The ultimate unsung superfood: 17 delicious ways with cabbage – from kimchi to pasta to peanut butter noodles

Over the last 50 years, cabbage consumption in Britain has declined 80%. But it’s versatile, full of vitamins, and perfect on a winter night. Here’s how to make the most of itIt’s not good news: despite a lot of messaging about healthy eating, Britons consume 12% less vegetables per week than they did in 1974, when the government’s Family Food survey began. And while the consumption of some specific vegetables – courgettes, say – has risen over the past 50 years, others have experienced a sharp decline. Among the biggest losers is cabbage

Christmas dinner in a restaurant or kitchen carnage at home?

Christmas dinner? At home or in a restaurant? It’s at this juncture of the year, with Christmas dinner hurtling towards us, that you may well find yourself muttering: “Well, we could always go out!” Who could blame any home cook for wanting to shove this great burden on to someone else’s back, especially since every culinary TV show, magazine article and advertising break since mid-November has hammered home what a colossal faff Christmas dinner actually is. No, it’s not just a slightly posh Sunday roast with a few more guests.Christmas dinner in the UK these days is more like a cross between dinner at Balmoral and 4 July at Mar-a-Lago. The table has to be heaving with holly-embossed crockery, the carrots must be bejewelled in star anise and Himalayan pink pepper, the turkey has to be brined in aromatic salt water and your roasties shaken in polenta and smothered in duck fat. If you’re the designated martyr organising proceedings, field-marshalling everything and cooking this tinsel-strewn palaver, it is common to try instead to divert it all to the local pub, where they’re doing “turkey and all the trimmings” for £79 a head (and including a cracker and a pre-dinner “glass of something sparkly”)

Christmas mixers: Thomasina Miers’ recipes for fire cider and spiced cocktail syrup

Despite being known for shaking a cocktail on Instagram now and again, very little will induce me to last-minute cocktailery if I am entertaining a serious number of guests. However, a good drinks recipe that you can prep in advance is a lovely thing to dazzle your friends with and to gift over Christmas. With or without alcohol, this pair look good and taste delicious, and should help everyone ease into the December festivities.This makes a delicious base to which you can add soda, juice, tonic or any other mixer for a thirst-quenching and delicious alternative to an alcoholic drink in the evening. Prep 15 minInfuse 1 week+ Makes 500ml bottleFor the fire cider2 jalapeños, finely sliced seeds and all1 large thumb of ginger, peeled and finely sliced2 branches fresh rosemary1 cinnamon stick3 heaped tbsp honey2 garlic cloves, peeled1 thumb turmeric, peeled and finely sliced (optional)350ml apple cider vinegarFor the cranberry fizz (serves 1)30ml fire cider 75ml cranberry juice1 wedge of orange Sparkling water, to topMix all the ingredients for the fire cider in a sterilised 500ml jar, then put in the fridge for at least week, and preferably three to extract the most goodness from the ingredients

Jamie Oliver to relaunch Italian restaurant chain in UK six years after collapse

Jamie Oliver is to revive his Jamie’s Italian restaurant chain in the UK, more than six years after the celebrity chef’s brand collapsed.Jamie’s Italian is poised to be relaunched in the spring, starting with a restaurant in London’s Leicester Square.Oliver’s return to the UK restaurant scene is being backed by Brava Hospitality Group – the private equity-backed group that runs the Prezzo chain – which intends to relaunch the brand across the UK.“As a chef, having the chance to return to the high street is incredibly important to me,” he said. “I will drive the menus, make sure the sourcing is right, the staff training, and ensure the look and feel of the restaurant is brought to life in the right way

Maximum protein, minimal carbs: why gym bros are flocking to Australia’s charcoal chicken shops

From El Jannah’s webpage dedicated to ‘health-conscious individuals’ to Habibi Chicken’s ‘Gym Bro’ pack, businesses are catering to the post-leg day crowdGet our weekend culture and lifestyle emailPopularised in Australia by Balkan and Lebanese immigrants, charcoal chicken has long been part of our comfort-food canon. But recently, the humble chicken shop has had a renaissance – driven by fresh takes on the classics, the expansion of longstanding chains and a surge of protein-conscious gym goers.In June, charcoal chicken chain El Jannah, which has more than 50 stores, launched a page on its website dedicated to protein and macros – complete with recommendations for the best post-leg day order – a clear nod to the fitness crowd.In Wagga Wagga, Habibi Chicken has a “Gym Bro” pack – a half or quarter chicken, tabbouleh, pita and toum, no chips. Co-owner Mariam Rehman says it’s a top seller, designed to maximise protein and reduce carbs

Helen Goh’s recipe for edible Christmas baubles | The sweet spot

These edible baubles make a joyful addition to the Christmas table or tree. Soft, chewy, marshmallow-coated Rice Krispies are studded with pistachios and cranberries, chocolate and ginger, or peppermint candy cane; they’re as fun to make as they are to eat, and they make a perfect little gift. To add a ribbon for hanging, cut small lengths of ribbon, then loop and knot the ends. Push the knotted end gently into the top of each ball while it’s still pliable, then reshape around it, so it holds the knot securely as it sets. Alternatively, wrap each bauble in cellophane, then gather at the top and tie with a ribbon, leaving a long loop for hanging