# summer food and drink (blogs) — RSS Amplifier Recent posts from the 1 feeds in the RSS Amplifier directory that cover summer food and drink. Page: Feed: --- ## [Why we’re all hooked on tinned fish](https://www.theguardian.com/food/2026/aug/27/why-were-all-hooked-on-tinned-fish) _2026-08-27 · Rachel Roddy · Food | The Guardian_ Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta Sign up here for our weekly food newsletter, Feast I can’t find it, despite having spent the past 35 minutes looking, but somewhere in the house is The Crisis Cook Book . It’s a standard paperback, postbox-red with white writing on the cover, and full of… ## [Honey, I shrunk the wine: why miniature bottles are big again](https://www.theguardian.com/food/2026/aug/27/honey-i-shrunk-the-wine-miniature-bottles) _2026-08-27 · Mina Holland · Food | The Guardian_ Whether they’re consumed as a considered glass for one or something to sip on a short trip, miniature wine bottles are back with a bang In the 1920s, the London wine merchant Berry Bros & Rudd was asked to create a wine cellar for a doll’s house , commissioned by Queen Mary, to showcase the best of British craftsmanship. Designed by Edwin Lutyens, it had running water, electricity, a library of… ## [High in cocoa, high on nostalgia: the chocolate I love most now](https://www.theguardian.com/food/2026/aug/27/high-cocoa-high-nostalgia-chocolate-i-love-most-annalisa-barbieri) _2026-08-27 · Annalisa Barbieri · Food | The Guardian_ Including, to my surprise, a 100% cacao bar … Although I’m un peu fatiguée of chocolates in bonbon shape with coloured cocoa-butter splashes atop, I appreciate this is the way many chocolates truffles are made. Overcoming that prejudice, I tucked into a box of Scoff chocolates. They were beautifully fresh tasting – they are made in batches throughout the year and the latest batch has just been let… ## [Rachel Roddy’s recipe for saffron and tomato rice | A kitchen in Rome](https://www.theguardian.com/food/2026/aug/27/saffron-tomato-rice-recipe-rachel-roddy-richard-olney) _2026-08-27 · Rachel Roddy · Food | The Guardian_ Laborious to harvest and extortionately priced, the sunset-coloured stigmas of the saffron crocus have an extraordinarily warm, pungent taste. Fortunately, however, a little goes a very long way … The saffron crocus has six lilac-purple flowers, three yellow stamens and three orange-red stigmas that extend beyond the petals like the wiry antennae of an insect. The thread-like stigmas have to be… ## [Stuck bundts? You need ‘cake goop’: Natalie Paull’s lime and yoghurt bundt – recipe](https://www.theguardian.com/food/2026/aug/27/stuck-bundts-cake-goop-natalie-paull-lime-and-yoghurt-bundt-recipe) _2026-08-26 · Natalie Paull · Food | The Guardian_ The cookbook author and owner of Melbourne’s Beatrix Bakes shares a her ‘100% reliable’ formula for freeing bundts from tins When all the layer cakes are baked and iced, I will always love a slice of pretty patterned bundt. Especially one that is lightened with the perfect amount of baking powder (overly dense bundts are stodgy sadness) and brightened with limes and yoghurt. Cake goop – a mix of… ## [How to turn the dregs of a ketchup bottle into a classic Marie Rose dressing – recipe | Waste not](https://www.theguardian.com/food/2026/aug/26/how-to-turn-dregs-ketchup-into-classic-marie-rose-sauce-recipe-zero-waste-cooking) _2026-08-26 · Tom Hunt · Food | The Guardian_ Shake up the remnants of a bottle of ketchup with a splash of sprits, a heap of mayonnaise and a few other simple additions, and turn it into one of the culinary world’s most famous sauces My new favourite preparation for sauces, marinades and dressings is in a near-empty jar, tub or bottle, so I can upcycle all the remains. Rather than washing it and putting it in the recycling, I instead add a… ## [A Tamil summer vegetarian feast: Cynthia Shanmugalingam’s cucumber yoghurt curry and gooseberry pickle](https://www.theguardian.com/food/2026/aug/26/cucumber-yoghurt-curry-gooseberry-pickle-cynthia-shanmugalingam-sri-lankan-vegetarian-recipes-for-summer) _2026-08-26 · Cynthia Shanmugalingam · Food | The Guardian_ Serve this cold curry with a hot, fenugreek-flavoured preserve for a seasonal refresher This lovely summery “curry” is a cold, refreshing dish from Karnataka in India, and is eaten widely in Tamil Nadu, just 20 miles across the Palk Strait from my ancestral Tamil homeland in north and eastern Sri Lanka. Along with chefs Louis and Seb in our development kitchen, we decided that smacking the… ## [How to use up leftover party wine | Kitchen aide](https://www.theguardian.com/food/2026/aug/25/how-to-use-up-leftover-party-wine) _2026-08-25 · Anna Berrill · Food | The Guardian_ Sauces, reductions, deglazing: our expert panel has plenty of options for making the most of undrunk vino – whether you’ve got just a capful or a whole carafe to get through What can I do with wine left over from a party? Rob, by email This is a novel concept, perhaps, but the answer essentially comes down to the quantity: “If we’re talking dribbles of red or white, that’s simple,” says Jon… ## [Georgina Hayden’s quick and easy recipe for charred corn, jalapeño and black bean nachos | Quick and easy](https://www.theguardian.com/food/2026/aug/24/georgina-hayden-quick-easy-recipe-charred-corn-jalapeno-black-bean-nachos) _2026-08-24 · Georgina Hayden · Food | The Guardian_ A fun and easily customisable snack, to be enjoyed by kids and adults alike Corn is a late-summer staple in our house, but its arrival often leaves me feeling a little blue (end of summer and all that). So, instead, I like to entertain more and make the most of the warm, light evenings. These nachos are a great snack for adults and kids alike (just adjust the chilli for younger palates), and a… ## [Courgette kraut and fermented pepper sauce: Šárka Otevřel Camrdová’s Czech pickle recipes](https://www.theguardian.com/food/2026/aug/24/czech-pickle-recipes-courgette-kraut-fermented-pepper-sauce-sarka-otevrel-camrdova) _2026-08-24 · Šárka Otevřel Camrdová · Food | The Guardian_ In an extract from her new book, the Prague-born food writer shares two ways to preserve summer vegetables so they can be savoured year-round Preserving the abundance of summer produce is a wonderful way to extend the season long after the gardens have faded. Opening a jar in the colder months offers more than just something good to eat; it also holds joy, patience and memories. When winter comes… ## [International money transfers (Sponsored)](https://crawlproof.com/a/eNLay6RGZZtl) _2026-08-24 · **Sponsored**_ Send money to other countries and manage multi‑currency balances online. ## [How to make the perfect zaru soba, or cold soba noodles – recipe | Felicity Cloake's How to make the perfect](https://www.theguardian.com/food/2026/aug/23/how-to-make-zaru-soba-cold-soba-noodles-recipe-felicity-cloake) _2026-08-23 · Felicity Cloake · Food | The Guardian_ Hot days call for cool dinners, and these are Japan’s nutty, salty and sweet solution. Fiery or pickled accompaniments optional Although every culture craves something different in hot weather – chilled beetroot soup in Lithuania, cooling buttermilk drinks in India, gazpacho in Spain – what many of these dishes have in common is a certain soothing silkiness as they slide down the throat, plus a… ## [Quench your thirst! 20 perfect spritzes and shandies to try now – from kumquat to portergaff](https://www.theguardian.com/food/2026/aug/23/quench-your-thirst-20-perfect-spritzes-and-shandies-to-try-now-from-kumquat-to-portergaff) _2026-08-23 · Rachel Dixon · Food | The Guardian_ Whether you love a traditional spritz or tend towards a wilder libation, this August there are bubbly and sophisticated drinks to suit every taste This summer, UK web searches for “Hugo spritz”, an elderflower-flavoured aperitif, overtook searches for “Aperol spritz” for the first time. As the spritz craze shows no sign of slowing down, pub chains are taking wild liberties, calling anything fizzy… ## [Café Clement, London WC2: ‘Turns out it’s really rather good’ – restaurant