From Sichuan-style eggplant to gong bao chicken, these extra-hot recipes from a MasterChef alumnus will raise your pulse Billy Law…
Lifestyle
Soho seems just a handful of theatre and restaurant closures away from becoming a wasteland
If I were to begin anywhere, it had to be Brasserie Zédel. If I could do Zédel, I could face…
Tom Hunt’s recipe for zero-waste banana-skin chutney
The Peruvian chef Palmiro Ocampo held up a string of candied banana skin and described how to make it: “Soak…
Tamal Ray’s recipe for Peshwari naan
We didn’t go to Indian restaurants when I was growing up. “Why spend money when we can make it at…
Meera Sodha’s vegan recipe for Sri Lankan cucumber cashew curry
It’s possible that I could count on my fingers and toes how many Brits have cooked a cucumber before. But…
From Malaysian duck rendang to east African sweetcorn and peanut: Ravinder Bhogal’s world curry recipes
Wherever migrant cooks roam, they pick things up and leave others behind. They cross so many borders that their food…
Yotam Ottolenghi’s chickpea recipes
In a classroom full of every legume, the chickpea would sit front and centre, my star student to whom I’d…