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In a stew over ham

In a stew over ham

HERE are two recipes from Bill Sewell’s forthcoming book to whet your appetite. English cassoulet serves six

The allure of Lent

The allure of Lent

ONE redeeming sign that Britain retains a Christian culture is in the notion of giving up something for Lent — even among those who never go to church

Spice up your salad

CHRISTMAS brought some culinary presents, including a little jar of sumac, a Middle-Eastern rusty-red spice that goes well with lamb, besides salads, fish, and eggs

Ham and fruit jam

IT IS the Epiphany season, and thoughts turn to crowns. We do not have much of a culinary tradition for this feast, but per­haps this Epiphany ham crown recipe may help

Add to your repertoire — go vegan

THERE are many reasons why we shall be celebrating Christmas with a vegan lunch this year. Vegan cookery is still a test-piece for me; so I went to the Vegetarian Society website for some ideas. My centre­piece will be:   Chestnut and butter-bean Welling­ton for 4.1 500g block of puff or shortcrust ...

Truffling, not turkey

EACH Christmas, my sister produces a variety of handmade gifts for people. Last year, we all had decorated photo frames and embroidered hankies, along with no end of chocolate truffles. Making confectionery can be fun; so here are a couple of recipes

Cake and biscuits

HERE are some gentle autumnal tea-time recipes: the first is for a Carrot cake, and the second is an austerity recipe for honey biscuits from the Ministry of Food, republished in Elizabeth Gowing’s The Little Book of Honey (Elbow,

Supper for the saints

I HAVE just got back from New York, which was in the grip of elec­tion fever. Our Episcopalian cousins do take the seasons ser­iously, and are strong on the “canvass” where con­gregations pledge their giving for the year ahead

Food on camera

“YOU say summer cannot end And you will never lie,” Charles Causley sings — and so do I, when Septem­ber, as it has this year, changes gear from August so imperceptibly

Summer’s final fling

SUMMER now flees from our grasp as fat fruits drop in the orchards. And, although memories of chilled white wine at beachside tavernas recede, this Seafood rice salad may keep the season alive for a little longer. Frozen cooked prawns are fine here; just defrost them in a sieve under a cold tap. Oth...

Eggplant medley

IF YOU are lucky enough to eat at my friend Jenny’s table, you know that you will taste nothing better anywhere else. We sat down to a rich spinach, date, and almond salad recently, followed by a dish of lentils and al dente vegetables, complemented by a simple au­­bergine purée and Gre...

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Letters to the Editor

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Top feature

Making money work for others

Making money work for others

Continuing our Lent series on aspects of money, Matthew Bishop explores the links between philanthropy and faith  Subscribe to read more

Top comment

Doing without bacon rolls and paintball

To base ‘men’s ministry’ on tired stereotypes is not necessary, and may be unhelpful, argues Anne Bennett  Subscribe to read more

Wed 29 Mar 17 @ 16:13
How TAP brings a smile Will you help to #trainapriest?

Wed 29 Mar 17 @ 15:32
Continuing our Lent series on aspects of money, Matthew Bishop explores the links between philanthropy and faith