10 foraging dos and don’ts for safe and edible treasures
Brush up on your knowledge of urban foraging before you venture this spring with expert Barney Desmazery's practical checklist
With spring's arrival, nature’s larder begins to bloom with edible plant treasures, which often grow wild in the churchyards, parks and towpaths that wind through our cities. Urban foraging offers the chance to connect with wild food, discover new flavours and enjoy the outdoors. However, it’s vital to approach foraging with care, respect and responsibility. By following these dos and don’ts, you can enjoy your finds while protecting yourself and ensuring your foraging is safe, legal and sustainable. Discover more re-energising activities in our 30 easy ways to bring the joy this spring campaign, including expert health tips, morning rituals and seasonal dinners. For recipe inspiration, check out our best wild garlic recipes, mushroom recipes or elderflower recipes. Foraging dos Do your research before you start Before heading out, research what you can and cannot forage thoroughly. Use trusted books or reputable websites to help you identify what is available and, even then, never eat anything you’re not totally sure of. Do go foraging with someone experienced If you’re new to foraging, head out with someone who knows what they’re picking or sign up for a tutored day out. Their experience can help you avoid dangerous mistakes and teach you how to forage responsibly. Do seek permission from landowners Always ensure you have the landowner’s permission before foraging, especially in parks or areas that are not public land. Don’t assume all public spaces are fair game. Respect private property and local regulations. Do only pick what you need Take a modest amount and leave plenty behind for nature and other foragers. Nature depends on these plants more than we do, so leave the plants to regenerate. Do use the right equipment Take a sturdy pair of scissors and a reusable bag for collecting. For certain plants, such as nettles or brambles, wear gardening gloves to protect yourself from stings and scratches. Do leave roots intact Snip leaves and stems but never uproot. Always leave the roots so the plants can regrow. Do double-check your harvest Even if you’re confident in your identification, inspect your collection carefully before using it and remove anything you’re unsure about. With wild garlic, for example, you need to make sure that you haven’t accidentally also picked up other plants with it too, such as toxic dog mercury or cuckoo-pint. If you were to blitz them into a wild garlic pesto, it could make you really ill. Do be aware of plant lookalikes Some edible plants closely resemble toxic species, especially before they flower. Always check for key identifiers to avoid dangerous mistakes. The three-cornered leek, for example, smells mildly of garlic if you snap it open, but looks very similar to a bluebell that hasn't flowered yet, however a bluebell is, in fact, poisonous. The deadly plant hemlock looks very similar to edible plants like cow parsley which both grow in abundance near each other, so really be careful. Avoid built-up areas Plants that grow where there is heavy traffic, are low down where dogs have access to relieving themselves, or are on industrial waste areas, are probably best avoided. Do be mindful of toxic sap Another potential risk to be aware of is the toxic sap from a plant dripping onto an edible part of that same plant. Do enjoy the experience Foraging is as much about the pleasure of finding and identifying wild food as it is about eating it. Take photos or simply savour the moment if you don’t plan on cooking your finds. Foraging don’ts Don’t eat anything you’re unsure about Never eat a foraged plant unless you are absolutely certain of its identity and safety. If in doubt, leave it out. Many wild plants are poisonous and can cause serious harm. Never take risks with identification. Don’t dig up wild plants Digging up wild plants is illegal even if the desired part of the plant is the root, like with pig nuts or alexanders, as this would prevent them from coming back the following year. Don’t pick protected species Some plants, like primrose, are illegal to pick due to their declining numbers. Learn which species are protected and avoid disturbing them. Don’t strip one area bare Avoid foraging completely from the same spot and stripping one patch. Spread your picking across different patches to help plants continue to thrive and to maintain the ecosystem. Don’t ignore the ecosystem Every plant has a role in its environment. Nettles might be seen as a pest, but bees need them for pollination. If it's not an invasive plant, it's there for a reason and it serves a purpose in our ecosystem. Don’t treat foraging as a free-for-all Foraging is not about gathering as much as possible. It’s about connecting with nature, learning and enjoying the process in a sustainable way.
Follow our easy, simple recipe to make healthy apple crisps to snack on. This fruity recipe uses a normal oven and just one ingredient!
Apple crisps are one of the easiest healthy fruit snacks to make at home. Just follow a few simple guidelines and you’ll be batch-baking these crisp, sweet addictive snacks every weekend. Now discover more apple recipes, autumn desserts and healthy autumn recipes. Cook’s tip: Boost your plant points "I used both apples and pears to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking into. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. How to make apple crisps in the oven Our apple crisps take a total of three hours in the oven, so plan to make them when you have a morning or afternoon at home. You’ll also get crisper results if you turn them halfway through cooking. Choose your favourite eating apple Drying the apples out will concentrate their natural sugars, so a Cox gives sweeter results than a Granny Smith. Don’t be tempted to try Bramleys; they're too sharp to eat on their own. Skip the sugar A lot of recipes sprinkle the apples with sugar or brush with honey before baking, but we’ve found that the natural sugar present gives the perfect amount of sweetness. Plus, adding sugar will make your healthy snack redundant. Add extra flavours if you like A sprinkle of ground cinnamon or ground ginger before baking will complement the natural apple flavour. Use the right equipment You’ll need a large baking sheet or tray and some baking paper. Greaseproof tends to stick to the apples so avoid using that. If you have a mandolin you can use that to get perfectly thin slices, but it's also possible to juse use a sharp knife. Make sure they don’t overlap as this will prevent them from crisping-up. Cook them low and slow We’ve tried a few methods including cooking at a higher temperature for less time. But in the end, we discovered that slow cooking on a low heat gives the most crisp results and stops them from catching. Healthy apple crisps recipe Step 1 Heat the oven to 120C/fan 100C/gas ½. Cover a large baking sheet or tray with a sheet of baking parchment. Step 2 Using a sharp knife or mandolin cut your apple into thin slices, about 2 mm is ideal. Don’t worry about getting perfectly round slices (they look nice when they're a bit jagged). Flick out any pieces of pip. Step 3 Lay the slices on the baking paper and put in the oven for one hour. Take out the tray and turn the slices over then cook for another hour. Step 4 After 2 hours is up turn off the oven completely and leave the apple slices in there for at least another hour for further drying. If you like you can make them last thing at night then leave them in overnight. Store in an airtight box, they will keep for a few days (if they last that long!). You can them dip them in melted dark chocolate or nut butter for a more substantial snack. You might also like Tips for healthy desk snacking Make your own kale crisps Lunchbox flapjacks recipe The baking with apples collection Healthy lunch boxes to make for work
Perk up your lunchbox with one of these healthy ideas, from protein-rich hot smoked salmon with avocado and egg, to light and crunchy carrot and edamame bean salad
