Food and Drink

Freelance journalist Doug Bierend guides readers through the weird, wonderful world of fungi and the mycological movement in his new book, ‘In Search of Mycotopia’.

This warm chicken liver salad with mixed leaves, Umbrian lentils, pancetta, sage and balsamic yields plenty for two as a main course, or four as a starter – using Mazzetti Etichetta Bianca Balsamic Vinegar.

The world-renowned cocktail bar has launched a collection of bespoke cocktail kits.

One dish that’s become an assured signature, however, is Caravan’s jalapeño cornbread, chipotle butter, coriander and lime - served in all of the group’s restaurants and available at breakfast, brunch and dinner.

This rhubarb variation, for instance, is an elevated riff on vodka and soda, with the smooth vodka joined by the rhubarb soda balanced with a touch of apple, combined with lemon juice and Yorkshire rhubarb shrub.

Twisted, the UK’s biggest food and drink social media publisher, has released a brand new cookbook - Twisted: A Cookbook – Bold, Unserious, Delicious Food for Every Occasion.

A recipe for chilli roast cauliflower, embellished with pistachios, red onion and parsley. An ideal (vegetarian) accompaniment to summer barbecues.

Ox Cheek Hash 250-300 g braised ox cheek (or alternative filling)350-400 g potatoes (diced)1 large onion (finely sliced)1 tsp sugar1 tsp Mustard seeds3 sprigs thyme (leaves picked)250 ml stout (or a splash of balsamic vinegar and 150ml beef stock, if you don’t want to use alcohol)2 tsp brown sauce1 tbsp fresh parsley (finely chopped (leaves and stems))2 tbsp cooking oil1 tbsp butterSaltFreshly ground pepper2 eggs (optional)Cayenne pepper (optional) Appetizer, Breakfast, Entrée, Main CourseBeef, Hash, Leftovers, Ox Cheek

Achieve breakfast or brunch perfection with this unique buttermilk French toast topped with fruit, nuts and raisins and sweetened with syrup.