An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
25 min listen
Jonathan Drori CBE is a Trustee of the Eden Project and Cambridge Science Centre, an ambassador for WWF, and was for nine years a Trustee of the Royal Botanic Gardens, Kew. In a previous life at the BBC, he was executive producer of more than 50 prime-time science documentaries and popular series, and he is
I often think (and write) about how much faith baking requires. Every time you entrust a batter, a dough or a sponge to the oven, there’s little you can do to change its fate. Sure, you can make sure you don’t open the oven dough (don’t open the oven door!), you can double check your temperatures
The Gin Gimlet was an unlikely hero of our socially distanced year. With their venues shuttered, bartenders were forced to get creative in order to ply their trade to a homebound audience. In a rush to create cocktails that could withstand bottling and postage, many turned to shelf-stable cordials in place of more temperamental citrus
As I write this, I am wearing a thick jumper and sitting under a blanket, having just put the heating on. Earlier, rain fell on our skylight so heavily, the dog jumped up as if we were being invaded. I changed my schedule this morning so I could bake, just to take advantage of the
30 min listen
Sebastian de Souza is an English actor and author. On the podcast, he tells Lara and Liv about eating too much on set, enjoying cornflakes, double cream and sugar, and writing after a drink. His new book, Kid, is out now.
We may as well get used to the idea that we’re going to be spending an awful lot of time on home turf this year. From 12 April we’re allowed staycations, or self-catering holidays, which can of course be lovely. But they do need a bit of forward planning. I spent a weekend in a
Almost anything can constitute a salad. Yes dictionaries variously describe salad as cold, consisting of raw vegetables, and featuring a dressing, and often these things are true – but not always. For there are warm salads, salads with grains or seafood, and salads where the pairing of ingredients is so precise and perfect – think
The rum baba sits somewhere between a cake and a pudding: made from an enriched, yeasted dough, full of butter, called savarin, which is like a very dry brioche. It isn’t quite as enriched as brioche and, after baking, it can be left to stale, and dry out further, which means that when it’s soaked
During a long year of lockdown, we have all been cooking at home like never before. It’s been a delight to be able to spend all evening stirring a pot of risotto with no social plans to feel guilty about missing. But these stretched-out times, be they languorous or languid, are coming to an end.
There are few finer pleasures than sitting by a river or canal in summer – cold drink in hand. With the bitter winter weather on its way out and pub gardens given the green light to reopen from April 12, a balmy few months of al fresco drinking and dining are now upon us. Here are
Cinnamon rolls never used to grace my breakfast table. First of all, they struck me as the sweetness equivalent of drinking a triple espresso first thing: it might seem like a good idea at the time, but the crash that accompanies it is surely inevitable. And secondly, I was certain that to be the sort
After long months of social distancing, the scramble is on to book those all-important first meals out. You can almost taste it, can’t you. Someone else’s cooking, served on someone else’s plates. It’s a universal truth that the best tips on where to eat come from within the industry. Here, some of Britain’s best chefs
38 min listen
Carole Hayman is a writer, broadcaster, actor and director. On the podcast, she tells Lara and Liv about facing anorexia, London in the late 70s, and cooking while writing.
If you’ve heard a story about puttanesca it is likely that it translates as whore’s spaghetti – that it was born in the brothels of Naples’ Spanish quarters, a favourite of the prostitutes who worked there, for its quick, cheap and easy nature. But – ah, isn’t it always the way? – the truth is
It’s finally time. After long months walking in the park and pounding coffees in the street you can have a small number of pals over as long as they stay in the garden. Will you have a few drinks when then come by? For the first time in months? Just a couple…? Yes, you absolutely
Who will have a fishy on a little dishy/Who will have a fishy/When the boats come in? Far fewer of us, probably, after the new Netflix documentary, Seaspiracy, 90 minutes of devastating criticism of the fishing industry. Among the more eyecatching assertions is that the oceans will be empty of fish by 2048 and that
Eggs benedict is, I think, the perfect brunch dish. It combines the best bits of breakfast – eggs, some kind of pig product, a good sauce and bread – with sufficient elegance and composure that it doesn’t feel weird to be eating it after 10am. Although it is the balance of the individual components that
The picnic has long been one of the favourite dining forms of the upper classes. Members of London’s 19th century Picnic Society were each required to contribute one dish, decided by ballot, and six bottles of wine. Though today’s picnics are a little less hedonistic, there will still be an overwhelming sense of celebration on
21 min listen
Lydia Forte is the Group Director of Food & Beverage at Rocco Forte Hotels. On the podcast, she tells Lara and Liv about missing Martini’s, cooking in lockdown, and hosting a family Come Dine With Me.
I unironically love Easter eggs. I love the posh, fancy ones, the high street ones, the budget ones. From the sublime to the ridiculous, I have time and space in my heart for all of them. My husband is sick of hearing my grand theory that Easter egg chocolate is, in fact, the best of
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
The sunny weather is back – and so too is dining out. From April 12, provided coronavirus cases continue to fall, restaurants and cafes will be allowed to serve food outdoors. But with outside space in London at a premium, restaurants with al fresco seating are being booked up fast. Here are our top picks
The gin and tonic is a beautiful thing. Refreshing, anti-malarial, and fixable by even the least confident home bartenders. However, malaria rates are at an all-time low in the UK and over-reliance on old favourites is a sure-fire route to monotony and disenchantment. There’s a whole wide world of ways to knock back gin so
We are lucky to live in an age of domestic culinary convenience: whatever your heart desires, there’s an appliance, gizmo or specific spoon for it. Want to make cakes in the shape of a shoe? Not a problem. Need twenty different ways to crush garlic? Your needs can be met. Looking for a boiled egg,
19 min listen
Geordie Willis is the creative director and brand experiences director of Berry Brothers and Rudd, Britain’s oldest wine merchants. He is the eighth generation of his family to work in the business, which was founded in 1698. On the podcast, he tells Lara and Liv about his grandmother’s homemade mayonnaise, being kicked out of the
It’s Lent, and you know what that means? Fish, that’s what. Once, the point of the whole fast and abstinence thing was to eschew meat, which meant eating fish instead. Indeed, the fish-fasting association was so important for the fishing industry that when the Reformation came, much Catholic practice was jettisoned, but not the obligation
St Patrick’s Day is coming. Which means people all over the world will be repeating that thing they’ve heard about the pints being better in Dublin, claiming that they’ve read Portrait of the Artist, and championing Irish family connections through some obscure branch of the family tree. When it comes to refreshments on the day
I don’t often find myself longing for the industrial rigours of a factory when I’m baking in my kitchen at home. But as I patted the squiggle of fig paste with wet hands, corralling it into a rough sausage shape I thought ruefully of Charles Roser of Philadelphia and his patent for a fig roll
If you’re sick to death of Deliveroo, it’s time to take a look at the meat box. Forget vegan meats and plant-based pretenders. It’s dark and wet and we’re all stuck indoors — there’s no point making ourselves any more miserable. Steakhouses and brasseries have been moving their menus online and into cardboard boxes, with
