The Guardian Feast Supplement, June 9, 2018

  • Crispy cumin lamb with aubergine and ginger
    • Categories: Stir-fries; Main course; Summer; Chinese
    • Ingredients: lamb shoulder; ground cumin; dark soy sauce; Shaoxing rice wine; caster sugar; aubergines; fresh ginger; cumin seeds; red chillies; spring onions; coriander leaves; rice wine vinegar
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Notes about Recipes in this book

  • Lamb meatballs with braised fennel

    • kateastoria on December 12, 2025

      Pretty sour, needed to add sugar. Wouldn't make again

  • Baby aubergines with coconut curry

    • TrishaCP on August 01, 2020

      I liked the sauce (had to use mango chutney, so it was a tad on the sweet side), but I didn’t like the large pieces of eggplant. I would cut them smaller and get more flavor from the sauce. Also, I got my curry leaves from my plant - and each branch was 1g - no way was I using 80 branches to make up the 80 g curry leaf packet called for in the recipe. I used four branches and the curry leaves were just right for me.

  • Tomato, pistachio and saffron tart

    • saladdays on June 17, 2018

      This is quite a summer feast, more filling than it looks. The preparation time given is a bit deceptive as the onions have to be cooked for at least 15 minutes before you can put the tart together. I served it with a watercress salad as it balanced the richness of the tart. Well recommended if you can get good quality tomatoes.

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  • Published Jun 09 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.