An intriguing, lemongrass twist on the classic margarita
At Bar des Prés, Cyril Lignac’s menu of Franco east-Asian flavourstranslates into our drinks list, which also combines ingredients from far and wide. The infused tequila here can also be used in a more classic margarita or in a tequila soda.
Sascha Angelucci, bar manager, Bar des Prés, London W1
Should you tip when you're picking up a to-go meal or grabbing a bite at a fast-food restaurant? Fox News Digital spoke to an etiquette expert who makes sense of it all.
The leadership shown by HHS in addressing this problem with clear guidelines and expectations provides much-needed clarity to all stakeholders, from those who make food products to families.
Companies make packaged food without synthetic dyes in other countries. But despite pressure from Robert F. Kennedy Jr., the change isn’t likely to happen quickly in the United States.
They are everywhere – and they may be messing with your body more than you realise. They’re linked to obesity, gut issues, even chronic disease. But how exactly are UPFs making us sick?
Neelam Tailor speaks to the food philosopher and former industry insider Prof Barry Smith, who breaks down what UPFs do inside your body, how food companies keep us hooked, and how you can reduce how much UPF you eat
Here’s a showstopper pudding for you: a scooped-out apple shell stuffed with apple souffle and topped with nuts
Take souffle to the next level by baking it inside an apple. This retro dessert is easy and a bit of fun, too. The result is a soft, tender apple shell filled with light, airy souffle, perfect with lashings of vanilla ice-cream (which will hopefully form a delightful puddle when served with the hot pudding). Ideal for entertaining – it’s like eating the filling of an apple pie, but lighter.
First clinical trial of its kind could be ‘life changing’ for those living in fear of severe peanut reaction
Adults with severe peanut allergies can be desensitised by daily exposure, according to the first clinical trial of its kind.
After being given steadily increasing doses of peanut flour over a period of months, two-thirds of the trial participants were able to eat the equivalent of five peanuts without reacting.
The cookbook author makes eating greens a breeze with frozen veg for the time-poor, speedy yoghurt flatbread and a mixture of cheese you might already have in the fridge
Is it possible to make a country healthier one slice of rye bread at a time? If the rocketing wholegrain consumption of the Danes is anything to go by, absolutely
Lunchtime in Copenhagen, Denmark. The place is packed and staff are talking customers through the menu. Would we like the slow-roasted pork with pearl barley and mushrooms? How about the rye pancakes with salmon, cream cheese and avocado? I decide on the beetroot tartare with horseradish and rye toasts, and a spelt side salad.
This isn’t a fancy new Nordic restaurant – it’s a work canteen. These chefs feed 900 workers from DSB (Danish State Railways) every weekday. As well as looking and tasting great, each dish served here contains fuldkorn (wholegrains), from breakfast smoothies with oats to afternoon treats such as today’s wholemeal scones. There’s a good reason for this: DSB recently signed up to a national programme that aims to get more wholegrains into employees.
Wines produced after 2010 showed steep rise in contamination of trifluoroacetic acid, analysis finds
Levels of a little-known forever chemical known as TFA in European wines have risen “alarmingly” in recent decades, according to analysis, prompting fears that contamination will breach a planetary boundary.
Researchers from Pesticide Action Network Europe tested 49 bottles of commercial wine to see how TFA contamination in food and drink had progressed. They found levels of trifluoroacetic acid (TFA), a breakdown product of long-lasting Pfas chemicals that carries possible fertility risks, far above those previously measured in water.
Spring into action with new season asparagus in a punchy hazelnut dressing, and a quickfire cheesy gratin with white beans and vegetables
Coming as I do from a family with a colourful array of dietary requirements, I can verify that these veg-forward dishes seriously perform on both the texture and flavour fronts, as well as being achievable crowdpleasers. British asparagus swoops in around now, offering bright green relief from winter’s hardier vegetables, while the jarred and frozen veg in the gratin save on prep time and keep everything light.
Our panel of early risers have some sprightly suggestions for a springtime breakfast
Breakfast normally means porridge, but what are the alternatives in spring? It’s a truth universally acknowledged that most breakfast binds can be solved with oats. But when porridge doesn’t float your boat, it’s got to be bircher muesli or overnight oats. “I have always been a bit rude about overnight oats,” says Will Bowlby, co-founder of Kricket, whose Shoreditch arm recently launched a breakfast menu. “But when the weather is warm, soaking oats in coconut water, mixing them with jaggery, then throwing in things like fresh coconut, rhubarb or raspberries is a really nice alternative to porridge.”
And it’s those extras that will set your oats apart, says Nia Burr of Esters in north London. “Flavour a big batch of yoghurt at the beginning of the week with honey and some kind of citrus, such as lime or blood orange, and make a rhubarb compote,” she says. “We then top it all off with a polenta-based crumb mixed with pumpkin seeds [though any nuts or seeds would be delicious.” Keep all the different elements separate, “so it doesn’t become stodgy”, then simply build your bowl in the morning. Alternatively, Bowlby would strain Greek yoghurt overnight (“it makes it really luscious”) and mixes with condensed milk and fresh vanilla. “Serve it with poached fruit and granola – we roast oats, almonds, cashews, barberries, coconut, orange juice and jaggery.”
Once you learn how straightforward it is to make these flatbreads, they’ll be in your culinary arsenal for ever – perfect for lunch topped with smoked salmon and cream cheese
Yoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way the weather is going), I’ve made them the hero in this elegant but easy brunch/lunch-style setup. You can make one flatbread per person (as instructed), or you could make multiple mini ones that are almost like little herby pancakes. The dill-spiked cream cheese, however, is a must with smoked salmon.
The Galician city on the Atlantic coast has the EU’s largest fishing port, which provides its many bars and restaurants with a spectacular trawl of oysters, clams and mussels
Rocks thrashed by Atlantic waves have famously bestowed names such as “end of the world” and “coast of death” on Galicia, Spain’s north-western region. But there is a calmer, more intimate side to this coastline, that of the many rias (inlets). Legend has it that they resulted from the imprint of God’s hand when he made the world, and, temptingly, they nurture superlative shellfish. This lures me to Vigo, the largest fishing port in the EU, which spills down a hillside into a sheltered estuary lined with marinas, industrial docks, jetties, a fishing port and a cruise terminal.
The magic formula is the combination of fresh river water and salty seawater, which creates a nutrient-rich paradise for succulent crustaceans and cephalopods. I soon learn, too, that Vigueses are joined at the hip to the sea – and have been for centuries. Passion for el mar rules: “We are all men of the sea,” as one local tells me, and trawler-loads of ocean fish join shellfish on the plates of Vigo’s many taverns, tapas bars and restaurants.
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