The Guardian Feast Supplement, July 21, 2018

  • Blueberry, juniper and whisky jam

    Blueberry, juniper and whisky jam (page 3)

    from The Guardian Feast Supplement, July 21, 2018 The Guardian Feast Supplement, July 21, 2018 by Yotam Ottolenghi

    • Categories: Jams, jellies & preserves; Summer; Scottish; Vegan
    • Ingredients: blueberries; caster sugar; juniper berries; lemons; whisky
    • Accompaniments: Creamy oats with macerated blueberries
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Greek-style breakfast eggs

    • saladdays on July 25, 2018

      This doesn't have to be just for breakfast as I cooked it for a light supper, just right for hot weather. A good combination of ingredients (all in stock in the fridge or the food cupboard) as the spices give an interesting lift to the canned tomatoes. Using hard-boiled eggs is a great idea, as baked eggs can be unpredictable in these type of recipes. Will certainly cook again.

  • Tomato risotto (Risotto al pomodoro)

    • FJT on May 09, 2019

      Very nice risotto and I’m sure it would be even better with tomatoes at the height of the season.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Jul 21 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.