The weekend cook: Thomasina Miers’ recipes for asparagus


by the Guardian

Spring has sprung, so gorge on those gorgeous green spears while their short season lasts. But don’t just stick to boiled or steamed and buttered: turn them into soup and risotto, too

The arrival of the first asparagus each year means spring is in full swing, which is a boon for the smart cook. The markets will fill with wave upon wave of summer garlic, peas, courgettes, beans, berries, aubergine, tomatoes and so on, an ever-changing carnival of produce that goes on until the end of the year....

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the Guardian reports:

The weekend cook: Thomasina Miers’ pasta recipes

Trendy grains are all well and good, but pasta deserves a spot on the dinner table, too

Coloured rice, quinoa, barley, spelt, buckwheat, freekeh: nutritious grains are so in vogue right now that it’s easy to overlook pasta when dreaming up interesting supper dishes. Yes, it contains gluten, that bugbear of so many modern diets, but I adore its silky, slightly chewy texture. It’s surprisingly simple to make from scratch, too, though if you do go down the homemade route, start with an easy, rugged...

the Guardian reports:

The weekend cook: Thomasina Miers’ recipes for cassoulet and chocolate mousse

The Easter holidays are a time for friends and family, so keep your cooking simple, but fun

At last, a reason to celebrate: Easter is just a week away, and spring buds and blossom are all around. Goodbye winter, hello spring and a fresh cycle of life. Over the holiday, I intend to see friends and family, and not be hidden away in the kitchen the whole time, so I’ll be cooking simple but fun food. For Easter Sunday, I’m planning a light take on cassoulet, using neck of lamb instead of more...

the Guardian reports:

The weekend cook: Thomasina Miers’ recipes for chicken karaage tacos and banoffee pie

Weekends are a time to have fun in the kitchen, so this week I’m doing Japanese fried chicken in tacos with a spicy mayo, and banoffee pie with a sticky Mexican sauce

I’m the first just to chuck a few ingredients into a pan for fast midweek meals, but at weekends I like to take time over my cooking and have a bit of fun. The mayo with today’s fried chicken is a case in point: since I found out that the flavourings and emulsifiers in some commercial sauces and mayos inhibit the growth of good gut...