Latest news with #BritishCuisine
The Guardian
20-07-2025
- General
- The Guardian
Helen Goh's recipe for lemon meringue bombe alaska with pistachio cake
There's a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame … This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn't always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it's all wrapped in a satiny meringue, torched to golden. It's a dessert that feels doable but celebratory, a little retro and entirely joyful. Prep 10 minFreeze 8 hr+ Cook 1 hr 30 min Serves 8-10 For the pistachio cake40g shelled pistachio nuts60g plain flour ½ tsp baking powder ⅛ tsp fine sea salt 60g room-temperature unsalted butter60g caster sugar Finely grated zest of 1 lemon 1 large egg, at room temperature ½ tsp vanilla extract 40ml milk For the lemon ice-cream330g lemon curd (shop-bought or homemade)100g condensed milk 100g plain, unsweetened yoghurt 1 tbsp lemon juice 300ml double cream For the meringue3 large egg whites (about 90g) 150g caster sugar ⅛ tsp cream of tartar 1 tsp lemon juice 1 tsp vanilla extract Line the base and sides of a 20cm round cake tin with baking paper. Put the pistachios in a food processor and process until finely ground. Add the flour, baking powder and salt, and pulse to combine; transfer to a small bowl. Heat the oven to 190C (170C fan)/375F/gas 5. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until lightened. Beat in the egg and vanilla, then, on low speed, mix in the pistachio flour in three stages, alternating with the milk. Once just combined, scrape the batter into the lined tin and spread out evenly (it's a very shallow cake). Bake for 15-17 minutes, until light golden brown and a skewer inserted into the centre comes out clean. Transfer the tin to a rack for a few minutes, then unmould and leave to cool completely. Line a one- to one and a half-litre pudding bowl with a few layers of clingfilm, making sure there is a generous overhang all around. Whisk the lemon curd, condensed milk, yoghurt and lemon juice in a medium bowl. Beat the cream to soft peaks, then fold into the lemon curd mix; be gentle but thorough – there shouldn't be any white streaks. Scrape into the lined pudding bowl, then place the cake on top. Fold over the overhanging clingfilm to cover, then freeze for eight to 12 hours, until firm. Once the ice-cream has frozen, make the meringue. Find a saucepan on which your electric mixer bowl will sit stably. Fill the saucepan a quarter of the way up with water and bring to a simmer. Put the egg whites and sugar in the bowl and set it over the pan, making sure the base isn't touching the water. Whisk until the sugar dissolves and the mix is warm; rub a bit between your fingers: it's ready when it feels smooth and not gritty. Transfer the bowl to the mixer, and beat with the whisk attachment on medium-high for a minute. Add the remaining ingredients and beat for five minutes, until thick and glossy. To serve, invert the ice-cream bombe on to a serving plate. Gently tug at the clingfilm to release the ice-cream, then lift off the bowl and remove and discard the clingfilm. Spoon the meringue generously over the bombe to cover it entirely, using a small spatula to create swoops and peaks (at this stage, it can go in the freezer until ready to serve). Just before serving, use a blowtorch to caramelise the meringue until golden brown, then slice into wedges with a hot knife (dip it in a jug of hot water first, and wipe dry).
The Guardian
18-07-2025
- General
- The Guardian
Helen Goh's recipe for lemon meringue bombe alaska with pistachio cake
There's a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame … This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn't always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it's all wrapped in a satiny meringue, torched to golden. It's a dessert that feels doable but celebratory, a little retro and entirely joyful. Prep 10 minFreeze 8 hr+ Cook 1 hr 30 min Serves 8-10 For the pistachio cake40g shelled pistachio nuts60g plain flour ½ tsp baking powder ⅛ tsp fine sea salt 60g room-temperature unsalted butter60g caster sugar Finely grated zest of 1 lemon 1 large egg, at room temperature ½ tsp vanilla extract 40ml milk For the lemon ice-cream330g lemon curd (shop-bought or homemade)100g condensed milk 100g plain, unsweetened yoghurt 1 tbsp lemon juice 300ml double cream For the meringue3 large egg whites (about 90g) 150g caster sugar ⅛ tsp cream of tartar 1 tsp lemon juice 1 tsp vanilla extract Line the base and sides of a 20cm round cake tin with baking paper. Put the pistachios in a food processor and process until finely ground. Add the flour, baking powder and salt, and pulse to combine; transfer to a small bowl. Heat the oven to 190C (170C fan)/375F/gas 5. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until lightened. Beat in the egg and vanilla, then, on low speed, mix in the pistachio flour in three stages, alternating with the milk. Once just combined, scrape the batter into the lined tin and spread out evenly (it's a very shallow cake). Bake for 15-17 minutes, until light golden brown and a skewer inserted into the centre comes out clean. Transfer the tin to a rack for a few minutes, then unmould and leave to cool completely. Line a one- to one and a half-litre pudding bowl with a few layers of clingfilm, making sure there is a generous overhang all around. Whisk the lemon curd, condensed milk, yoghurt and lemon juice in a medium bowl. Beat the cream to soft peaks, then fold into the lemon curd mix; be gentle but thorough – there shouldn't be any white streaks. Scrape into the lined pudding bowl, then place the cake on top. Fold over the overhanging clingfilm to cover, then freeze for eight to 12 hours, until firm. Once the ice-cream has frozen, make the meringue. Find a saucepan on which your electric mixer bowl will sit stably. Fill the saucepan a quarter of the way up with water and bring to a simmer. Put the egg whites and sugar in the bowl and set it over the pan, making sure the base isn't touching the water. Whisk until the sugar dissolves and the mix is warm; rub a bit between your fingers: it's ready when it feels smooth and not gritty. Transfer the bowl to the mixer, and beat with the whisk attachment on medium-high for a minute. Add the remaining ingredients and beat for five minutes, until thick and glossy. To serve, invert the ice-cream bombe on to a serving plate. Gently tug at the clingfilm to release the ice-cream, then lift off the bowl and remove and discard the clingfilm. Spoon the meringue generously over the bombe to cover it entirely, using a small spatula to create swoops and peaks (at this stage, it can go in the freezer until ready to serve). Just before serving, use a blowtorch to caramelise the meringue until golden brown, then slice into wedges with a hot knife (dip it in a jug of hot water first, and wipe dry).
Times
08-07-2025
- Business
- Times
Six easy egg recipes — including ways to luxe up an omelette
W hen Adam Byatt, chef-owner of the Michelin-starred Trinity in southwest London, was looking to name his brasserie in the new Fulham Pier development, all roads led to Constance — as in Spry, the British pottery enthusiast, florist and cookery writer. Fulham pottery was founded close by, Byatt's wife is a florist and, crucially, Spry's food is British but underscored by French gastronomy, which is how Byatt envisages the menu at Brasserie Constance, with its daily specials such as fish pie, toad-in-the-hole and ham, egg and chips, all about £20. 'London restaurants have got out of hand in what we are charging,' Byatt says. 'I want Constance to be accessible to all.' First tool in his armoury: plenty of egg-based dishes. 'A plain omelette is the perfect lunch,' he says. 'Or you can add a little luxury with fresh Cornish crab or seasonal mushrooms.' Could he also be the man to rehabilitate the Russian salad? 'I don't understand why it went out of fashion,' he says. Tony Turnbull
Daily Mail
08-07-2025
- Entertainment
- Daily Mail
Wimbledon's US power couple take aim at British icons: Ben Shelton brands English breakfasts 'garbage', as soccer star girlfriend hits out at Andrew Castle for comments about her VERY famous father
Wimbledon 's American power couple have poked the bear by taking aim at two British institutions: full English breakfasts and Andrew Castle. Potential men's singles champion Ben Shelton, who plays Jannik Sinner in the quarter-finals on Wenesday, denounced the staple of kitchens and pubs across the land as 'garbage'. The No 10 seed is going out with Trinity Rodman, a football player and daughter of basketball legend Dennis Rodman, who has also hit out at Andrew Castle and the BBC for their coverage of her support. Number 10 seed Shelton risked the wrath of traditionalists as he gave fry-ups a grand score of 0/10 when quizzed by BBC Sport about quintessential aspects of British life. Fish and chips? He's alright with that - 7.5/10. A cup of tea? He went for a 9/10 there. But Shelton, 22, did not hold back when it came to assessing a traditional full English breakfast. 'It's terrible,' he said. 'Nah, English breakfast is garbage. Who puts beans in?' Rodman, a football player and daughter of basketball legend Dennis Rodman, has hit out at Andrew Castle and the BBC for coverage of her presence - including getting her name wrong 'Oh, so you don't like beans on toast?' his interviewer asked. Shelton hit back: 'What are we doing? It's terrible.' The Georgia-born hitter also finds England lacking in another sense beyond his disgust over its beloved breakfast. In a swipe many fans could probably get on board with, he rated the roads in England a 0/10. 'I think this is the worst place to drive in the world,' he said. 'You make the road and you let people park on the side of the road, so there's only room for one car, but then you say it's a two-way street. 