New type of Bordeaux wine to gain official status as result of climate pressure

Bordeaux’s wine industry has historically adapted to consumer habits. In the 1970s the region leaned towards white, but by the 2000s was famed for powerful oak-aged reds.Now it’s turning to a much older form of red with a name familiar to anglophones: claret. With origins in the 12th century, when it was first shipped to Britain, claret was soon our favoured wine, an unofficial byword for bordeaux red, which in recent decades has become increasingly full-bodied.The Bordeaux protected designation of origin has now formally validated bordeaux claret, linking it to the existing Bordeaux appellation

Benjamina Ebuehi’s recipe for citrus and almond cake | The sweet spot

Anything bright and zingy is particularly welcome in January, even more so when it’s in the form of cake. I always have an odd end of marzipan after the festive season, and this is a great way to use it up and bring that cosy almond flavour. The marzipan gets blitzed into the butter for a plush-textured loaf cake, and comes together in minutes thanks to simply putting everything in a food processor.Prep 10 min Cook 1 hr 10 min, plus cooling Serves 8-10200g unsalted butter, softened125g marzipan 150g caster sugar Finely grated zest and juice of 1 orange, plus 2 tbsp extra juice for the icingFinely grated zest and juice of 1 lemon3 large eggs 220g plain flour 50g ground almonds ¼ tsp fine sea salt 2 tsp baking powder 50g plain yoghurtTo finish100g icing sugar 40g toasted flaked almondsHeat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 2lb loaf tin with baking paper.Put the butter and marzipan in a food processor and blitz until smooth

‘It’s still a family favourite’: your heirloom recipes – and the stories behind them

A few years ago, I bought my mother a notebook for her recipes. It was a weighty, leather-bound affair that could act as a vault for all the vivid stews, slow-cooked beans and many other family specialities – the secrets of which existed only in her head. Although the gift has basically been a failure (bar a lengthy WhatsApp message detailing her complex jollof rice methodology, she still has an allergy to writing down cooking techniques or quantities), I think the impulse behind it is sound and highly relatable. Family recipes are a form of time travel. An act of cultural preservation that connects us deeply to people we may not have met and places we may not have visited

Rachel Roddy’s puntarelle, radicchio, celery, apple and cheese salad recipe

Like many, I remember Charlie Hicks from Veg Talk, a weekly show that ran on Radio 4 from 1998-2005. The show, according to Sheila Dillon, came into being after her interview with Charlie, a fourth-generation fruit and veg supplier at Covent Garden market, for an episode of The Food Programme exploring where chefs bought their produce. Sitting at the kitchen table with her husband the following evening, Sheila recounted her day and Charlie’s enormous knowledge, enthusiasm and ability to communicate both. A few days after that, a similar conversation took place with her colleagues at Radio 4, which resulted in Veg Talk – what’s in and what’s out in the world of fresh produce. As well as Charlie’s market report, each episode included a feature called “vegetable of the week” and the participation of studio guests – Angela Hartnett, Alastair Little, Rose Gray, Darina Allen and Mitch Tonks, to name just a few – and took calls from listeners

How to convert kitchen scraps into an infused oil – recipe

All those odds and ends of chillies, garlic skins and rind can be used to flavour oil for dunking, dipping and marinatingToday’s recipe began life as a way to use up garlic skins and herby leftovers, all of which contain a surprising amount of flavour, but it has evolved over time. Infused oil has countless uses – drizzle it over carpaccio, pasta or salad, use it to marinate meat, fish and vegetables, or simply as a dip for chunks of sourdough – and some of my favourites include lemon rind, garlic skin and rosemary; star anise, cacao and orange rind; and makrut lime leaf, lemongrass husk and coriander stems, which I found especially delicious drizzled over some noodles and pak choi. Freshly infused oils of this sort aren’t suitable for long storage, however, so use them up within a day to two.As I look around my kitchen, I’ve got a two-year-old jar of remarkably tasty chillies gathering dust, a bowl of clementines (I think of citrus rinds as harbingers of incredible flavour, rich in essential oils and highly aromatic terpenes) and a small jar of long pepper, a pungent, complex spice that’s been sitting on my kitchen shelf for years without a purpose. When put together, however, and left to bubble gently on the hob, they fill my kitchen with a wildly aromatic and exotic aroma

Slurp the blues away: Ravinder Bhogal’s recipes for winter noodle soup-stews

One of the best things for lifting deflated spirits is a deep bowl of steaming, restorative soup – perfect for warming the places your old woolly jumper can’t reach. I love the romance and cosiness of creamy European soups drunk straight out of a mug around a fire in November, but in the icy tundra that is January I need something with more heat and intensity, something sustaining, spicy, gutsy and textured, so that I need a fork or chopsticks to eat it, rather than just a spoon. These punchy soups are simply rapture in a bowl, and make for extremely satisfying slurping.Khao swe is a Burmese noodle soup with hot coconut broth, springy noodles and a madness of garnishes, from boiled eggs to peanuts or crisp shallots. Feel free to swap out the poultry for vegetables such as pumpkin or tofu, or seafood such as prawns