How your weekend lunch can make weeknight cooking both easy and delicious• Got a culinary dilemma? Email feast@theguardian.comWhat are the best Sunday lunch leftovers for weekday meals?Alison, GuildfordAh, a centrepiece-worthy Sunday lunch that can be …
Hundreds of healthy pigs culled amid UK shortage of abattoir workers
Farmers warned that up to 120,000 animals face being slaughtered as they lack space to house them‘Fallen stock’: what happens now to the UK’s unwanted pigs?The slaughter of healthy pigs has begun on British farms, with farmers forced to kill animals to…
Nigel Slater’s roast chicken pilau recipe
Lefover roast chicken transformed into a spicy, herby, curried treat with riceWash 200g of white basmati rice in a bowl of warm water, drain, then transfer to a medium-sized saucepan. Add 2 bay leaves, 4 cloves, 8 peppercorns and half a stick of cinnam…
Stable raises $46.5M in Greycroft-led round to help businesses manage ‘volatile’ commodity prices
Stable, an insurtech aiming to help minimize a businesses’ risk due to volatile commodity prices, today announced it has raised $46.5 million in a Series A round of funding led by Greycroft. Notion Capital, Anthemis, Continental Grain and existing backers Syngenta and Ascot also participated in the financing, which brings the Chicago-based startup’s total raised […]
Thomasina Miers’ recipe for cavolo nero, leek and potato soup with parmesan croutons | The new flexitarian
Cheesy croutons give a fabulously savoury flourish to this super-comforting, autumnal vegetable soupThis is a deeply comforting, nourishing green soup, perfect for when the weather starts getting chillier and your body needs a boost of iron. The dish r…
Poached, pickled, roasted … 10 delicious pear recipes, from pulled pork to frangipane tart
Pears come into their own when cooked – in both sweet and savoury dishes. Here’s how to make the most of this season’s harvestIt is pear season, not that you would know it from looking at my garden. I planted a pear tree some years ago, and in all that…
Rachel Roddy’s recipe for pasta al forno – baked pasta with meatballs and mozzarella | A kitchen in Rome
A hearty family favourite whose comfort-giving properties cannot be diminished even by average mozzarellaDriving back after a few days by the sea, we passed a sign for a caseificio (dairy), a common sight in southern Lazio, as are buffaloes and swathes…
A county for taste: cycling around Rutland, England’s secret foodie heartland
The smallest county holds astonishing culinary variety: from prize-winning pubs and pastries to an England bowler’s grill school – plus a lovely bit of squirrel‘You can get a good meal for two out of one grey squirrel,” chef James Goss told me as we sa…
Five Seasons Ventures pulls in €180M fund to tackle human health and climate via FoodTech
FoodTech is booming in Europe and is growing exponentially. In 2020, €3 billion went into European FoodTech companies (State of European Tech Report, March 2021), and the pandemic has accelerated demand as consumers have shifted to grocery delivery. The industry has also been affected by the rise of direct-to-consumer food brands. Finally, the pandemic created […]
【ウェビナー参加募集】“食の主権”をコモンズによって取り戻す：フードイノヴェイションの未来像 第8回：サラ・ロヴェルシ（Future Food Institute創設者）
自分たちが食べるものを自らのコミュニティが選び、生産・流通するといった「食料主権」は、食の工業化に伴ってほとんどの人々が手放していった権利だ。食の循環がコミュニティの文化やネイバーフッドを醸成するだけでなく、地球環境にとって決定的なインパクトを与える時代に、リジェネラティヴな食のあり方をコモンズとして捉え、食の主権を再び自分たちの手に取り戻すことはいかにして可能なのか？ Future Food Institute創設者のサラ・ロヴェルシをゲストに迎え…