We’ve created super quick and easy lunchbox ideas, along with healthy lunches for work. Everything from protein-rich boxes to vegetarian lunchbox ideas. Make your lunches healthier by prepping a lunchbox to take with you that is packed full of protein, fibre and vegetables. This not only packs a lot of nutritional value but will also keep your blood sugar levels balanced by providing sustained energy that won't have you yawning in your afternoon meetings. Protein is also important for concentration and moods, as it provides amino acids that are needed to make our all important neurotransmitters (brain chemicals). Get more healthy lunch inspiration with our collections of healthy soup recipes, healthy lunch recipes, low-calorie lunch recipes and healthy sandwiches. There's also our collection of best lunch recipes and best healthy veg recipes for you to try. If you're looking to make your favourite meals healthier, take a look at our 15 healthy swaps. Smoky mackerel and beans lunchbox Tip a tin of cannellini beans into a sieve. Rinse with cold water then leave to drain. Whisk 2 tbsp olive oil, 1 tbsp white wine vinegar and ½ tsp horseradish cream in a bowl and season. Tip in the beans with 2 tbsp chopped flat-leaf parsley and ¼ finely chopped red onion and toss. Divide between 2 lunchboxes then top each with a smoked mackerel fillet and a wedge of lemon. Asian avo, prawns and greens lunchbox Blanch 100g frozen peas, 100g frozen edamame beans and 100g chopped long-stemmed broccoli for 2 minutes, then rinse under cold water and drain. Whisk 1 tbsp groundnut oil, 1 tbsp soy sauce and 1 tsp sesame oil in a bowl. Add the greens with a small pack of cooked king prawns, 1 tbsp chopped pickled ginger, 1 finely chopped red chilli and ½ diced avocado. Divide between 2 lunchboxes and sprinkle with black sesame seeds. Protein-rich lunchbox Boil 2 eggs for 7 minutes, adding 100g green beans for the final 2 minutes, then drain and rinse everything until cool. Peel the eggs. Whisk 2 tbsp olive oil with 1 tbsp red wine vinegar and 1 tsp dijon mustard. Add the beans, 1 pack of cooked puy lentils and 3 chopped spring onions and toss. Divide between 2 lunch boxes and top with the eggs and a few slices of cooked chicken breast. Hummus falafel lunchbox Shred ¼ small red cabbage and toss with 1 tbsp lemon juice and a pinch of salt. Grate 2 carrots. Divide 4 tbsp hummus between two lunchboxes. Add a few leaves of Little Gem and 3 falafels to each (try making your own falafel with our easy recipe) then add the carrots and cabbage. Sprinkle with pumpkin seeds and pack small pittas separately for scooping. Superfood salad lunchbox Blanch 100g long stem broccoli and 50g peas in boiling salted water then rinse under cold water and drain. Dice ¼ of a cucumber. Tip 75g of pre-cooked quinoa into a bowl and add the veg. Whisk 1 tbsp olive oil with 2 tbsp lemon juice and season. Add to the bowl and toss everything together. Add a handful each of mint and parsley and 50g crumbled feta. Tip into a lunchbox then sprinkle with 2 tsp toasted pumpkin seeds. Per lunchbox: 433 kcals, fat 26.7g, saturates 9.3g, carbs 23.2g, fibre 10.1g, protein 19.8g, salt 2.8g High-protein lunchbox with hot smoked salmon, avocado and egg Drop a large egg into boiling water and simmer for 10 minutes then run under cold water until cooled. Slice half a small avocado and break 75g hot smoked salmon fillet into pieces, discarding any skin. Put a handful of watercress in your lunchbox then top with the egg, salmon and avocado. Mix 2 tbsp natural yoghurt with 1 tbsp lemon juice and some chopped dill and keep in a mini jar or tub until you are ready to drizzle over and eat. Per lunchbox: 441 kcals, fat 30.2g, saturates 8.4g, carbs 8.1g, fibre 3.7g, protein 32.4g, salt 1.6g Low-calorie Asian lunchbox carrot and edamame Peel 150g carrots then shred in a food processor or coarsely grate on a box grater. Put in a bowl and add 75g blanched edamame beans and a finely chopped red chilli. Whisk 1 tbsp rice wine vinegar with ½ tsp sesame oil. Add to the veg and toss together with a good pinch of salt. Pack into a lunchbox and sprinkle with a pinch of black sesame seeds. Per lunchbox: 250 kcals, fat 11.3g, saturates 1.7g, carbs 21.3g, fibre 11.2g, protein 10.2g, salt 0.8g Low-calorie vegetarian lunchbox with smoky black bean and squash Peel and chunk 150g butternut squash. Toss with 1 tsp olive oil, ½ tsp smoked paprika and ½ tsp cumin seeds. Roast at 180C/fan 160C/gas 4 for 15-20 minutes until tender. Cool. Put 150g rinsed and drained black beans in a bowl. Add ¼ of a diced red pepper. Tip in the squash, a handful of chopped coriander and the juice of a lime. Toss everything together and pack into lunchbox. Per lunchbox: 233 kcals, fat 4.3g, saturates 0.5g, carbs 30.1g, fibre 14.1g, protein 11.5g, salt 0.8g Chipotle chicken lunch wrap Heat the oven to 200C/fan 180C/ gas 6. Coat 2 small chicken breasts in 2 tbsp chipotle paste, season and put onto a non-stick baking tray. Put into the oven for 20-25 minutes or until cooked through. Rest on the tray for 5 minutes, then slice and toss with any juices from the tray. Meanwhile, mix ¼ shredded red cabbage with 2 thinly sliced spring onions, season and add juice of 1 lime. Massage with clean hands, then stir in 2 handfuls baby spinach and a large handful chopped coriander. Lay a large sheet of foil on a chopping board with a wholemeal tortilla on top and spread over the 1 tbsp soured cream. Layer half the chicken and the slaw mix and finish with 1 tbsp jalapeños and a splash of Tabasco, if you like. Fold the tortilla in using the foil – squeezing to enclose. Repeat with the remaining tortilla and other half of the ingredients. Per wrap: 329 kcals, fat 10g, saturates 5g, carbs 25.4g, sugars 5g, fibre 4.3g, protein 36.5g, high salt 1.5g Summer butter bean salad Mix the 570g jar drained butter beans, 1 finely chopped red onion, 200g quartered cherry tomatoes, 1 finely chopped celery stick, 1 deseeded and chopped cucumber and 3 finely chopped pickled chillies together in a large bowl. Scatter over 10g roughly chopped parsley and chives and season with salt and pepper. Whisk the 1 tbsp harissa, 3 tbsp extra-virgin olive oil, juice and zest of 1 lemon, and ½ tsp honey together with some salt and pepper. Pour over the vegetables and beans, and mix well. The salad will keep in the fridge for four days. Per serving: 147 kcals, fat 6.7g, saturates 0.9g, carbs 13g, sugars 5g, fibre 6.2g, protein 5.6g, salt 0.5g
Serve this easy entertaining dish as a nibble on a platter or pile onto dressed leaves for a simple starter
Try our asparagus wrapped in bacon, then try asparagus and crab lasagne, asparagus, mozzarella and prosciutto parcels, or crumbed asparagus with saffron yogurt. Asparagus wrapped in bacon recipe
This fried rice uses paneer but you could swap it for some chopped chicken thighs if you prefer – just increase the cooking time slightly
Try our paneer fried rice, then try chilli paneer fry, vegetable and paneer dum biryani, or paneer masala. Paneer fried rice recipe
Cekodok pisang (Banana fritters with cinnamon sugar)
This is a popular street food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats
Try cekodok pisang (banana fritters with cinnamon sugar), then try Malaysian prawn and pineapple curry with crispy onions, Malaysian fried rice vermicelli or spicy herbal Malaysian salad. These fritters are best eaten on the day they’re made and, better yet, while still warm. Recipes extracted from Roti King by Sugen Gopal (£18.99, Quadrille). Photographs: Sam Folan. Recipes are sent by the publisher and not retested by us. Cekodok pisang (banana fritters with cinnamon sugar) recipe
This crumbly and buttery cake, filled with chocolate hazelnut spread, is perfect with a cup of coffee
Try Michele Pascarella's sbriciolata alla nutella, then discover Nutella cheesecake, Nutella cake with Baileys cream, Nutella cookies with walnut and sea salt or Nutella swirl buns. Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us. Sbriciolata alla Nutella recipe
Make your own Neapolitan pizza dough using just three ingredients. Expect a delicious risen crust from this classic recipe
Try our basic pizza dough, then try overnight pizza dough, no-knead pizza dough or vegan pizza dough, plus discover more pizza recipes. This recipe makes sufficient dough to create six 32cm-diameter pizza bases. The dough balls can be frozen in a sealed container before the cold fermentation stage and then defrosted for a few hours before use. Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us. Basic pizza dough recipe
A pizza topped with a rich combination of ham, salami, mushrooms, chargrilled artichokes and black olives
Try our capricciosa bianca, then discover Naples foodie guide: where locals eat and drink, The lowdown on pizza styles and where to find them, detroit-style pizza and pepperoni pizza. Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us. Capricciosa bianca recipe
A simple, meat-free version of the takeaway classic – this dinner for two is ready in just 30 minutes
Try our kung-pao style tofu, then try crispy baked tofu, creamy tofu curry, yellow curry with swiss chard and tofu or kimchi-baked tofu. Cook’s tip: Boost your plant points "To boost the fibre and plant points of this recipe, I've used wholegrain rice rather than white, and added in some tinned red kidney beans to the cooked rice." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Kung-pao style tofu recipe
Leap into spring with a freezer martini – this batch recipe means you’ll have ice-cold martinis to hand whenever the craving hits
Try our freezer martini, then discover our espresso martini, French martini, lychee martini or beetroot vodka martini. You can play around with the ratios of gin to vermouth but it’s best to have a higher proportion of spirit so the martini doesn’t freeze or become slushy. Adjusting your freezer temperature can also help with the latter. Freezer martini recipe
The walnut, tempeh and Puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing – plus the flavour is phenomenal!
