The gifts foodies definitely DON'T want this Christmas
Find out what to avoid buying for a foodie this year - and what they want instead...
Every year, I try – nicely! – to remind my nearest and dearest that I am thoroughly spoilt for food via work and do not need anything of that ilk for Christmas. This includes recipe books. I know that seems a bit bah humbug, but I’m sure that there are beauty editors and gardening editors who feel the same about work-related gifts. A discussion amongst the Good Food team shows that I am not alone in my ungratefulness, and protracted discussion did come up with some common themes of gifts people do not want: Sets of anything are not necessarily good; three hot sauces is not as good as an excellent one to the same value. Unless it’s curated like this Sous Chef Cult Chilli Faves set. Ditto salt, vinegar and flavoured oils. Strangely flavoured liqueurs or gins are also a bit of a shot in the dark, though Ming Tang-Evans is the master of finding an interesting gin, and last year gave me a fabulous bottle of Peddler’s salted plum gin. Oven gloves that are all looks and no substance, which can actually be dangerous. There’s also split between favouring single gloves or a joined pair. I don’t care either way, but others do. Mugs. This is caveated: some people have very strong options on the look, feel and heft of a mug. Anything that doesn’t fit their aesthetic isn’t going to make it onto the shelf. Clutter. If you wouldn’t give whatever it is you have alighted on counter/drawer space, would they? Side note: does everyone but me use salad servers? Anyhow, onwards to the gifting feedback (I hope our families are avid subscribers to this newsletter) and, more importantly, the gift list of dreams. Please do add your own suggestions, both for and against, in the comments. Things foodies absolutely DO NOT WANT for Christmas: Me: any food-scented bath products – that includes vanilla. I have no wish to smell like a strawberry. Barney Desmazery: any form of cocktail-making kit. I don’t cocktail. Lucy: branded glassware! Those gift sets of minis that come with a free glass engraved with the name of the gin/vodka/brand. Sometimes they’re pretty, but still no. Sarah: any gadget/appliance I didn’t specifically ask for – space is at a premium, so I only want a gadget if it can do multiple things and/or I know I will DEFINITELY use it and have room to store it, not just whatever is the gadget gift of the year. Cassie Best: another apron… Emma: mugs or tea towels (these are the gifts you buy people you don’t really know and are NEVER the ones you’d buy yourself). Keith Kendrick: an air fryer. My wife bought me a double-decker air fryer for Christmas last year, and it’s still in the box in the living room. Issie: I do not want any more spices. My tiny kitchen can only take so much – I’m at risk of an avalanche anytime I open the cupboard. Tamarah: any serveware – stunning, but I don’t have space in my teeny kitchen. Anna: flavoured salt sets. (I agree pointless and often taste of dust). Lydia: any alcohol-making kit, rubbish-quality tea towels or miniature hot sauce sets. Rachel: “fun” flavoured coffee or tea. It isn’t fun. Janine: champagne – don't like it, so I regift it. And the gifts foodies DO want for Christmas... Here’s what we are saying yes to, plus some extra suggestions because we are all coverts of nice things: Barney: high-grade soy sauce or mono floral honey. We’ve had soy sauce on our minds for some time; it’s one of those things that such a game-changer if you really start tasting them. Then, once that rabbit hole has been opened, you’ll need an entire library for different uses. Cassie: any fancy chocolate-covered nut – ideally Charbonnel & Walker sea salt chocolate pistachios. Keith: a set of Victorinox knives and a very good knife sharpener. (The jury is out in the office as to what makes a good knife sharpener – it seems to be a very personal choice. Suggestions for Keith Kendrick most welcome.) Issie: unusual scented candles – especially if they’re on the savoury side (tomato leaf is my favourite). Tamarah: another Chef’s Press. It’s just nice to have and a bit pricey if you want a set, so wouldn’t buy them for myself – which is the sweet spot for gifts, I think. Anna: fancy tinned fish! (This is niche, as are pickles – I’m on board with both, but you’d have to know your giftee well.) Lydia: An Hasegawa chopping board please. Rachel: High quality coffee, tea or matcha. Emily: Nice socks with a fruit & veg theme. Janine: Wants a red wine to them same value of the champagne she doesn't want. A perfectly acceptable call. Me: A new preserving pan because marmalade season approaches and I loaned mine to someone and I can’t remember who. It’s also useful for making lots of mulled cider for a party.