review](https://www.theguardian.com/food/2026/aug/23/cafe-clement-london-wc2-restaurant-review-grace-dent) _2026-08-23 · Grace Dent · Food | The Guardian_ I am forever curious as to how these kind of sizzling places feel on a normal Tuesday two months in, especially when the celebrities are all off sunning their bottoms in Tuscany Café Clement , the all-day restaurant inside Nick Jones’ new St Clement Hotel at 180 The Thames in central London, opened with a bang in June and immediately rocketed to the top of every “sell your grandmother for a… ## [‘Perfect for kids’: the best (and worst) supermarket ketchup, tested and rated](https://www.theguardian.com/thefilter/2026/aug/22/best-supermarket-ketchup-tested-rated) _2026-08-22 · Tom Hunt · Food | The Guardian_ It’s a saviour at family mealtimes, but which bottle of red sauce does our reviewer relish the most? (Spoiler: it’s not Heinz) • The best supermarket mayonnaise I was that kid who put ketchup on everything, from fries to french toast, and if my parents wanted me to eat vegetables, they’d have to cover them in the stuff (the sugar cravings of my youth have subsided, but I still love ketchup mixed… ## [Thomasina Miers’ recipes for spiced lamb-stuffed aubergine with aleppo chilli butter, and berry ripple ice-cream](https://www.theguardian.com/food/2026/aug/18/spiced-lamb-stuffed-aubergine-aleppo-chilli-butter-recipe-thomasina-miers) _2026-08-22 · Thomasina Miers · Food | The Guardian_ A meaty, Middle Eastern style stuffed vegetable feast finished off with an ice-cold berry dessert There’s something delightfully retro about stuffed vegetables. They take me back to Delia Smith’s iconic Summer Collection cookbook , which blew my tiny mind when it came out in my early teens. Too sheltered to know about the e rage that had inspired Delia, I delved into my mother’s vegetable crisper… ## [Meera Sodha’s recipe for blackberry and almond cake | Meera Sodha recipes](https://www.theguardian.com/food/2026/aug/22/blackberry-almond-cake-recipe-meera-sodha) _2026-08-22 · Meera Sodha · Food | The Guardian_ Rich, velvety nuts are offset by zippy, seasonal berries in a cake for all occasions Most cakes I can take or leave, but I never regret a slice of almond cake. The density! The chewy crumb! The way it romances butter and other flavours! The ultimate almond cake, in the Sodha house, at least, is Claudia Roden’s orange and almond cake , which is made religiously for special occasions (of which there… ## [Cocktail of the week: Cafe Cùil’s Buckfast bloody Maìri – recipe | The good mixer](https://www.theguardian.com/food/2026/aug/21/cocktail-of-the-week-cafe-cuils-buckfast-bloody-mairi-recipe) _2026-08-21 · Clare Coghill · Food | The Guardian_ The favourite spicy brunch cocktail gets a Scottish twist, complete with Buckfast and a slice of pickle for punch This is our take on the ultimate brunch cocktail, though of course we had to give it a Gaelic stamp of some kind, so have added a shot of Buckfast and renamed it Maìri. If you’re not familiar, Buckfast is a sweet tonic wine, apparently known for its “healing” properties, made in Devon… ## [Benjamina Ebuehi’s recipe for rosemary and cherry blondie ice-cream sandwiches | The sweet spot](https://www.theguardian.com/food/2026/aug/21/benjamina-ebuehi-rosemary-cherry-blondie-ice-cream-sandwiches-recipe) _2026-08-21 · Benjamina Ebuehi · Food | The Guardian_ Blondies will happily take an ice-cream filling without falling apart, and when those biscuits are infused with herbs, they also help to cut through some of the sweetness Ice-cream sandwiches have really grown on me. I used to find them a bit tricky to eat; far too many of them had outer shells so hard they would crack a tooth, while the rest would turn to mush after a few minutes out of the… ## [When it comes to rosé, pink doesn’t have to mean Provence](https://www.theguardian.com/food/2026/aug/20/pink-doesnt-have-to-mean-provence-when-it-comes-to-rose-mina-holland) _2026-08-20 · Mina Holland · Food | The Guardian_ From Morocco to Monmouth, there’s a whole world of blushing rosé wines to discover Hello, from rosé