Nadiya Hussain’s recipes for chicken half-moons and rice paper tteokbokki

I use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways. It’s delicious fried, as are most things! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in a stew. They are not always easy to find, but I love them, so I make my own.Prep 5 min Cook 20 min Makes 12134g pack rice paper spring roll wrappers 3 tbsp oil 6 garlic cloves, peeled and finely chopped 3 tbsp gochujang paste 2 tbsp soy sauceTo serve Sesame oil Spring onions, trimmed and thinly sliced Sesame seedsDunk each sheet of rice paper in a lipped plate or shallow bowl of cold water, submerging them until soft. Roll each one into a log, then cut in half and set aside

How to make proper rice pudding – recipe | Felicity Cloake's Masterclass

There are almost as many rice puddings as there are savoury rice recipes. If you were also put off by that dazzlingly white, school dinner gloop, fear not, this is a much more luxuriant baked dessert, gently spiced and finished with sweet wine and cream. It can be enjoyed warm or cool, on its own or with a spoonful of jarred fruit or some vivid pink spring rhubarb.Prep 5 min Cook 2 hr 10 minServes 450g butter, plus extra for greasing50g soft light brown sugar 100g pudding rice 1 litre whole milk (see step 4)1 unwaxed lemon ¼ tsp freshly grated nutmeg¼ tsp ground cinnamon, or a small length of cinnamon stick1 bay leaf ½ vanilla pod, or 1 tsp vanilla extract 1 pinch salt 2 tbsp sweet fortified wine –eg pedro ximenéz or cream sherry, madeira, tawny port (optional)150ml double creamHeat the oven to 160C (140C fan)/325F/gas 3. Find a wide baking dish or ovenproof pot large enough to hold about 1

Sông Quê Phở Bar, London E1: ‘The best phở in town’ – restaurant review | Grace Dent on restaurants

Some hot dining spots seem to expand almost the moment they open, but east London’s Vietnamese stalwart Sông Quê has waited almost 25 years to spawn a little sister, Sông Quê Phở Bar. The new offshoot sits on Commercial Street, a mile or so down the road, and serves a tiny menu focusing on phở, as well as a smattering of the original cafe’s small plates in the form of summer rolls, green papaya salad, grilled lamb chops and savoury banh khot cupcakes.Quite why Sông Quê, with its regular weekend queues and well-known name, took so long to branch out, however, is unknown. Still, why rush things? After all, the road to restaurant ruin is paved with premature brand roll-outs, and even if managers think they’re superhuman, they cannot be in two – or three or four – sites all at the same time. Plus, the big question with an institution such as the OG Sông Quê is: can you really recreate the magic elsewhere?The new phở bar has appeared in what at a glance seems a pretty good location, almost directly opposite the much-adored (not least by me) Xian Biang Biang Noodles (go for the belt noodles, I implore you), and close to the beloved Thai hotspot Som Saa

Helen Goh’s recipe for rhubarb, pear and hazelnut crumble with browned butter | The sweet spot

Rhubarb brings its late-winter brightness to this favourite pudding, while ripe, buttery pears soften the edges and add a gentle creaminess. Instead of the traditional rubbing-in method, the crumble is made by pouring warm browned butter straight into the dry ingredients, creating a pebbly topping with a deeper toasted flavour. Leave out the crushed fennel seed, if you prefer, but this small addition, bloomed briefly in the butter, gives the whole thing a subtle aromatic lift.Prep 15 min Cook 1 hr 15 min, plus cooling Serves 680g caster sugar Finely grated zest of 1 orange, plus 1 tbsp juice 1½ tbsp tapioca flour, or cornflour500g rhubarb, trimmed and cut into roughly 2cm pieces2 large, ripe pears, peeled, cored and cut into 2cm pieces 1 tbsp orange juice 1 tsp vanilla bean pastePouring cream, vanilla ice-cream or thick yoghurt, to serveFor the crumble topping130g unsalted butter, plus 10g extra, softened, for greasing1 tsp fennel seeds, lightly crushed (optional)130g plain flour 80g light brown sugar 70g rolled oats 70g toasted blanched hazelnuts, roughly chopped ¼ tsp fine sea saltStart by making the topping: put the butter in a small saucepan over a medium heat, swirling the pan occasionally until the butter has completely melted. Keep cooking until the butter smells nutty and turns golden; it will splutter and hiss at first, then quieten as the foam subsides

The story of Georgian wine has been 8,000 years in the making | Wine

France, Italy and Spain purport to be the best-loved classical wine regions, but if you’re in the market for the real old-world deal, look no further than Georgia, which has more than 8,000 years of winemaking prowess. There’s something about this place on the lush intersection of the silk roads between Europe and Asia that gets under the skin. Perhaps it’s the combination of unpolished authenticity paired with profound generosity (guests are considered a gift from God and fed accordingly), all while being gently rocked in a cradle of civilisation, that make Georgian wine so beguiling. (My first visit in August 2023 – a khachapuri-fuelled reconnaissance for my book, Drinking the World: A Wine Odyssey – lingered in my mind long after my flight touched back down on British tarmac.The Guardian’s journalism is independent

The feast before the fast … my pre-Lent indulgent recipes

In terms of religious food festivals, this week is kind of a double whammy. First up was pancake day, which is always a whole-day affair in our kitchen, with both sweet and savoury stations, crepe pans and all the toppings (you can always rely on Felicity Cloake for a foolproof recipe). And, because of the way the calendars fall this year, we are also celebrating Orthodox Maslenitsa, or cheesefare, week at the same time.OK, so the sentiment is pretty much the same (it’s the week before the start of Lent, when people ease into their strict fasting period), but these two celebrations can often be weeks apart (blame the battle of the Gregorian and Julian calendars). For those of Orthodox faith, last week was all about eating meat, and this week is all about dairy