Try our high-protein rigatoni, then try vodka pasta (penne alla vodka), saucy meatballs with burrata and pesto or pasta with sausage, kale and mustard. With red wine and mixed herbs plus a bit of time you get a gorgeous bowl of food that is nourishing and delicious. Try it with different pasta varieties if you wish and, for more protein, use a lentil- or bean-based pasta. Recipe extracted from Healthy High Protein by Dr Rupy Aujla (£26, Ebury Press). Photographs: Andrew Burton. Recipes are sent by the publisher and not retested by us. Rupy's high-protein rigatoni recipe
Elevate your favourite chocolate chip cookie with creamy, nutty and on-trend pistachios
Try our pistachio and chocolate cookies, then bake Edd Kimber's devil’s food cake, clementine and ginger viennese whirls or chocolate and hazelnut paris-brest and try these chocolate dessert recipes. It's almost impossible to have escaped the rise of the Dubai Chocolate Bar over the past six months – it is the viral trend that just won’t quit. This chocolate bar, filled with kataifi pastry and pistachio cream has inspired thousands of social media videos but also real world copycats, from brands making their own versions, to bakeries and restaurants making dishes inspired by the bar. While pistachio cream was already on its way to becoming the new Nutella, the chocolate bar may have fully cemented the paste as the new king of the spread and condiment aisle. As with its chocolate and hazelnut sibling, not all pistachio cream is made with quality in mind. My personal preference is to check the back of the jar and look for a version that declares it is made with at least 45% pistachios – you’ll be looking at a much better quality product. When the percentage of pistachios isn’t mentioned, sugar tends to the most prominent ingredient, with pistachios as more of an afterthought, leading to an overly sweet product. Instead of recreating the chocolate bar itself I wanted to make a cookie using the pistachio spread, a take on a classic chocolate chip cookie but stuffed with the spread and made with added chopped pistachio for better texture. View Green Video on the source website Pistachio and chocolate cookies recipe
These are an Italian take on a pub classic – switch out pancetta for chorizo and parmesan for manchego if you fancy a trip to sunny Spain instead
Try our Italian sausage scotch eggs, then try chicken katsu scotch egg, Italian scotch olives or Scotch creme eggs. Italian sausage scotch eggs recipe
Did you know these foods are accidentally vegan?
If you're going vegan for Veganuary or simply adopting a more plant-based lifestyle, you might be surprised by some of these 'accidentally vegan' foods
Looking to go vegan? If you're worried about cutting meat, fish, dairy and eggs completely out of your diet, whether for the month of January or longer term, here are some recognisable foods you might be surprised to hear you can still enjoy when embarking upon a plant-based diet. From the classic Oreo and Lotus biscuits to 'cheese' flavoured crisps, vegans need not miss out on these snacks and treats. It's worth bearing in mind that many of the foods on this list are highly processed or high in sugar, so you wouldn't want to solely base your new vegan diet around them. Instead, keep your vegan pantry stocked up with whole foods like lentils, beans, pulses and more which are of course naturally vegan too. If you have an allergy, some of these foods may contain cross contamination due to being produced in a factory that handles dairy or other allergens, so exercise caution and check labels carefully. Get a head-start on plant-based meals with our vegan meal prep tips for Veganuary and beyond and even more advice on how to do Veganuary. 10 accidentally vegan foods 1. Oreo biscuits If you're new to the vegan game this might come as a surprise, but old-school vegans know that Oreos have been a-ok for a long time. In fact, it was back in the 90s when animal lard was removed from the original recipe and replaced with hydrogenated vegetable oil. Make sure to check the labels as there are some more unusual Oreo varieties that might catch you out with a dash of milk in the ingredients, although the Originals, Golden and Double Stuff are all fine. Read more about understanding food packaging labels as a vegan on 10 things I wish I knew before going vegan, then try our vegan chocolate cheesecake which makes the most of Oreos for the crumbly chocolate biscuit base. 2. Dark chocolate When choosing chocolate, many dark chocolate varieties over about 70% cocoa solids tend to be accidentally vegan. For example Lindt's 70% to 99% plain dark chocolates as well as Green & Black's 70% and 85%. Some of the varieties with dried fruit, nuts and mint are also vegan. A recent discovery is that Waitrose's No.1 Fairtrade Dark Chocolate with Italian Gianduja (a creamy hazelnut paste) is 100% plant-based. Some notable exceptions include Cadbury's Bourneville which has listed milk as one of its ingredients since 2021 - before then it was actually vegan. Watch out for dark varieties with additions such as salted caramel as they can often contain milk. Sadly since 2002 After Eights are no longer vegan as they contain butterfat. Discover our guide to the best vegan chocolate to buy. 3. 'Cheese' flavour crisps Note that 'flavour' is the operative word here, as Tesco Finest's mature cheddar and onion crisps contains no real dairy. Instead the high-end range's 'cheesy' flavour is thanks to yeast extract, onion powder and paprika. As you might expect, most salted crisps should be vegan - but always double check if it's a brand you're not familiar with. When it comes to flavoured crisps it gets more complicated and varies from brand to brand - I've been caught out before by 'lime' flavoured crisps that contained milk. Tyrrells sweet chilli & red pepper crisps are 100% vegan and delicious! 4. Lotus biscuits These continental biscuits are the perfect accompaniment to a morning tea or coffee and fear not, you can still enjoy them as a vegan. Even better, Lotus Biscoff spread is vegan. Be warned though: it is dangerously addictive. Both the biscuits and the spread are a great starting point for a variety of vegan bakes. Have a go at 'veganising' our Biscoff rocky road - McVities Ginger Nuts are accidentally vegan, while vegan butter, vegan white chocolate and vegan marshmallows are all readily available on the market. Or simply crumble Lotus biscuits over our vegan banana ice-cream with a drizzle of Biscoff spread for an easy dessert. 5. Ritz crackers If you love the buttery texture of Ritz crackers, no fear, there is no real butter in sight. Jacob's Cream Crackers - despite their somewhat confusing name - also do not contain any dairy. Assemble your vegan cheese board with a tempting array of Ritz biscuits, Jacob's Cream Crackers and Nairn's Oatcakes (except the cheese ones) which are all fully plant-based. Try one of our chutney recipes to serve alongside your spread of vegan cheese and crackers. 6. Guinness Although you might think otherwise due to its creamy head, Guinness has been completely suitable for vegans since 2018. Previously, the Irish dry stout recipe called for isinglass - a compound from fish bladders - to filter the drink, making it unsuitable for strict vegetarians too. Now veggies and vegans alike can enjoy its rich, malty flavour. Why not try 'veganising' one of our Guinness recipes? 7. Hot chocolate powder A warming mug of hot chocolate helps to brighten the cold winter months and there's no reason why vegans can't indulge in this little pleasure either. Cadbury's Original Drinking Chocolate is vegan - simply stir through your favourite dairy-free milk and heat. A personal favourite is barista oat milk for extra creaminess - or make your own oat milk. Green & Blacks and other more expensive brands tend to be vegan as they use good quality cocoa powder with high cocoa solids. Do check the labels as some brands might sneak in some some dairy, especially if the hot chocolate is flavoured with other ingredients too. If you want to make your own, try our vegan hot chocolate recipe. 8. Jus-rol You'll have a vegan field day when you discover all of these plant-based delights. Not only are Jus-Rol's ready-rolled puff, shortcrust and filo pastry sheets fully vegan, you'll find that most supermarket own-brands of pre-made pastry sheets are also vegan - again, just double check the label. Try our parsnip, sage and apple wellington for a meat-free centrepiece for a special occasion using a shop-bought sheet of puff pastry. What's more, Jus-Rol's entire range of bake-at-home pastries including croissants, cinnamon swirls and even pain au chocolat dough are suitable for plant-based diets. Anyone who has been vegan for a little while will understand the struggle when it comes to finding plant-based pastries, and now you can enjoy them straight from the oven and in the comfort of your home! Plant-based heaven. 9. Custard powder You might have used it before without realising it is fully plant-based, but Bird's Traditional Custard Powder contains no dairy products or eggs, unlike a traditional homemade custard recipe. Some supermarket versions may also be vegan, just make sure to check the packaging, and of course make up your custard with your vegan milk of choice. Discover our guide to the best plant milk makers to take your plant-based custard to the next level. 10. Turkish delight The traditional recipe of Turkish delight doesn't call for any animal products whatsoever - despite its jelly-like texture. This actually comes from the mixture of starch and sugar - try our fully plant-based Turkish delight recipe. However, some less traditional recipes may use gelatine as a setting agent, which would make it unsuitable for vegetarians as well as vegans.
