Autumn is just made for big soups such as minestrone, and this one is brim-full of mushrooms and mini pasta ringsWhile fregula is the most satisfying packet of pasta to grab from the shelf, the balls rolling and rising like a stress ball under fingers,…
Vrimp your shrimp: Nestlé launches faux seafood product made from seaweed
Swiss food firm says product boasts ‘authentic texture’ as it seeks to capitalise on rise in meat-free dietsCadbury to launch vegan Dairy Milk alternative called Plant BarFirst Vuna salad was added to the menu, now Vrimp is on there too as the world’s …
Nigel Slater’s recipe for peach, cucumber and peanut salad
A fruity, flavoursome, nutty and unusual statement saladCut a 600g cucumber in half lengthways, then into short pieces, about 6m in length. On a chopping board, lightly bruise the flesh with a rolling pin or the flat side of a kitchen knife, to soften …
Nigel Slater’s puffed rice with courgette and tomatoes recipe
A herby, nutty, spicy, veggie treatCut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square. Continue reading…
Nigel Slater’s recipe for orecchiette with green beans and tomato confit
Toast the departing sun with a glorious tomato extravaganzaThere is much to do in the kitchen. I made the last of the plums into jam last week – a softly set version for spooning over yoghurt – there are damsons to be frozen for winter and I just manag…
Tofu Vegan, London: ‘Bring on the big hitters’ – restaurant review
With fresh, vibrant flavours at every turn, even old-school carnivores will be happy at Tofu VeganTofu Vegan, 105 Upper Street, London N1 1QN (020 7916 3304). Starters and dim sum £5.50-£8.50, large plates £7.90-£14.80, desserts £4.80, wines from £18.5…
Superfood surprise! Ten delicious, unexpected ways with kale – from sausage stew to apple cake
The leafy green vegetable isn’t just healthy, it is wildly versatile, whether you’re dusting it on popcorn, using it to make crisps, or layering it in an ingenious lasagneKale is an exhausting food – not because of how it tastes, but for its role in th…
Nigel Slater’s recipes for plum and rosemary cake, and baked aubergines
Late-summer plums lend themselves to many recipes, but you can’t beat a nice cakeAt the bottom of the garden, past the old well and the hazel frames of runner beans, was what we grandly called “the orchard”. Hidden among the pear and greengage trees, p…
How to eat the whole courgette – recipe | Waste not
Courgette flowers are an overlooked delicacy that are never better than when turned into fritters – ideal summer food with a cold glass of wineCourgettes are an abundant summer vegetable that are very easy to grow (if you’re short on space, you can eve…
Nigel Slater’s recipe for roast peppers, tomatoes and lentils
A succulent, juicy, midweek veggie feastSet the oven at 200C/gas mark 6. Wipe 4 large peppers, halve them lengthways, remove their seeds, then place them in a baking dish or roasting tin. Tuck around them 250g of cherry tomatoes. Bake for 40-50 minutes…