List of All Articles with Tag 'food and drink'

DJ BBQ – otherwise known as Christian Stevenson – says his love of chocolate chip cookies came from spending time with his grandmother by the beach every summer growing up in America. “Grandma Della would bake these fresh every week and serve ’em still warm with a cold glass of milk. Simple pleasures that I still enjoy to this day,” he says. This is his grandmother’s recipe, and what DJ BBQ refers to as “goofproof”. “Underdone, overdone, perfectly cooked, they are super-good,” he adds. On the BBQ, he recommends using the target technique – where the coals are piled up in the middle – and using a plancha on top. Chocolate chip cookies Makes: 8-10 Ingredients: 115g softened butter 115g granulated sugar 50g soft light brown sugar 1 egg 1 tsp vanilla extract 120g plain flour, sifted ¼ tsp salt ½ tsp bicarbonate of soda 100g chocolate chips Method: 1. The most important instruction for this recipe is: do not eat all the cookie dough before cooking them. 2. Try to make sure all the ingredients are roughly the same temperature, as this will give you a smoother mix. Cream together the butter and sugars until light, pale and fluffy. Then mix in the egg and vanilla, followed by the dry ingredients. Lastly, stir through the chocolate chips. Now refrigerate the cookie dough in the bowl overnight. That’s right, you just made cookie dough and now you have to wait until TOMORROW before you can eat the cookies. I can only apologise. Forgive me. Tomorrow you’ll love me. 3. The next day, get your outdoor cooker going. 4. Roll the cookie dough into balls around 75-100g, depending on how big you like your sweet chocolate-studded frisbees. Next, cut some circles out of baking parchment – double the number of dough balls you have – ensuring they’re slightly bigger than the final size you want your cookies to be. Evenly squish each dough ball between two discs of baking parchment to create a cookie shape. 5. Place the paper-covered cookies directly on the plancha. Cook for five to 10 minutes on each side, flipping with a fish slice. If you like a chewier or crispier cookie, then cook for the shorter time, for crispy cookies cook for longer. 6. Let them cool slightly before peeling off the paper and serving with an ice-cold glass of milk and an episode of Justice League (other cartoons are available, but they’re not as cool). ‘DJ BBQ’s Backyard Baking: 50 Awesome Recipes for Baking Over Live Fire’ by David Wright, Chris Taylor and Christian Stevenson (Quadrille, £20). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta These recipes will keep you hydrated on hot days

Cold, salty feta topped with tomatoes warmed in olive oil that has been studded with aromatics until they are bursting, gooey and have a heightened sweetness are the perfect topping for hunks of grilled bread,” says Ravinder Bhogal of this dish. “These tomatoes are also pretty perfect tossed together with pasta or gnocchi, which I just throw straight into the roasting tin before tossing and eating.” Whipped feta with confit tomatoes Serves: 4 Ingredients: 400g mixed cherry tomatoes 5 garlic cloves, peeled and bruised 3 thin strips of lemon peel ½ tsp caster sugar 1 tsp coriander seeds ¼ tsp dried chilli flakes 4 sprigs of oregano 60ml extra virgin olive oil Sea salt and black pepper For the whipped feta: 200g good-quality feta cheese Juice of ½ lemon 100g thick Greek yoghurt Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4. 2. Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano, then drizzle over the olive oil. 3. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel. 4. In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yoghurt. 5. Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

BBQ season is almost upon us, which means it’s time to fire up the grill, whip up your marinades and get skewering. With these showstopper main dishes from Maldon Salt, you’ll never put on a boring BBQ again. For the chicken lovers, pack it full of flavour over a griddle, and serve with charred veggies, rosemary and lemon. Tender lamb chops are a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Lastly, the charred BBQ sweetcorn with smoked salt, harissa and coriander butter is perfect for vegetarians and meat-eaters alike. Smoky chargrilled chicken with veg and rosemary This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish. Ingredients: 2 chicken legs, skin on 4 chicken thighs, skin and bone on 2 tbsp olive oil, plus extra for grilling 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp sumac 1 lemon, zested and then cut into halves 2 baby courgettes, cut into strips lengthways 200g baby peppers 2 red onions, peeled and cut into wedges Rosemary, a few sprigs A pinch of Smoked Maldon Salt To serve: Toasted pitta breads Method: 1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example). 2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelisation to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender and deliciously golden. Remove and set aside. 3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread. Lamb chops with parsley aioli The tender lamb chop is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb. Ingredients: 24 small ribs of lamb 3 tbsp Maldon Salt 3 tbsp parsley, chopped 2 garlic cloves 3-4 tbsp extra virgin olive oil Method: 1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature. 2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside. 3. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180C. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made. Charred BBQ sweetcorn with smoked salt, harissa and coriander butter Ingredients: 200g unsalted butter, softened 2 tbsp harissa Small handful of coriander finely chopped Pinch Maldon smoked salt 5 corn on the cob Method: 1. In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt. 2. Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas. 3. Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon smoked salt – serve straight away. Recipes from maldonsalt.com Read More 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic?

