Asma Khan: ‘Food is deeply political. Who eats and who doesn’t? Who owns the land?’
My secret ingredient
Angela Hartnett’s secret ingredient – peperoncino
Ask Ottolenghi
Ask Ottolenghi: how to keep a mandoline sharp
Ask Ottolenghi
Ask Ottolenghi: why do you always use so many ingredients?
The best kitchen knives for every job – chosen by chefs
Kitchen aide
How to make the most of a punnet of strawberries
Ask Ottolenghi
Ask Ottolenghi: what’s going wrong with my preserved lemons?
Our unequal earth
‘Buy your back brace now’: The Bear sidesteps the grueling physical costs of restaurant work
The out-of-print Australian cookbook featured on The Bear: ‘Of course Carmy has a copy!’
Kitchen aide
Up your egg game: new ideas for brunch
June 2024
Ask Ottolenghi
Ask Ottolenghi: how do you make beans and jerusalem artichokes less gassy?
A squeeze of lemon and double cooking does for your artichokes, while soaking should aid the digestion of beans
Kitchen aide
Are there any salad dressings that don’t rely on oil?
Our panel says lots of dressings are light on oil: honey or yoghurt give texture, nuts the creaminess, or go for a south-east Asian nam pla and lime dressing
Ask Ottolenghi
Ask Ottolenghi: what can I use instead of preserved lemons, harissa and pomegranate molasses?
You might already have all the components for many an exotic-sounding dish in your spice rack, and don’t be afraid to bring on the substitutes if you lack an ingredient or two