season, the only time of year I order wine like a patriarchal septuagenarian. For this fleeting moment in the wine-drinking calendar, questions are out and assumptions are in; everyone’s happy to drink pink – specifically, pale, dry and berry-crisp Provence rosé. Blushing like cheeks in a summer… ## [Rachel Roddy’s recipe for spaghetti with semi-dried tomatoes, garlic, herbs and breadcrumbs | A kitchen in Rome](https://www.theguardian.com/food/2026/aug/20/spaghetti-semi-dried-tomatoes-garlic-herbs-breadcrumbs-recipe-rachel-roddy) _2026-08-20 · Rachel Roddy · Food | The Guardian_ Sun-drying tomatoes until they’re leathery on the outside and soft within is something of an art, but it’s more than worth it for this moreish pasta dish One set of guidelines I received in Sicily for sun-drying tomatoes was two to seven days, depending on temperature, humidity, wind and the size of the fruit. I might as well have been given a surfboard and told “go”, because that advice felt far… ## [ThreatCrush on GitHub (Sponsored)](https://crawlproof.com/a/IMvgl6esaVdj) _2026-08-20 · **Sponsored**_ View the ThreatCrush listing on the GitHub Marketplace. ## [How to turn excess green vegetables into a vibrant Spanish soup – recipe | Waste not](https://www.theguardian.com/food/2026/aug/19/how-to-turn-excess-green-vegetables-into-a-vibrant-spanish-soup-recipe-zero-waste-cooking) _2026-08-19 · Tom Hunt · Food | The Guardian_ A gazpacho is not only a great way to use up odds and ends in the crisper drawer, it will also surprise you with its flavour and versatility Since reading How Not to Die , by Michael Greger, I’m always looking for ways to include greens in every meal. He regularly pops into my mind when I’m cooking, whispering in my ear: “Add some spinach to that risotto,” say, or “Moringa powder will make your… ## [Jammy tomato risotto and amaretto roast peaches: Toklas chef Chris Shaw’s simple summer recipes](https://www.theguardian.com/food/2026/aug/19/risotto-datterini-tomatoes-amaretto-roast-peaches-recipe-chris-shaw) _2026-08-19 · Chris Shaw · Food | The Guardian_ Make the most of the season’s freshest produce with a light but richly flavoured tomato-dosed dinner and a booze-laced, New York-inspired dessert At Toklas, ingredients such as datterini tomatoes and ripe peaches are taking centre stage. These recipes celebrate the simplicity of summer cooking, allowing produce to shine with minimal intervention. From a risotto layered with sweet tomatoes,… ## [Cool as a cucumber: recipes and tips to save you from cooking in a heatwave | Kitchen aide](https://www.theguardian.com/food/2026/aug/18/no-cook-in-a-heatwave-recipes-tips-toast) _2026-08-18 · Anna Berrill · Food | The Guardian_ When ovens and stovetops just won’t do, turn to loaded toasts, open sandwiches, cold noodles and smashed cucumbers, say our no-cook experts It’s too hot to turn on the oven or stove. What can I make for dinner that’s still substantial? Mark, via email This sounds like a job for Lucy Carr-Ellison, of Tart London , who is fully functioning in a no-oven household. “We moved in last year and there’s… ## [Max Rocha’s recipes for confit trout salad and grilled courgette with apricot, stracciatella and roasted almonds](https://www.theguardian.com/food/2026/aug/18/confit-trout-salad-grilled-courgette-apricot-stracciatella-recipes-max-rocha) _2026-08-18 · Max Rocha · Food | The Guardian_ Two Café Cecilia stalwarts that are just the thing for the summer heat Five years after Café Cecilia opened, a handful of dishes have become permanent fixtures, returning to the menu time and again – and this confit trout salad is definitely one of them. During the recent heatwaves, we’ve naturally shifted towards dishes that are best served at room temperature or slightly warm, and both of these… ## [No oven required: Alexina Anatole’s quick and easy no-heat recipes](https://www.theguardian.com/food/2026/aug/17/no-heat-recipes-no-cooking-cucumber-avocado-gazpacho-addictive-carrots-alexina-anatole) _2026-08-17 · Alexina Anatole · Food | The Guardian_ Cucumber and avocado