From whipped drinks to unconventional flavour combinations, TikTok food hacks push the boundaries of traditional cooking, making it exciting and fun to try something new. They offer hacks, shortcuts and simplified versions of popular recipes, making them accessible to busy individuals and those who love a challenge. However, it can be hard to distinguish which hacks work, and which just waste your time. Using search data and TikTok views, the experts at Wren Kitchens have found out which food hacks will actually save you time in the kitchen. 1. Fruit roll ups with ice cream @sydwingold trying the ice cream in a fruit roll-up 🤤 #fruitrollup #fruitrollupchallenge #icecreamfruitrollup ♬ Elevator Music - Bohoman Combining fruit roll-ups with ice cream is by far the most popular food hack right now. You can create the delicious dessert using two ingredients: fruit roll-ups and ice cream of your choice (vanilla, chocolate, etc) Method: 1. Start by unwrapping a fruit roll-up and lay it flat on a clean surface, such as a cutting board or countertop. 2. Take a scoop of your favourite ice cream and place it near the edge of the fruit roll-up. 3. Carefully roll the fruit roll-up around the ice cream, tucking in the sides as you go. 4. Once you have made all your ice cream rolls, you can enjoy them right away or place them in the freezer for a few minutes to firm up. 2. Pancake batter in ice cube tray @feelgoodfoodie These freezer pancake cubes are perfect for meal prep to have on busy mornings or for suhoor Ramadan mornings. Use any batter you like and just add a little extra cooking time depending on how thick they are. #ramadansuhoor #pancakecubes #freezerpancakes IB: @dliciouslyinspired ♬ original sound - Feel Good Foodie Your ice cube tray is the answer to a quick brunch fix: fluffy pancakes. Method: 1. Start by making your preferred pancake batter with a basic recipe that typically includes flour, eggs, milk and sugar. 2. Mix all the ingredients until you have a smooth batter. 3. Use an ice cube tray and spoon the batter into the individual compartments of the ice cube tray, filling each one about 2/3 full. 4. Let it freeze completely, which usually takes a few hours or overnight. 5. Once the batter is frozen solid, carefully remove the ice cube tray from the freezer. Gently push on the bottom of each compartment to pop out the pancake batter ice cubes. As it melts on the pan, you’ll have the perfect size to cook and enjoy! 3. Ketchup packet cut @heinz_ca Say goodbye to awkwardly squeezing out ketchup packets. ♬ heinz ketchup packet hack - Heinz Canada For easier access and more ketchup for your fries, this hack is genius. Tear the ketchup packet horizontally in its entirety, rather than ripping it open from the top. Once cut, grab both ends of the sachet and push them towards each other to make a little pouch to easily dip your fries into. Be careful not to squeeze the packet too hard or cut it too deep, as the contents will spill out. 4. Burger upside down Isn’t it frustrating when you eat a burger and the contents fall out with each bite you take? Eating a burger upside down prevents the condiments from falling out and maximises the taste. The top side of a burger bun is thicker than the bottom, so the bread absorbs more of the juice’s sauce and flavour. This can be especially useful if you have a burger with a lot of toppings or if the bun is particularly soft or slippery. 5. Jelly drink @williamsengg I’ve been getting a lot of questions about the jelly drink I made for my girlfriend so here’s my favorite version and all the tips and tricks for making it ✨ hope it helps #jellydrink #williamsengg #fyp #xyzbca ♬ the one that got away - el This viral drink is popular for those who want a quick jelly snack without waiting overnight for it to set. Method: 1. Grab a handful of your favourite flavour of jelly sweets and place them in an empty cup. 2. Add 3/4 cup of hot water to fully submerge the gummies and mix until the pieces of candy dissolve. 3. Let it chill in the fridge for five hours. 4. When the mixture is solid, pour 2 teaspoons of condensed milk and 1/3 cup of milk, over the solid jelly layer. 5. Use your straw to poke holes all over the jelly layer to break it up into small chunks and enjoy! 