The Guardian - Feast - May 18, 2024

Nieves Barragán Mohacho

Benjamina Ebuehi

Yotam Ottolenghi

Grace Dent

Meera Sodha

Felicity Cloake

Yotam Ottolenghi

Shish barak with pine nut oil

Prep 30 min For the dough

Manakish (labneh-topped flatbreads)

For the breads

Ask Ottolenghi Wanted: easy sauces to brighten up midweek meals

Rukmini Iyer Little effort, big flavour

Fennel with burrata and pomegranate Miso aubergines with Tenderstem and tofu fried rice

Fennel with burrata and pomegranate Miso aubergines with Tenderstem and tofu fried rice

Prep 15 min Cook 40 min Serves For the dressing For the rice

Griddled courgettes, mint and parmesan

Chaat masala spiced tomato and watermelon salad

½ baby watermelon,

Meera Sodha The new vegan

Sweet-and-sour aubergine orzo

Nieves Barragán Mohacho Peas in our time Cod with peas, mint, fino and jamón

Nieves Barragán Mohacho Peas in our time Cod with peas, mint, fino and jamón

Prep Cook Serves 10 min 40 min

If Japanese food is all the rage, why isn’t sake?

The good mixer

Four sakes for first-timers

Benjamina Ebuehi The sweet spot

Blueberry and halva loaf cake

Felicity Cloake The perfect ... Jamaican rundown

Prep 15 min Cook 40 min Serves 4

Felicity Cloake The perfect ... Jamaican rundown

Kitchen aide What’s the best way to cook tempeh?

Bacon fat Tom Hunt

Rachel Roddy Tales from an Italian kitchen

Grace Dent

Oma

Grace Dent

Instafeed

OUR KING ASPARAGUS HAS ARRIVED