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Food & Drink

Lir and Native Seafood & Scran, Northern Ireland: ‘Born out of a fascination with the sea’ – restaurant review

For truly sensational fresh seafood, head for a refurbished yacht club at Coleraine Lir and Native Seafood & Scran, The Marina, Coleraine, Northern Ireland BT52 1EY. Meal for two, starters £7.50-£8.50, mains £16-£29, desserts £7.50, wines from £24 The restaurant ...

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Milk Beach’s Australian-style brunch recipes

A brunch (or barbie) spread from Down Under: prawn toasts, salty-sweet chicken skewers, and hispi cabbage grilled in an umami bechamel Prep 10 minCook 1 hr 10 minChill 1 hr+Serves 4 Milk Beach is an Australian restaurant and bar with ...

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Chantelle Nicholson’s vegan recipe for grilled spring onions with roast garlic and chickpea mash and dill vinaigrette | The new vegan

A superb spring starter or light lunch Grilled onions are ever so underrated – in summer, I love them piled on to the barbecue, but their nutty sweetness is a great addition to just about any meal at any time ...

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Broccoli ‘super soup’ may help keep type 2 diabetes at bay

Smarter Food ramps up production of its GRextra plant strain that helps lower elevated blood glucose levels Imagine eating a bowl of soup once a week that could help bring down your blood sugar levels and so reduce your risk ...

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Thomasina Miers’ recipe for Provençal chicken casserole with new-season’s garlic

Fresh spring herbs and all of 40 cloves of sweet new-season’s garlic go into this traditional French chicken stew When I started cooking at an early age, I had to make do with some pretty antiquated cookbooks from my mother’s ...

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Yotam Ottolenghi on cooking with steam – recipes

A step up from steamed greens: load your steamer basket with sticky rice, pork and prawn balls; steamed aubergine with cashew rayu; and, for pudding, a banana sponge with anise butter syrup In the kitchen, as in life, there are ...

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How to turn aquafaba into doughnuts | Waste not

The magic liquid from a can of chickpeas makes a delightful vegan treat Anything You Can Cook, I Can Cook Vegan boasts the title of Richard Makin’s new book. And it turns out that’s true: Makin, AKA School Night Vegan, ...

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Cocktail of the week: Bottle & Rye’s rhubarb sherbet gimlet | The good mixer

A rhubarb-spiked pisco sour to whet the evening appetite There’s nothing quite like a gimlet for a pre-dinner snifter – they’re elegant, sophisticated and pretty all at the same time. You’ll need to make the rhubarb pisco ahead of time, ...

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Benjamina Ebuehi’s recipe for raspberry and pistachio hand pies | The sweet spot

A raspberry slice with irresistible pistachio frangipane If you’re someone who prefers a high pastry-to-fruit ratio in your pies, then these are for you. I’ve made them with numerous variations of fruit and frangipane, but this combination of pistachio and ...

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There’s more to supermarket wine than sauvignon blanc and malbec | Fiona Beckett on drinks

How do you know you’ll like a wine if you don’t try it? Here’s a guide to wine styles to help you pick something new that you might enjoy When I find myself frustrated by the wall-to-wall sauvignon blanc and ...

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