Vegan meal prep tips for Veganuary and beyond
Get a head-start on Veganuary with these easy, plant-based meal prep ideas – from base sauces to easy pickles, sandwich fillings and more
Taking part in Veganuary this year? Fear not, we've covered all bases when it comes to starting your plant-based journey. Whether you're doing it just for the month or committing to something more long-term, our easy meal prep ideas will make being vegan as easy as can be. Cooking for a vegan diet doesn't need to be time-consuming, expensive or require compromising on flavour. Get each week off to a great start by making a few of these ideas at the weekend – some can be combined to make an easy meal on a busy evening, while others will require a little bit of extra chopping or prep for a nonetheless quick work-from-home lunch. Still need convincing? Find out how to do Veganuary then discover our favourite vegan meal ideas to get those plant-based juices flowing, as well as our quick vegan recipes for when you're short on time. Next discover 10 things I wish I knew before going vegan and 10 storecupboard ingredients every vegan should have in their pantry. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. The best meal prep ideas for Veganuary 1. Make a base sauce One of my favourite ways to get ahead of a busy week is to make a quick sauce at the weekend that can be stirred through pasta, such as this easy vegan pesto. Pesto is particularly great as it's so versatile – it can also be spread into sandwiches or drizzled over roasted veg to give them a little extra pizzazz. The sauce for this gazpacho spaghetti can also be whizzed together and kept in the freezer for when you're short on time. Try these roasted cauliflower steaks with romesco – simply omit the eggs to make it vegan. By making the romesco sauce ahead, all you have to do on the day is cook your cauliflower steaks – and they're nice enough to serve to guests. In a similar vein, dips like muhammara can be made ahead – in fact, this one tastes even better when it has sat for a day or so. Use it as a base for topping with this herby grain salad – simply leave out the feta or swap for a vegan version. 2. Make a salad dressing You'll be surprised by how handy it is to have a pre-made salad dressing ready in the fridge, plus it'll help you resist the temptation of a pre-packaged counterpart that isn't anywhere near as flavourful or as good for you. For a great work-from-home lunch, simply throw together some beans, salad leaves, croutons and fresh veg, then drizzle over your prepped dressing to bring it all together. Try our miso and ginger dressing to add flavour and healthy gut-boosting bacteria to any salad leaves. Discover our vegan salad recipes for more inspiration. The dressing from our vegan caesar salad is another great one to prep ahead, plus pre-cooking your aubergine 'bacon' makes weekday lunches even easier. Remember to keep your dressing separate from your fresh salad greens until you are ready to eat to prevent them from going soggy. 3. Pre-roast veggies Roasting a selection of Mediterranean veggies is a great way to get ahead of meal prep. Try our grilled vegetable antipasti ready for layering into sandwiches or making your own at-home deli lunch salad. If you prefer your vegetables freshly cooked, pre-chop a selection of hardy veg such as carrots, sweet potatoes, peppers and cauliflower a few days ahead. Other veggies like leafy greens, starches like potatoes and herbs are best prepared fresh on the day. Labelling them is optional but helpful, and will enable you to live out your fantasy of being a chef on The Bear. If you have clean takeaway containers, these are particularly handy for getting organised. 4. Make tofu 'chicken' It's hard to ignore the wide range of vegan 'chicken' alternatives available in supermarkets, but I much prefer making my own, as it's easy, cheaper and you have complete control of the seasonings. Take a block of firm tofu, break it into cubes with your hands, then mix with a sprinkling of corn starch for crispiness along with seasonings such as nutritional yeast, salt, pepper, garlic powder and chilli flakes or herbs. Cook until golden in the air fryer, oven or frying pan with a little oil. From there you can add it into salads, curries, pasta bakes and more – switch up the seasonings or swap in tempeh to keep it fresh. If you're feeling particularly ambitious you can make your own seitan to use in a similar way. If you've got no time to spare you can simply slice smoked tofu to enjoy in a sandwich or salad without any additional preparation or cooking. 5. Roast chickpeas Not only a great addition for salads and soups, roast chickpeas can also be enjoyed as a healthy snack any time of the day. The key to their success is getting them really crisp, so once drained make sure to pat dry, then sprinkle over your seasonings of choice – I particularly like smoked paprika and cumin. Drizzle with a little oil then roast on one layer on a baking tray in the oven at around 180C fan, or in the air fryer until golden and crispy – don't take them out if they're still soft. Keep them in the fridge ready for sprinkling and snacking – such as in our fattoush with crisp spiced chickpeas. 6. Pickle some veg The pickle trend is showing no signs of waning as we head in 2025, and for good reason. Fermented foods such as pickles have been linked to gut health benefits, and their tangy flavours work well in sandwiches, burgers and more. Don't be daunted by making your own. They're surprisingly easy, plus much more affordable and delicious than the versions you'd find in the supermarket or health food shops. It's also a great way of preventing sad veggies from going to waste – pickle them while they're fresh and they'll stick around much longer than their un-pickled counterparts. You could even make your own cucumber kimchi – just make sure to leave out the fish sauce. Discover even more pickling recipes and learn everything you need to know about preserving and pickling. 8. Pre-cook grains Grains such as quinoa count as a complete protein, meaning they contain all of the nine essential amino acids, so they're a great one to have on hand in the fridge. Pre-prepared pouches of grains and rice are convenient but you will pay a premium for them, not to mention more plastic consumption due to their small portion sizes. Get inspired with our quinoa recipes – these vegan burritos are quick to assemble when you have your quinoa pre-cooked. Pre-cooked rice is always handy to have ready for a quick and easy dinner. One recipe I always return to is kimchi fried rice: crumble tofu into a frying pan with your leftover rice and stir-fry with crunchy green veg and your choice of seasonings – think gochujang, soy sauce, ginger and garlic. Just make sure your rice is reheated to piping hot. Or make our tofu fried rice with any rice leftovers. For a quick lunch or dinner, our vegan sushi bowls are a simply assembly job if you're using your own pre-cooked rice. 9. Batch-prep sandwich fillings Nobody likes a soggy sandwich at work, and even less so one with a boring filling. Make a batch of sandwich fillings at the weekend to take office lunches off your to-do list. Our coronation chickpea salad is full of flavour; swap the yogurt for a vegan version then keep it in your fridge at work ready for loading into slices of bread, a baguette or lettuce cups. For another hearty chickpea lunch, meal prep your miso chickpeas ready to spread on avocado toast. Or whizz together avocado, hummus and tahini ahead of time for these easy avocado hummus, falafel and broad bean baguettes, ready to be assembled at work. Similarly, the elements of our banh mi with crispy tofu and pickled vegetables can be prepped ahead for a vibrant lunch to look forward to, or keep a batch of homemade vegan 'bacon' in the fridge ready to make these MBLT sandwiches. 10. Pre-marinate tofu Any self-respecting vegan knows that this fermented soy protein forms an integral part of a healthy whole-food, plant-based diet. Marinating tofu or tempeh a day or two ahead is a great way to ensure your plant-based protein is full of flavour. Make the marinade ahead for this kimchi-baked tofu (just make sure your kimchi is vegan) or take it to the next level by pre-cooking the tofu, then you can simply assemble dinners with your pre-cooked rice or grains. Try a similar approach with our marinated tempeh or tempeh stir-fry. If you're feeling more ambitious, you can try making your own marinated tofu 'feta'. Combine small cubes of firm pressed tofu with a marinade of white miso paste, apple cider vinegar, lemon juice, nutritional yeast, extra virgin olive oil and mixed dried herbs – have a go experimenting until you have the right ratios for your palette. Discover our best tofu recipes for more inspiration.
