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Orange wine: why sales of the seductive new taste of summer are soaring
Sales in the UK are up 99% annually on Ocado, while there has been a 437% month-on-month rise in London. No wonder Aldi, Majestic and M&S are stocking upThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.On an early summer’s evening, customers flock to a bar called Oranj for glasses of wine that range in colour from subtle gold to deep amber
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Rachel Roddy’s recipe for barbecue-baked cheese with oregano and honey | A kitchen in Rome

A few weeks ago, there was a cheese fair at the back of the old slaughterhouse here in Testaccio. Thirty cheesemakers set up stalls in two of the conference rooms that look out on to what was, from 1891 until 1975, Campo Boario, a 13-acre cattle market and trading area overlooked by a circular control tower. The cheese fair, on the other hand, was controlled from a long office table by a point-of-sale machine: €6 a ticket to taste cubes and slices of artisan cheese from all over Italy, with the option of buying them, too.“Set out your stall” was one of my grandad’s favourite expressions, often used at night to remind us not only to lay out our school uniforms and pack our bags, but to get our thoughts ready for the next day. As a kid, I wished that laying out thoughts was as straightforward and satisfying as picking out socks and sharpening pencils

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Gill Meller’s recipe for roast chicken with anchovy, rosemary, chilli and garlic butter

I’ve always been a fan of this particular butter. It’s simple to make, keeps in the fridge for ages, and has so, so much flavour. Sometimes I just spread it on hot toast, or stir it through freshly cooked spaghetti, but it’s completely irresistible if you pair it with a good roast chicken. The anchovies (I like fish4ever) work beautifully here, and are far from fishy. Rather, they develop a deep savoury rich depth which works so nicely with the chilli, garlic and rosemary

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Pomegranate chicken, roasted onions, tahini recipe by Sam Lone

I love this recipe as it mostly uses store-cupboard ingredients. It really is maximum reward for minimum effort. The flavour of the creamy tahini with the sweet and sour onions and slightly charred chicken is very comforting and homely. Any herbs will work with this dish (parsley, mint, coriander, basil), but fresh ones are best. It’s also delicious without herbs

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Georgia Levy’s recipe for pickle and dill chicken with sour cream

This is for you pickle heads out there. It celebrates not only the pickle itself, but the much ignored tangy brine, which many of us end up chucking away. Here it’s used in the sauce and stirred through the hot, schmaltzy potatoes, creating a mouthful that’s reminiscent of salt and vinegar crisps. The best ones for this dish are the vinegary dill pickles you find on the shelf, but you can add a little white wine vinegar if yours taste a little watery. It’s a super speedy number, just toss everything together and let the oven do its magic while you make the quick sauce

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Recipe for Korean soy sauce braised chicken – jjimdak by Seji Hong

Jjimdak is chicken braised with vegetables with the addition of brown sugar, soy sauce and sesame oil. My version includes padron peppers, which bring a mild spiciness to the dish.Serves 3-4 boneless chicken thighs 1kg, skin on, cut into bite-sized pieceswater 200ml potatoes 200g, cut into bite-sized piecescarrot 1 small, thickly slicedcrushed chilli flakes ½ tbsp mushrooms 30g, slicedpadron peppers 130gFor the saucesoy sauce 140ml brown sugar 70g water 200ml fresh ginger 1 tsp, minced garlic 2 tbsp, minced spring onions 4, slicedsesame oil 3 tbspTo garnishtoasted sesame seedsred chilli 1, slicedCombine all the sauce ingredients in a bowl.Put the chicken, sauce and the 200ml of water in a flameproof heavy-based casserole. Bring it to the boil over a medium-high heat and let it cook for about 10 minutes