FoodFrom4th

Food from 4th: Yogurt-baked onions with sumac from Anja Dunk

A handful of Turkish food stalls are present at every German market. Indeed, Turkish flavours and in particular their spices have become embedded in the national cuisine ever since the first guest workers came over in the 1960s. Read More

Food From 4th: Sri Lankan green bean and tomato curry from Anna Jones

Recipe taken from Anna Jones' award-winning The Modern Cook's Year. "Where I live in London Sri Lankan food is having its moment in the sun. There have been a flurry of restaurants opening, serving traditional Sri Lankan hoppers and egg curries. This is a curry my friend Emily told me she'd eaten on a trip to Sri Lanka. Read More

Food from 4th: Salted caramel crack brownies from Anna Jones

"Find me someone who doesn't like these and I'll deliver you a batch myself. Deeply chocolatey brownies with a burst of melting salted caramel. Read More

Food From 4th: Smoky mushroom and roast kale lasagne from Anna Jones

Taken from Anna Jones' The Modern Cook's Year, a delicious smoky mushroom and roast kale lasagne recipe. Read More

Food From 4th: Ravioli from Giorgio Locatelli

From Giorgio Locatelli's Made At Home, we bring you two delicious ravioli recipes. "My favourite ravioli, since childhood, is one of the simplest, filled with spinach and ricotta. Read More

Food From 4th: Giving dal a kick from Nigel Slater

Dear dal, how I love thee. Aromatic, ochre-hued, velvet-textured slush that you are. I love the sound of you. The gentle tattle-tattle of the lid as you putter away on the hob. Your scent, the way you make the kitchen smell of home. Read More

Food From 4th: Buttermilk and oat chicken schnitzel from Anja Dunk

BUTTERMILK AND OAT CHICKEN SCHNITZEL from Anja Dunk's Strudel, Noodles and Dumplings. Read More

Food From 4th: Little potato dumplings with spinach cream from Anja Dunk

LITTLE POTATO DUMPLINGS WITH SPINACH CREAM from Anja Dunk's Strudel, Noodles and Dumplings. Read More

Food From 4th: Thyme and hazelnut butter with turmeric noodles from Anja Dunk

THYME AND HAZELNUT BUTTER WITH TURMERIC NOODLES from Anja Dunk's Strudel, Noodles and Dumplings. Read More

Food From 4th: Hot-smoked fish and leek pie from Nigel Slater

A fish pie, bulging at the seams like an overstuffed pillow, its filling full of herbs, cream and smoked fish oozing as it's cut. Read More

Food From 4th: Not-chicken soup from Anna Jones

This is a soup for the soul; chicken soup without the chicken and with no apology. It's the get-well soup I have been searching for, to cure whatever ails you, whether that's a cold or a broken heart. As gentle and as nourishing as they come, the soup has a base of slow-cook sweet fennel and leek, layered with old friends celery and carrot, with a pep of ginger and lemon and a warmth from a generous amount of white pepper. Crisp little pieces of tofu top the broth, sticky from a minute or two in a pan, with some soy and a sprinkling of seasoning. Read More

Food From 4th: Cauliflower-topped Puy lentil pie from Anna Jones

I made this pie after a bracing walk on a wintry Welsh beach, a long stretch of sand lined with pines on one side and tempting glistening sea on the other. Icy cold, we dipped our toes in then ran to the car. On the drive home I became fixated on pie and an hour or so later we were eating a comforting crust of mashed cauliflower on top of a rich lentil ragu, cooked until the lentils were almost soft. Its warmth spread all the way to our feet. I use cauliflower but you could also use potato or a mix of roots. Read More