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For Eid, Tagrid Ahmad (AKA: Mama Ghanouj) and Zohra Aly share their sweet family recipes, handed down over generations -
Persimmons are slowly making their way into Australian grocers. A perfect autumn pick-me-up, the sweet variety can be eaten firm – in everything from salad to tarte tatin
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Spiced with cardamom, this fragrant, colourful rice dish was handed down to Maryam Hanifi by her mother and grandmother -
Yiayias share their recipes for two customary treats, handed down through generations -
An anything goes mix of shellfish and fish, this fragrant, spicy stew is a great way to make the best of your local fishmonger -
For many western Sydney restaurants, the month of Ramadan is the busiest time of year. For fasting staff, that means a day spent around food without stopping to eat
Food & drink
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find something to cook
Yotam Ottolenghi
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Grilled peppers stuffed with spring onions and cheese, roast leeks with beetroot tahini and nutty salsa, and charred romaine with sweetcorn relish and a spicy buttermilk dressing -
Sea bream wrapped in paper and baked with fenugreek butter, leafy salad in a rich, herby dressing, and pineapple sorbet with candied fennel seeds -
Brief letters: Museum piece MPs | Not so sharp | Just the recipe | Backhanded praise | Adieu to audio
Seasonal recipes
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Roast celeriac with nuts, herbs, chicory, apple and lentils, all tossed in a sharp, mustardy dressing, make for a riot of autumnal flavour -
Yes, quince is great in a pie or tart, but wait until you’ve tried it both poached and turned into a jelly, and served with an easy shortbread -
Game is nowhere near as hard to cook as people think: try this autumnal trio of roast pheasant with creamed cabbage, venison with quince, and a herby wild rabbit ragout -
A taste of Turkey in the form of slow-cooked celeriac with orange, flatbread stuffed with lentils, feta and leafy veg, and cheesy tahini toasts drizzled in a mulberry sauce
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The peel is often the most nutritious part of a vegetable, so binning it doesn’t make sense. Dip it into a spicy batter and make these glorious fritters instead -
A traditional custard tart, to be enjoyed with or without a pastry case, is a great way to use up out-of-date milk -
Dry out some old rye bread, soak it in beer, add lemon juice and honey, and discover the joys of øllebrød, or oat-free Danish porridge
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Canned sardines, mackerel and shellfish make a quick and easy dinner. Just add bread or pasta … -
Spam is a shining beacon of culinary innovation through hardship, and represents a complex history across many cultures -
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