Guest cook
Short seasons by food professionals, each with a story to tell and their own signature dishes we can cook at home.
Art for eats' sake: four recipes from the new kitchen at the ICA
Resolving to treat art lovers to their particular take on simple British fare, east London’s Rochelle Canteen has just opened its second outlet at the Institute of Contemporary Arts. Here are four of its masterfully unfussy classics
Dishes from the Black Sea and beyond: exclusive extract
Olia Hercules: These recipes bind fragments of many Caucasian cultures. The author of new book Kaukasis describes how she cherishes the region’s traditions while creating something new
Three more stress-free holiday recipes
Holiday cooking: No one wants to fill their time off with piles of washing-up and complicated cookery. These three recipes will keep bellies satisfied and your holiday low on stress
Chow downtime: five easy recipes to make on holiday
Holiday cooking: A holiday kitchen provides the perfect opportunity to get back to basics. Here are five adaptable recipes to make the most of local produce, and get you back to the pool pronto ...
Six Sri Lankan-style curry recipes using British summer veg
Guest cook: From a sambol made with sorrel to curries of beetroot, courgette and runner beans, these recipes show how the British summer bounty can be put to use the Sri Lankan way ...
Three child-friendly Vietnamese recipes
Cooking with kids: Even fussy kids can be excited by a dish they have a hand in making. These Vietnamese-inspired ideas offer plenty of opportunities to get involved
Spice advice: crispy chicken thighs, curry chips, and spicy tofu with fried eggs
Guest cook: Sichuan pepper and chilli turn tofu with fried eggs into a mean hangover cure, while cardamom and fennel make finger-licking crispy chicken thighs
Fast-food salad recipes: ham hock waldorf, cabbage som tam and raw veg with comté and preserved lemon
Fast flavourful salads: Salad rarely tops any fast-food lists, yet Black Axe Mangal’s head chef, Lee Tiernan, swears it should. Here are three of his punch-packing dishes – taking all of 10 minutes to assemble
Poached peach recipes for knickerbocker glory and peach melba
Guest cook: When it comes to pudding, fruit is ripe for whimsical reinvention. Try an ostentatious knickerbocker glory or a so-kitsch-it’s-cool peach melba
Anna Tobias’s recipe for poached chicken, spring vegetables and aioli
Guest cook: Delicately flavoured, soothingly supple poached meat cries out for colourful accompaniments: a tumble of spring veg alongside tender chicken, a fiery apple relish and potato rosti beside yielding beef ... and a broth that keeps on giving
Jordan Bourke’s chocolate, cinnamon and pecan babka
Baking: This dairy-free Easter recipe for babka – a Polish sweet loaf by way of New York – is a plaited affair of melting chocolate, warm spice and roasted nuts, doused in maple syrup
Palestinian recipes for maftoul tabbouleh and za’atar chicken
Recipes from the Levant: Joudie Kalla brings together two traditional Palestinian dishes, a chicken roasted with za’atar and a tabbouleh salad made with maftoul, large-grain couscous, for soaking up all the flavours
A Palestinian recipe for pomegranate, lentil and aubergine stew
Recipes from the Levant: Pomegranate is a cherished fruit in Palestinian cuisine. Here its seeds and molasses are used to divine effect in a traditional stew of brown lentils and melting silken aubergines
Middle East meets west in this za’atar bun recipe
Recipes from the Levant: For displaced Palestinians, food is a means of connecting with their culture from afar, says new resident cook Joudie Kalla. Here she uses a traditional dough and za’atar, the quintessential spice of the Levant, to adapt a familiar swirled bun ...
How to use heat in cooking: mouthwatering lamb tagine and roast squash recipes
How to cook with: Heat. It’s how the food responds to heat rather than the method of cooking that matters: try this tip on this succulent lamb and quince tagine and roast squash with chermoula
A delicious sour note: tangy vinegar chicken and chicory salad recipes
How to cook with... Acidity. A sour note can go a long way in balancing any dish. These recipes for chicory and pomegranate salad and buttery vinegar chicken are a delicious way to discover how...
The right way to cook with fat – two recipes to show you how
How to cook with ... Fat. A creamy olive oil and tahini dressing takes staid kale to a luxurious level, while butter and creme fraiche are the hallmarks of a perfect galette...
A perfectly seasoned slow-roasted pork tacos recipe
How to cook with ... Salt – as important to a dish as any other ingredient, says new resident Samin Nosrat. Start with these slow-roasted pork tacos and salted caramel cookies.
Two spicy Thai salad recipes: fish and beef laaps
Recipes from Thailand: Chillies bring more than heat to Thai cooking. As these laap salads show, they play to regional strengths, awaken the mouth, lift other flavours, add aroma and nuance …
Rural Thai recipes for mushroom salad and pork curry soup
Recipes from north-eastern Thailand: Thai food uses a vast range of seasonings – fish sauces, fermented pastes, different salts – which can enhance a dish in very different ways. These two dishes from the Isaan province show you how
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