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Dish of the day: English chefs, Dish of the Day

Dish of the day: English chefs

Not so long ago, the catering industry was the go to place for those who didn’t know what they wanted to do, or couldn’t do much else.

By | Dish of the Day | Monday, 17 March 2014 at 1:58 pm

Her Outdoors: High on horseradish, Her Outdoors

Her Outdoors: High on horseradish

The other day, while covering the Wythenshawe by-election, I went to visit my friend Kate, who lives in Manchester with her husband Mike and their two sons. I took the traditional bottle of wine as a gift, but also, stuffed in my overnight bag, was a knobbly root of horseradish, freshly yanked out of my [...]

By | Her Outdoors, Notebook | Saturday, 15 February 2014 at 7:37 pm

Dish of the day: The Reluctant Vegetarian’s recipe for rye barley with courgette, feta and crispy roasted red onions, topped with mint, pea, coriander, caper and fresh lime dressing, Dish of the Day

Dish of the day: The Reluctant Vegetarian’s recipe for rye barley with courgette, feta and crispy roasted red onions, topped with mint, pea, coriander, caper and fresh lime dressing

This one doubles up as a healthy, easy mid-week meal or the perfect accompaniment to a BBQ or weekend roast. This would then have to include BBQ’ing/roasting some good quality meats, maybe some lamb chops, steak or a few good quality burgers.

By | Dish of the Day | Wednesday, 24 April 2013 at 12:00 pm

Dish of the day: Molecular cooking, Dish of the Day

Dish of the day: Molecular cooking

For years now chefs have been making bubbles and balls, hot jellies, everlasting foams and all sorts of magical things using various powders and gels

By | Dish of the Day | Monday, 22 April 2013 at 12:00 pm

Dish of the Day: Nose to tail baking and the philosophy of minimal wastage, Dish of the Day

Dish of the Day: Nose to tail baking and the philosophy of minimal wastage

I change the menu week-to-week at the bakery, which leaves me free to experiment, adapt and change recipes constantly. Over time I’ve developed a philosophy of minimal wastage for maximum flavour and I always try and get everything I can from an ingredient I’m using, even the parts that usually get thrown away.

By | Dish of the Day | Friday, 29 March 2013 at 12:00 pm

Dish of the Day: Recovering from a bad bake-up in March with Lily Vanilli, Dish of the Day

Dish of the Day: Recovering from a bad bake-up in March with Lily Vanilli

On the third Friday of each month, Lily puts her culinary skills at your disposal in her baking agony aunt column. Here are your dilemmas and her answers

By | Dish of the Day | Friday, 22 March 2013 at 9:30 am

Cancer and cooking: How my low carb diet is helping me to fight this disease, Health

Cancer and cooking: How my low carb diet is helping me to fight this disease

My name is Hannah Bradley and I am 28-years-old. In February 2011 my world changed in an instant when I had a massive seizure in the early hours of the night. Luckily my partner was with me as I lost consciousness and was rushed to hospital. I really don’t remember much about the two months that followed apart from seeing many doctors and having constant headaches and a number of seizures.

By | Health, Notebook | Thursday, 14 March 2013 at 2:46 pm

Dish of the Day: Send your baking disaster stories to Lily Vanilli, Dish of the Day

Dish of the Day: Send your baking disaster stories to Lily Vanilli

We are introducing the world’s first agony-aunt baking column:“Recovering from a Bad Bake-up”, so send in your baking disaster stories of unexpected failures in the kitchen/recurring problems.

By | Dish of the Day | Monday, 11 March 2013 at 2:59 pm

What to do for Chinese New Year in London, Arts

What to do for Chinese New Year in London

If you’re joining the throng in Chinatown, here are some of the special events – so you can plan a route through the crowd in advance. Kung Hei Fat Choy!

By | Arts | Thursday, 7 February 2013 at 6:00 am

Terence Conran: Innovation, originality and beauty are my real passions, Arts

Terence Conran: Innovation, originality and beauty are my real passions

It’s restaurateur, designer, writer and philanthropist Sir Terence Conran’s 81st birthday next month (on 4 October). Last year, to commemorate his 80th, among other things, he donated £17.5m to the Design Museum, which he founded more than 30 years ago in the basement of the Victoria & Albert museum. Last week, the relocation of the Design Museum from Shad Thames to the former Commonwealth Institute on Kensington High Street began. The ambitious project will offer the museum three times the amount of floorspace of the old building and cement it’s position as an international centre for design. blogs.independent.co.uk speaks to the father of modern British design about this incredibly important pet project.

By | Arts, Notebook | Friday, 21 September 2012 at 6:00 am

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