The Guardian Feast supplement, July 4, 2020

  • Spicy lamb and potato enchiladas
    • Categories: Spice / herb blends & rubs; Main course; Cooking for 1 or 2; Summer; American; Mexican
    • Ingredients: cherry tomatoes; potatoes; lamb mince; corn tortillas; soured cream; spring onions; avocados; jalapeƱo chillies; limes; dried chipotle chilli flakes; red chillies; ground cumin; chilli flakes; tomato paste; garlic
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Notes about Recipes in this book

  • Spicy lamb and potato enchiladas

    • debkellie on September 27, 2024

      Ottolenghi doesn't usually disappoint - tried two dishes this last couple of days and both have disappointed. This was at best "tasty" but way out of kilter for Tex-Mex. And if it's supposed to be for 2 serves, he really must be working against all good dietary guidelines. Enough to scare me off trying any other Yotam recipes for a while.

  • Cumin and lime Tater Tots with feta yoghurt

    • debkellie on September 27, 2024

      Not really sure these were worth the effort. The coriander oil & feta cream didn't really add anything...

  • Blueberry and cream cheese crostata

    • Astrid5555 on July 16, 2020

      Again, as in another savory Ottolenghi crust recipe, too much water, BUT in anticipation of the issue I only added 15 ml of water this time. The end result however is delicious, perfectly flaky crust with an excellent not too sweet filling. Less than 2 hours from start to finish. Will go into regular blueberry baking rotation.

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  • Published Jul 04 2020
  • Format Magazine
  • Page Count 20
  • Language English
  • Countries United States

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.