List of All Articles with Tag 'dri'

Grilled artichokes with hollandaise are one of my all-time favourite summer foods,” says Tim Hayward, author of Big Green Egg Feasts. “Grown up and sophisticated with an elegant hollandaise sauce, they are also romantic when shared and, for some reason, incredibly popular with small kids.” You can make the hollandaise on the Egg, if you have one – if you don’t, Hayward recommends making ahead and storing in a flask. Grilled artichokes with hollandaise Serves: 4-8 Ingredients: 4 large globe artichokes 1 lemon, cut into 4 wedges 4 garlic cloves, left whole, but given a whack to slightly crush 1 large egg yolk Juice of 1 lemon 200g/generous ¾ cup unsalted butter, melted Olive oil, for brushing Salt and freshly ground black pepper Method: 1. Wrap the artichokes individually in a double layer of foil, each with two tablespoons of water, a lemon wedge, a garlic clove and a big pinch of salt. Using the indirect set-up, burp and open your preheated Egg, place the wrapped artichokes on the stainless steel grid and leave them to steam for about 45-60 minutes with the dome closed until tender. 2. Meanwhile, for the hollandaise, put the egg yolk and four teaspoons of lemon juice into a heatproof bowl with one teaspoon of water and whisk together for two to three minutes until thick. Very gradually, whisk in the melted butter (leaving the white milky solids behind) in a thin stream until thick and creamy. Season with salt, pepper and more lemon juice to taste. Keep the hollandaise sauce warm over a pan of boiling water off the heat, stirring occasionally. 3. Burp the Egg and remove the convEggtor. Unwrap and halve the artichokes, top to bottom/vertically, then paint the cut side with olive oil. Using the direct set-up, grid cut-side down on the bars in the Egg until golden brown. Sprinkle with salt to taste just before serving. Recipe from ‘Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family’ by Tim Hayward (Quadrille, £30). Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? How to make chocolate chip cookies on the BBQ Don’t be a BBQ bozo – these new cookbooks will help to get the grill going

Few things are more satisfying than cooking up a storm on the BBQ. Whether you’re catering for a crowd or firing up for a quick midweek dinner – as the weather starts to warm up, so do our grills. BBQing used to have a somewhat basic reputation for chucking unseasoned steaks on the grill and calling it a day. However, there are worlds of possibilities when it comes to cooking over fire – for example, did you know you could even whip up a batch of chocolate chip cookies outside? New BBQ cookbooks released in preparation for summer take us all over the world with their recipes, and could even convince you to build your own grill from scratch… DJ BBQ’s Backyard Baking: 50 Awesome Recipes For Baking Over Live Fire By: David Wright, Chris Taylor and Christian Stevenson Think BBQs are just for hunks of meat? Think again. DJ BBQ’s Backyard Baking proves baking doesn’t have to be an indoor, rainy day pursuit – and can be just as delicious and as much fun over the open fire outside. This book is a collaboration from three foodies – Christian Stevenson (better known as DJ BBQ), his regular co-author Chris Taylor and baker David Wright. The trio argue both cooking over fire and baking are often seen as overly complicated pursuits that are easy to get wrong – but in this book, they set out to prove this misconception wrong. The book starts with the basics – the equipment and set-ups you’ll need, with a baking focus – and then launches into a host of technicolour recipes. Dishes range from simple crowdpleasers, such as campfire bread and chocolate chip cookies (which yes, you can bake on a BBQ, you’ll discover) to the more adventurous, including lamb kofta sausage rolls and a full Moroccan-inspired chicken dinner. There’s even a recipe for charcoal ice cream – which isn’t black like you might see on Instagram, but is full of those beautiful, smokey flavours. With DJ BBQ’s signature brand of wit and irreverence, this book will open up the worlds of possibilities within outdoor cooking. Quadrille, £20. Photography by David Loftus. Available now. The DIY BBQ Cookbook: How To Build Your Own BBQ And Cook Up A Feast By: James Whetlor This is one for the DIY enthusiasts – anyone who really wants to their hands dirty when BBQing, from start to finish. While it’s all very well and good to use a regular, shop-bought BBQ, food writer James Whetlor is a huge proponent for making your own. Why? Because shop-bought versions are often expensive, and near-impossible to cart with you on a jaunt to the beach or a day in the park. But Whetlor predominantly highlights how fun it is to make your own BBQ. You don’t have to be a DIY wizard or a building maestro to do so – some of the simplest set-ups will be hugely effective. You’ll need a few basic bits of kit for a DIY BBQ – including breeze blocks, pots, planks and chains – all of which Whetlor says is available at your local DIY store. He also urges safety – wearing work gloves and goggles when building. Whetlor gives a comprehensive guide on building your own BBQ – covering all the different options, from small versions to one that can smoke a whole pig – and there’s even an ingenious step-by-step guide for building your own tandoor oven out of a flowerpot. If you’re tentative about building your own BBQ, Whetlor’s guide is so comprehensive he’ll put any nerves at rest – and then he follows up with the best bit: what to cook on your new creation. Dishes range from vibrant veggie options – mushroom tacos and miso-marinated aubergine steaks – to meaty dishes (coconut hot wings, tandoori quail, spicy pork ribs and more). Quadrille, £20. Photography by Sam Folan. Available now. Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family By: Tim Hayward While this book is predominantly geared towards people with Green Eggs – a specific type of ceramic BBQ – don’t be put off, because the recipes will suit anyone, with any type of BBQ. The beauty of a Green Egg is it covers so many different types of cooking – you can slow-roast, wok-fry and cook pizzas on there – but you’ll just as easily be able to do that without one, be it on stove or in your oven, if it’s not a recipe that specifically calls for BBQing. If you’ve got a Green Egg, food writer Tim Hayward will take you through the best ways to use it, making sure you get the most out of this (admittedly expensive) piece of kit. But the real strength of this cookbook lies in the sheer range of recipes included from all over the world. You’ll get step-by-step guides on how to make lobster rolls from the US, Indian chicken curry, a whole rack of spiced lamb from the Maghreb region in north-west Africa and Mexican taco recipes to feed a crowd. Dishes are vibrant, colourful and will be everything you want to make this summer – with or without a BBQ. Quadrille, £30. Photography by Sam Folan. Available now. Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season

Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

I don’t own an ice-cream maker, as I have no space in my kitchen to store one,” admits Maunika Gowardhan, author of Tandoori Home Cooking. “It’s probably the reason why I have always aimed to come up with a no-churn ice-cream recipe that really works. This cheat’s ice cream is made with double cream and condensed milk flavoured by green cardamom, rose water, dried rose petals and pistachios. Easy to mix, freeze and serve, and delicious to eat.” No-churn rose and cardamom ice cream Serves: 4 Ingredients: 8 green cardamom pods (seeds only) 280ml double cream 2 tbsp rose water 1 x 400g can condensed milk 1 tbsp dried rose petals 20g pistachios, roughly chopped Method: 1. Grind the green cardamom seeds in a pestle and mortar to a fine powder. 2. In a bowl, whisk the cream with the rose water and cardamom powder until soft peaks form. Next, lightly fold the condensed milk, dried rose petals and most of the crushed pistachios into the whipped cream. 3. Transfer the ice-cream mixture into a freezerproof, airtight container. Scatter the remaining pistachios over the top of the ice cream and place in the freezer for six to eight hours, or preferably overnight. 4. When ready to serve, let the ice cream stand at room temperature for five to 10 minutes to soften slightly, then scoop into individual bowls. Recipe from ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25).

Some classics are hard to resist,” says Maunika Gowardhan, author of Tandoori Home Cooking. “This tandoori chicken tikka has been a constant in my cooking repertoire for as long as I can remember. I use the double marination technique here. “Of course, you can grill the skewers without doubling up on the marinade to coat the chicken at the end — it will turn out just as tasty.” Tandoori chicken tikka Serves: 4 Ingredients: You will need wooden skewers soaked in cold water for 30 minutes 640g boneless, skinless chicken thighs, cut into bite-size pieces Butter, for basting and cooking Juice of ½ lime Generous pinch of chaat masala For the marinade: 3 garlic cloves 2.5cm ginger root, peeled 6 tbsp Greek yoghurt 2 heaped tsp chickpea flour 1½ tsp Kashmiri chilli powder. ¼ tsp garam masala 2 tsp ground coriander ½ tsp ground cinnamon ½ tsp saffron strands, crushed 1 tbsp dried fenugreek leaves (kasoori methi), crushed Pinch of sugar Salt, to taste Method: 1. To make the marinade, grind the garlic and ginger with a splash of water in a blender to a smooth paste. In a large mixing bowl, combine the yoghurt with the chickpea flour. Mix well to get rid of any lumps and form a thick paste. Add the ginger and garlic paste, chilli powder, garam masala, coriander, cinnamon, saffron, dried fenugreek, sugar and salt. Stir well, mixing everything to a smooth consistency. 2. Put two tablespoons of the marinade in a small bowl and set aside. 3. Add the chicken to the bowl and mix well to make sure each piece is coated in the thick marinade. Cover the bowl and leave to marinate in the fridge for two to three hours, or preferably overnight. 4. Preheat the grill to a medium heat. Line a baking tray with foil and place a wire rack over the tray. 5. Thread the chicken pieces onto the soaked wooden skewers and place them on the wire rack. Place the tray under the grill and cook for 17-18 minutes. Turn the skewers halfway through the cooking time and baste with the melted butter until the chicken is lightly charred around the edges and cooked through. 6. Meanwhile, transfer the reserved marinade to a small frying pan. Place over a medium heat and cook, stirring continuously, for five minutes until the marinade reduces and thickens. Add two teaspoons of butter and turn off the heat. Transfer the cooked marinade to a bowl. 7. Take the chicken off the skewers and add it to the bowl with the marinade along with the lime juice and chaat masala. Stir well to make sure the chicken is evenly coated. Serve warm with salad and naan or roti. Recipe from ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week

Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

Ava Zonfrillo, the eldest daughter ofMasterChef Australia judge Jock Zonfrillo, has spoken out for the first time since his unexpected death on 30 April. The celebrity chef died suddenly at the age of 46. His death was confirmed by Network 10 on 1 May, as well as by his family, who shared a statement. Posting a series of photographs and videos of her father, Ava wrote on Instagram: “Still can’t accept that we’ll be remembering you for more time than we had you, but doesn’t mean we’ll love you any less.” The 22-year-old added: “I love you dad, always.” Her poignant post included a photograph of her as a toddler with Zonfrillo, with both wearing comedy glasses with thick black eyebrows and large plastic noses attached. Other more recent photos show her posing with her father at various events. Ava also shared two clips of Zonfrillo, with one of him blowing a kiss at the camera. Friends of the family sent Ava love and well wishes in the comments. Chef Alex Prichard wrote: “We are all here for you! Love you both.” Meanwhile, Australian designer Collette Dinnigan sent “so much love” to Ava and wine expert Samantha Payne said: “Love you dearly and will be giving you the biggest of hugs soon, my darling friend. We’ve got you.” Zonfrillo was laid to rest at a private funeral two weeks ago. The service was attended by his wife, Lauren Fried, and their four children. A select group of family and friends, some who flew to Sydney from other countries, were also in attendance. During the service, Fried said in her eulogy: “We were two halves that found each other at the exact moment in life when we were ready. “We were ready for that big love to live a life of adventure, to become parents together, to imagine extraordinary things and to actually make them happen.” The late chef, who was born in Glasgow, was found at a hotel in Melbourne on Lygon Street the day before the 2023 season of MasterChef was set to be aired. The show was postponed following news of Zonfrillo’s passing. According to Daily Mail Australia, police believe that Zonfrillo died of natural causes and nothing unusual or suspicious was discovered in the hotel room where he was found. As news of his sudden passing broke, many in the food industry paid tribute to Zonfrillo, including Jamie Oliver, Gordon Ramsay and Marco Pierre White. Pierre White praised his former apprentice chef and said: “Very few chefs have an inquisitive mind, an intellectual mind and a creative mind. That’s what makes him special, that’s what makes him rare.” Read More Jamie Oliver and Gordon Ramsay pay tribute to chef Jock Zonfrillo MasterChef Australia to return with ‘full support’ of Jock Zonfrillo’s family following his death Jamie Oliver shared selfie with late MasterChef Australia judge Jock Zonfrillo hours before his death

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

Western Digital will release a firmware update to fix an issue with its SanDisk Extreme

In an era when many gigabytes of cloud storage storage cost a mere few dollars