Cocktail of the week: Legare’s mini bay leaf martini – recipe | The good mixer
[gallery ids='3818572'] Make a batch of this vodka- and vermouth-infused tipple to keep fresh in…
Jimi Famurewa’s spice bag traybake – recipe
[gallery ids='3818570'] New Guardian Food show FEED with Jimi Famurewa travels the UK in search…
Benjamina Ebuehi’s recipe for rum punch ice lollies | The sweet spot
[gallery ids='3818568'] These sweet and fruity frozen refreshers will get you in the carnival spirit…
Why we’re all hooked on tinned fish
[gallery ids='3818566'] Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami…
Rachel Roddy’s recipe for saffron and tomato rice | A kitchen in Rome
[gallery ids='3818564'] Laborious to harvest and extortionately priced, the sunset-coloured stigmas of the saffron crocus…
Japanese Cucumber Salad
[gallery ids='3818562'] This refreshing Japanese cucumber salad (Sunomono) uses thinly sliced cucumbers tossed in a…
Stuck bundts? You need ‘cake goop’: Natalie Paull’s lime and yoghurt bundt – recipe
[gallery ids='3818560'] The cookbook author and owner of Melbourne’s Beatrix Bakes shares a her ‘100%…
How to turn the dregs of a ketchup bottle into a classic Marie Rose dressing – recipe | Waste not
[gallery ids='3818558'] Shake up the remnants of a bottle of ketchup with a splash of…
A Tamil summer vegetarian feast: Cynthia Shanmugalingam’s cucumber yoghurt curry and gooseberry pickle
[gallery ids='3818556'] Serve this cold curry with a hot, fenugreek-flavoured preserve for a seasonal refresher…
How to use up leftover party wine | Kitchen aide
[gallery ids='3818554'] Sauces, reductions, deglazing: our expert panel has plenty of options for making the…
