You won’t miss the meat in our vibrant vegetarian curry – and any leftovers freeze perfectly.
What could be better than a doorstop fish finger buttie slathered with butter and tartare sauce? Serve with fat chips if you like.
Mastered sushi? Nailed your okonomiyaki? Then it’s time to get to grips with yuzu. As niche food holidays go, this one is up there with the most obscure but possibly most enlightening. A journey around Japan’s citrus crops, focusing on the yuzu and its culinary terroir, the five-night tour kicks off in November for English and French-speaking chefs, restaurateurs and enthusiastic gourmands. To find out more, or to sign up, click here.
This tart has been given healthy makeover – using polenta as a base and light mozzarella cuts down the fat levels.
On Monday, Diageo’s World Class competition rolled into London for a week of grueling challenges before one of the 47 international competitors is crowned the World’s best bartender on Friday.
To celebrate the prestigious competition returning to the UK, Diageo has set up the World Class House at 33 Fitzroy Square, which will act as the bartender’s central hub. For this week only however, it will also open its doors to the public for the very first time, hosting a series of unique pop-up bars, tastings and immersive brand experiences.
Spread over four floors, visitors can expect cocktails and master classes from some of the world’s most famous bartenders, as well as a glamorous Art Deco-style martini bar from Tanqueray No.TEN, exclusive screenings of Johnnie Walker Blue Label’s new short film featuring Jude Law, Ketel One sonic tastings and bloody mary master classes, a fully-immersive, multi-sensory Zacapa experience, and a secret Don Julio tequila bar. So, whether you just want to enjoy world-class cocktail or geek-out over the specifics of a certain brand, the World Class House is not to be missed.
The house is open until Sunday 3 August. Tickets cost £20 and include two tokens that can be redeemed for cocktails or put towards one of the brand experiences. For more information or to buy tickets, visit definitivedrinkingguide.com/worldclassevents
Recreate this takeaway favourite, lightened up with a fresh cucumber and radish salad.
We may be smack in the middle of summer holiday season but not everyone can get away. If you’re stuck at home, bring the holiday feeling chez vous with one of these summery doorstep deliveries:
For the dirty grillers among you, there’s meatporter.com and its direct-to-the-BBQ (almost) offering of luxury pork sausages, steak burgers and more.
Or go the whole hog and order a ‘summer’ box from the producers on Devon’s trillfarm.co.uk, packed with rose & elderflower cordial, summer herb butter, BBQ salts, barley biscuits, summer tea, honey, blackcurrant jam and plum chutney (as well as body balm, soap, a seasoned oak chopping board and a citronella candle).
Words and photos by Jane Sarchet of hedgecombers.com
In the depths of last winter I was curled up on the sofa, cat on blanket on lap, a glass of wine in one hand and the February edition of olive in the other. I love it when the latest edition of olive lands on my doormat. I even leave it in its plastic postal wrapper until I have the time to sit down and enjoy it in peace. As I was flipping through oohing and aahing to myself over the gorgeous photo’s I had so many questions. I’m a food blogger, so I take lots of photos of food (yes I’m one of those annoying people in restaurants with a camera pointing at their bowl of soup, sorry) and I started wondering how the olive team works. Are the photos shot in olive HQ next to the photocopier? Are the recipe developers responsible for the cooking and styling or do they employ food stylists? Does the food really look that good or do they photoshop it to look even juicier, plumper and tastier? By the time my glass of wine was empty I’d plucked up the courage to email the editor, Christine Hayes, and ask her. Four months later, in early June, I find myself in a studio in Camden shadowing the crew to find out the answers to these questions and more. Continue reading
Once you’ve had your fill of fresh cherries, add them to muffins, where they have an affinity with almonds.