Dish of the Day
It’s impossible to escape the sense of history when you visit the Cantillon brewery. From the moment you walk through the doors three generations of the Cantillon family stare down at you from their sepia photos on the wall.
November brings a hundred parts of the pig to the pig-heavy cuisine of Extremadura in Spain. Take the slow train from Madrid at 10:18 am and, shortly after two, you’ll be on the tawny expanse of grassland beyond Cáceres, where even every electricity pylon supports a storks’ nest. Not a single house is to be seen for the next hour.
This brunch dish is undeniably moreish and exactly what’s needed when you’re struggling out of bed late on a Sunday. If you’re in need of carbs this has to be one of the best ways to indulge in them.
Warming up in front of a fire, with ox cheeks braising slowly and parsnips roasting in the oven, a big glass of Chianti and a decent movie, that’s a good day right there.
It might not sound very glam but trust us, batching drinks is what all the cool kids will be doing this summer. It makes perfect sense.
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
The culinary equivalent of all those people sitting in the park in the early Spring sun with their beanie and scarves on, this granita allows you to dip your toe into Summer while keeping on firmly British footing.
Take two culinary greats, Thomas Keller and Ferguson Henderson. One does magic with oysters and caviar and the other creates miracles with pig spleens. Now, who’s the more admirable chef
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