This hedgerow liqueur is a classic winter tipple that's perfect for Christmas. Discover our favourite bottles, and follow our recipe tips for how to make it yourself
Looking for the best sloe gin to serve to guests this Christmas? Read on to find the best sloe gin to buy. For more seasonal inspiration, try our plum recipes, blackberry recipes and our other autumn recipes. What is sloe gin? Sloe gin is made up of sloe berries, caster sugar and gin. Want to make your own sloe gin? Sloes, white caster sugar and dry gin are all you need to make our classic sloe gin liqueur, perfect as a fruity sipper or a gift. what are sloe berries and where to buy them. Best sloe gin to buy at a glance Best smooth sloe gin: Sipsmith sloe gin, £23 Best balanced sloe gin: Hayman's sloe gin, £20.95 Best organic sloe gin: Gibson's organic sloe gin, £26.95 Best sloe gin liqueur: Two Birds sloe gin, £39 Best fragrant sloe gin: Monkey 47 Schwarzwald Sloe Gin, £37.99 Best sweet sloe gin: Pickering's sloe gin, £20.99 Best classic sloe gin: Warner's sloe gin, £24.99 Best sloe gin to have with cheese: Sacred organic sloe gin, £38.85 Best sloe gin to buy 2024 Sipsmith Sloe Gin Available from John Lewis (£25), Waitrose Cellar (£23), Amazon (£23), Majestic (£25) Best smooth sloe gin This sloe gin has a slightly spiced flavour with notes of almond. With a smooth mouthfeel, it reminded us of mulled wine. Available from: John Lewis (£25) Waitrose Cellar (£23) Amazon (£23) Majestic (£25) Hayman's Sloe Gin Available from Master of Malt (£20.95), Amazon (£20.95) Best balanced sloe gin Haymans have been making gins since 1863, and this sloe gin uses hand-picked sloe berries, steeped in their London dry gin. This winning sloe gin had a nice balance of sweet sloe berries and a gentle hit of alcohol. It had a rich, fruity flavour without being too sweet. Available from: Master of Malt (£20.95) Amazon (£20.95) Gibson's Organic Sloe Gin Available from Gibsons Organic (£24.95), Abel & Cole (£25.65) Best organic sloe gin A mixture of organic gin, sloe berries, sugar and blackcurrant liqueur, this had a mellow sloe flavour with citrussy notes. Available from: Gibsons Organic (£24.95) Abel & Cole (£25.65) Two Birds Sloe Gin Available from Amazon (£39), British Honey (£39) Best sloe gin liqueur Hedgerow sloes steeped in London dry gin makes for an accessible, easy-going sloe liqueur. You can still pick up piney juniper from the gin, as well as lively red fruit notes. Try adding a dash to sparkling wine. Available from: Amazon (£39) British Honey (£39) Monkey 47 Schwarzwald Sloe Gin Available from Amazon (£37.99), The Whisky Exchange (£45.50), Master of Malt (£45.49) Best fragrant sloe gin Monkey 47 has macerated Black Forest sloe berries into its acclaimed gin, and the result is gorgeous – a super-fragrant, complex nose, with earthy juniper, heady spice and rich dark fruit notes. One for those who prefer less syrupy sloe gins. Available from: Amazon (£37.99) The Whisky Exchange (£45.50) Master of Malt (£45.49) Pickering’s Sloe Gin Available from Master of Malt (£20.99) Best sweet sloe gin One for fans of sweeter sloe gins, this festive number has subtle spice, rich red fruit and distinctive cherry bakewell notes – sip this alongside a slice of stollen. Available from: Master of Malt (£20.99) Warner's Sloe Gin Available from Master of Malt (£31.74), Amazon (£24.99) Best classic sloe gin If you're looking for a classic sloe gin, this is a great value one to buy. It has a dry texture and rich flavours of cherry and spice. We also detected notes of coffee. Available from: Master of Malt (£31.74) Amazon (£24.99) Sacred sloe gin Available from Sacred (£38.85) Best sloe gin to have with cheese Like a cross between PX sherry and tawny port, this sloe gin is perfect for those with a sweet tooth. There are notes of liquorice and lingering spice, too. Try with a cheeseboard. Available from: Sacred (£38.85) Best sloe gin recipes Sloe gin Make the most of the sloe season with this classic and easy-to-make liqueur. Enjoy this fruity alcoholic drink over the festive season or give it away as a gift. Sloe gin fizz Use your own homemade sloe gin in this festive spin on a classic gin fizz. Sloe gin cheese Check out our impressive homemade sloe gin cheese. Fruit cheeses are set fruit pastes that are ideal partners for cheeseboards. Try this with a strong blue cheese such as stilton. Sloe gin and plum crumble Our sloe gin and plum crumble is a twist on a classic and much-loved British dessert. Pair with a scoop of good-quality vanilla ice cream to really take advantage of the cinnamon and mixed spice notes. Sloe gin cake Team sloe gin with plums and make an autumnal layer cake with wow factor. It's sure to impress your friends, and best of all it's an easy recipe too.
Urban foraging guide: how to forage in cities in spring and summer
Want to learn how to forage? Barney Desmazery shares his tips for seeking out edible plant treasures often found wild in churchyards, parks and towpaths
Do you know your three-cornered leek from your hairy bittercress? Have you joined the wild garlic gang? On our podcast our super-keen in-house forager Barney Desmazery joins host Janine to share some edible plant treasures which often grow wild in the churchyards, parks and towpaths that wind through our cities. He explains what foraging can bring to a cooks table and gives plenty of advice on how to forage responsibly. Here we pick out some highlights. Listen to our interview with Barney on the olive podcast here: View oEmbed on the source website Do your research on what you can and can't forage If you're just getting started with foraging, make sure to arm yourself with some resources – either a good book or trusted websites. A good place to start is Food For Free by Richard Mabey, The Forager’s Calendar by John Wright or The Edible City by John Rendon. Go out with someone else first who knows what they’re picking. There are lots of rules to follow and if you eat the wrong plant it can be extremely poisonous. Ethically, you should always have the landowner’s permission and never pick more than you need. Remember that nature relies on what you’re picking more than we do, so don’t be greedy with what you take. Never eat any foraged plant you're unsure about This can’t be overemphasised: never, ever eat anything you’re not sure about. There are plenty of common plants that will kill you and don’t have a cure. When it comes to urban foraging it can be more about identification than getting yourself a free dinner. Some plants have both edible and non-edible parts and for others it might not be clear what plant it is until it flowers, for example with bluebells and three-cornered leeks. The three-cornered leek smells mildly of garlic if you snap it open and smell it, but you could pick a bluebell that hasn't flowered yet thinking it's a three-cornered as they would look very similar at that point – and a bluebell is in fact poisonous. Even when you know what something is, for example with wild garlic which is easier to identify, you need to make sure that you haven’t accidentally also picked up other plants with it too, such as dog mercury or cuckoo-pint. If you were to blitz them into a wild garlic pesto it could make you really ill as they’re toxic. Another potential risk to be aware of is the toxic sap from a plant dripping onto an edible part of that same plant. Be respectful with what you forage Even after obtaining a landowner's permission to forage, you still need to be respectful. Digging up wild plants is illegal, as this would prevent them from coming back the following year. It’s not about obtaining sustenance from these plants, but more about having a taste of the wild or the enjoyment of finding and identifying them. You can even just take a photo if you don't plan on cooking with it. It's worth being aware that not all parks are common land, and if they're owned by someone else, then you do have to specifically ask for permission from them to forage. How to pick plants when foraging As a starting point, take a normal, sturdy pair of scissors and a plastic bag. Depending on what you’re picking you may also need a pair of gardening gloves, for example with stinging nettles so you don't get stung or prickled by brambles. Leave roots in tact and don’t forage all from the same spot. Nettles might be seen as a pest, but in fact bees need them for pollination. If it's not an invasive plant it's there for a reason as it serves a purpose in our ecosystem. Primrose, for example, is illegal to pick due to depleting numbers. They used to be in abundance all over the roadsides - the first flowers are beautiful on desserts and in salads - but they’re now illegal to pick. If you have dandelions in your garden (or somewhere else where you have permission to do this), when it’s starting to come up, cover it with a plant pot to blanche it. This makes the leaves paler and goes really well in French salads. <img src="https://images.immediate.co.uk/production/volatile/sites/2/2024/05/GettyImages-1401874584-713a220.jpg" width="2122" height="1412" alt="A close-up view of picking wild garlic in a woodland in Kent, UK. Wild garlic (Allium ursinum) is a medium-sized bulbous perennial with a distinctive and pungent garlicky smell that pervades woodland in spring." title="Bishopsbourne, Kent, England, UK. 15 May 2022. Foraging wild garlic" /> Wild garlic foraging Many people have been introduced to the concept of foraging through wild garlic due to its massive insurgence on social media. Wild garlic grows in abundance and is an indicator of ancient woodland and soil diversity. Although it does grow in large quantities, make sure not to pick too much. If you are being liberal with the amount you're taking, don't take it all from the same spot and go through the leaves to make sure you haven't accidentally picked any other plants at the same time which could be harmful. The whole plant is edible and the stalks are really crunchy with a succulent burst of spring onion flavour. The young, tender leaves are at their best before they flower (around March), while the flower shoots can be finely chopped and used as chives. If you have wild garlic growing in your garden, you could dig up a few of its bulbs at any time of the year which are also delicious. If you're lucky enough to forage some, try our wild garlic