The Guardian Feast supplement, March 3, 2018

  • Lamb and hibiscus koftas

    Lamb and hibiscus koftas (page 3)

    from The Guardian Feast supplement, March 3, 2018 The Guardian Feast supplement, March 3, 2018 by Yotam Ottolenghi

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Notes about Recipes in this book

  • Sprouting broccoli with anchovies and lemon oil

    • KarinaFrancis on June 24, 2025

      A great side dish to have up your sleeve, perfect with any meat or fish. I used regular broccoli (Silver Fox preference) and threw some chilli flakes into the oil which I’d do again.

  • Honey and yoghurt cheesecake

    • Futuregirl23 on January 01, 2023

      This was absolutely beautiful and really easy to make - squeezing the liquid from the yoghurt really helped to make the creamy layer thick. I prefer a thicker base with cheesecake, and using a 23cm tin meant the base of this was fairly thin, so would probably use more hobnobs next time. But there will be a next time as the cake was tremendous!

  • Leek, tomato and butternut croustade

    • eliza on March 09, 2018

      This looked interesting so I decided to give it a try, never having cooked any of this author's dishes before. A quick crust is made using breadcrumbs, cheese, and seeds. It is then pre baked and a filling of leeks, herbs, tomatoes, and butternut squash is added followed by a topping of that same crumb base. I have to wonder if this recipe was properly tested due to several issues. Firstly, you could really not hope to serve this as a "slice" since it falls apart even after standing. Secondly, and more importantly, the butternut squash was not cooked even after increasing the cooking time substantially. After removing the raw squash (this took some time), the taste was pretty good, so I think the basic idea was ok, hence the 2 star review. If I made this again, I would use a regular pastry base and pre cook the squash.

  • Leek, mushroom, kale and pea subji

    • Bloominanglophile on March 22, 2020

      For a vegan dish, this is really substantial. My husband and I both enjoyed it. Not being a vegan, I did serve it with dairy-based plain yoghurt and fried up some mathia (they are like papadum) as a carb to go with.

  • Chicory, orange and barley salad

    • grindabod on April 02, 2018

      Made a chicory, fennel and blood orange salad based on this recipe, omitting the barley. Was delicious served with fish pasta.

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  • Published Mar 03 2018
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.