An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
It always feels criminal to throw away hot cross buns. Hot cross buns are marked by their scarcity in my house: no sooner do they cross the threshold than they are pounced upon and demolished. Assuming that you are capable of more restraint than me, this recipe deals with the unlikely scenario of how to use
This is a delicious way to cook lamb with a distinctly Mediterranean feel. It’s super fresh, easy to prepare and would be perfect for Easter Sunday. I would serve it with pitta bread and chilli sauce. It pairs well with a chilled bottle of Sangiovese. Serves 2 The lamb – 2 lamb shanks – 1-2
What makes a hot cross bun a hot cross bun? Is it in the bun: the spice, the dried fruit and citrus peel, or even the type of dough? Is it the way you eat it – hot! – sliced in half, toasted and dripping with butter? Or is it the cross itself? Hot cross
The Irish rarely understate their achievements. Yet there is one exception. Over the centuries, the links between Catholic Ireland and the Bordeaux wine trade have been fruitful. O’Brien (Pepys’s Ho Bryan, now Haut Brion), Lynch, Barton and many other names: these are enduring memorials to a fruitful relationship. But the best-known Hibernian exiles were warriors.
Why was it that when lockdown haunted our doors we all rushed out to buy pasta? Dry wheat in a bag in a funny shape. Cheap, yes, and ridiculously easy to cook. And, if the supermarket cheddar didn’t run out, very good with cheese. But still, pasta. Shouldn’t we have thought of something more inventive?
35 min listen
Michael Heath is a British strip cartoonist and illustrator and has been working nonstop since the 1950s. He has been cartoon editor of The Spectator since 1991. On the podcast, he talks to Lara and Liv about carrying German bombs into the local pub like milk bottles during the second world war, being given chewing
Easter is almost upon us and with it comes the mouth-watering prospect of roast lamb. It has become increasingly fashionable in recent years to eschew the leg and do a slow-cooked, meltingly tender shoulder of lamb for a Sunday roast. Rightly so, for the shoulder meat is rich and delicious, but when it comes to Easter there is
Here to separate the good eggs from the great eggs, we’ve tasted the Easter treats from the UKs favourite retailers. The 2022 eggs range from the innovative to the slightly baffling but the good news is there’s great options here for every taste and budget. Autore Milk Chocolate Egg with Pistachios, £19.70 – Delicaro Upper
Bringing something golden, sweet and uplifting into your kitchen and life is exactly what is required at this time of year. And it doesn’t get more golden, sweet or uplifting than a syrup sponge. A syrup sponge is a steamed pudding, laced with golden syrup. The pudding itself is made by pouring a cake-style batter
The Mesoamerican Mayans exchanged it as currency; botany boffin Carl Linnaeus christened it ‘food of the Gods’; and fictional fatso Augustus Gloop loved it so much he ended up in a river of the stuff. Yes, if Easter is about anything, then we’re pretty sure it’s about chocolate. And just as chocolate triggers serotonin, so
I was sitting alone at a small table in the Wolseley, Piccadilly, waiting for my supper and feeling a sense of absolute contentment. The evening buzz in that theatre-set of a restaurant has always been slightly more subdued than the lunchtime one. The lighting is lower; there are candles, there is calm. On my right,
Last week Chris Corbin and Jeremy King lost control of the restaurant group they founded: Corbin & King, which made the Wolseley, the Delaunay and Brasserie Zédel under Piccadilly Circus where, if they were lucky, tourists would tumble as if into a fairy pool. Corbin and King understand that a superb restaurant looks after its
We all know about the perils of sugar. 90 per cent of us suffer from glucose (blood sugar) spikes every day. You may have even contended with the symptoms without recognising the cause: fatigue, cravings, mood swings, poor energy, bad sleep, acne and, crucially, weight gain. But what if you could mitigate the effects of glucose without
Sometimes, when I am planning a pudding, it can feel like there is a hitch in my brain, a little sticky spot that I catch on, and have to release myself from before I can move on. That hitch, that sticky spot, is rhubarb and custard. I know that there are other pudding bases, sweet
A crisp sandwich is a private and personal endeavour. In my experience (and I have considerable experience in this particular area) it is usually eaten alone in the kitchen, often over the sink. It is deliberately unsophisticated, the ultimate fast food: simple, salty, satisfying. It is a snack that speaks of the person you are,
