Georgina Hayden’s quick and easy recipe for chilled pea pod and lettuce soup | Quick and easy

When the weather is warm, all I want is a salad and a chilled soup – this fresh, seasonal number manages to be refreshing and filling at the same time. Using the pea pods reduces waste while adding even more flavour, although if you can’t find peas in their pods, a combination of sugar snap and frozen peas will also work well. Serve simply as here, or have fun with the toppings, much as you might with a Spanish salmorejo. Top with shredded ham hock and chopped boiled egg for an extra treat.Prep 15 min Cook 25 min Serves 4-6A large knob of butter 2 leeks, trimmed, washed and finely slicedSea salt and black pepper 1 large potato (about 220g), peeled and chopped500g fresh peas in their pods, roughly chopped (or sugar-snap peas, frozen peas or a combination)1 romaine lettuce, roughly chopped and washed1 litre vegetable stock 1 bunch chives, chopped2 tbsp single cream, plus more to serve 1 tsp aleppo pepper (optional)Put a large saucepan on a medium-low heat and add the butter and sliced leeks

Refined tastes: 11 foods you might not realise are ultra-processed

Ultra-processed foods are those that contain no or few whole food ingredients and have undergone multiple processing steps where sweeteners, colourings, flavourings and emulsifiers are added. These substances are often extracted from oils, fats, sugars, starches, and proteins, and they extend shelf life and make food more palatable.A review published in February found ultra-processed foods were directly linked to 32 health harms, including heart disease, cancer, type 2 diabetes, poor mental health and early death.While ultra-processed foods include the chips and biscuits consumers typically identify as unhealthy, they increasingly include products marketed as “healthy” like breakfast cereals, protein bars, plant milks and breads.Most pre-sliced bread available in supermarkets contains modified starches and additives like emulsifiers and vegetable gums – even the healthy-sounding multiseed or sourdough loaves

Germany challenges Turkey’s protected status claim for the doner kebab

Germany and Turkey have crossed swords over the doner kebab, with Berlin appealing Ankara’s attempt to have the beloved street food given the same protected EU status as Spain’s serrano ham and Neapolitan pizza.The food fight began in April when Turkey applied to register the name doner as its “guaranteed traditional speciality” across Europe, meaning the label could only be used by those conforming to designated production methods and specifications for the meat inside.Germany argues this would create big bureaucratic hurdles and drive up the price of its most popular snack. With so-called doner inflation already an explosive cost-of-living issue on voters’ minds in the run-up to pivotal state elections in September, Berlin filed its veto just ahead of a European deadline on Wednesday.If Ankara’s application is successful, only beef and lamb “horizontally sliced into cutlets with a thickness of 3-5 mm” could be sold as doner

The godfather of competitive eating on secrets, success and physical stress: ‘I am always close to danger or death’

Eating 69 hotdogs in 10 minutes, buns and all, requires training. For Takeru “Tsunami” Kobayashi, the so-called godfather of competitive eating, that means drinking a lot of water. He starts by downing five litres in under 90 seconds, then rests, then repeats the process the next day, drinking more, faster. The goal is to increase the capacity of his stomach and the speed at which it expands. The target: 11 litres in 45 seconds

Ten Australian chefs on their favourite condiments: ‘My wife carries a bottle in her bag’

From a blended Japanese sauce that’s ‘good on everything’ to a transportive mustard, chefs and cooks share their secret saucesSour, spicy or savoury – and whether in sauce, sambal or seasoning form – every chef has a favourite condiment that adds that special something to a dish.Some love the long savoury notes of a good chilli oil; others seek the sharp bite of a strong mustard – ideally one that “wallops you between the eyes”. One condiment is so loved, the chef’s partner sneaks it into movie theatres.Whether store-bought or homemade, these are the favourite condiments of 10 Australian chefs and cooks.Kombu tsuyu is a Japanese blended soy sauce infused with kombu and bonito, but it’s sweeter and less salty than regular soy sauce

Just chill: frozen desserts that don’t require an ice-cream machine | Kitchen aide

In the absence of a machine, the obvious solution to frozen dessert needs is granita. “That’s the easiest,” says Kitty Travers, owner of La Grotta Ices in London. “All you need is a tray and a fork.” Berries will always be delicious in granita, but Travers suggests going off-piste and infusing a bag or two of jasmine tea in a simple sugar syrup, then combining that with fresh watermelon juice. Alternatively, “soak almonds in water, then blend with sugar and lemon peel