How to eat out if you’re on weight-loss drugs
As uptake of weight loss drugs rises, how will it affect the restaurant industry?
Eating out isn’t just about food. It’s how we socialise, decompress and feel part of a community. But for those taking weight-loss drugs, that ritual can now look very different. Smaller appetites, altered tastes and new habits are reshaping the dining experience, for both diners and restaurants. If you are unable to eat as much as you did or are forced to eat different foods because of a drug you are taking, then meals out might take on a different significance. Everyone has an individual reaction to weight-loss jabs, but generally, the people I spoke to still wanted to eat out and continued to enjoy the experience. All of them still find food delicious; what matters most to them is the timing of the meal, the choices on the menu, and whether they can get a doggy bag to avoid food waste. What GLP-1 weight-loss drugs do First, what are weight-loss drugs and how do they work? Good Food nutritionist Kerry Torrens explains: ‘weight-loss jabs, or to give them their official name, glucagon-like peptide-1 (GLP-1) receptor agonists, are medicines that help people feel fuller by mimicking a natural hormone released after eating. This results in us eating less. Some of the newer versions, like Mounjaro, also act on a second hormone called GIP. This hormone is involved in appetite and blood sugar control, and by influencing it, these jabs help mute the food chatter in our heads. In this way, weight-loss jabs can manage the appetite in our gut as well as in our brains, and because the hormones they act on affect our sense of reward, they can make us feel less excited about eating too.’ It’s also widely reported that some people’s desire to eat certain foods is fundamentally changed. Fatty, calorie-dense food ceases to be attractive; the need to eat vegetables and salad becomes a craving; alcohol is no longer desired. The rise of the GLP-1 generation According to a Kantar Worldpanel survey in 2025, GLP-1 households with users have doubled in the last year in the UK, rising to 4.1% from 2.3%. A recent hospitality-focused KAM survey puts the number at 7% of UK adults, and this total is predicted to keep rising. In the USA, the drugs are even more prevalent. A Cornell University/Numerator study found that usage rose from 5.5% in October 2023 to 8.8% in July 2024. That equates to a considerable number of people – and therefore money that is not being spent on food. Food companies, restaurateurs and other providers are waking up to the fact that, to recapture some of that income, they need to give diners and shoppers what they want and need. How restaurants are adapting GLP-1s have the potential to disrupt the hospitality industry. No business owner wants to throw away half-eaten meals (disposal of waste from restaurants is costly), suffer a drop in takings as fewer courses are ordered, or absorb the slump in alcohol sales. Venues still need customers to survive in what is already a tough business. Just like their customers, they must adapt. Restaurant writer Andy Lynes says: ‘There’s a lot of handwringing about GLP-1s from chefs, but it’s obvious from recent TV appearances and YouTube videos that a fair few are taking the medication themselves, so can they really complain if their customers are eating less because of it? Currently, it’s not cheap to use, and there have been reports that the cost could rise significantly, so it’s more likely that high-end tasting menu restaurants that typically attract a wealthy customer base could be affected. How attractive does a three-hour eating and drinking marathon look to someone on GLP-1s?' Lynes suggests that whilst small plates restaurants are nothing new, this could be their 'golden moment' due to the flexibility they offer in terms of the amount customers can order. 'Anecdotally, I have recently eaten at a 20-seat tasting menu counter restaurant, a blow-out steak restaurant and a casual Spanish restaurant offering a set four-courses, and all were completely packed, so it seems it’s business as usual in at least some places despite the looming shadow of GLP-1s.’ <img src="https://images.immediate.co.uk/production/volatile/sites/30/2025/10/GettyImages-2213074465-0ac8134.jpg" width="724" height="483" alt="Closeup of young woman eating Spanish food at outdoor restaurant. Romaine lettuce salad, gilled gambas, slices of Jamon Iberico ham, Pan Con Tomate and Padron peppers are served on the table. Spanish food and culture." title="Cropped shot of woman eating Spanish Tapas at outdoor restaurant" /> While some chefs are unfazed, others are already adapting. Not all changes are in direct response to weight-loss drugs, there are plenty of other reasons people may want to eat smaller amounts of food without resorting to a children’s menu. For example, a population with the smaller appetites that come naturally with ageing (and we are an aging population) does not require the same portions sizes as a younger one. The New York Times recently reported on restaurants shrinking menu items to ‘mini’ versions, allowing for a tiny burger and chips or a snacking box of aperitivo items to share. Drinks have also downsized in both the US and UK. The tiny martini trend, lower in alcohol and calories but higher in affordability (and profit margin), is one example. High-end restaurants like The Fat Duck offer a Mindful Experience tasting menu, a scaled-back version of their main menu at a lower price (still £275). Heston Blumenthal himself uses weight-loss drugs and therefore knows exactly what his diners want and need: a choice that fits their appetite on a particular day. Tom Brown of The Capital has also adjusted menus, describing a cohort of diners as health-conscious, budget-aware and time-poor. When smaller isn’t always better Mini versions of food may not hit the mark for everyone. Someone else I spoke to said that eating rich food was a no-no, no matter how small the portion. Even the smallest piece of wagyu beef was something that didn’t appeal and could, in fact, cause nausea and vomiting. ‘Your stomach says no to rich food, and it lets you know before you even order.’ Many at the top end of the business are not currently worried about the effects of the drug, but if they become more widely available and affordable, then perhaps it’s the middle market and takeaways that will feel the most impact. Food has supersized over the last 20 years, so a bit of shrinkage is due. A plate-sized pizza with excellent toppings is an improvement on a vast one with nothing to say for itself in the way of flavour. The public will need to be educated on a new idea of ‘value for money’: good quality food that is good for you, rather than sheer quantity. How to eat out on GLP-1s If eating out is still something you enjoy, then you can, just plan it well. You’ll know whether one larger meal in a day or several smaller ones will be a more comfortable experience. A friend who (along with her husband) has been ‘on the pen’ shares four key tips: Eat early. 'I was always an early eater and now would want a table no later than 7.30pm, which seems to be the most sought-after time when you look on booking apps.' Pick wisely. 'When first jabbing, we would share a main course or just have a starter and one glass of wine. Later, we’d have one course each. Good quality meat or fish beautifully cooked with herbs or spices (but no rich sauces) and vegetables. I simply could not eat many potatoes or stodgy carbs.' Eat what’s good. 'I would have a piece of good quality bread instead of a starter and possibly a sorbet or a fruit pudding. Rich, overly sweet puddings are out.' Go for fewer alcoholic drinks. Non-alcoholic cocktails are welcome. Other users advise a little consideration for others; there is no formal etiquette other than behaving well. Be honest with your dining companions about the size of your appetite and what you can eat. Check menus in advance to see if there’s something that will suit you, rather than finding out there’s nothing when everyone has the menu open and is halfway down their first drink. Consider the business you are about to visit. If a party of you turn up to a local restaurant that has relied on your table to make enough money to pay the staff that day, and many of you only have a starter and a glass of wine, then you are not being helpful to a small business. Finally, feel absolutely no shame in asking for a doggy bag if you don’t eat everything — everyone wants to avoid food waste.