recipes. Summer foraging Whereas wild garlic is best foraged in spring, the smell of the elderflower signals the start of summer for foragers. The flowers are beautiful in cordials, which then turn into purple-coloured elderberries. Elderberries have been linked to a lot of 'miracle cures' as they have more vitamin C than any other fruit and can help with colds and flu. Elderberries must be cooked and birds really rely on them for fruit, so make sure not to take too much. When cooked into a syrup they make a great hot winter tonic, packed with flavonoids to help combat winter germs. Discover our favourite ways with elderflower. All roses are edible. The reason we don’t eat the roses we buy in the shops is because they’re covered in pesticides. If you grow your own roses and don’t use pesticides, you can eat them. The petals can be crystallised or infused into syrups, or leave them to turn into rose hips which are packed with vitamin C. Nettles are particularly great from a nutritional point of view, they're packed with vitamin A and vitamin C. In terms of green veg, they're healthier than kale and spinach. As they can sting, wear a pair of gloves when picking and give them a good wash. They also must be eaten before June - or when they start to flower - otherwise they can contain a chemical that damages the kidneys. Early nettles are the perfect example of a plant we should all be eating as they are widely available and easily identifiable. Try our recipe for ravioli with ricotta and nettles from Petersham Nurseries. More about foraging: Autumn foraging guide: berries and nuts The best foraging breaks in the UK olive podcast: FORAGING and cooking in the Sussex countryside with Hunter Gather Cook olive podcast: FORAGING and mushrooming with wild food expert Mark Lloyd Coastal foraging guide Hunter gather cook
Moist chocolate cupcakes with a silky buttercream frosting
Bake a batch of these indulgent chocolate cupcakes, and you'll make friends for life. Top with swirls of homemade chocolate buttercream
Try these chocolate cupcakes, then check out more cupcake recipes such as our vegan chocolate cupcakes, Ferrero Rocher cupcakes, red velvet cupcakes and strawberry cupcakes, as well as our classic vanilla cupcakes. Follow our expert tips on how to ice a cupcake: View Green Video on the source website Check out the olive shop for more chocolate treats from artisan producers to enjoy or buy as gifts.
Learn how to cook perfect rice with these simple steps from the olive magazine test kitchen, so you can achieve fluffy grain perfection every time
Learn how to cook perfect rice below, including how long to cook rice, then check out our best rice recipes, from Mexican rice to kedgeree, pilaf one-pots to creamy rice pudding, and then check out our fried rice recipes. Rice is one of the world’s staple foods, but it can be surprisingly tricky to cook. We’ve all ended up with crunchy, undercooked rice, or a pot that’s starchy, mushy and overcooked at some point. So how can you guarantee to get it perfect? These steps will work with any of the longer-grain rice family – including jasmine, basmati and long-grain rice – and will ensure fuss-free, fluffy grains of rice, every time. How to cook rice Weigh the rice accurately The rule of thumb when cooking longer-grain rice is to use exactly twice the weight of water to weight of rice (so, for 300g of rice, use 600ml of water). Use too little water and the rice may be undercooked and have caught on the bottom of the pan. Too much and the rice will be waterlogged. Portion-wise, if the rice is accompanying a curry, 50g (raw weight) per person is sufficient. Or, for a main meal, 75-100g is enough, depending on how many other ingredients are added. Wash the rice It might be tempting to skip this step but washing rice before cooking removes excess starch. If the rice isn’t washed, the starch is released into the water as it cooks and congeals, clumping the grains together. Tip the weighed rice into a large bowl and fill with cold water. Use your hand to move the grains around so the water becomes cloudy. Drain, refill and keep repeating until the water is clear, then drain really well. Heat and timing Heat the rice and water together on a high heat until bubbling, then let it boil furiously for 1 minute – this ensures the water and rice are both hot enough to generate steam. Put some foil over the pan, followed by the lid, then turn the heat down and let it simmer gently for 10 minutes. This steaming lets the rice absorb any remaining water without catching on the bottom of the pan. Fork the rice to fluff If there is any water left after 10 minutes of gently simmering (carefully tip the pan to check), return the pan to a low heat with the lid on for 2 minutes and check again. Repeat until all the water has been absorbed. Then remove from the heat and leave for another 10 minutes, lid on, for the final steam. After the final 10-minute steam the rice will be ready to serve. Use a fork to gently fluff the grains. (Remember, it doesn’t matter how much rice you are cooking, as long as you use a deep lidded pan and follow the 1:10:10 rule when it comes to timings.) Best rice recipes Pilau rice Serve pilau rice alongside Indian-style curries – ground turmeric gives it that lovely golden yellow colour.
Got a jar of preserved lemons lurking in the back of your fridge? From dressings to salads, stews, and as a flavouring for Middle Eastern dishes, we've got 10 easy and imaginative ways of using them up
Wondering what to do with preserved lemons? These fruits have a strong fragrance which is perfect for boosting the flavour of dressings, salads, stews and many other dishes. Read our guide on what are preserved lemons and where to buy them for more advice on where to source this ingredient. If you have time to make your own, then follow our preserved lemon recipe. Make a dressing We use preserved lemons a lot in the olive test kitchen, and they’re usually finely chopped in dressings for salads or fish. In this spiced leg of butterflied lamb, a preserved lemon dressing is used for a lighter, summery dinner rather than having a lamb roast. We’ve mixed it with capers, white wine vinegar, olives, garlic and plenty of fresh herbs for a sunny dressing with a big punch. You could add it to your regular salad dressings for a zesty kick - it's more fragrant than regular lemon juice. Put preserved lemons in a salad Instead of adding preserved lemon to dressings, try adding it to more robust dishes such as lentil salads to brighten up pulses. It’s really lovely with puy lentils and kale. Top with plenty of goat’s curd, labneh or yogurt for a healthy but filling meal. Cook them in a stew Adding preserved lemons whole to one pot dishes means you get a more aromatic flavour. Or if you’re a die-hard preserved lemon fan, cut them into strips and add them to a chicken stew with olives and thyme… it's like being transported to Morocco. Pair them with cheese Our recipe for rich baked ricotta is paired with preserved lemon to cut though the creaminess in this dish. It’s a great vegetarian dinner party starter. If it’s too hot outside to turn the oven on, try whipped goat's cheese (such as this one) with the preserved lemon dressing instead. Give an extra dimension to middle eastern cooking Preserved lemon isn’t the predominant flavour in these little spinach, feta and onion parcels, but they add something extra to the classic combination. You could add it to most spinach dishes for a fragrant hint, including spinach and mushroom pilaf, veggie lasagne or creamed spinach. Use them as a condiment The Palomar’s shakshukit (essentially a deconstructed kebab) is a dish from Jerusalem of spiced mince meat, topped with plenty of dips including harissa, tahini, pesto, tapenade and, of course, preserved lemon. There might be quite a few ingredients in the list, but it’s totally worth it and would be a great starter to a Middle Eastern sharing menu. Add them to salsas Try our pan-fried halibut topped with crispy panko breadcrumbs, with a super easy salsa dressing of tomato, preserved lemon, chives and olive oil. This would be great with any white fish for a quick supper. Just serve with seasonal veg, and you’ve got a healthy mid-week meal. Add them to fish curry Preserved lemon is great in fresh tomato fish curries, such as this chermoula tomato and fish tagine. This one is spiced with cumin, coriander, saffron and lemon juice. Serve with buttered couscous and a dollop of harissa for a quick but impressive main. Use them with fresh lemon to create new flavour profiles Whoever thought of griddling cucumbers is a genius. We’re fully on board. This griddle cucumber recipe and preserved lemon recipe comes topped with sweet brown shrimp, coriander and yogurt. By mixing fresh lemon juice and preserved lemon peel, you get a really rounded lemon flavour which works well in this fresh dish. Spinkle over some toasted flaked almond and serve with crusty ciabatta for a main, or divide between small plates for a beautiful summery starter. Add them to grains Stir through spelt, barley or couscous and serve with Morroccan inspired stews, or perk-up cauliflower couscous with pomegranate, mint, red onion and lemon for a fragrant side dish that works especially well with these venison and mutton kofte. Learn how to make your own preserved lemons Discover more easy lemon recipes
Learn how to a make crisp, golden and perfectly cooked pie. We include tips on what to cook your pie in, how to handle pastry and the best glazes
