A rich, cultural mix on your plate: Chinese-Guyanese fried chicken, fried rice with island spice and a deliciously rich coconut saltfish with breadfruit and coconut dumplingsThe Caribbean is a cultural microcosm, and home to a beautifully nuanced world…
James Cochran’s recipe for Cornish-Caribbean jerk goat patties with plantain ketchup
It may be postponed this year, but you can still celebrate Notting Hill Carnival weekend at your own street party with a spicy pasty-patty mash-upA spicy mash-up to celebrate Notting Hill Carnival weekend: the famous Cornish pasty with a Caribbean patt…
Meat wars: why Biden wants to break up the powerful US beef industry
As the pandemic drives calls for a radical overhaul of the food system, can the president take on the meat giants?Both the planet and US politics have heated up in tandem over recent decades, but few sectors have stewed in controversy quite like Americ…
How one founder aims to bring researchers and food producers together around cultured meat
When Clarisse Beurrier was getting her education in Chemical Engineering and Biotechnology, she already knew she wanted to make a difference; hence her participation in Effective Altruism Cambridge, an organization dedicated to helping smart and capable people target their philanthropic urges at the problems that will have the biggest actual impact on the world. She’s […]
Not enough turkeys for Christmas due to Brexit, poultry producers warn
Government urged to relax UK immigration rules after one in six jobs left unfilled since EU departureUK poultry producers have warned that serious staff shortages caused by Brexit could mean there are not enough turkeys to go round this Christmas.This …
Nigel Slater’s recipes for couscous with apricots, and mozzarella with tomatoes
Ripe fruit and a crisp herby topping for summer saladsFirst thing in the morning, while the kettle comes to the boil, I turn the fruits that have been slowly ripening on a white dish on the kitchen counter. Each fruit – a peach, an apricot or nectarine…
The Bradley Hare, Wiltshire: ‘The meat is impeccable’: restaurant review
This old country pub has raised its game. Some will groan, but for me it’s a winnerThe Bradley Hare, Church Street, Maiden Bradley, Wiltshire BA12 7HW (01985 801018). Starters £6.50-£10, mains £13.50-£23, desserts £7.50, wines from £20If you wanted a s…
“a moonshot that might just land”
Man v food: is lab-grown meat really going to solve our nasty agriculture problem? If cellular agriculture is going to improve on the industrial system it is displacing, it needs to grow without passing the cost on to workers, consumers and the environ…
Savour the flavour! Chefs on 20 terrific ways to tickle tired tastebuds
Lost your culinary spark after months of lockdown? From carrot-mel to celeriac sorbet, here are simple, surprising secrets to transform your home cookingSome of us have thrived in the kitchen in the past 18 months, finding it a creative sanctuary. For …