The Guardian Feast supplement, October 10, 2020

  • Berbere-spiced chicken, carrots and chickpeas

    Berbere-spiced chicken, carrots and chickpeas (page 3)

    from The Guardian Feast supplement, October 10, 2020 The Guardian Feast supplement, October 10, 2020 by Yotam Ottolenghi

    • Categories: Stews & one-pot meals; Main course; Fall / autumn; Ethiopian
    • Ingredients: onions; garlic; coriander leaves; berbere spice mix; tomato paste; runny honey; apple cider vinegar; carrots; tinned chickpeas; chicken thighs; oranges
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  • Berbere-spiced chicken, carrots and chickpeas

    • Jebbers on April 27, 2023

      It's absolutely delicious and really easy. You could easily make up your own spice mix if you don't have a berebere mix.

  • Tahini cake with coffee caramel

    • FJT on May 28, 2021

      Outstanding recipe. I didn't make the cream cheese icing as I didn't think it needed it; instead I used the salted caramel as a drizzle, piercing the cake and spooning it over whilst still warm. I added slightly more salt to the caramel than stated and would do that again. The cake took a lot longer to cook than stated - about 50 mins at 170 fan, rather than 30-35 mins.

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  • Published Oct 10 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.