Helen Goh’s recipe for plum and star anise frangipane tart | The sweet spot

Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness. And, when they’re nestled into soft almond cream and scented with star anise, they make a delicious tart for any time of day. Serve warm with pouring cream as pudding or cold with a cup of tea.Prep 15 minChill 1 hr 30 min Cook 1 hr 45 min Serves 8-10For the pastry 300g plain flour, plus extra for dusting 90g icing sugar ¼ tsp salt 200g cold unsalted butter, cut into cubes, plus an extra 10g, melted, for greasingFinely grated zest of 1 lemon 1 large egg yolk 20ml ice-cold waterFor the plums 4-5 medium plums (about 100g each), halved, stoned and sliced into 1cm-wide wedges1 tbsp caster sugar 3 whole star anise (about 3g), finely ground in a mortar to get 1½ tspFor the filling125g unsalted butter, at room temperature125g caster sugar Finely grated zest of 1 orange¼ tsp fine sea salt ½ tsp almond extract, or vanilla extract 2 eggs, at room temperature40g plain flour 125g ground almonds Icing sugar, to finishTo make the pastry, put the flour, icing sugar and salt in a food processor and pulse a few times to combine and aerate. Add the butter and lemon zest, then process to the consistency of fresh breadcrumbs

Why Portuguese red blends fly off the shelves | Hannah Crosbie on drinks

It has come to my attention that I haven’t written a column dedicated to red wine in almost two months. So sue me – it’s been hot. Mercifully, though, temperatures look to be dropping soon, so we can once again cup the bowl of a wine glass without worrying about it getting a little warmer as its aromas unfasten.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

Rachel Roddy’s recipe for fish baked with tomatoes, olives and capers | A kitchen in Rome

Al cartoccio is the Italian form of en papillote, meaning “contained” or “in paper”, which is an effective cooking method that traps the moisture (and flavour) released from the ingredients and creates a steamy poaching chamber – it’s a bit like a Turkish bath for food! Once out of the oven, but still sealed, the scented steam trapped in the paper returns to liquid and creates a brothy sauce. Fish with firm white or pink flesh that breaks into fat flakes is particularly well suited to cooking al cartoccio, both whole fish (cleaned and on the bone) and individual filets (estimate 110g-140g per person).When choosing fish, keep in mind our collective default to cod and haddock, both members of the so-called “big five” that make up a staggering 80% of UK consumption. Instead, look out for other species, such as hake, huss or North Sea plaice, ASC-certified Scottish salmon, sea trout or farmed rainbow trout. For more detailed and updated advice, the Marine Conservation Society produces an invaluable, area-by-area good fish guide that uses a five-tiered system to rank both “best choice” and “fish to avoid” based on the species, location and fishing method

How to turn a single egg and rescued berries into a classic British dessert

Just a single egg white can be transformed into enough elegant meringue shards to crown more than four servings of pudding, as I discovered when, earlier this year, I was invited by Cole & Mason to come up with a recipe to mark London History Day and decided to do so by celebrating the opening of the Shard in 2012. Meringue shards make a lovely finishing touch to all kinds of desserts, from a rich trifle to an avant-garde pavlova or that timeless classic, the Eton mess. As for the leftover yolk, I have several recipes, including spaghetti carbonara (also featuring salt-cured egg yolks that make a wonderful alternative to parmesan) and brown banana curd.Architect Renzo Piano is said to have sketched his original idea for the Shard on the back of a restaurant napkin. Similarly, whenever I design a more conceptual dish such as this one, I love to start by drawing it in my sketchbook, to develop an idea of what the dish will look like, and while I was drawing the angular lines of the Shard, it reminded me of a minimalist dessert I’d eaten at the seminal AT restaurant in Paris that featured grey meringue shards that seemed to me to perfectly emulate the dramatic geometry of that iconic London building

Cracker Barrel suspends remodeling plans after backlash over logo change

Cracker Barrel announced on Tuesday that it’s suspending plans to remodel its restaurants just weeks after reversing a logo change that ignited a political firestorm.The 56-year-old restaurant chain, known for southern-style cooking and country-store aesthetic, faced intense backlash last month after unveiling a rebranding effort aimed at modernizing its image. The company rolled out a new minimalist logo and plans for more contemporary interiors, and it updated menu items.The new logo replaced the brand’s image of an old man in overalls leaning against a wooden barrel with a simplified gold background and the words “Cracker Barrel” in minimalist lettering.The change was immediately met with intense outrage online from conservatives and far-right influencers who accused the company of going “woke”

Australian supermarket sausage rolls taste test: from ‘perfect, flaky casing’ to ‘bland’ and ‘mushy’

With six friends and multiple kids in tow, Sarah Ayoub tests 10 brands of frozen sausage rolls to find the ones with crisp exteriors and convincingly meaty flavoursIf you value our independent journalism, we hope you’ll consider supporting us todayWith spring picnics and footy finals on the horizon, sausage rolls – one of the pinnacles of frozen celebration foods – are in order. But with up to a dozen varieties in your local supermarket freezer, it’s hard to make an informed choice.I rounded up six friends (plus a couple of kids) with discerning frozen-food palates: people who love a sausage roll and see it as a culinary staple, whether it comes from the servo or a bakery, and parents used to baking them in a pinch for dinner or for a crowd at birthday parties.We agreed that a good sausage roll is all about a flaky and crispy exterior; a soft, meaty interior; and a decent meat-to-pastry ratio. With those qualities in mind, we then set about taste-testing 10 varieties from Coles, Woolworths, Aldi and independent grocers