Cocktail of the week: Bo Bech’s bittersweet ginseng
Once you’ve acquired a taste for it, there’s no going back
Serves 1
30ml Kamm & Sons (see introduction)20ml red vermouth – I use Punt e Mes10ml orange curaçao liqueur –...
Cocktail of the week: Aji margarita
Using chilli-infused tequila gives the classic drink a bit more of a kick
To make the infused tequila, use any brand you have to...
Cocktail of the week: Zuma’s lillet blanc
A luxurious white wine aperitif with fig liqueur, whisky and bubbles that is sure to cheer up any dark February evening
Serves 1
50ml Lillet...
Get stuck into the marmalade debate
The Duchess of Argyll | Fortnum & Mason shoppers | Bird spotting | Sugar content of jam
I assume that if the BBC drama...
Meera Sodha’s vegan recipe for lentil rasam with roast red cabbage
A dal buzzing with spices topped with sweet charred cabbage, guaranteed to revive you when you’re feeling sluggish
There are dals to comfort and...
Brasserie of Light, London W1: ‘It knocked the cynic right out of me’ –...
A twinkling 1940s Hollywood movie set that doubles as a glitzy brasserie
Almost everything about Brasserie of Light, a new restaurant at Selfridges in London,...
Dry January is almost over – time to try a new wine
Given the range of delicious options, why not find alternatives to your regular tipple?
I was chatting to a friend the other day and discovered...
Dry January: it’s never been easier to go alcohol-free
Shunning the booze this month? Luckily, supermarket shelves are now stacked with tasty alternatives to keep you on the wagon
So how is it...
Wines to drink with your Chinese new year feast
If you’re planning a Chinese meal to mark the beginning of the year of the pig, here are the wines to go for
China...
How do I make good stock?
It’s just about putting a few quality ingredients in a pot and simmering it all for as long as possible
My chicken stock always...
