The Guardian Cook supplement, February 9, 2013

  • Ricotta, honeycomb and hazelnut with rhubarb compote

    Ricotta, honeycomb and hazelnut with rhubarb compote (page 2)

    from The Guardian Cook supplement, February 9, 2013 The Guardian Cook supplement, February 9, 2013 by Hugh Fearnley-Whittingstall

    • Categories: Dessert
    • Ingredients: hazelnuts; ricotta cheese; honeycomb; rhubarb; caster sugar
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  • Aubergine fritters

    • Soosie on March 02, 2019

      Cut the aubergine slices LESS than the 1 cm thick recommended in the recipe. This batter was too thick, slices of aubergine were too thick. Not nice. You can’t beat aubergine, thinly sliced and dusted with gram flour, then shallow fried until golden, crisp on the outside and meltingly soft in the middle, drizzled with honey. Now THAT’S a dish. The yogurt dip was underwhelming.

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  • Published Feb 09 2013
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a 16-page Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.