• Tangy jam and vanilla cream: Yotam Ottolenghi's recipes for rhubarb

    1 month ago - By The Guardian

    Reliable rhubarb spans the ‘hungry gap' with a tangy rhubarb and lime jam squashed into a cheese toastie, and a refreshing cold dessert soup topped with mint sugar and cream Whatever else is happening in the weather or the world, forced rhubarb is reliably, happily hot pink. Grown in warm barns, rather than facing the elements as field rhubarb does, forced rhubarb is tricked into an early harvest, which is why we get its pink fluorescence in the first three months of the year. The season ends around the end of March, when it hands over to its outdoor-grown cousin, so make the most of its...
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  • Hot and sour soup and a tangy stew: Ravinder Bhogal's recipes for mussels

    1 month ago - By The Guardian

    A spicy-sour broth with rice that's like a south Indian take on Thai hot-and-sour soup, and a bulgur and mussel stew spiked with tangy yoghurt In the shellfish popularity stakes, mussels are not as revered as lobsters or oysters, but they do have a loyal fan base - for good reason. British rope-grown varieties are one of the most sustainable sources of food, and are sweet and so plump that they look as if they've been on steroids. What I have always found particularly rewarding about mussels is that they are cheap, easy and quick to cook, as well as versatile enough to work well with...
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