A masterclass in smoking duck breasts the Sichuan way, but with used teabagsWhen I worked at River Cottage HQ, we used to smoke duck, rabbit and fish in a smoker made out of an old bread bin. It always felt like an exciting and alchemical way to cook, yielding incredible results, and it’s so simple, not least because food has been smoked since we first learned to cook over fire. Today’s recipe is my simple take on Chinese zhangcha duck, River Cottage-style and with a zero-waste twist by using spent teabags as the perfect fuel. Continue reading...

13 May 2026 12:00 ✍️ RSS THE GUARDIAN

As an astronomer, I had witnessed many celestial phenomena. But nothing prepared me for those few minutes in 2017 when the world fell silentI have never driven with more determination than when rushing away from Shelby Park in Nashville. We had reached Davidson Street when my husband shouted: “There! There’s sunlight!” I skidded into a car park of a printing company with barely any time to spare. We jumped out of the car, put on our dark glasses, and looked at the quickly disappearing sun. It was surrounded by clouds, but a tiny sliver of light was still shining. This was 1.27pm on 21 August 2017. We had travelled all the way from London to Tennessee to experience the Great American Eclipse – an astronomical phenomenon I had never seen before.As an Italian-born astronomer, I had always felt at a bit of a disadvantage. I have a doctorate in astrophysics, focused on collisions between galaxies. I have seen many celestial phenomena – comets, planetary alignments, fireballs, galaxies, northern lights – but not a total solar eclipse. Continue reading...

13 May 2026 05:45 ✍️ RSS THE GUARDIAN

A three-course, south Asian feast: spicy coconut dal, a cheesy toastie with a knockout pickle, and a fudgy, spicy halva cake to finishPublic institutions, from hospitals to museums, are the most international communities, both in the workforce and in those who visit. It’s something that became obvious to us when we were cooking our globally inspired meals for frontline workers at Kings College Hospital, London, during the pandemic. The menu at Café Jikoni, our new restaurant at the V&A East museum, speaks to the depth and breadth of east London’s diverse community, with dishes that cross borders, celebrate pluralism and taste like home – wherever that may be. After all, the best hospitality is all about making your guests feel at home. Continue reading...

13 May 2026 05:00 ✍️ RSS THE GUARDIAN

The answer is probably more about absorption than quantity, say our panel of expertsI’ve been advised to increase the iron in my diet but, as a vegetarian preoccupied with getting sufficient protein, I’m at a loss.June, by emailLast year, a study by Randox Health found that almost one in three women who attended its UK clinics have an iron deficiency, which is to say that June isn’t alone. Yes, there are good sources that vegetarians can tap into, but we first need to address a few key points: “The heme iron you get from animal sources – red meat and darker poultry, say – is in a form that’s slightly better absorbed than non-heme iron, which is found in the likes of beans, tofu and leafy greens,” says Dominique Ludwig, nutritionist and author of No-Nonsense Nutrition. This is where vitamin C is your friend: “When we eat non-heme iron and vitamin C together, it increases absorption, so it might be a case for having peppers or tomatoes with your tofu.” But there’s another potential hitch: “On a vegetarian diet, some of that iron can be blocked from absorption because of things such as phytates [a plant compound found in whole grains, legumes, etc], or tannins in tea and dairy,” Ludwig adds, so it’s not simply about how much iron you’re getting, but how good your absorption is.“Women aged 19-49 should aim for 14.8mg iron a day, but after menopause that drops to about 8.7mg, which falls in line with men’s requirements,” Ludwig says. “If you’re vegetarian, then, you can’t just be having pesto pasta, you need to be eating beans, lentils, nuts, seeds, soy products, and leafy greens, too.” Tofu can have 3-5mg iron per 100g, cooked lentils 3-4mg, chickpeas 2½-3mg, cashews 6-7mg and sesame seeds 14-15mg. So, much like getting dressed, layering is important. Oats in the morning are a no-brainer: “A 40g serving will give you 2mg iron, so have them with milled flaxseed and berries for the vitamin C,” Ludwig advises. The same principle applies to the likes of a tofu scramble: “Throw in some kale and tomatoes [again, for the vitamin C] and serve it with wholemeal bread, and you’re looking at about 7mg iron,” Ludwig adds. In other words, your day is getting off to a good start.Got a culinary dilemma? Email feast@theguardian.com Continue reading...

12 May 2026 12:00 ✍️ RSS THE GUARDIAN

Buttermilk-marinated lamb with fresh peas and broad beans, a classic Sicilian aubergine dish, and a vegetable-stuffed Roman spring stew Spring is arguably the most exciting time for a chef, or cook. The long – really long – winter has come to an end and, as the shadows shorten, the list of ingredients lengthens: peas, broad beans, wild garlic, spring lamb … It is where nature comes into her own, because, as if by design, all of its bounty goes together in the most wonderful, natural and understated way. Continue reading...

12 May 2026 05:00 ✍️ RSS THE GUARDIAN

Roast chicken the Cornish way (with a splash of cider), for a simple, lighter Sunday lunchRoasting a whole chicken seems to be one of those things that works all year, whether with salad in the summer or as a part of a heavy roast in the chillier months. This is a Cornish riff on the French classic petits pois à la française, and a really simple, lighter alternative to a traditional Sunday lunch. Plus, braising vegetables really unlocks another level of sweetness.David Gingell is chef and co-founder of Primeur, Westerns Laundry and Jolene, all in London Continue reading...

11 May 2026 05:00 ✍️ RSS THE GUARDIAN

From rinsing wool in a colander to deep cleaning your washing machine, here are 15 expert tips to help your clothes last and last• How to make your leather last a lifetimeIt’s a common problem: you buy something new and start wearing and washing it regularly, only to find that it has developed a slightly grey tinge or faded colours after just a few months. Most clothes aren’t fragile, but they’re not indestructible either – and the way we wear, wash and store them makes more of a difference than we think.Looking after your clothes properly can mean they last longer, hold their shape and don’t need replacing nearly as often, which is better for both your bank balance and the planet. And while investing in well-made pieces is important, what you do afterwards matters just as much. Continue reading...

13 May 2026 14:00 ✍️ RSS THE GUARDIAN