The rapid rise of Luckin coffee: is this the end of the Starbucks supremacy?

The Chinese chain has opened two outlets in New York City. Will its ‘coffee to go’ business model, apple fizzy americanos and coconut lattes see off its biggest rival?Name: Luckin.Age: Seven – it was founded in October 2017.Appearance: 20,000 locations and counting.Locations doing what? Serving coffee

How to transform leftover baked potato into a summery Italian feast | Waste not

I’m rolling these gnocchi out of yesterday’s leftover baked potato and feeling rather chuffed with myself, because when you’re able to cut out a step from a normally scratch-cook dish such as gnocchi, it makes life easier. Crisp up the leftover potato skins in a pan with sea salt to enjoy as a snack, or freeze them for making loaded potato skins (recipe coming next week).A great way to make extra-flavourful fluffy pillows of gnocchi is to make them with leftover baked potato. Baking the potatoes instead of boiling them reduces their moisture content, meaning less flour is required, which in turn results in a lighter, less pasty gnocchi. Leftover baked potato also saves about an hour of prep time

Melon salad and Georgian-style grilled vegetables: Alice Zaslavsky’s recipes for barbecue-friendly sides

Adjapsandal is one of my favourite Georgian go-tos, no matter the season. Its more traditional form is broody and stewy, designed to burble away on a winter stove a bit like ratatouille, but with more fresh herbs. In summer, while the barbecue’s on and veg dishes of this kind are va-va-voom, it makes sense to just chuck them on the barbie instead and perhaps team with a spicy shortcut adjika paste using a jar of roast peppers. And, second, a very adaptable carpaccio for any firm fruit in your fridge or fruit bowl: melons, stone fruit – heck, even pineapple! The key is to use a sharp knife and slice against the grain for the best mouthfeel, much as you might sashimi.Piquillo peppers work best here, if you can find them, but you can use the ones from the deli counter, too, though maybe add a splash more red-wine vinegar to balance the acidity, tasting as you go

Air fryer, slushie maker, food processor, two blenders … is my Ninja kitchen appliance habit out of control?

Almost unknown a decade ago, Ninja sold nearly $3bn worth of products last year – and a good chunk of them were to me. Are we getting value for money?I have a problem. It has spanned many years, cost me hundreds of pounds and earned the derision – and concern – of friends and family. Don’t worry: it isn’t anything sordid but it does give me an absurd number of ways to cook chicken or use up a bag of potatoes.My poison is Ninja appliances

One-pot wonders: the secret to campsite cooking | Kitchen aide

I am limited to one pan and a burner when I camp. What would chefs recommend making?Maxwell, by email Happy campers need supplies, and Ryan Cole, executive chef and co-owner of Salsify at The Roundhouse in Camps Bay, South Africa, doesn’t mess about. “We have three square boxes: one dedicated to dry goods, one to oil, salt, pepper and utensils, and the third to camping toiletries; we also have a dual compartment fridge-freezer.”Whatever your set-up, a considered mobile store-cupboard of spices, stock cubes, good oil, grains, pasta, tins of coconut milk and the like will really come into its own. Got tinned tomatoes? Make shakshuka for a campside breakfast

Picnic-perfect: Georgina Hayden’s greek salad tart

Everything about this tart screams summer, from the cheery lines of sliced tomato to the ribbons of lemony cucumber. Eat a slice, shut your eyes and you will instantly be transported to the Aegean. Bake the tart ahead of time, because it’s perfect served at room temperature. If I am taking it on a picnic, I like to tub up the cucumber ribbons separately, then squeeze over the lemon and crumble in the feta just before serving.Prep 10 min Cook 50 min Serves 6-8If you have any plant-based eaters in the mix, use a non-dairy puff pastry and omit the feta