How to make cauliflower cheese using the whole plant – recipe | Waste not

This recipe, adapted from one in my cookbook, is a very elaborate way to serve humble cauliflower cheese. The whole plant, including the leaves and core, is seasoned with nutmeg and roasted, and it’s then dressed with a satisfying layer of rich cheese sauce and grilled until charred and bubbling. Choose a cauliflower with plenty of leaves, because they go deliciously crisp when roasted.This is perhaps the most decadent cauliflower cheese I’ve ever made. Inspired by an orange-coloured cauliflower I found sitting proudly in a box at my local Brockley Market in south London, I decided to make a vibrant and very orange cauliflower cheese using red leicester cheese and turmeric

A marmalade-dropper for Paddington Bear? | Letters

As a Portuguese-British citizen, I feel it is my duty to add to your explainer article (Keir Starmalade, anyone? Will marmalade really have to be rebranded in UK?, 4 April) and explain where the word marmalade originated from. Marmalade comes from the fruit marmelo (quince). And marmalade was and is quince jam in Portugal. This jam began to be exported to England at the end of the 15th century. Only in the 17th century did the English start to apply the word marmalade to orange jam

How to save limp herbs | Kitchen aide

What can I do with herbs that are past their best?Joe, by email Happily, Joe and his on-the-turn herbs aren’t short of options. “The obvious choice for hard herbs is to chuck them in a sandwich bag and freeze them for future stock-making,” says Alice Norman, founder of regenerative bakery Pinch in Suffolk. Alternatively, Sami Tamimi, author of Boustany, would be inclined to dry his excess herbs. In summer, he’d simply pop them on a tray and put them outside in the sun, but right now he “dries them in a 60-70C oven, then packs in containers, ready for the next time you’re short of fresh herbs”.Norman’s current MO is to blitz languishing herbs (“rosemary and/or thyme work best”) with a 3:4 ratio of fine salt

‘Before I can stop her, my daughter is licking crumbs from the table’: my search for the perfect kids’ menu

Chips, fish fingers, pizza … restaurant food for children is depressingly predictable. Are there more adventurous options? I took my four-year-old daughter on a month-long mission to find outWe’re heading out for dinner. Before I tell my four-year-old where we’re going, she has already announced that she’s going to have fish, chips and lots of ketchup. It sounds delicious; a classic. But there’s the irksome feeling that the intrepid impulses of childhood should be met with food that expands palates rather than feeding into the well-trodden path to a beige meal

Can’t face another mouthful of chicken? You’re probably coming down with the ick

Name: The chicken ick.Age: Chickens have been around since, well, eggs …Unless it’s the other way round. Whatever. The chicken ick, on the other hand, is new.And what is it, please? You know when you suddenly feel disgusted by the chicken you’re eating, possibly mid-bite, despite previously enjoying it?Er, not really, to be honest

Georgina Hayden’s quick and easy recipe for gochujang butter salmon | Quick and easy

The classic combination of soy sauce and honey salmon is a staple in our house, and works for kids and adults alike. However, sometimes I want to change things up, so here I’ve elevated it slightly with a gochujang dressing – similar principle, but with a bit of heat and depth, as well as richness from the butter. Using butter might seem unusual, but it is often paired with soy sauce in Japan (shoyu butter) with an indulgent result. Serve the fish over sticky rice, to soak up all those spicy, buttery juices, with steamed greens on the side.Prep 10 min Cook 25 min Serves 41 tbsp sesame oil 4 tbsp soy sauce 2 tsp gochujang paste 2 garlic cloves, peeled and finely grated4cm piece of ginger, peeled and finely grated½ tsp caster sugar 4 sustainably caught skin-on salmon fillets Sea salt and white pepper70g unsalted butter 150g bean sprouts Sticky rice, to serveA handful of roasted peanuts, roughly chopped10g coriander, leaves pickedHeat the oven to 220C (200C fan)/425F/gas 7

How to make the perfect Portuguese feijoada – recipe | Felicity Cloake's How to make the perfect

If you are trying to incorporate more beans and pulses into your diet, as I am, then this robust, one-pot feast, which food writer Edite Vieira describes as “a marvellous standby of the Portuguese kitchen”, is one to bear in mind. Though each region has its own variations, “basically”, she explains, “feijoada is a rich bean stew with pork and sausages”. The Brazilian version, often cited as that country’s national dish, is the product of the West African “love of beans”, according to the Oxford Companion to Food, with some suggesting that it’s a South American creation that travelled to Europe along with returning colonisers. Others insist with equal fervour that the dish was “born in the north of Portugal, and imported and adapted to what was available in Brazil”. Like so many such homely favourites, its precise history will probably ever remain a mystery; what’s important is that it’s simple to prepare, easy to adapt according to taste and budget, and very satisfying

Sunday best: Thomasina Miers’ recipes for aromatic chicken one-pot and salted caramel banana cake

I love Mexican chillies for the subtle flavour they give to cooking. Take the ancho, with its sweet, earthy notes of chocolate and plum. That adds immense depth to dishes traditional and avant garde alike, and is now readily available online and in shops. In today’s one-pot, which is a near-perfect way to cook a whole chicken, the ancho adds character to a classic sofrito, while in the pudding the savoury notes and touch of heat complement the dark caramel, helping to create a banana cake that is anything but bland. If you can’t find ancho, try any other medium-heat chilli flake in its place (nora, aleppo), or simply leave it out

Oats, sardines and crisps: emergency foods to stockpile – and why you should share them

People should have an emergency stockpile of food in their homes in case conflicts, extreme weather or cyber-attacks shut down supplies, leading UK experts have told the Guardian.In an ever more turbulent world, they say it is essential to choose long-life items that can be eaten without cooking – think tinned beans, vegetables and fish, rice crackers, and oats that can be soaked. But it is also important to choose items you actually like to eat, and some treats such as chocolate or crisps to keep your spirits up. You will also need water – lots of it – not just to drink but for washing too.Perhaps the most surprising advice is to be prepared to share your stockpile with neighbours