6. Pierce a hole in a lemon for easy juice @paulfosterchef Great Lemon juice hack #chef #chefhack #viral #lemon #lemonjuice #homecooking #cook #howtocookproperly ♬ QUIET DOWN 2 - Madison Malone This hack is impressing everyone who tries it. Roll your lemon on a cutting board and, using a skewer, toothpick, or pin, poke a hole in the non-stem end of the lemon. You now have an easy way to squeeze lemon juice out of a lemon. As you only poke a tiny hole in the lemon, you can preserve the lemon for a week in an airtight bag, without the risk of it drying out. 7. Spicy pickled garlic @lisanguyen Pickled garlic with sriracha, chili powder & thyme (credit: @lalaleluu) #pickledgarlic #foodie ♬ Aesthetic Girl - Yusei Pickled garlic can be used as a condiment or added to various dishes for an extra kick of flavour. Some people enjoy eating pickled garlic straight out of the jar, while others use it as a topping for salads, sandwiches or cheese platters. For this spicy hack, all you do is drain a jar of pickled garlic and add some sriracha and other seasonings, such as chilli flakes and thyme, and shake. Ensure you use pickled garlic and not raw garlic. Pickled garlic is usually stored in vinegar, not oil, and when compared to raw garlic, it has a milder and sweet taste. Find out more at wrenkitchens.com Read More Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring

People think Jeff Bezos was ripped-off after he reportedly spent more than $4,000 on a bottle of wine that sells just in the hundreds. The Amazon founder, 59, reportedly went all out to celebrate his engagement to fiancée Lauren Sanchez, 53, last week. According to People, Bezos forked over $4,285 for an off-menu bottle of Dugat-Py Grand Cru from Domaine Bernard, which the couple enjoyed at La Petite Maison in Cannes, France. However, many wine experts believed that Bezos was stiffed on the bottle of red Burgundy wine – which apparently sells for much less. Parcelle Wine, a wine seller and bar located in New York City’s Lower East Side, poked fun at Bezos’ faux pas on social media. “Wine fact of the day: Bezos knows less than you and got mega ripped off in France,” they captioned the post, which included a photo of the seemingly high-priced bottle of Dugat-Py Grand Cru. Fellow wine lovers trolled the billionaire businessman in the comments, writing: “LOL what did he think he was ordering, Rousseau Chambertin?” “This explains Amazon’s s****y wine selection,” another said. According to the New York Post, the same bottle of pinot noir sold at auction in March 2022 for just $647, a more than $3,500 difference compared to how much Bezos spent on the Dugat-Py Grand Cru. “The wine, Chambertin, is from the fabled Chambertin vineyard in the Cote D’Or section in Burgundy. This vineyard is one of the most revered in the world,” a wine expert told the outlet. The Dugat-Py Grand Cru is available on alcohol delivery app Drizly for $552, and appears to be selling in the hundreds from a number of online retailers. However, Wine Searcher estimates the 2015 bottle of Dugat-Py Grand Cru to be within the thousands. Plus, restaurants are typically allowed to charge around two to five times more for a bottle of wine than the wholesaler cost. Although Bezos seemingly paid more than $4,000 for an overpriced bottle of wine, it’s likely the pinot noir didn’t put a dent in his pocket. The Amazon founder is worth an estimated $141bn. On 22 May, People confirmed that Jeff Bezos was engaged to Lauren Sanchez after five years of dating. He popped the question during the getaway in the South of France, where the couple had spent time on Bezos’ new $500m superyacht. The Emmy-winning journalist was spotted wearing what appeared to be a large diamond engagement ring while aboard the yacht. Bezos and Sanchez, who took their relationship public in January 2019, have both been married before. The Amazon CEO and his ex-wife MacKenzie Scott divorced in 2019 after 25 years of marriage. The couple share three sons and a daughter. Sanchez – who was married to Patrick Whitesell – shares son Nikko with former NFL star Tony Gonzalez, and son Evan and daughter Eleanor with her ex-husband. Read More Lauren Sanchez seemingly hints at Jeff Bezos engagement after five years of dating $500m price tag and bronze statue similar to his girlfriend: What we know about Jeff Bezos’s wild superyacht Jeff Bezos appears to wear $12 butterfly shirt from Amazon at Coachella

