Recipes - Food & Drink - Financial Times

Highlights

©Andy Sewell 7:38pm

Recipe: pineapple upside-down cake

Fresh pineapple has a bit more acidity to counterbalance the sweetness of the cake and caramel

©Mike Cooper 7:36pm

The trend: a Brindian empire

Chef Atul Kochhar’s new compendium of curries includes British-born classics. But our love affair with Indian food now goes well beyond chicken tikka masala

©Andy Sewell From FT MAGAZINE 7:37pm

Pineapple upside-down cake

The acidity of fresh pineapple counterbalances the sweetness of the cake and caramel

©Andy Sewell

Rowley Leigh Feb 22, 2013

Recipe: pasta e ceci

By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head

©Andy Sewell Feb 22, 2013

Pasta e ceci

By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head

©Fiona Strickland Feb 15, 2013

Paris baker: can’t be beaten

Is the humble egg underappreciated? In her new book, Rose Carrarini explains why it’s an ingredient she can’t do without – and shares six of her finest recipes

©Andy Sewell

Rowley Leigh Feb 15, 2013

Recipe: mussels and chips

‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again…’

©Andy Sewell Feb 15, 2013

Brussels mussels

‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again...’

©Andy Sewell

Rowley Leigh Feb 8, 2013

Recipe: orange and frangipane pancakes

‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes’

©Andy Sewell From FT MAGAZINE Feb 8, 2013

Orange and frangipane pancakes

‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes

Feb 8, 2013

The Paris baker: chestnut, chocolate and orange cheesecake

Rose Carrarini’s indulgent midwinter variation on a classic ricotta cheesecake

Feb 1, 2013

The meaning of breakfast

Is it the best meal of the day? Seb Emina looks at the idiosyncratic dimensions of the morning meal, and provides recipes from around the world

Rowley Leigh Feb 1, 2013

Recipe: daube de boeuf

The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers

Jan 25, 2013

Called to the jar

Ex-St John Bread and Wine patissier Lillie O’Brien now runs her own jam business using traditional copper pans. Here she shares three sticky, seasonal ways to enhance wintry teas and toasts

From FT MAGAZINE Jan 25, 2013

Called to the jar

Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts

Rowley Leigh Jan 25, 2013

Recipe: far Breton, or custard cake with prunes

‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’

From FT MAGAZINE Jan 25, 2013

Far Breton or custard cake with prunes

It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past

Rowley Leigh Jan 18, 2013

Recipe: rabbit with mustard

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

Jan 11, 2013

The Paris baker: digestive biscuits

Based on an Irish recipe, these are an easy-to-make treat – with or without cheese

Rowley Leigh Jan 11, 2013

Recipe: beef consommé with oysters

‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’

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Highlights

Fresh pineapple has a bit more acidity to counterbalance the sweetness of the cake and caramel

Chef Atul Kochhar’s new compendium of curries includes British-born classics. But our love affair with Indian food now goes well beyond chicken tikka masala

The acidity of fresh pineapple counterbalances the sweetness of the cake and caramel

By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head

By the time you reach Milan, chickpea soup has become positively sybaritic with pancetta, vegetables and a shredded pig’s head

Is the humble egg underappreciated? In her new book, Rose Carrarini explains why it’s an ingredient she can’t do without – and shares six of her finest recipes

‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again…’

‘It is a leisurely occupation, nibbling a mussel, dipping a chip in the mayonnaise and then a mussel again...’

‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes’

‘Thoughts of Lent turned my mind – with its slow but rhythmical way of looking at the world – to pancakes

Rose Carrarini’s indulgent midwinter variation on a classic ricotta cheesecake

Is it the best meal of the day? Seb Emina looks at the idiosyncratic dimensions of the morning meal, and provides recipes from around the world

The famous passage in ‘To the Lighthouse’ describing the daube of beef is, quite simply, full of howlers

Ex-St John Bread and Wine patissier Lillie O’Brien now runs her own jam business using traditional copper pans. Here she shares three sticky, seasonal ways to enhance wintry teas and toasts

Lillie O’Brien’s three sticky, seasonal ways to enhance wintry teas and toasts

‘It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past’

It may not be French nursery food but it does inhabit a realm where food provokes a reverie of the past

‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’

Based on an Irish recipe, these are an easy-to-make treat – with or without cheese

‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’

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