Ravneet Gill’s recipe for Izmir bomba, or Turkish-style chocolate-filled biscuits | The sweet spot

I first tried these biscuits at Selin Kiazim’s bakery in Fitzrovia, which has unfortunately since closed. Her baked goods were truly one of a kind, and these biscuits – slightly flat, crisp and filled with silky chocolate – became quite popular. This version is quite different to traditional izmir bomba; I wanted a dough that was easy to work with, quick to put together, and with a homemade filling. You need to be quick when wrapping the chocolate inside the pastry, though, but if a little seeps out, that’s OK; they’re meant to be rustic.Prep 10 min Rest 1 hrFreeze 2 hr 30 minCook 1 hr Makes 9150g plain flour A pinch of fine salt 30g caster sugar 65g unsalted butter, cold and cubed30ml olive oilFor the chocolate and hazelnut filling30g caster sugar 10g unsalted butter 70ml double cream 30g milk chocolate, chopped 10g cocoa powder A pinch of flaky sea salt 10g roasted hazelnuts, roughly choppedIcing sugar, for dustingIn a large bowl, mix the flour, salt and sugar, then rub in the butter until you have a breadcrumb texture and the butter disappears

Port isn’t just for Christmas

It feels inappropriately early to be writing about port – usually the stuff appears on wine pages only in the immediate run-up to Christmas, because that’s when most of us buy our only bottle of the year. Its unfortunate associations with red-trousered, red-nosed, Colonel Blazer types also makes it possibly the most unfashionable of drinks, but, as well as being a traditional essential with the festive cheeseboard, port is a diverse category that deserves attention at other times of year, too.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

Café François, London SE1: ‘A new London landmark’ – restaurant review | Grace Dent on restaurants

This could well turn into Borough Market’s most useful rendezvous pointI booked Café François in London’s Borough Market for a birthday lunch, despite it having been open for only a few days and knowing precisely nothing about its menu, decor or ambience. This says much about my fondness for its predecessor, Maison François over in St James’, which has long been near the top of my “dependably fancy” and “classy but not pompous” lists. If Maison François is a grande dame living on an exclusive street and serving oeuf en gelée and côtelette de porc, then Café François is her giddier, multi-floored petite fille, who lives in a permanently hectic tourist thoroughfare and serves crisp frogs’ legs, croque monsieur and three types of eclair.If you’ve experienced British secondary school French lessons without coming across the words “croque monsieur” (AKA a melted cheese and ham sandwich), something has gone awry. Café François’ croque mixture, however, oozes from a hot, fresh flatbread, which also come topped with moules marinière or lamb merguez

How to make the perfect chana chaat – recipe | Felicity Cloake's How to cook the perfect …

Chaat, according to author and food writer Priya Krishna, is less a family of savoury Indian snacks and more “a way of life … a category of food that hits practically every element that makes something craveable – sweet, sour, tangy, spicy, and crunchy”. The name, Nashville chef Maneet Chauhan told the New York Times, comes from the verb chaatna, meaning “to lick”, because good chaat, which can be eaten at any time of day, should be, well, finger-licking good. Chef and author Roopa Gulati explains in India, her contribution to Bloomsbury’s World Vegetarian series: “There’s no single word in the English language that describes the spectrum of flavours delivered by chaat. However, in India, it’s the emotive-sounding chatpata that evokes myriad explosive tastes and textures. If you fee like eating something chatpata, the assumption is that it’s chaat, or at least a spicy, crunchy snack

Stuffed squash and herby butter beans: Rosie Sykes’ recipes for tinned pulses

Autumn is now well and truly here, and we find ourselves surrounded by squashes, root vegetables and dark-leaved greens. And, as the evenings draw in, what’s not to love about such warming, comforting ingredients? Pulses are a particularly good-value way to make any main meal go a long way. Earthy brown lentils are a great favourite tinned or dried, and even the dried ones don’t take that long to cook, especially if you soak them first. Butter beans, meanwhile, have so much texture and body that they are, to me, the king of the beans.Tinned lentils are such a brilliant, quick cupboard staple, though dried ones would work here, too: replace the tin with 200g washed dried lentils soaked in 600ml water or vegetable stock, and extend the cooking time to ensure they are tender