gazpacho and addictive carrots: when it’s too hot to cook, contrast, texture and seasoning bring dishes to life Heat brings caramelisation, char, the slow collapse of ingredients into something rich and deep, but when it’s too hot to cook, flavour has to be built differently – through contrast, texture and a more deliberate hand with seasoning. Salt, in particular, becomes… ## ['Cheese and onion crisps topping wasn't on my bingo card': exploring British-style pizza](https://www.theguardian.com/food/video/2026/aug/17/cheese-and-onion-crisps-topping-wasnt-on-my-bingo-card-exploring-british-style-pizza) _2026-08-17 · Jess Gormley, Nicole Jackson, Tim Lusher, Jimi Otukoya Jimi Famurewa · Food | The Guardian_ Restaurant critic and award-winning food writer Jimi Famurewa travels from Belfast to Edinburgh and London to meet the inventive DIY chefs stretching US, Italian and British pizza styles to come up with delicious new flavour combos Continue reading... ## [Sabrina Ghayour’s recipes for mango and chilli chicken, sticky spring onions and latke](https://www.theguardian.com/food/2026/aug/17/mango-chilli-chicken-sticky-spring-onions-and-latke-recipes-sabrina-ghayour) _2026-08-17 · Sabrina Ghayour · Food | The Guardian_ A sweet, tangy and spicy chicken dish that matches well with crisp fried potatoes and apricot-glazed spring onions I use this exact cooking method to make every kind of traybaked chicken, and this one is a blend of store-cupboard staples with the addition of fresh lime to push the flavour. Then, I love hash browns, röstis and latkes – give me crispy fried potatoes of any description, and I’m a… ## [How to make quesadillas – recipe | Felicity Cloake's Masterclass](https://www.theguardian.com/food/2026/aug/16/how-to-make-quesadillas-recipe) _2026-08-16 · Felicity Cloake · Food | The Guardian_ A cook-your-own adventure meal, with all manner of fillings and servings to explore The Mexican equivalent of a cheese toastie, but even quicker to make, these are the perfect summer holiday or weekend lunch, because everyone can choose their own fillings and help cook. Plus, this recipe is just a jumping-off point – once you’ve mastered the method, you can fill them with anything you like …… ## [Kinz, London W11: ‘No bells, no whistles, just Lebanese food cooked with immense pride’ – restaurant review](https://www.theguardian.com/food/2026/aug/16/kinz-london-w11-lebanese-food-grace-dent-restaurant-review) _2026-08-16 · Grace Dent · Food | The Guardian_ Home cooking, but in the most complimentary sense Some developers would rip the soul out of a 1930s banking hall, but Kinz , a new all-day Lebanese brasserie housed in a former Lloyds Bank in Notting Hill, instead makes a feature of its chunky vault door. Where W11 residents once kept their cash, diners can now take a seat and sip Lebanese wine from the Bekaa valley . After all, what visit to the… ## [‘The bar here is low’: the best (and worst) supermarket brioche burger buns, tasted and rated](https://www.theguardian.com/thefilter/2026/aug/15/best-supermarket-brioche-burger-buns-tasted-rated) _2026-08-15 · Tom Hunt · Food | The Guardian_ Brioche buns make an indulgent, rich home for a burger, but which have the perfect fluffy texture and which come with a chemical-like plastic aroma? • The best supermarket veggie burgers Brioche is a fabulously luxurious dough enriched with eggs and copious amounts of butter (often 25% or more of the total dough). Supermarket brioche buns, however, are a little different: the best products contain… ## [Retro Grid Dungeon Crawler (Sponsored)](https://crawlproof.com/a/OfN5zQz0LeWr) _2026-08-15 · **Sponsored**_ Retro grid movement with first-person combat, loot and skill-tree progression. ## [Meera Sodha’s recipe for black rice salad with tomatoes, tamarind and green beans | Meera Sodha recipes](https://www.theguardian.com/food/2026/aug/15/black-rice-salad-recipe-tomatoes-tamarind-green-beans-meera-sodha) _2026-08-15 · Meera Sodha · Food | The Guardian_ Change up your seasonal salads with an easy-to-prep dish that centres on slow-cooked