The Guardian Feast supplement, January 18, 2020

  • Brussels sprouts, chestnuts and grapes

    Brussels sprouts, chestnuts and grapes (page 3)

    from The Guardian Feast supplement, January 18, 2020 The Guardian Feast supplement, January 18, 2020 by Yotam Ottolenghi

    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: baby shallots; garlic; cooked chestnuts; bay leaves; maple syrup; Shaoxing rice wine; soy sauce; red grapes; Brussels sprouts; green chillies; rice vinegar; caster sugar; parsley
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Notes about Recipes in this book

  • Veggie chilli with roasted squash and black beans

    • Mayandbill on February 09, 2020

      Rather surprisingly, this was really delicious and was definitely more than the sum of its parts. Deep flavours and interesting textures. Replaced celeriac with carrots as that was what I had.

  • How to cook the perfect mapo tofu

    • Foodycat on February 25, 2020

      I used pork mince, and a banana shallot instead of the spring onions. This is so good - the tiny amount of meat is plenty with the silky tofu - and packs a hefty punch.

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  • Published Jan 18 2020
  • 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.