I visited the original Saltie Girl in Boston last year, beckoned by the restaurant’s sexy red-head mascot (think pin-up Ariel) and the promise of quality seafood in the city. But all I remember is being sorely disappointed. The millennial pink walls were tired and in dire need of repainting; the prices were eye-watering and the expectation to tip generously hung over me and my emptying bank account like a dark cloud; and worst of all, the food was deeply mediocre. Never mind, though. I chalked it up to the misfortune of having been had by trendiness. Saltie Girl became but a distant memory – until earlier this year, when I discovered it had opened a branch in Mayfair. Experience meant I was immediately sceptical. The original restaurant had been so forgettable, why should this one be any different? In addition, it’s in Mayfair, where the only memorable thing about so many restaurants is the fact that they are seriously overpriced. I suppose if your clientele have enough money to throw around that they don’t really care about how anything tastes, it’s fair play. But it was certainly enough to make me question whether it would be worth going. At the same time, I was curious to see how the new place would compare. Perhaps Saltie Girl could redeem itself on British shores? Maybe I wouldn’t leave a sad salty seadog, but instead a happy clam? There was only one way to find out. On my way into Saltie Girl, I make a mental note about the Mayfair Chippy next door, which has a huge line out the door. If tinned fish and lobster rolls don’t fill me, this place will surely do the trick. It turns out I needn’t have worried, but I will most certainly be thinking of the Mayfair Chippy the next time I’m in town. Every surface in the shiny, new Saltie Girl is, well, shiny and new. It’s a far cry from the despondency of the Boston establishment, but I’m not letting myself get distracted by the newness of it all. Nevertheless, it was pretty and highly Instagrammable, and full. Cost of living woes do not exist in Mayfair, judging by this crowd: a gaggle of wealthy blonde women celebrating a birthday, a well-to-do couple on their anniversary dinner, a group of finance colleagues sinking cocktails and gossiping about their co-workers. One of the restaurant’s main attractions is its extensive list of tinned fish. These aren’t just any tinned fish (Forget John West; even Brindisa Ortiz, the staple of London’s tinned fish lovers, is too low down the ladder to be served here). These are £16 anchovies, £14 sardines, £16 trout, and £34 clams in sealed metal boxes that are pried open and served on a board with French bread and butter, three types of salt and pickled peppers. And they are utterly delicious. We had smoked anchovies in EVOO from Spain, which were salty, fatty and perfect. A New England lobster roll with house-made crisps are a must-have, and the price varies according to market rates. But don’t fret – you can guarantee that you’ll be paying a premium price. Just look at where you are. If you still require an indication, keep in mind that the lobster waffle is £32 and lobster frites are £65. Make of that what you will. At least there’s no going wrong with heavily buttered lobster in a bun, and the restaurant is fairly generous with the filling so you don’t feel like you’ve been shortchanged too much. We also share the dover sole meuniere, a classic dish of delicate, scrape-off-the-bones dover sole in a brown butter and caper sauce. Hispi cabbage and jersey royal potatoes make for some lovely sides, but then again, everything is better doused in butter. Overall, the meal was certainly better than the one I had in Boston (I’m talking about you, ultra-dry Saltie Girl Burger) and I enjoyed listening to salacious workplace gossip from the table next to us while savouring my half of the lobster roll. There were a couple of hiccups with service: waiters forgetting our drinks, our sides and to ask us for our dessert order. This soured the experience a little – at the price customers are expected to shell out for a tin of clams, you would’ve thought that staff training would be a priority. I left Saltie Girl feeling closer to happy clam than salty seadog – but unless I win the lottery or someone else is paying, I’ll probably stick to the Mayfair Chippy. Saltie Girl, 15 N Audley St, London, W1K 6WZ | saltiegirl.com | 020 3893 3000 Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? How to make chocolate chip cookies on the BBQ How to master BBQ chicken wings

