How to make rotis – recipe | Felicity Cloake's Masterclass

These staple north Indian flatbreads come in a variety of forms – thinner, softer versions cooked on a flat tawa are also known as chapatis, while phulkas employ the same dough, but are held over a flame until they puff like a balloon. Either way, they’re great for scooping up meat and vegetables, or for mopping up sauce. Years of practice makes perfect, but this recipe is a good place to start.Prep 25 min Rest 30 min Cook 15 min Makes 8165g atta (chapati) flour, plus extra for dusting (see step 1)¼ tsp fine salt 1 tsp neutral oil Melted ghee or butter, to serve (optional)If you can’t find atta flour, which is a flavourful, very finely milled wholemeal flour that can be found in south Asian specialists and larger supermarkets, food writer Roopa Gulati recommends using a 50:50 mixture of plain flour and wholemeal flour instead. Put the flour and salt in a large bowl, whisk briefly, then make a well in the middle

Pancakes, cheesecakes, dips, breads, mousses and … ice-cream? 17 mostly delicious ways with cottage cheese

High in protein, low in fat, the 70s ‘superfood’ is having another moment. Its fans say you can do almost anything with it. But should you?When I heard that cottage cheese was experiencing some kind of renaissance, my first thought was: “This is what comes of complacency.” I’d thought of cottage cheese as being safely extinct, but per capita consumption statistics show that, while it fell slightly out of favour, it never really went away. And now it’s having a moment

Franc, Canterbury, Kent: ‘Just great, great cooking’ – restaurant review | Grace Dent on restaurants

Certain new restaurants I’m lured to semi-hypnotically, so rumours a few months back of an impending new venture from Dave Hart and Polly Pleasence slotted straight on to my “I’ll be there!” list. I still remember a long lunch seven years ago at their previous venture, the Folkestone Wine Company, where a piece of perfect pan-fried hake fillet topped with luscious squid and a zesty gremolata had me actually gasping with happiness. This was truly great cooking.And I knew who the chef was, too, because I could see him through a hatch cooking my lunch while I sipped my appassimento. Hart has worked for Stephen Harris at The Sportsman near Whitstable, and over the years has run several other places all across Kent

Crispy chicken and pancetta with a nutty apple salad: Thomasina Miers’ Sunday best recipes

I recently invested in a beautifully wide, Shropshire-made pan that works on the hob and in the oven with equal ease, and without the chemical nonstick lining I keep reading about. It is a brilliant pan. As I turn on the heat to crisp the skin on my chicken thighs on the stove top, I can prep the vegetables I will then roast in the same pan. There is a soothing rhythm to this type of cooking, where most of the work is done in the oven. Here, I use jerusalem artichokes, the most delicious of autumn vegetables, parboiled in lemon juice to make them more digestible and then roasted with garlic and onions, until beautifully caramelised, and it’s a marvellous thing to put down on the kitchen table

From fritters to pizza, there’s more to pumpkin season than soups and carving

G’day! The last time I wrote to you was in the midst of our Australian winter, as the wind tippity-tapped tree-branch morse code on the windows and I tried to summon spring with the might of several tins of summer tomatoes and some inspiration from the Feast recipe archives.Well, allegedly, our spring has sprung, though you wouldn’t be able to tell, seeing as one of the challenges – or joys – of living in Melbourne is that this city’s concept of “seasons” is a little more fluid than most. Blustery winds have kept the trees dancing, wreaking havoc on the darling buds of May – sorry, October – and sending enthusiastically woven “cobwebs” and other Halloween paraphernalia flying.But I can guess which vegetable is going to be on your supermarket shelf, no matter which side of the international date line you are on: pumpkin! This is the time of year when European eaters are reaching for pumpkins to make soups and curries, while many across the Atlantic are mostly just carving them up. So, how to find more things to do with pumpkin than souping or sculpting? It helps to remember that pumpkin is also known as winter squash – and what’s summer squash? Courgettes or, as I say, zucchini

Benjamina Ebuehi’s recipe for ginger biscuit s’mores | The sweet spot

What’s Bonfire Night without some toasty, gooey marshmallows? And it’s only right to have them in a s’more, the American classic that’s also now part of the festivities over on this side of the pond. Digestive biscuits are typically the go-to, but I like to add extra flavour, depth and texture by using ginger oaty biscuits instead. These are quick to put together and don’t require any chilling. Ideally, the s’mores would be made over a real fire, but a blowtorch or hot grill will do the job, too.Prep 5 min Cook 30 min Makes 9100g unsalted butter 25g honey 130g plain flour 120g caster sugar 45g oats 2 tsp ground ginger ½ tsp bicarbonate of soda ½ tsp salt 9 squares dark chocolate 9 marshmallows Flaky sea saltHeat the oven to 190C (170C fan)/375F/gas 5 and line two oven trays with baking paper