At my house supper is almost always quick, but it has to be flavour- and nutrition-packed and this hits all the right notes.
A handful of Turkish food stalls are present at every German market. Indeed, Turkish flavours and in particular their spices have become embedded in the national cuisine ever since the first guest workers came over in the 1960s.
‘I’m a devotee of Anna’s double greens and filo pie, from A Modern Way to Eat. It’s a delicious, satisfying lunch to enjoy with friends, and looks amazing as soon as it’s out of the oven – it’s also surprisingly simple to put together, so you don’t have to spend hours prepping in the kitchen.’
Sarah, Assistant Editor
In March 2020, 4th Estate will publish THE MIRROR & THE LIGHT, the final novel of Hilary Mantel’s Thomas Cromwell trilogy.
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Six little tarts, light as a summer breeze.
Recipe taken from Nigel Slater’s latest cookbook Greenfeast: spring, summer.
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Deeply aromatic. Vibrant. Heart-warming.
Recipe taken from Nigel Slater’s latest cookbook Greenfeast: spring, summer.
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Epitaph for the Ash, out in paperback now , reveals the human stories behind ash dieback: the forester who first discovered it in the wild, the farmer who lost all his ash trees and the scientists at the John Innes plant research centre searching for a cure. The book explores the history and folklore of the ash tree and the part that it has played in human development.
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Your chance to see the award-winning author and journalist Ece Temelkuran on her UK tour. Not to be missed! Read more…
