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Barbara Ellen interviews Sir Paul McCartney for the Observer: Paul McCartney, rock star, family man, northern lad, contender for most famous person on the planet, is leaning back on a squashy sofa. In just a short time, he will announce that he is n (read full article)
The UK cuttlefish season has come to an end and I would imagine less than 5 per cent of the catch is actually consumed in the UK, if that. For a nation that eats a fair bit of squid, we are still rather nervous about cuttlefish; maybe it’s the th (read full article)
Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results. Cut (read full article)
250g dried fusilli pasta ½ cucumber 1 x 200g pack Roussas Barrel Aged Feta, crumbled 1 small red onion, peeled and sliced ½ x 250g pack baby plum tomatoes, halved ½ x 30g pack fresh basil, leaves shredded For the dressing: 2 tbsp olive oil 1 tbs (read full article)
As simple as this recipe seems, it is worth making purely because it tastes so good. It is perfect to have with drinks before a meal – especially when the weather is pleasant enough to eat out in the garden. You can prepare the peas and beans ahe (read full article)
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It’s also great on the barbecue (just make sure the florets are slightly larger than they are for the o (read full article)
2 poached chicken breasts, torn into pieces 12 breakfast radishes (the long, white-tipped ones), poached in water until just tender 6 young carrots, poached in water until tender 1 small bunch of tarragon, leaves only, finely chopped 100g cooked le (read full article)
“Every year, 200 litres of olive oil are pressed from Henze’s ancient grove.” Go to London to hear some Henze this weekend. Or pull out your own fingernails, it will be less painful. Hans Werner Henze likes to play the victim. His supposed “ (read full article)
Sardines work with all number of things – beetroot, horseradish, little roasted tomatoes … and chickpeas are very good, too. Their creamy texture and nutty flavour balance this oily little fish that tastes so completely of the sea. 8 very f (read full article)
This makes a lovely lunch dish on its own, or can be served as an accompaniment to simply grilled meat. The sweet zingy topping is delicious on just about anything. Sometimes for a snack I spread it on toast, perhaps with a little ricotta. For the (read full article)
Apart from being good store cupboard standbys, good-quality butter beans and chick peas are great when they are mixed with seasonal ingredients. Both the ham trimmings and the excess fat are perfect to add as flavourings to enhance dishes, especial (read full article)
This dish is rather like the Mexican dish huevos rancheros. I could have easily thrown away a couple of portions of broad beans and chorizo, as well as the half a dozen mini chorizo that were sitting around with a few pimientos de Padrón (Padron (read full article)
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