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Nigel Slater's light early summer recipes | Word of Mouth

The Guardian sent this email to their subscribers on May 25, 2023.

Plus: stories from 75 years of Britain’s Caribbean food shops

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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?
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
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
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
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?
Get in touch
If you have any questions or comments about any of our newsletters please email [email protected]
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Text-only version of this email

Word Of Mouth | The Guardian The . Guardian Word of Mouth Independent journalism, powered by our readers. Support us   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? Get in touch If you have any questions or comments about any of our newsletters please email [email protected] Manage your emails | | Trouble viewing? You are receiving this email because you are a subscriber to Word Of Mouth. Guardian News & Media Limited - a member of Guardian Media Group PLC. Registered Office: Kings Place, 90 York Way, London, N1 9GU. Registered in England No. 908396                                                            
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