Nigel Slater's light early summer recipes | Word of Mouth
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Dish of the day
Nigel Slater's recipes for spring and summer Lighten up
Nigel Slater's recipes for spring and summer Griddled halloumi and tomato, prosciutto and figs, cauliflower and lemongrass and
more
What we're cooking
Orange and feta, tofu and shiitake
Yotam Ottolenghi’s ways with lettuce
Yotam Ottolenghi’s ways with lettuce
Thirfty and flavour-packed
Nancy Birtwhistle’s budget apple sausage traybake and eve’s pudding
Nancy Birtwhistle’s budget apple sausage traybake and eve’s pudding
Turkish breakfast eggs
Felicity Cloake's perfect menemen
Felicity Cloake's perfect menemen
Catch of the day
Three flavourful mackerel dishes
Three flavourful mackerel dishes
Vibrant spring lunch
Nigel Slater’s fresh focaccia, a zesty dip and bright pea salad
Nigel Slater’s fresh focaccia, a zesty dip and bright pea salad
Savoury Japanese pancake
Tamal Ray’s okonomiyaki
Tamal Ray’s okonomiyaki
Easy and delicious
Rachel Roddy’s oat-and-raisin biscuits
Rachel Roddy’s oat-and-raisin biscuits
Moorish semolina cake
Stosie Madi’s vegan namoura
Stosie Madi’s vegan namoura
Slice of summer
Ravneet Gill’s strawberry and custard tart
Ravneet Gill’s strawberry and custard tart
Observer Food Monthly
This is just devilish … I’m going in again Big Zuu tastes and rates the best hot sauces
This is just devilish … I’m going in again Who best to test 15 hot sauces – from mild and fruity to fierce and fiery – in a single
sitting? Food TV’s Big Zuu, that’s who
Counter culture
Stories from 75 years of Britain’s Caribbean food shops
Nigel Slater’s early summer dishes
Prosciutto and figs, cauliflower and lemongrass, tomato and bulgur
Marcus Wareing’s secret ingredient
Stock cubes
I have unsavoury habits in the kitchen – but don’t we all? Jay Rayner
Lunch with... Jess Phillips
People now rely on someone they love to die so they can afford somewhere to live
What to eat when you’re in the comfort zone
Buttery onion rice and jazzed-up beans on toast
Life on a plate
Keith Brymer Jones: ‘It doesn’t surprise me that a lot of chefs also do pottery – clay is very tactile’
Save our pudding!
Why restaurant desserts are disappearing
An exhibition about milk’s complicated history has me rethinking my morning cuppa Rachel Cooke
Waste not
How to turn old, floury apples into a glorious spiced fruit butter
How to turn old, floury apples into a glorious spiced fruit butter
Kitchen aide
Why does my cooking chocolate split into an oily mess?
Why does my cooking chocolate split into an oily mess?
Restaurant reviews
It’s a simple place, but oh so good Everest Curry King, London
It’s a simple place, but oh so good Jay Rayner This curry house in Lewisham is much loved by locals, but the cooking is so
gorgeous that outsiders make the journey too
Cah Chi, New Malden
An umami-drenched patch of extreme deliciousness Grace Dent The whole thing is perfect, not to mention hugely entertaining for the
lunching Korean grandmothers watching me try to eat aubergine with metal chopsticks
Extra helpings
Cheddar or bougie brie?
How inflation has hit your cheese sandwich options
How inflation has hit your cheese sandwich options
Health & wellbeing
Should I worry about eating too many takeaways?
Should I worry about eating too many takeaways?
Constant craving
Why we can’t shake the salt habit
Why we can’t shake the salt habit
Notes and queries
How did salt and pepper become the standard table seasonings?
How did salt and pepper become the standard table seasonings?
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