The Guardian Feast Supplement, December 21, 2019

  • Green chilli con carne with warm cornbread

    Green chilli con carne with warm cornbread (page 3)

    from The Guardian Feast Supplement, December 21, 2019 The Guardian Feast Supplement, December 21, 2019 by Yotam Ottolenghi

    • Categories: Bread & rolls, savory; Chili; Main course; Christmas; American
    • Ingredients: jalapeño chillies; onions; oregano; spring onions; coriander leaves; ground coriander; ground cumin; honey; pancetta; pork shoulder; limes; chicken stock; frozen corn; eggs; instant polenta; Greek yoghurt; green chillies
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Notes about Recipes in this book

  • No-bake spiced orange tart

    • veronicafrance on November 14, 2021

      This tart is absolutely delicious and looks beautiful too. I've made it twice now. My chef's tip is to add a good glug of Cointreau or similar orange liqueur to the curd; it gives it extra oomph. The second time I decorated it with shards of caramel which made a nice crunchy contrast. Another option would be blanched and grilled orange slices.

  • How to cook the perfect turkey curry

    • TrishaCP on November 28, 2020

      Good use of leftover turkey. I subbed chard for the Brussels sprouts.

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  • Published Dec 21 2019
  • 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.