List of All Articles with Tag 'food'

The Carolina Reaper used to be the hottest pepper in the world—but it just got dethroned by its own offspring.

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

One bride wanted to make sure her wedding guests were lovin’ the special day. Stephanie Arielle, known for her wedding content on TikTok, recently posted about her decision to have McDonald’s cater her wedding for the low price of just over $200. “We had 75 guests total and we ordered 100 chicken McNuggets, 25 junior chickens [a grilled chicken burger], 25 cheeseburgers and 50 small fries,” she said in an interview with Newsweek. Text across the screen of her video explains that the McDonald’s was only a midnight snack and not the actual food for the ceremony. “If you want a midnight snack at your wedding but don’t wanna get your guests off the dance floor, you’re gonna wanna hear this tip,” she said in her TikTok. “The best way to keep your guests dancing all night long is to either pass your midnight snack or put the table right at the edge of the dance floor. We did this with McDonald’s and it worked amazing. Highly recommend.” Many people loved the idea and joked in the comments section about how they wanted to do something similar at their own wedding. Others, however, assumed the McDonald’s would be cold by the time it arrived and commented on how cold fast food never tastes good. “Never cold McDonald’s,” one viewer commented, with another sarcastically writing, “Yum cold McDonald’s.” @stephanie.arielle McDonalds as a midnight snack is always a great idea 🍟🍔🤭 #midnightsnack #mcdonaldswedding #weddingtips ♬ greedy - Tate McRae One commenter wanted to know how Arielle managed to get such a large order to her wedding venue. “Okay but seriously what were the logistics of this? Did you Uber Eats? Did someone go get them from your wedding party? I want to do this.” Arielle responded in a video explaining the planning process. “We started off by researching McDonalds’ that were close by to our venue because we wanted the food to arrive hot,” she began her TikTok. @stephanie.arielle Replying to @Eli #greenscreen #greenscreenvideo the logistics of our mcdonalds late night snack 🍔🍟😋 #midnightsnack #mcdonaldswedding #weddingtips ♬ greedy - Tate McRae “We ended up finding one that was less than 10 minutes away, so we went in to speak to the manager about a month before our wedding. We told him exactly what we wanted.” This included making sure the food arrived at 11 pm. The manager responded by saying he would make sure to have enough staff that day and would deliver the food personally himself. He put the food in smaller packages than normal to make them easier to grab and go on the dance floor. The couple then confirmed with the fast food restaurant the week before the wedding and put a serving table right next to the dance floor. Since first being posted on 6 October, the TikTok has received over three million views. Many people commented on the follow-up video too, mentioning how impressed they were with both the idea itself and how nice the restaurant’s manager was. “I don’t drink but having McDonald’s fries while drunk sounds incredible,” one commenter wrote. “He did amazing! I hope you tipped him well,” another commenter pointed out. “When we were looking for a late night snack, we immediately thought of McDonald’s," Arielle said to Newsweek. “It’s our favorite guilty pleasure food and we know that everyone loves a burger or some nuggets once they’ve had a few drinks.” The Independent has reached out to Arielle for comment. Read More Bride and groom go viral for breaking wedding tradition - and their followers love it Groom expertly handles his bride’s beauty emergency on their wedding day Bride who lost sight as a teenager has wedding guests ‘live a moment in her shoes’ with blindfolds Bride and groom go viral for breaking wedding tradition Groom expertly handles his bride’s beauty emergency on their wedding day Restaurants are charging ‘vomit fee’ at bottomless brunch

As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up Restaurants are charging ‘vomit fee’ at bottomless brunch

By Tom Polansek Tyson Foods workers and activists rallied outside the U.S. meat company's headquarters in Arkansas on

The chain is hoping to reduce stress by sending over a free pie when it’s needed most—but you need to qualify.

VIDEO: Local news reporter chokes down sausage and peppers during live shot.

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

A group in Massachusetts is pooling their money to leave big tips for shocked servers.

