Five Ways to Enjoy the Majesty and Versatility of Quince

I chose this produce because it’s so versatile: with just one fruit, you can make a paste, tarts, savoury and sweet dishes – and there are recipes below for them all. I’d never had good quince until I came to London (I’m from Australia), and distinctly remember the fragrance of my first – I was working in the…

Cook Rahel Stephanie’s Warming Indonesian Semur Daging

Two Indonesian recipes from Spoons supper club founder, chef Rahel Stephanie. Semur daging – spiced beef stew Savor the cozy delight of semur daging, a Dutch-influenced Indonesian braised beef stew. Unbeknownst to many, the warming spice of nutmeg, originating from Indonesia, graces this dish. As temperatures drop, relish the aromatic embrace of nutmeg, enhancing the tenderness…

The Ultimate Italian Winter Soup

Ombra head chef and Forno owner Mitshel Ibrahim shares his cherished recipe for the ultimate, fortifying Italian winter soup: pasta e fagioli. Pasta e fagioli Feeds 5 Ingredients 100g cardoon or artichokes100g carrot100g fennel200g pancetta or guanciale100g parmesan rind1 whole red chilli1 sprig of rosemary3 sprigs thymeSmall bunch fresh oregano, or tbsp dried1 bayleaf250g dry…

Autumnal Comfort Food from Florence Knight

The Sessions Arts Club chef shares two recipes from her home kitchen — the first in a new series of seasonal comforts for Something Curated. Beetroot, ricotta and walnuts A pair of Marigolds will save your hands from being stained purple.  Serves 4  Ingredients 10 whole, small red beetroots with leaves 3 tbsp olive oil 2 tbsp treacle 4…

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