The Guardian Feast Supplement, July 7, 2018

  • Basic cooked chickpeas (page 3)

    from The Guardian Feast Supplement, July 7, 2018 The Guardian Feast Supplement, July 7, 2018 by Yotam Ottolenghi

    • Categories: Cooking ahead; Summer; Vegan; Vegetarian
    • Ingredients: dried chickpeas
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Notes about Recipes in this book

  • Courgette and halloumi fritters

    • FJT on June 26, 2020

      Delicious! A lovely light weeknight supper. Made with 200g of my normal gluten-free flour mix and lemon juice as the liquid to bind the fritter batter together (the recipe says to use water or milk if liquid is needed but I thought lemon juice was better suited and it worked well). I didn't make the chilli jam but served the fritters with a choice of shop-bought sweet chilli sauce or mango chutney. I'm going to serve the leftovers for breakfast with a poached egg on top: bliss!

    • Jane on December 08, 2020

      A quick and easy supper with ingredients I always have in stock. I need a better non-stick pan as the surface of the fritters got very stuck. Tasted good though I think I prefer a regular egg batter for courgette fritters.

  • Mussels with fennel, creme fraiche and saffron

    • saarwouters on January 07, 2019

      This Alice Waters recipe is the most delicious mussels recipes I ever made! The sauce is truly amazing. We served it with bread.

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  • Published Jul 07 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.