Some restaurants in California are charging an additional fee to customers who throw up in the public space after drinking too many mimosas during bottomless brunch. A restaurant based in San Francisco, Kitchen Story, first made customers aware of the cleaning fee with a sign in the bathroom, as reported by SFGate. In its message, the popular brunch spot – which offers bottomless mimosa for 60 minutes – encouraged customers to drink responsibly, before describing the rules they should follow if they don’t want to be charged extra. “Dear all mimosa lovers,” the sign reads. “Please drink responsibly and know your limits. A $50 cleaning fee will automatically be included in your tap when you throw up in our public areas. Thank you so much for understanding.” Speaking to SFGate, Kitchen Story owner Steven Choi specified that the sign has been up ​​for nearly two years, after staff members had to spend a lot of time cleaning customers’ vomit. “This was still during the pandemic and it became a very sensitive issue for customers and staff having to clean up,” he said. “But this is not unique. It’s there to make the customers stop and think about other people.” Chaiporn Kitsadaviseksak, the co-owner of Kitchen Story, said that the sign has successfully prevented customers from getting sick in public spaces of the restaurant. Although he couldn’t recall the last time that someone was charged with a clean-up fee, there were multiple instances of customers throwing up before the sign went up. “People were scared with Covid. And this was happening a lot. My workers don’t want to do that,” he said. “It got better. Now [customers] know they have to pay. They understand.” Another restaurant in San Francisco, Home Plate, had a similar sign as Kitchen Story, warning customers about the cleaning fee if they vomit. The sign on the wall of the eatery read: “Please Drink Responsibly. $50 Cleaning Fee for any incident incurred as a result of intoxication.” Speaking to SFGate, owner Teerut Boon said that customers vomiting after drinking was an issue in 2021, which is why he instituted “pretty much the same policy” as Kitchen Story. While customers complained about the sign, prompting it to be taken down in July, the fee still applies. In fact, the same warning from the sign is on the bottom of Home Plate’s menu, right under the price of bottomless mimosas per person. The menu also specified that customers can only do bottomless mimosas for 75 minutes. Although it’s not the same rule as Home Plate and Kitchen, a gastropub in San Francisco, The Sycamore, has its own way of making sure that customers drink responsibly. Speaking to SFGate, restaurant co-owner Liz Ryan said that although the eatery doesn’t charge a fee to customers who throw up in the restaurant, there is one staff member who keeps an eye on how much people drink. “We have a staff member who is a mimosa fairy. They bring a pitcher around that they use to refill glasses,” she said. “There’s a [mimosa] station and it says this is for staff use only so please do not help yourself,” She also noted that during the two-hour brunch, the “mimosa fairy” goes to the dining area every 15 minutes or so to pour more of the drink for customers. Throughout the time, workers also examine how customers are behaving. “Our staff is trained to make sure our customers don’t overdo it. Nobody wants to see people throwing up. That sort of spoils the party vibe that we’re trying to create,” she said, referring to a Responsible Beverage Service training from the California Department of Alcoholic Beverage Control. As noted by the California Department of Alcoholic Beverage Control, the service “teaches servers to responsibly serve alcoholic beverages for on-premises consumption and mitigate alcohol-related harm in California communities”. During the interview, Ryan also claimed there have been “ways to cut people off” from drinking without them realising it. “This is the kind of thing they teach you. We practice eye contact and engagement, we come by with a pitcher of water,” she said, before acknowledging that there have been people who step outside to throw up and then come back into the restaurant after drinking too much. “People can get carried away.” Read More How to spend a day in Capitol Hill, Seattle’s trend-setting neighbourhood Film, food and festivals: experience these Maltese must-dos Amsterdam travel guide: Best things to do and where to stay for a 2023 city break Brits pay more for wine when trying to impress guests, survey finds Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Obsessed with Boursin? It’s the perfect way to elevate your leftovers

So many people are overindulging on brunch mimosas that restaurants now have a vomit surcharge.