sami Tamimi & Tara Wigley

Beetroot, feta, ricotta, honey and thyme: some flavour combinations are just a match made in heaven. All wrapped up in some short, flaky, golden pastry and you’re welcome: our work here is done. Serve this with a green salad. Getting ahead: There are lots of ways to get ahead here: the beetroot can be baked […]

Lifestyle

Nigel Slater’s baked sea bass, courgette and spinach stuffing

A whole fish, plump with a stuffing of summer vegetables, is a splendid dish to bring to the table. I like using spinach, grated courgette or fennel, or perhaps young carrots to fill the fish with (avoid beetroot, it sends the fish pink). Some new potatoes, sliced and baked around the fish, are a thoroughly […]

Lifestyle

Swiss chard sandwich by Nieves Barragán Mohacho

Traditionally called pencas, this is an incredible fried sandwich held together with a panko breadcrumb coating and filled with soft melted layers of swiss chard, smoked cheese and cured meat. It’s an old Spanish recipe, passed down through generations. Make sure you cut everything to the same size so that it’s easy to layer up […]

Lifestyle

Nigel Slater’s burrata and peas

Burrata and peas is one of those quiet marriages of ingredients I could eat all summer long. On a warm afternoon, I will often tear off pieces of cool, milky burrata and toss them with peas and ruffled leaves of pale green lettuce. Other times, I make a dressing with olive oil, peas and basil, […]