Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go …
Make a hash of it: how to make the most of beetroot leaves – recipe
How to turn leftover aquafaba into vegan macaroons
The use of bean water in your baking makes use of a miracle ingredient and saves money on expensive eggs, too
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