Nice isn’t just a tasty biscuit, according to small bakery brand Mrs. Crimble’s. It’s also, surprisingly, a characteristic attributed to the Great British public. A tenner on the lottery might come in handy when your round comes around, but a whopping 90% surveyed reckoned they’d rather experience an act of kindness from their fellow man- sharing the last Rolo, perhaps? Culinary karma- the perfect digestive.
Gurpareet Bains’ ‘Indian Superspices’ review
Having always fancied myself as a classical Kashmiri baker, I’m all over Gurpareet Bains’ recipe for blueberry and fennel flan, from which tradition this recipe originates. Out of the oven comes a rock-cake-like slab of deliciousness. Not sure how historically accurate my endeavour is, but it goes down a treat with the neighbours. And, apparently, has the ability to calm aches and pains. Bonus.
Mazi Notting Hill
The consumption of lamb fillet and lobster may not be the greatest gesture of solidarity for our struggling comrades over in Greece but there’s a good chance that by trying Mazi, you’ll enjoy helping a Greek establishment prosper here on British soil.
Everybody Everyday – Alex Mackay
Everybody Everyday (Bloomsbury) is one of those rare cookbooks, one that doesn’t stint on mouthwatering photography but which doesn’t let you down with poorly explained, badly edited copy either. Nor does Alex waste our time with whimsical guff about food discoveries and food stories. He has a job to do and he gets on with it very well.
Gluten Free Japanese Pan-fried Pork and Prawn Gyoza
Gyoza dumplings are typically made with wheat based wrappers. This recipe uses more readily available rice paper. Using rice paper only really lends itself to pan frying and not to the steamed equivalent which is so popular in Japan. The advantages of using rice paper though are that it is gluten free, you don’t have to order ingredients online and they are thinner which means more room for the delicious filling.
Pasta and truffle pesto
There’s no two ways about it, the Italian food philosophy is one of the world’s most effective and gratifying. It works on two fundamental principles: quality ingredients and classic flavour combinations. It follows then that authentic Italian dining is simple to emulate at home and this recipe for Truffle Pesto Pasta is a case in point.
Koh Thai Tapas, Bournemouth
There are a few elements here which will get the foodie purists hot under the collar and also a lack of really authentic Thai dishes on the menu – no som tam, no larb gai etc. But when the food is enjoyable, the atmosphere buzzy, the prices reasonable (you could easily eat well for £25 a head), and the service pleasant, I’m not going to be one of them.
Caramelised Apple, Brandy and Almond Portuguese Tart
Walk into any trendy gourmet bakery and it’s clear that Portuguese tarts are very much en-vogue these days. Generally the custard is flavoured with vanilla and perhaps a little orange zest. This recipe adds a sophisticated twist on the classic by using another Portuguese favourite: almond custard. Apples, gooey caramel and brandy seal the deal… and why on earth not.
Gillray’s Steakhouse and Bar in the London Marriot Hotel County Hall
Located inside the London Marriot Hotel County Hall in Westminster, Gillray’s Steakhouse & Bar serves up generously sized portions and is ideal for those who like a bit of luxury when it comes to steak.
Summer ales with sparkle
John Oates tries an array of brand-new summer ales which are the product of collaboration between Nicholson’s – the nationwide chain of which the Walrus and Carpenter is a member – and eight UK breweries. The resulting ales, all light and fresh for summer drinking, are available only in Nicholson’s. They proved to be well worth seeking out.