This is a party version of the Pimm’s Cup (pages 110 to 112), for when you want to give your guests a break during a three-day cricket match marathon. The difference is you have a few more fresh fruits at your disposal. We find it tastes best if in addition to the cucumber and mint you add strawberries, diced apples, and orange half-wheels. Then again, you can experiment for yourself and play with some seasonal fruits. Maybe some pears will give it your special touch; gin and pears mix really well. When preparing the large-batch cocktail, try to press the fruits and herbs very gently. It’s essential that you mix the large batch several hours ahead—ideally, the night before your guests arrive. Refrigerate it to let the fruits steep and release their essence into the blend.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.