'So then you have to pull in and parallel park so one guy can go past, and then the other goes past. It takes you like 35 minutes to go three miles.' Back in the United States, Shelton's profile is rising on and off the court as he is also dating football star Rodman. The Washington Spirit forward and the tennis star publicly revealed their relationship in March. And while she has had plenty to cheer at SW19, Rodman, 23, has also had a frustrating time and she has hit out at how her presence has been covered by the BBC. She previously said on a podcast: 'He's not a dad. Maybe by blood, but nothing else' She called out commentator Andrew Castle for repeatedly calling her 'Tiffany' and for the fixation on her being Rodman's daughter. Trinity has previously stated how strained her relationship is with her father, an NBA Hall of Famer who became known for living an outlandish, womanising lifestyle. Dennis divorced from Trinity's mother Michelle Moyer in 2012 and went long periods without speaking to his daughter. Trinity said last year that she does not even have his number saved on her phone, but she fields his occasional calls. 'I answer the phone now for my conscience, to be like, he needed to hear my voice before anything else happens. That's why I answer the phone, not for me,' she told the Call Her Daddy podcast. 'He's not a dad. Maybe by blood, but nothing else.' At Wimbledon this year, she hit out at coverage of her support for Shelton on Instagram. 'For those who don't know, my name is TRINITY not Tiffany,' she wrote on Instagram. 'Also, for Ben's matches he has his family there as a support system, which includes his dad. Shelton has been as far as the semi-finals in the the Australian Open and the US Open He and Rodman went public with their high-profile sports relationship back in March Shelton will face Jannik Sinner in the quarter-finals of the men's singles on Wednesday Wimbledon commentator and former British No 1 Castle has taken the heat for his error 'My dad is not even in MY life, no need to bring him up during HIS matches when I don't even want him talked about during mine. It's him and his loved ones' moment. Thank you.' Outside of these barbs, powerful server Shelton has been in the headlines this tournament for his tongue-in-cheek remarks and jokey relationship with the crowd. After beating Lorenzo Sonego in four sets in the last 16, he mocked the Wibedon crowd for their lack of American football knowledge. Asked about his background as a quarterback in the sport, he quipped: 'I'm not sure many people in the crowd know what that is. They use that brown, oval-shaped ball, sometimes they kick it between the uprights,' Shelton hilariously remarked. 'And probably the only thing that's a great correlation with tennis is the serve, as you guys can probably see. And so, yeah, that's kind of the one thing that I took from football onto the tennis court.' His sister Emma has also gone viral after convincing her bosses at Morgan Stanley in the United States to give her another week off to support Shelton. After his third-round victory over Martin Fucsovics on Saturday, Shelton called on his sister's bosses to extend her break in his post-match interview. 'I've been playing well this week,' he said. 'It's not just me here, I have a great team. My parents are here, my girlfriend is here. Also, my sister is here – she's been here for every match I've played at this tournament so far, she's been a lucky charm. His sister and 'lucky charm' Emma, has been in the headlines after getting her holiday extension approved by Morgan Stanley to support Shelton for more matches 'But she has work back in the US starting Monday. She works for Morgan Stanley' - a comment at which the crowd started booing' so he continued: 'Hey! Come on now! 'She works for Morgan Stanley, so if any of y'all have connects and can get her a couple more days off so we can keep this rolling, that'd be great!'
Telegraph
07-07-2025
- General
- Telegraph
I tasted 50 supermarket sausages to find the best: Here are the winners and losers
Bangers and mash, toad in the hole, sausage sandwich. The good old British banger can be relied on to provide a meal that's both cracking value and downright delicious. No wonder there are dozens of different kinds on sale: I tasted a full 50 for this taste test. Broadly, they fall into four categories. Firstly, bags of frozen sausages, which tend to be at the cheap end with prices starting at 18p/100g for Tesco Butcher's Choice, although most cost around 40p/100g. In general I found these to be pretty dreadful, which is sad: there's no reason frozen food should be poor quality. Then there are the bargain-basement versions in the chiller cabinet, the likes of Asda Just Essentials, in a simple cellophane wrap, at 37p/100g. Next step up are the standard sausages, also in a bag but with a slightly more upmarket look, perhaps printed to look like butcher's paper. Most expensive of all the supermarket bangers are the top-rung own-label brands which come in a plastic tray covered in plastic film and sheathed in a cardboard sleeve. Prices vary from 62p/100g for Lidl Deluxe pork sausages to 79p/100g for Waitrose No1. And there are also some 'super premium' products, such as Tesco Finest Signature pork sausages, which come in at 91p/100g compared to 75p/100g for Tesco Finest – likely to compete with the super-luxe 'farm' sausages, such as Farmison's delectable Nidderdale half-dozen. Here's my verdict on 50 high-street specimens, judged on taste and texture as well as other factors (more of which below). Zero -star sausages
