Cocktails and crepes in bed? Ravinder Bhogal’s recipes for Valentine’s Day breakfast

Give me breakfast in bed over a bunch of limp supermarket roses any day. Nothing says “I love you” more genuinely than a decadent tray of delicious things to savour between the sheets. Because V-Day falls on a weekend this year, you can do better than just buttered toast and an unbidden cup of tea. Whether it’s sweet or savoury (or even a cheeky cocktail), I’ve got you!These French crepes are given the Midas touch with a pinch of saffron. Use your favourite fish – mackerel and salmon also work well here

‘Boy kibble’: why are young men turning to dog food for meal inspiration?

The dried food, traditionally for pets, has become an unlikely influence for meal preppers. Some commenters have even claimed the trend could be an antidote to toxic masculinity Name: Boy kibble.Age: It’s new.Appearance: Like a dog’s dinner.Isn’t that what kibble is? Traditionally, yes, kibble is dried food for pets in pellet form, made of grains, vegetables and meat

Frothing over: the coffee foams and ‘indulgent’ drinks keeping Australian cafes afloat

Cold brews and matcha lattes with airy, dessert-like layers are everywhere. What’s driving the trend for blockbuster toppings?Get our weekend culture and lifestyle emailCoffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I’ve ordered in Sydney recently has the appearance of a generously frosted cake

What is fibremaxxing – and how much is too much? | Kitchen aide

Why is everyone talking about fibremaxxing?Chris, by emailTikTok-born trends rarely go hand in hand with sage health advice, but that’s not to say upping our fibre – an often-forgotten part of our diets – is a bad idea. “Fibre needed its moment, so this is a good thing,” says dietitian Priya Tew. The non-digestible carbohydrate has two main functions: “There’s insoluble fibre, which is found in things such as whole grains, brown rice or vegetable skins, and I think about it like a broom,” Tew says, “in that it brushes the system out.” Then there’s soluble fibre (oats, beans, lentils), which she likens to a sponge: “It turns into this gel in your gut, and aids digestion and keeps us regular.” But that’s only part of the story, because fibre can also help lower cholesterol and stabilise blood sugar

Moroccan lamb filo pie and rhubarb panna cotta: Thomasina Miers’ Sunday best recipes

There is little as pleasing to cook in the depths of the winter as a pot of enticingly fragrant, slow-braised meat. A shoulder of lamb is one of my favourite cuts; you, or a friendly butcher, will need to trim away its excess fat, a job that will reward you with an exquisite flavour that marries beautifully with bold spicing. Here, we travel to Morocco, with sweetly aromatic ginger, turmeric and cinnamon, and follow that with cardamom, cream and rhubarb for pudding. A sumptuous, colourful feast to stave off any February blues.Many elements of this dish, with its falling apart, richly seasoned lamb and carrots encased in crisp, golden pastry, can be made the day before

Georgina Hayden’s quick and easy recipe for creamy chicken and mustard fricassee | Quick and easy

This is a one-pan dinner at its finest: elegant and full of flavour, something that feels as if it has taken more effort and time than it actually has, and versatile in its finish – serve with creamy mash, fluffy rice, boiled potatoes; even hunks of fresh baguette would be wonderful for mopping up the creamy mustard sauce. I use whatever veg is in season: purple sprouting broccoli is at its best right now, but you could add stalks of rainbow chard, shredded cavolo nero, even halved baby carrots. Play around with whatever veg you have and love.If you can’t find mustard powder, feel free to use your mustard of choice – wholegrain would work well here.Prep 5 min Cook 30 min Serves 44 skin-on chicken breasts (about 160g each)Sea salt and black pepper 2 tsp English mustard powder 1 tbsp olive oil 200g purple sprouting broccoli 30g unsalted butter 4 garlic cloves, peeled and finely sliced1 tsp dried oregano 1 tsp aleppo pepper 2½ tbsp plain flour 125ml dry white wine 500ml chicken stock 200ml single creamPut the chicken breasts on a deep plate and season generously