Learn how to make perfect hard-boiled eggs with our easy technique and try our favourite recipes, from fresh salads to wholesome noodle soups
One of our all-time favourite ingredients, the humble egg can take so many delicious forms. Learn how to make scrambled eggs, or read on to find out how to master the perfect hard-boiled egg. Hard-boiled eggs should have completely set whites but the yolks can have different degrees of softness; they should never be chalky and crumbly or have a green tinge where the yolk meets the white – these are the signs that it’s overcooked. Want the perfect timings for your daily dipper? Check out our guide on how to boil an egg for every yolk consistency imaginable and don’t forget to try our best ever egg recipes. Cook with confidence Download the Good Food app to get full access to exclusive videos, plus handy tools like cook mode, timers and stay awake settings. Get 3 months for 99p How to make hard-boiled eggs There is some science behind the method that works best for controlling the texture of your yolk (see below). It can be harder to peel eggs that are started in cold water as they sometimes fuse to the shell. If you’ve always found this to be the case, try starting with boiling water instead. You can also cook eggs in a pressure cooker or a specialised egg cooker. Additionally, egg timers are available that you place in the water with your eggs, which change colour to indicate how far your eggs are cooked. There is no absolute foolproof way to perfectly boil an egg, as each time, the size and temperature of the egg, and the temperature of the water (when cooking from cold) may vary. Because eggs cook from the outside in, the whites are liable to overcook. However, with a bit of trial and error, you can find the method that suits you. How long for hard-boiled eggs For a medium-sized room-temperature egg, cooking times may vary depending on the egg's size and initial temperature. Once the water reaches a rolling boil and the heat is turned off, the eggs typically require 10-12 minutes to cook through. Top tips for perfect hard-boiled eggs Make sure your eggs aren’t fridge cold. Eggs at room temperature will have less of a shock being put into hot water and therefore less likely to crack. You can also use an egg pricker or pin to make a very small hole in each egg before boiling, which will also reduce the chance of it cracking in the heat. Slowly lower the eggs into the water using a spoon and don’t just drop them. When done, scoop the eggs out of the pan and put them into a bowl of very cold water to prevent them cooking any further. Replace the water if you need to in order to keep it cold. If you don’t cool them down fast enough they might get dark rings forming between the yolk and white as they will keep cooking. To peel them, crack the shells all over on a hard surface. You can roll them while pressing down with your hand once and the shells should then slip off in large pieces (starting from the wide end) attached to the membrane. You can do this under water in a bowl if you prefer. Rinse off any chips of shell. If your eggs are small, or very large, shorten or extend cooking times by 30 seconds. Hard-boiled eggs recipe Put the eggs in a single layer in a pan and cover them with room temperature water, about 4cm above the eggs. Cover the pan and bring it to the boil, turn the heat off and leave for 12 minutes. When done, scoop the eggs out of the pan and put them into a bowl of very cold water to prevent them cooking any further. Top 5 recipes using hard-boiled eggs 1. Healthy salad niçoise With a few clever tweaks, our healthy salad niçoise makes an excellent nutritious midweek meal. This French bistro classic uses extra lettuce, plenty of veg and a simple low-fat dressing to make a filling lunch that’ll do you good. 2. Egg mayonnaise The key to any good teatime spread, our egg & watercress rolls are sure to go down a treat. 3. Caesar salad burgers Pile chargrilled chicken, hard-boiled eggs and an irresistible creamy dressing onto toasted burger buns for a twist on a traditional summer burger. Our Caesar salad burgers are an easy, delicious dinner the whole family will love. 4. Japanese ramen noodle soup Top your bowl of noodles with a perfectly cooked boiled egg as the final flourish. Our Japanese ramen noodle soup is sure to satisfy comfort food cravings, yet it’s light enough to not leave you in a food coma. This versatile dish is also great for using up leftover veg. 5. Kale & salmon kedgeree Our colourful kale & salmon kedgeree is packed full of curry spices and fabulous textures. Salmon and eggs are a well-known match made in heaven. You can enjoy this dish for brunch, lunch or even a filling supper. More essential cooking tips... How to make gnocchi How to make iced tea How to cook plantain How to cook topside of beef What's your favourite way to serve hard-boiled eggs? Leave a comment below...