Grilled artichokes with hollandaise are one of my all-time favourite summer foods,” says Tim Hayward, author of Big Green Egg Feasts. “Grown up and sophisticated with an elegant hollandaise sauce, they are also romantic when shared and, for some reason, incredibly popular with small kids.” You can make the hollandaise on the Egg, if you have one – if you don’t, Hayward recommends making ahead and storing in a flask. Grilled artichokes with hollandaise Serves: 4-8 Ingredients: 4 large globe artichokes 1 lemon, cut into 4 wedges 4 garlic cloves, left whole, but given a whack to slightly crush 1 large egg yolk Juice of 1 lemon 200g/generous ¾ cup unsalted butter, melted Olive oil, for brushing Salt and freshly ground black pepper Method: 1. Wrap the artichokes individually in a double layer of foil, each with two tablespoons of water, a lemon wedge, a garlic clove and a big pinch of salt. Using the indirect set-up, burp and open your preheated Egg, place the wrapped artichokes on the stainless steel grid and leave them to steam for about 45-60 minutes with the dome closed until tender. 2. Meanwhile, for the hollandaise, put the egg yolk and four teaspoons of lemon juice into a heatproof bowl with one teaspoon of water and whisk together for two to three minutes until thick. Very gradually, whisk in the melted butter (leaving the white milky solids behind) in a thin stream until thick and creamy. Season with salt, pepper and more lemon juice to taste. Keep the hollandaise sauce warm over a pan of boiling water off the heat, stirring occasionally. 3. Burp the Egg and remove the convEggtor. Unwrap and halve the artichokes, top to bottom/vertically, then paint the cut side with olive oil. Using the direct set-up, grid cut-side down on the bars in the Egg until golden brown. Sprinkle with salt to taste just before serving. Recipe from ‘Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family’ by Tim Hayward (Quadrille, £30). Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? How to make chocolate chip cookies on the BBQ Don’t be a BBQ bozo – these new cookbooks will help to get the grill going

Few things are more satisfying than cooking up a storm on the BBQ. Whether you’re catering for a crowd or firing up for a quick midweek dinner – as the weather starts to warm up, so do our grills. BBQing used to have a somewhat basic reputation for chucking unseasoned steaks on the grill and calling it a day. However, there are worlds of possibilities when it comes to cooking over fire – for example, did you know you could even whip up a batch of chocolate chip cookies outside? New BBQ cookbooks released in preparation for summer take us all over the world with their recipes, and could even convince you to build your own grill from scratch… DJ BBQ’s Backyard Baking: 50 Awesome Recipes For Baking Over Live Fire By: David Wright, Chris Taylor and Christian Stevenson Think BBQs are just for hunks of meat? Think again. DJ BBQ’s Backyard Baking proves baking doesn’t have to be an indoor, rainy day pursuit – and can be just as delicious and as much fun over the open fire outside. This book is a collaboration from three foodies – Christian Stevenson (better known as DJ BBQ), his regular co-author Chris Taylor and baker David Wright. The trio argue both cooking over fire and baking are often seen as overly complicated pursuits that are easy to get wrong – but in this book, they set out to prove this misconception wrong. The book starts with the basics – the equipment and set-ups you’ll need, with a baking focus – and then launches into a host of technicolour recipes. Dishes range from simple crowdpleasers, such as campfire bread and chocolate chip cookies (which yes, you can bake on a BBQ, you’ll discover) to the more adventurous, including lamb kofta sausage rolls and a full Moroccan-inspired chicken dinner. There’s even a recipe for charcoal ice cream – which isn’t black like you might see on Instagram, but is full of those beautiful, smokey flavours. With DJ BBQ’s signature brand of wit and irreverence, this book will open up the worlds of possibilities within outdoor