The use of bean water in your baking makes use of a miracle ingredient and saves money on expensive eggs, too
How to turn leftover aquafaba into vegan macaroons
Yotam Ottolenghi’s recipes for spring vegetable fritters
Perfect for a light lunch, starter or snack: asparagus and artichoke fritters with herby yoghurt, and leek fritters with a lemony, green yoghurt sauce
Meera Sodha’s vegan recipe for lemon and black sesame loaf cake
An aromatic lemon cake with a tender crumb and topped off with tahini yoghurt cream
Asingle shard of sunlight piercing through the windows in February is enough to boost my endorphins. The same is true of a slice of good lemon cake in the coldest months.
Welcome to January’s Observer Food Monthly
Store cupboard recipes to save ‘planet and purse’ from Rosie Sykes – plus chefs share their local knowledge of value for money restaurants and cafes around Britain
t is a quiet winter’s afternoon, a good few years ago, and there is a sound recordist in my kitchen.… Read the rest
Mildreds’ vegan takes on Middle Eastern classics – recipes
Sarah Wasserman
The popular vegan restaurant’s Middle Eastern repertoire includes a spicy red lentil soup-stew with pasta and yoghurt, a tart filled with feta and Levantine cauli, and wraps stuffed with sweetly spiced jackfruit and toasted nuts
Red lentil harira with yoghur
This hearty soup is closer to a stew.