Learn how to whip cream to use in pies, tarts and puddings. Find methods for whipping cream with a whisk as well as a hand or stand mixer
Want to make homemade whipped cream? There’s nothing lovelier than a heap of billowy whipped cream on a piece of key lime pie or strawberry tart, on a sundae, or in the middle of a cake. Whipped cream also makes the base for some ice creams and parfaits, mousses and tortes. The mechanics of whipping cream are relatively simple, all you are doing is encouraging the fat molecules to join together to trap air, but there are a few rules to apply to make it as easy as possible, and to ensure you don’t end up with butter. Rules for whipping cream: The cream should contain enough fat, at least 30%. Single cream won’t whip but whipping cream (36%) and double cream (48%) will. Thick cream and clotted cream don’t need whipping, they have a different, heavier, smoother texture than whipped cream. Whipping cream will be lighter and fluffier than double cream. You can whip cream with another creamy ingredient such as crème fraîche and mascarpone – make sure it has enough fat content or it won’t whip. The cream should be very cold. The bowl and whisk should also be cold, chill the bowl if you have time and use a glass or metal bowl if you have one. You can use an electric hand mixer, stand mixer, food processor (see below) or balloon whisk (and elbow grease) but you need to adjust the timings depending on which method you use. If you plan on using a balloon whisk then the bigger the head is, the less effort you'll have to put in. A balloon whisk with a wire ball inside it (and hard ball inside that) will work even more efficiently. You can use a flat whisk, or at a pinch a fork – sometimes needs must – but it will take you much, much longer. Whip it slowly and in a controlled way. Don’t over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped. Cream whipped in a food processor with a blade won’t be as light and fluffy as cream that is whisked. The cream will be thicker, so if you want to cover a cake with cream, use this method. If you're looking to upgrade your old kitchen kit, here are some of our tried, tested and top-rated favourites that would come in handy for whipping cream. View Affiliate Playlist on the source website Homemade whipped cream recipe Makes 600ml, serves 10 300ml double or whipping cream, chilled flavourings (see below for inspiration), if using How to whip cream with a whisk: Pour the cream into a chilled bowl and begin to whisk, moving the cream back and forth across the bowl – take breaks when you need to. The cream will start turning to frothy bubbles and then to a thick liquid. When you can make trails of cream on the surface that don’t sink in immediately, you’ll know you are nearly there. Keep whisking until the cream forms peaks that flop over (soft peaks). Once it starts to form soft peaks, whisk in any flavourings and then keep whisking until the cream starts to feel more solid and the peaks don’t flop over any more (stiff peaks). Stop at this point. How to whip cream with a hand mixer or stand mixer: Pour the cream into a chilled bowl and begin to beat it on a medium speed, you’ll soon have a bowl of froth and bubbles which will begin to thicken. When you can make trails of cream on the surface that don’t sink in immediately you’ll know you are nearly there. Keep whisking until the cream forms peaks that flop over at the peaks (soft peaks). Once it starts to form soft peaks, whisk in any flavourings, then keep whisking on a slower speed until the cream starts to feel more solid and the peaks don’t flop over any more. Stop at this point. How to use whipped cream for... Spreading: Cream will continue to stiffen while you spread it, so the more you need to move it around after you have finished whipping it, the softer the whipped peaks need to be at the start. Piping: You can put softly whipped cream in a piping bag and chill it until you need it, but be very careful that you don’t over-whip it, otherwise the heat from your hands might make it go grainy as you pipe it. Decorating: If you're finishing desserts with whipped cream just before serving, don't do it too early. If there is anything wet, fruit in syrup for example, on top of it the cream will start to ‘crack’ and look messy. How to flavour whipped cream You can add a touch of sweetness or flavour by incorporating icing sugar, vanilla, a sprinkle of a spice such as cinnamon, melted and cooled chocolate or a spoonful of alcohol like Baileys or whiskey while you are whipping. Add this when the cream is beginning to thicken and has soft peaks – if you add it at the end you might over-whip it. Bear in mind that as the cream thickens the flavour will dilute, so add enough to take account of this. Another way to add flavour is to infuse cream before whipping it. Put strips of citrus zest in cold cream, or warm some cream in a pan with a cinnamon stick and leave to infuse (then cool and chill before whipping), for example. How long does whipped cream last? Whipped cream is best consumed within three days when kept refrigerated, although bear in mind that it will start to deflate slightly. Can single cream be whipped? Due to its lower fat content of 18-20%, single cream cannot hold air and create a