rice and a lively Asian dressing Here’s a recipe straight out of the low-effort, high-reward school of cooking, in which you chop the vegetables and nuts, boil the rice and beans, throw over a dressing … and it’s done! It was written in the middle of a heatwave, when cooking felt impossible, but I couldn’t look at… ## [Cocktail of the week: Whiteley’s at Six Senses’ strawberry & basil margarita – recipe | The good mixer](https://www.theguardian.com/food/2026/aug/14/strawberry-basil-margarita-recipe-cocktail-of-the-week-whiteleys-at-six-senses) _2026-08-14 · Adrian Gonzalez Parrondo · Food | The Guardian_ A vibrant and playful twist on the classic cocktail, with a bright, citrus kick and a subtle herbal note Fresh, vibrant and full of summer character, this is a playful twist on the classic. It’s juicy and refreshing, with a bright, citrus kick and a subtle, herbal note that keeps things light and balanced. It also works very well with non-alcoholic tequila. If you like, double the syrup… ## [Escaping the ​heat​ and rediscovering the ​joy of ​cooking](https://www.theguardian.com/food/2026/aug/12/so-long-salad-its-time-to-bring-some-heat-to-summers-bounty) _2026-08-13 · Felicity Cloake · Food | The Guardian_ Parts of the UK are roasting but some of us are glad to turn the oven on. Bring on the​ ​curries and pasta pies Sign up here for our weekly food newsletter, Feast I don’t wish to boast, but I’m typing this with a jumper on. Not because my flat has air-conditioning, but because it doesn’t – and the relentless heat of south-east England was having a seriously detrimental effect on my productivity… ## [How to use up parmesan rind to make pesto – recipe | Waste not](https://www.theguardian.com/food/2026/aug/12/how-to-leftover-parmesan-rind-pesto-recipe-zero-waste-cooking) _2026-08-12 · Tom Hunt · Food | The Guardian_ Why waste the tastiest bit of the cheese? Although parmesan rind is tough, it has just as much, if not more flavour than the cheese from inside the wheel itself. It can be used just as it is to flavour stock or risi e bisi (Venetian pea risotto), but grating it opens up a whole range of other uses, such as in my mac and cheese “rinds ” and today’s parmesan rind pesto. The flavour is very powerful,… ## [Tarte tatin, spicy pork chops and crumble: Ravinder Bhogal’s gooseberry recipes](https://www.theguardian.com/food/2026/aug/12/gooseberry-recipes-tarte-tatin-spicy-pork-chops-crumble-ravinder-bhogal) _2026-08-12 · Ravinder Bhogal · Food | The Guardian_ The gooseberry makes itself welcome in both sweet and savoury settings: in a tarte tatin, in a lively salad for spicy, herby pork chops and in a crumble custard cake In the summer glut of saccharine fruits such as strawberries and peaches, gooseberries may not be the ones you reach for first. But behind their strange burr of fine fuzz, these translucent, marble-like fruits offer a complex, defiant… ## [Bullgogi, Manchester M1: ‘Highly decent, amenable, human-free dining’ – restaurant review](https://www.theguardian.com/food/2026/aug/09/bullgogi-manchester-grace-dent-restaurant-review) _2026-08-09 · Grace Dent · Food | The Guardian_ Bullgogi’s largely automated hospitality will either delight or horrify you, but the food is serious Bullgogi , a whopping new interactive multiscreen Korean restaurant in Manchester’s Piccadilly Plaza, has arrived, heralding the end of traditional hospitality – again. It’s the UK’s largest Korean barbecue restaurant – 165 covers, traditional tabletop grills at every booth – but has no servers… ## [Meera Sodha’s recipe for Limmat’s apple cake | Meera Sodha recipes](https://www.theguardian.com/food/2026/aug/08/apple-cake-recipe-limmat-marseille-restaurant-meera-sodha) _2026-08-08 · Meera Sodha · Food | The Guardian_ With its sweet, caramelised edge and soft, creamy apple centre, you’ll be thinking about this cake for months after the first bite For better or for worse (definitely for worse), this column is one-way. If we could talk, I’d ask you about the most mindblowing things you’ve eaten in your wild and precious life (feel free to use the comments). This year, for me, it was chef Lili’s apple cake at her… ## [Cocktail of the week: Half Cut Market’s peaches & cream – recipe | The good mixer](https://www.theguardian.com/food/2026/aug/07/cocktail-of-the-week-half-cut-market-peaches-cream-recipe) _2026-08-07 · Jayma Voorheis · Food | The Guardian_ A frozen piña colada-style boozy drink/dessert A frozen drink and a classic dessert all rolled into one. Instead of piña coladas and getting caught in the rain, we’re whipping up these and manifesting a sunny summer. Jayma Voorheis, general manager, Half Cut Market , London N7 Continue reading... ## [Helen Goh’s giant shortcake with summer fruits and vanilla cream – recipe | The sweet spot](https://www.theguardian.com/food/2026/aug/07/giant-shortcake-recipe-summer-fruits-vanilla-cream-helen-goh) _2026-08-07 · Helen Goh · Food | The Guardian_ A jamboree of juicy stone fruit and summer berries with a crusty, sugary top brings a riot of textures and colour to your dessert table A giant American-style shortcake is one of summer’s great celebrations: tender, buttery shortcake, softly whipped cream and an extravagant tumble of fruit. Rather than prescribing a single combination, I like to let the market decide. Choose whatever looks and… ## [Côtes Catalanes: the wine with the renegade spirit](https://www.theguardian.com/food/2026/aug/06/cotes-catalanes-the-wine-with-the-renegade-spirit) _2026-08-06 · Mina Holland · Food | The Guardian_ From a wild corner of southern France, these crisp, minerally whites and silky red blends are unforgettable wines We all have our coming-of-age story: a transition to adulthood defined by emotional growth. I’ll let my friends be the judge of whether mine’s happened, but in wine terms, I can pinpoint my coming of age to the day I first tasted a white from Côtes Catalanes IGP . What was this nectar?… ## [What’s the best vegetarian alternative to gelatine?](https://www.theguardian.com/food/2026/aug/04/kitchen-aide-vegetarian-alternative-to-gelatine-cooking-baking) _2026-08-04 · Anna Berrill · Food | The Guardian_ There is no exact plant-based substitute – the ideal option will depend on the dish. But, ultimately, it’s easiest to choose a recipe that doesn’t require gelatine How do I go about substituting gelatine sheets for a vegetarian setting agent? Sarah, Aberdeen “The truth is, there’s no exact substitute for gelatine, because it has an incredibly unique texture,” says Richard Phillips, head of pastry… ## [Rukmini Iyer’s quick and easy recipe for Thai-style cold lemongrass and coconut prawn noodles | Quick and easy](https://www.theguardian.com/food/2026/aug/03/quick-easy-thai-style-cold-soup-recipe-lemongrass-coconut-prawn-noodles-rukmini-iyer) _2026-08-03 · Rukmini Iyer · Food | The Guardian_ Enjoy this big bowl of refreshing noodle soup with turmeric and coconut milk spiked with a kick of chilli This is exactly what I want to eat when I’m under the weather: a big bowl of Thai-inspired, soupy noodles with turmeric and coconut milk, all spiked with chilli. It’s a soup base that adapts perfectly for vegetarians (add cubed tofu) or leftovers (shredded roast chicken). This makes a lot of… ## [Chez Rose, London W1: ‘One of the dining highlights of 2026’ – restaurant review](https://www.theguardian.com/food/2026/aug/02/chez-rose-london-w1-grace-dent-restaurant-review) _2026-08-02 · Grace Dent · Food | The Guardian_ Chez Rose offers a sort of hospitality that feels centuries old, but when done well, will never be old hat Chez Rose has just appeared on Pollen Street, Mayfair, but to the casual passerby, it looks as if it could have been established in 1974. This is, of course, poudre aux yeux ; until recently, this was Jason Atherton’s Little Social. Yet, with some strategically placed tables en terrasse ,… ## [The best ice-cream makers in the UK for gelato, soft serve and sorbets – tested](https://www.theguardian.com/thefilter/2026/jul/31/best-ice-cream-maker-tested-uk) _2026-07-31 · Danielle Amato · Food | The Guardian_ Our writer spent the hottest weeks