If only toasts and good wishes were weapons of war. At every serious repast I have attended since the invasion began, someone has raised a glass to the heroes – and heroines – of Ukraine. The rest of us have responded with a blend of solemnity and moist-eyed emotion. One’s emotions are strange. I can
As I’ve got older my tastes have generally become less refined. During my youth I dutifully slogged through Kafka, Camus and Sartre, but my current bedtime reading is Sharpe’s Trafalgar by Bernard Cornwell. With movies, I used to feel obliged to watch subtitled masterpieces like La Règle du jeu and Le Salaire de la Peur,
22 min listen
Lance Forman is the owner of H. Forman & Son, Britain’s leading salmon smokers and author of Forman’s Games. He was elected a Brexit Party MEP for London in the 2019 European election but quit the party to endorse the Conservatives. On the podcast, Lance reflects on his childhood in a traditional Jewish upbringing, eating
Inflation is (if you’ll excuse the pun) biting. So how can you keep down the cost of the weekly shop and get maximum bang for your buck in the kitchen without compromising? I have always shopped by the yellow sticker and the discount aisle. When I first started getting creative in the kitchen as an
Michelin, alone within the hospitality industry, possesses the ability to provoke elation or tears in professional chefs. If you thought the victims on the receiving end of an expletive-laden tirade from Gordon Ramsay were a sorry sight, just imagine the faces of the poor broken chefs who lose one of their coveted Michelin stars. Some
When it comes to cooking, I make no secret of the fact that I’m something of a traditionalist: I like old-fashioned steamed puddings, I like the classic and the heritage. I like blancmange and rice pudding and suet. I am unashamedly unfashionable. I’m not sure whether I chose the Vintage Chef recipe writing life, or
‘Always order your Guinness first in the round,’ Aaron begins ‘when you get it, let it settle before your first sip – half the pleasure is in the patience.’ He’s pouring a pint at Homeboy, his bar in Nine Elms where he and his business partner Ciarán Smith serve some of the best Guinness in
Fancy a dabble in the wine business, at a knock-down price? The Prieuré of Saint Jean de Bébian, a trophy asset owned by a sanctioned Russian oligarch, is set amidst 32 majestic hectares of artfully tended vines nestled in a beautiful corner of southern France. A brand-new climate-controlled production hall has all the mod cons.
Kitsch is something of my stock-in-trade. And it doesn’t get more kitsch than Black Forest gateau. Pots of cream, pints of cherry schnapps, a storm of chocolate shavings and some very baroque decoration: it ticks all my old-school boxes. Of course, we are very familiar with the Black Forest gateau’s – BFG to its friends
18 min listen
Mitch Tonks is an award-winning restauranteur and chef. He runs the Rockfish restaurant group in Devon and Dorset, and the Seahorse restaurant in Dartmouth. He has written six cookbooks. On the podcast, he tells Lara and Liv about playing cards after dinner, enjoying his school’s ‘bright green custard with chocolate pudding’, and inventing his own
In the fifth century, Ireland suffered from a reptile dysfunction – it happens to the best of us. Pesky pagan snakes were everywhere, slippery anti-Christian evangelists making a nuisance of themselves, shedding their skin, swallowing hamsters whole and sticking their tongues out at everyone. But then the great Irish hero St Patrick came along. Except,
I have a confession to make to Spectator readers. It’s not something I’m proud of, but it’s time to come clean (no, I haven’t become a Labour voter – the Tories have been bad, but not that bad). I’ve been experimenting with using meat and dairy substitutes. Hear me out. I’m not proud of what I’ve
This week’s recipe is for a chocolate cake that is not a terribly traditional chocolate cake. But that is its charm. It uses only one egg, no butter and, most magically, absolutely no chocolate. Instead, it uses cocoa powder and boiling water: the boiling water releases a deeper, rounder flavour from the cocoa, which is enhanced
As JFOODO’s ‘Add Sake to Taste’ campaign continues, we want you to continue to enjoy the perfect combination of sake and seafood. London is known for some of the best restaurants in the world and we have paired up with 20 of them for your enjoyment. Each restaurant has created a specific dish that matches