whipped consistency. Whipping cream generally has a fat content of around 36%, while double cream has roughly 48%, both of which allows them to hold the whip. Can you freeze whipped cream? You can freeze whipped cream, which is a great way to prevent leftovers from going to waste. Line a baking sheet with baking paper, then spoon or pipe small amounts onto the paper. When the whipped cream is solid, it can then be transferred to a freezer bag or container. How to fix over-whipped cream? Over-whipped cream can often be fixed, but it does depend how badly it has been overworked. If it has completely separated into a solid and liquid, it can't be salvaged (and the solid you've made is butter!). If the damage is more slight, add in a couple of tablespoons of cold double cream or milk and lightly whisk. Whipped cream recipes to try next: Lemon syllabub Mississippi mud pie Brandy syrup cream Passion fruit trifle Boozy caramel mini shakes
Read more about Test. Taste. Repeat. – a brand-new Substack newsletter from the Good Food test kitchen team
Test. Taste. Repeat. is a brand-new newsletter from the Good Food test kitchen team, a behind-the-scenes look at what we geek over and debate when we’re developing recipes, making video and podcasts, and chatting about food. Each week, our managing editor, Lulu, chats with a different member of the cookery team to explore a recipe that we all think we’ve cracked. Subscribe now via Substack When it comes to recipes, we all like to think we’ve got the one. That go-to recipe that hits all the right notes, if we’re talking cookies then we’d be championing ‘chewy, chocolatey, crisp-edged, maybe even a little salty’. But here's the thing: no cookie lovers are the same – your best cookie might be someone else's “meh.” Every Tuesday we’ll investigate the ‘why’ and the ‘what’; taking the ingredients and method apart and pondering the science, texture and flavours. We’ll send you a recipe we all agree on (or we at least agree to agree on) – with five (or more) ways to tweak it, plus any other genius tips we think you’ll find useful. There’s room to experiment, and that’s where the fun lives. Test. Taste. Repeat. is free today – subscribe now, and you’ll get: An exclusive weekly recipe, with extensive recipe test notes, every Tuesday The entire archive of Test. Taste. Repeat. Access to our subscriber-only chat Subscribe now via Substack
Make a cooling coffee frappé with our easy recipe. Enjoy this refreshing iced coffee drink with a dollop of cream or a scoop of vanilla ice cream
Upgrade your coffee game by trying our coffee frappe and caramel frappe.
Confused by steak cuts? This guide helps you choose the right one, with tips on tenderness, cooking methods and how to make the most of your steak
With so many varieties of steak available, choosing the right one can be confusing, especially if you're standing in front of the butcher’s counter. Whether you're after a tender fillet, a flavour-packed sirloin or a budget-friendly bavette or onglet, understanding the differences between cuts is essential. This guide covers the main cuts of steak, outlining their key characteristics, how they vary and the best methods for cooking each one. Eating beef frequently isn’t planet-friendly as it has a high carbon footprint, but if you're choosing to eat a quality steak as a treat rather than an everyday occurrence, it pays to have some knowledge about what to spend your money on. Keep practicality in mind too: choose an appropriate size of steak to cook at home rather than trying to match what you might get in a restaurant – think about how big your pans are and what is achievable for you. Steak cuts differ depending on which part of the animal they come from. This affects their tenderness due to muscle structure, fat content and marbling, all of which influence how the meat should be cooked. For example, a lean cut like fillet is best cooked quickly, whereas a T-bone or porterhouse that serves two can be started in a pan and finished in a hot oven for the best outcome. A slightly tougher but more economical option is skirt steak, which you're more likely to see referred to on a steak menu as hanger steak or onglet. To get started, explore our how to cook steak guide, browse our collection of steak recipes and find more inspiration with our steak sauce recipes and steak side dishes. What are the best steak cuts? There is no ‘best’ cut of steak. It all depends on your personal preferences for flavour, tenderness, cooking method and budget. Some cuts are prized for their tenderness, while others offer deeper, more complex flavour as the muscle they are cut from has worked more. Fillet steak is known for being exceptionally tender, whereas rump and bavette are more affordable and flavourful, though slightly firmer and chewier in texture. Cuts of steak T-bone T-bone is a great steak for sharing as it’s part fillet and part sirloin, attached by a bone. It’s cut from the back of the animal. (A porterhouse steak is a thicker T-bone, cut from the rear end of the joint.) How to cook it To make sure T-bone cooks evenly, it’s best started in a frying pan and finished in the oven. Slice at the table so each person gets a bit of fillet and a bit of sirloin, and serve with a classic side such as onion rings. Sirloin