cooking. Quadrille, £20. Photography by David Loftus. Available now. The DIY BBQ Cookbook: How To Build Your Own BBQ And Cook Up A Feast By: James Whetlor This is one for the DIY enthusiasts – anyone who really wants to their hands dirty when BBQing, from start to finish. While it’s all very well and good to use a regular, shop-bought BBQ, food writer James Whetlor is a huge proponent for making your own. Why? Because shop-bought versions are often expensive, and near-impossible to cart with you on a jaunt to the beach or a day in the park. But Whetlor predominantly highlights how fun it is to make your own BBQ. You don’t have to be a DIY wizard or a building maestro to do so – some of the simplest set-ups will be hugely effective. You’ll need a few basic bits of kit for a DIY BBQ – including breeze blocks, pots, planks and chains – all of which Whetlor says is available at your local DIY store. He also urges safety – wearing work gloves and goggles when building. Whetlor gives a comprehensive guide on building your own BBQ – covering all the different options, from small versions to one that can smoke a whole pig – and there’s even an ingenious step-by-step guide for building your own tandoor oven out of a flowerpot. If you’re tentative about building your own BBQ, Whetlor’s guide is so comprehensive he’ll put any nerves at rest – and then he follows up with the best bit: what to cook on your new creation. Dishes range from vibrant veggie options – mushroom tacos and miso-marinated aubergine steaks – to meaty dishes (coconut hot wings, tandoori quail, spicy pork ribs and more). Quadrille, £20. Photography by Sam Folan. Available now. Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family By: Tim Hayward While this book is predominantly geared towards people with Green Eggs – a specific type of ceramic BBQ – don’t be put off, because the recipes will suit anyone, with any type of BBQ. The beauty of a Green Egg is it covers so many different types of cooking – you can slow-roast, wok-fry and cook pizzas on there – but you’ll just as easily be able to do that without one, be it on stove or in your oven, if it’s not a recipe that specifically calls for BBQing. If you’ve got a Green Egg, food writer Tim Hayward will take you through the best ways to use it, making sure you get the most out of this (admittedly expensive) piece of kit. But the real strength of this cookbook lies in the sheer range of recipes included from all over the world. You’ll get step-by-step guides on how to make lobster rolls from the US, Indian chicken curry, a whole rack of spiced lamb from the Maghreb region in north-west Africa and Mexican taco recipes to feed a crowd. Dishes are vibrant, colourful and will be everything you want to make this summer – with or without a BBQ. Quadrille, £30. Photography by Sam Folan. Available now. Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season

Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

I don’t own an ice-cream maker, as I have no space in my kitchen to store one,” admits Maunika Gowardhan, author of Tandoori Home Cooking. “It’s probably the reason why I have always aimed to come up with a no-churn ice-cream recipe that really works. This cheat’s ice cream is made with double cream and condensed milk flavoured by green cardamom, rose water, dried rose petals and pistachios. Easy to mix, freeze and serve, and delicious to eat.” No-churn rose and cardamom ice cream Serves: 4 Ingredients: 8 green cardamom pods (seeds only) 280ml double cream 2 tbsp rose water 1 x 400g can condensed milk 1 tbsp dried rose petals 20g pistachios, roughly chopped Method: 1. Grind the green cardamom seeds in a pestle and mortar to a fine powder. 2. In a bowl, whisk the cream with the rose water and cardamom powder until soft peaks form. Next, lightly fold the condensed milk, dried rose petals and most of the crushed pistachios into the whipped cream. 3. Transfer the ice-cream mixture into a freezerproof, airtight container. Scatter the remaining pistachios over the top of the ice cream and place in the freezer for six to eight hours, or preferably overnight. 4. When ready to serve, let the ice cream stand at room temperature for five to 10 minutes to soften slightly, then scoop into individual bowls. Recipe from ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25).