Learn how to make a pie with our guide below then put your skills to the test with our easy pie recipes and vegetarian pie recipes. How to make a pie Get the right equipment for making your pie You can make a pie in just about anything (chefs are quite fond of a pie made in a mini pan or casserole), but if you want perfectly crimped edges use a ceramic or metal pie dish with a decent lip. A lip will also help the pastry cling to the dish and stop it falling into the filling and becoming soggy. Double-crust pies (those with a top and bottom crust) are better made in a metal pie dish as the heat will conduct more easily and help the base become crisp. It’s best to cook a pie on a pre-heated solid baking tray or sheet. Not only will this stop any filling dropping onto your oven floor and burning, but the extra heat will help crisp-up the base. You can use this trick for tarts too. Perfect pastry handling for making pies Whatever type of pastry you are making keep your ingredients as cool as possible. Always use chilled butter straight from the fridge and iced water to bind. Some pastry chefs even pop their flour in the freezer for 20 minutes. If you have hot hands and you find the butter gets very soft when you are rubbing it into the flour, it might be better to use a food processor. Just pulse flour and butter until it looks like large breadcrumbs. Once you’ve brought your pastry together avoid overworking or kneading it. Just wrap in a piece of clingfilm and leave in the fridge to rest for 30 minutes. This will make it much easier to roll and will give all the ingredients a chance to cool down. Pie cooking tips If you are making a double crust pie it’s best to blind bake and seal the base before you add the filling to avoid a soggy bottom... Line the bottom of the pie dish with pastry then take a piece of baking paper and scrunch it up to soften it. Lay it on top of the pastry then fill with baking beans or dried beans or rice. Bake until the pastry is lightly cooked then take out the paper and beans and keep cooking until there are no raw bits of pastry visible. Take out the pie shell, brush lightly with beaten egg white then put back in the oven for 5 minutes. This will create an extra seal on the pastry. How to glaze a pie You can use various glazes for your pie. Milk will give you a matte finish and a slight browning. Whole beaten egg will give a shine and a deep gold colour. Beaten egg yolk will give you the deepest golden brown. Whichever glaze you choose, it’s best to glaze then chill for another 10 minutes before baking to set the glaze. Also if you want to score a pattern on the pastry, do this after the glazing and chilling stage and your pattern will be more defined.
Discover 21 ways to spend less money on food and drink and still have fun, including baking your own cake, buying wine in bulk and new ways to reduce food waste
Want to eat cheaply and save money on food without compromising on flavour? Want to eat out without breaking the bank? Try our tips and tricks here and check out our storecupboard recipes. We've also shared our top 10 money saving hacks to use up food leftovers. Reduce food waste (and love your leftovers) You don’t have to be a slave to your kitchen to make stock with a chicken carcass, turn nearly stale bread into crumbs or invent a new five-cheese-and-a-spot-of pickle sauce for your macaroni. Stock takes no effort other than shoving the carcass in a pan, and adding water and the odd bit of veg. It will then bubble away on its own. If you boil it after straining out the bits, you can make a strong stock that will take up less room in the freezer. Here is a great tagliatelle recipe for leftover roast chicken, then check out how to use up leftovers. Visit the back of your food cupboard You might be surprised by what you find. Using up what you already have in an imaginative way is like the invention test on MasterChef, and it will save you money on your next few food bills. Liberate all the bags and boxes from the cupboard and freezer, make a list of what you’ve got and then look up some recipes. Check everything before you eat it and throw away anything that is past its best – oils and nuts may have turned rancid. We suggest mixing any small leftover amounts of grains and lentils together after cooking to make enough for a whole meal, for example in this delicious salmon salad. Try new recipes Pick a cuisine that uses lots of seasonal veg and low-cost pulses rather than huge chunks of meat. Cookbook Salmagundi by Sally Butcher (owner of Middle Eastern emporium Persepolis in Peckham) is full of new ideas, including bacon-browned lentils and black-eye beans with lemon and dill. Air is the enemy Vacuum-packing meat and fish before you store it in the fridge or freezer will keep it better for longer. Air around meat in the freezer will cause it to dehydrate, which is what causes freezer burn. Invest in a FoodSaver vacuum sealer, and not only will your fridge and freezer look spic and span, your food will also last longer and there’ll be no mess when you defrost. Knuckle down and make a shopping list Make a list of what you actually need – on paper, or on your phone – and then stick to it. If you shop off-list you may well impulse buy. You can transfer ingredients straight to a shopping list using Whisk on our recipes. Target your social media Check sites like <a href="http://www.vouchercodes.co.uk/?ppcid=mowuhttxxcoggdxlicmfhotrlbqhiowfhptelflnrstnmdtevfwvugkcnrmykvmyjtxfgzxpndqumkkdhlnlndqvxhjaltlwxqvlxhvexlmhkvqeraxzrbxkyqxntmiaqzogxcxxtxgmmbqzxzxvjo&kid=45492151-7116-fb68-d287-00000be92d61&gclid=CjwKEAiA3vamBRDJ1Lfwt5Pckw4SJAAdhnk2zni2lGDH0mgVYzmx6d1c4J2v6odOF41-IhYCAC0yBxoCZXXw_wcB" target="_blank" rel="nofollow noopener noreferrer" data-id="iframe-0-anchor-7">vouchercodes and follow restaurants on Twitter, Facebook and Instagram so you know about special offers. Look for venues near your work and home, so that if a freebie lunch for the first 10 punters, a 2-for-1 deal or a timed offer comes up you can sprint over. Learn a new skill Buying whole fish or chicken is cheaper than buying pieces, so being able to divide them yourself will save money in the long term. Billingsgate Seafood School’s ‘Gut, fillet and shuck like a fishmonger’ course will sort out your fish skills (£180 for the day, visit seafoodtraining for dates and details), and Leiths School of Food and Wine run regular knife skills classes in butchery and specifically for chicken and fish. Then use your skills to make the most out of this succulent roast chicken. Check BOGOFs and deals carefully Some deals are worth it; others are not. This is where the handy calculator on your phone can come into its own. Check the original price and weight of each item. Some packs are shrinking in weight, so THEY SHOULD COST LESS! Buy wine in cases Take advantage of money-off deals for buying six bottles or more at a time. Sign up to supermarket and wine-shop websites for a heads-up on deals. Then pace yourself. Waitrose and Majestic often have very good wine offers. Shop strategically, and often Do one large shop every month or two to take advantage of wholesale prices by buying in bulk for staples. Lidl and Aldi sell rice, tinned tomatoes, flour and most condiments cheaper than other supermarkets. Compare prices per 100ml/100g – price labels usually have this information. At the start of the month, have about 10 tins of chopped tomatoes, 12 bags of strong white bread flour and a couple of 3kg bags of pasta in the cupboard. Buy spices in 100g bags from Asian supermarkets and refill your cupboard spice pots, keeping the bags for the next refill. Share spices with friends or family and take in turns to buy them. Shop at Lidl or Aldi for lunchbox items such as biscuits, crisps and dried fruit, as they work out so much cheaper than brands, and taste just the same. For meat, fish and salad, try to pick up something reduced from Sainsbury’s or Waitrose on the way home – these are regularly reduced. Sausages and braising steak are worth looking out for. Anything spare goes in the freezer. Eat seasonally Obvious really. When there’s a lot of something around, it’s much cheaper. This goes across the board, including meat and fish. eattheseasons.co.uk is very useful. Make meat an ingredient rather than a main event Cut back on large quantities of meat by using small amounts that pack in plenty of flavour. This is where bacon (especially lardons) and chorizo really come into their own. Just 75g is enough to flavour batches of soup, lentils or pilaff. Try these recipes for baked eggs, angel hair pasta and risotto. No frills = lower cost Restaurateurs who spend money on linen tablecloths and napkins have to include this in their costs, so head to places that are more pared back in style. Adopt a packed lunch policy If you spend £2-3 on lunch a day, that’s £480-720 per year. Factor in a daily coffee and you’re heading north of £1,000. Eat leftovers instead, or work an extra five minutes into your morning routine to make a sandwich each day. Try these easy sandwich ideas and check out our healthy lunch box recipes. Ditch the takeaway Buy good-quality ready meals instead. Every supermarket has meal deals for a combination of main courses and sides. Plus, you can easily cook your own rice. Check out set-price menus Whether you’re eating Michelin starred lunches or cheap and cheerful at the local bistro, a set-price menu is often really good value. This doesn’t apply to ‘menu turistico’ joints. Also, be careful not to add too many extras, or it won’t end up being such a good deal after all. Drink tap water Bottled water can rack up your bill, especially if the bottles keep on coming without you noticing. Under UK law, drinking water has to be free anywhere alcohol is served. Do check though, the ice and lemon might be extra! Look out for soft openings Sign up to Hot Dinners and follow new openings on twitter – restaurants often build business on twitter before they open, so you’ll be privy to what the place looks like, the dishes that are being tested, and all sorts of other info. Plus, you’ll be first in the queue for any pre-launch soft opening deals (these can be as much as 50% off). Bake your own cakes You can buy a fairly ordinary cake very cheaply these days, but if you want to eat better food containing free-range eggs and without an additives, then making your own bakes will often work out as better value. Mixed-size eggs are often cheaper, so use these and weigh them to make sure you have the right amount for your recipe. A medium egg weighs between 63g and 73g, so work out the weight-range you need for the recipe then use as many mixed-weight eggs as makes this amount, a few grams here or there won’t hurt a cake. Try these delicious indulgent cake recipes, you'll never buy one again… victoria sponge, lemon drizzle cake and muscovado carrot cake. Embrace loyalty Sign up to supermarket loyalty schemes so you know when pricey things you like are on offer. You have to shop around to get the best deals so check supermarkets regularly. You can freeze all sorts of expensive ingredients like parmesan so buy double if you see a good offer.
