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.
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
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.
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
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.
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.
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!
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.
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