of the year churning through the top ice-cream makers, from compressor models to the cult favourite Ninja Creami. Here’s the scoop • Kitchen gadgets top chefs can’t live without I love a scoop or two of the good stuff, even more so when the mercury hits 30C and ice-cream starts feeling less like an indulgence and more like an essential survival tool. This is why… ## [Cocktail of the week: the Culpeper’s papa doble – recipe | The good mixer](https://www.theguardian.com/food/2026/jul/31/papa-doble-recipe-the-culpeper-cocktail-of-the-week) _2026-07-31 · Daniel Emson · Food | The Guardian_ Cherry pops and citrus zings in this twist on a Hemingway special A bright, citrus-forward riff on the classic Hemingway special , with cherry depth and a clean white rum base. Daniel Emson, bar manager, The Culpeper , London E1 Continue reading... ## [Why catarratto is the Quincy Jones of white wine grapes](https://www.theguardian.com/food/2026/jul/30/why-catarratto-is-the-quincy-jones-of-white-wine-grapes) _2026-07-30 · Mina Holland · Food | The Guardian_ It is often the key secret ingredient in a lot of white wines, but the unsung hero of Sicily’s vineyards is taking its place in the sun Depending on where you buy and drink wine, catarratto will be very familiar or very obscure. There was a time in the 2010s when I’d have put good money on it being the house white in half of Hackney’s restaurants, and if you’ve ever picked up a sub-£15 natural… ## [Georgina Hayden’s quick and easy recipe for grilled peach, halloumi and dukkah salad | Quick and easy](https://www.theguardian.com/food/2026/jul/27/quick-easy-summer-salad-recipe-grilled-peach-halloumi-dukkah-georgina-hayden) _2026-07-27 · Georgina Hayden · Food | The Guardian_ Sweetness and spice abound in this refreshing summer salad When the weather is glorious, I have very little desire to do any “proper cooking”. Turning the grill on for about 15 minutes is the maximum amount of heat I want to subject my home to, which is why, in the summer months, I eat this sort of salad on repeat: stone fruit with golden slices of halloumi is my favourite pairing. Add a little… ## [Lennox. Manchester: ‘A boot camp of flavours’ – restaurant review](https://www.theguardian.com/food/2026/jul/26/lennox-manchester-grace-dent-restaurant-review) _2026-07-26 · Grace Dent · Food | The Guardian_ You’ll leave fed, challenged and gastronomically punch-drunk Nico Simeone is the Scottish-Italian chef behind the Six by Nico restaurant empire, and Lennox, in Spring Gardens, Manchester, is his new baby. If you are unfamiliar with Six by Nico, it’s a fever-dream version of fine dining: Simeone conjured up themes such as “The Chippie”, “ Italian Road Trip ” and “ Ancient Rome ”, then served six… ## [Rukmini Iyer’s quick and easy recipe for courgette and whipped feta bruschetta with radishes | Quick and easy](https://www.theguardian.com/food/2026/jul/20/courgette-whipped-feta-bruschetta-radishes-quick-easy-recipe-rukmini-iyer) _2026-07-20 · Rukmini Iyer · Food | The Guardian_ Perfect for an al fresco lunch spread, these bruschetta come together as quickly as they disappear … Fresh, light but filling – these bruschetta are beautiful to bring outside as part of a lunch spread. They take minutes to whip together (sorry) and, for extra Marie Antoinette at Le Petit Trianon vibes, pick mint (or/and baby courgettes) from your own garden. You can get ahead by making the… ## [Vieni, Birmingham – ‘A happy hubbub – you cannot pipe this in’ – restaurant review](https://www.theguardian.com/food/2026/jul/19/vieni-birmingham-a-happy-hubbub-you-cannot-pipe-this-in-restaurant-review) _2026-07-19 · Grace Dent · Food | The Guardian_ Vieni dances a fine line where British Italian restaurants often fail Vieni, an Italian restaurant in the Jewellery Quarter of Birmingham, is small, Sicilian and scrappy. The Instagram bio of its chef and founder Angelina Adamo reads, “Bite off more than you can chew and learn how to fucking chew”, which feels like a battle cry for almost everyone stepping into hospitality, especially independent…