Health spotlight: focus and brain health
Learn more about what to eat for a healthy brain, and which lifestyle habits can improve your focus and mental health.
In our spotlight series, health editor and registered nutritionist, Tracey Raye, puts the spotlight on top health trends to bring you simple, nourishing ways to include more of the good stuff in your daily life in a gentle way. Enjoyed this? Check out our brain-boosting healthy salmon recipes, then explore our colourful recipes collection. Now discover the top health and wellness trends for 2024. Now discover Mediterranean foods for better health and foods to help fight seasonal allergies and hay fever. What does good brain health look like? A healthy brain is a happy brain. Supporting your brain health with good dietary and lifestyle habits means supporting your memory, focus, problem-solving and even your mood. What the research says about focus and brain health: The foods you eat play a key role in the health of your brain, specifically its ability to concentrate, remember and maintain a balanced mood Practices such as mindfulness and meditation have been shown to benefit mental health Achieving adequate sleep and movement within your day keeps the brain fit Using your brain through engaging activities such as playing boardgames or taking a cooking class may help to slow down the brain ageing process Supporting focus through diet When I have a lot of work on the cards and I’m struggling to concentrate, I try to be a little savvier with my food choices. Piling in the brain-boosting foods such as healthy fats, good proteins and antioxidant-rich fruits and veggies really helps me to chill out and focus. This kefir, banana and berry smoothie is something I love to make as a light breakfast or quick snack. Not only is it easy to make, but it’s loaded with berries and packs in 10g of protein in one glass. Three more ways with brain-healthy foods Love pasta? Try this omega-3-rich creamy salmon penne Cruciferous veggies such as cauliflower and broccoli are powerful brain foods. Try this chargrilled broccoli and cauliflower with harissa as the side to your next main While cake isn't exactly a brain food, adding brain-boosting ingredients including the walnuts in this double layer cake is a great way of getting the benefit without even trying Supporting focus through through lifestyle There’s nothing quite like the nutty, rich aroma of coffee in the air. Personally, I love a deep, muddy brew, but if I need a little edge in the energy and focus department, I’ll reach for London Nootopics flow coffee. It’s packed with Lion’s Mane mushroom and rhodiola, which are wonderful at supporting memory, reducing brain fog and enhancing mental clarity – and don’t worry, you can’t taste the mushrooms! More ways to support focus and brain health If you're more of a warm cacao person, try the calming mushroom cacao blend by Dirtea | £43 for 150g Sharpen the mind with meditations from headspace | £9.99 per month Train your brain for focus with sudoku | FREE online Tell me, what's your favourite brain-boosting food? Have you ever used brain training practices such as meditation and sudoku? Comment below and share your experience... Tracey Raye is the former health editor for olive and Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in personalised nutrition. She is passionate about harnessing the power of all things health and wellbeing – in a way that enhances, rather than limits our lives. Check out more health spotlights here: Health spotlight: colourful foods and antioxidants Health spotlight: detox and rejuvenate Health spotlight: fibre and your gut Health spotlight: vitamin C and your skin
Health spotlight: colourful foods and antioxidants
Our health editor and qualified nutritionist highlights how to add more colour to your life through simple diet and lifestyle habits
In our spotlight series, health editor and registered nutritionist Tracey Raye puts the spotlight on top health trends to bring you simple, nourishing ways to include more of the good stuff in your daily life in a gentle way. Enjoyed this? Check out our colourful recipes collection and then explore our easy smoothies and delicious healthy salad ideas. Now discover the top health and wellness trends for 2024. Now discover Mediterranean foods for better health and foods to help fight seasonal allergies and hay fever. Why does colour matter in food? Not only is colour a biological mechanism that we use to determine whether a food is fresh and ripe enough to eat, but it also suggests to us when the levels of vitamins, minerals and antioxidants are at their prime in a fruit or vegetable. Research suggests that antioxidants can: fight free radicals – unstable molecules that can damage your cells lengthen the shelf life of both processed and unprocessed foods Colour in your diet Colour is such a great indication of nutrition as different coloured foods contain different varieties of vitamins, minerals and antioxidants. As a general rule of thumb, choosing plates with an abundance of colour is a great way to feel nourished. This roasted veg and feta grain salad ticks all the boxes, whether served warm for a cosy supper or at room temperature for a light, yet satisfying lunch. Three more ways to add colour to your meals Variety is the spice of life, as they say – however, really, variety is the path to nourishment. As different foods carry such different quantities and varieties of nutrients, switching up the foods you eat is a wonderful way to ensure well-rounded nutrition. Consider starting your day with a smoothie or snacking on a fresh juice between meals Add variety to your favourite dips by switching up the toppings Get creative with your side dishes with recipes such as tosazu grilled lettuce and mustardy green beans Colour and your lifestyle Colour is a constant that brings me joy on a daily basis. Simply throwing on a bright orange dress or feasting on a bowl of vibrant, fresh food can lift me from the gloomiest of moods. However, it's not just me. Research shows that colour can impact our mood, with warm colours such as red, yellow and orange evoking feelings of passion, happiness and love, while cooler colours like blue, green and purple might instil calmness. For this reason, surrounding my space with colour can help me to feel more balanced no matter the time of day. With its rich ambers, bold greens and sunshine yellows, the Hay homeware and accessories collection from Earl of East is one of my favourites. Its yellow tinted tumblers and amber glass jug gives me garden party joy even in the depths of winter. More colourful products we love: Merida towel collection by Anthropologie | £14-£28 depending on size Habitat two-tone red spot mug | £4.50 each Sui turquoise pine wardrobe | £749 a piece Anna + Nina bubble taper candle holder | £40 each Tell me, what colour do you think you eat the most – red, green, purple? What's your favourite colour in general? Comment below and share your experiences... Tracey Raye is the health editor for olive and BBC Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in personalised nutrition. She is passionate about harnessing the power of all things health and wellbeing – in a way that enhances, rather than limits our lives. She covers our nourishing recipes and collections, oversees our health strategy and stays on top of the latest health and lifestyle trends in order to bring you the tools and inspiration you need to find what health means for you. Check out more health spotlights here: Health spotlight: focus and brain health Health spotlight: detox and rejuvenate Health spotlight: fibre and your gut Health spotlight: vitamin C and your skin