Sirloin comes from the upper middle of the animal. It has a strip of fat that runs along the top – this can be browned and rendered first, then the steak can be fried in the fat. Sirloin is considered to be a prime steak, like fillet, but it has more flavour. Boneless steaks can be cut to the thickness of your liking, but for two people, it’s better to buy a thick steak and carve it after cooking, rather than buying two thin ones. Best served medium-rare. How to cook it Cook on the hob in a cast iron pan for a good crust and flavour. If your steak has a thick layer of fat, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden-brown. Try it with a creamy mushroom sauce, like in this Tom Kerridge recipe. Fillet Fillet (also known as tenderloin or filet mignon in America) is prized as the most tender cut, and the most expensive. It has little fat, which means that it isn’t always as flavoursome as other cuts, and is best served as rare as you like – it’s the cut used in the raw beef dish carpaccio. How to cook it Fillet makes for neat individual steaks that are best cooked in a very hot pan. Peppered steak is a classic way to serve this cut. Ribeye From the rib we get two classic cuts. Firstly ribeye, which is a boneless steak, usually for one. The other is a rib on the bone, also known as a côte de boeuf, which traditionally serves two. (Tomahawk is another bone-in ribeye cut – see below.) All ribeye cuts have fat running through the meat, so even if you like steak rare, rib is best served medium-rare so that the heat cooks the internal fat. How to cook it Searing and turn the steak with a pair of tongs every 30 seconds to 1 min so it gets a nice brown crust. As a rough guide, a 200g steak about 2cm thick will take 4 mins in total for rare, 5-6 mins for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. Tomahawk Tomahawk steak is essentially a thick ribeye with the entire rib bone left intact and trimmed, creating a dramatic, axe-like appearance. It is thick-cut and ideal for sharing, offering both flavour and visual impact. How to cook it You’ll need to think this through based on what you have at home: a barbecue will be big enough for a tomahawk but a frying pan won’t as the bone will stop it contacting the surface of the pan. Use a flat grill pan to start the steak and finish it in the oven. Bring the steak to room temperature before cooking so that it cooks through evenly. Rump The opposite to fillet, rump has lots of flavour and texture but with a much more affordable price tag. Rump can be cooked as individual steaks, flash-fried and served whole or barbecued as a large piece. A thick slice can easily feed a family of four. Rump can be cooked to whatever degree you like. How to cook it Cook rump steaks in a very hot pan. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. A little garlic, butter and thyme makes a good extra hint of flavour without overpowering the meat. Bavette Bavette (aka flank or skirt depending on whether you are in the UK or USA) has a loose-grained texture and is a flavoursome, cheap cut taken from the flank. Bavette should be cut into slices across the grain. It is best served no more than medium and is a great cut for barbecuing. Try this James Martin recipe flavoured with chipotle. How to cook it Cook on the rare side of medium-rare, perhaps 2-3 mins each side at most, and then rest for a longer time, as much as 20 minutes on a warm plate in a warm (not hot) place, until it is almost room temperature. Cut into finger-wide slices, from top to bottom across the grain, just before serving. Flat iron Flat iron steak is cut from beneath the shoulder and is known for its tenderness and uniform thickness – it is often a very neat oblong shape. It is a relatively lean cut that has a marbling of fat, cooks evenly and is well suited to barbecuing or pan-frying. How to cook it Use a heavy pan and rub oil into the steak rather than putting it directly into the pan, which can cause smoking. Onglet Also called hanger steak, onglet isn’t so well known in the UK, but it’s highly regarded in Europe and is the cut of choice in a classic steak frites. It’s a very lean, rope-shaped muscle that runs along the diaphragm. Onglet has a deep flavour but needs to be served on the rarer side otherwise it becomes tough. How to cook it Cook to medium-rare – onglet isn’t at it’s best rare. Though it looks as if it will cook very quickly compared to a thick steak, make sure you give it enough time to cook through. There is so much texture to onglet it’s good to slice it across the grain before serving, as in this recipe with red wine and shallots by Barney Desmazery. 5 steak recipes 1. Air fryer steak You can cook a steak in an air fryer, so if that’s your preferred method of cooking, here’s a recipe that shows you how. 2. Steak Diane Steak Diane is a classic recipe using shallots, brandy and crème fraîche in the sauce. 3. Steak burrito bowl Cut back on the amount of meat you eat (and the cost) by enjoying one steak shared between two people in this burrito bowl recipe. 4. Chimichurri-style steak sarnies & cheat's spicy fries Steak makes an excellent next-level sandwich filler and is a good dish for casual entertaining. 5. Steak, beetroot, horseradish & warm lentil salad Use steak as a major flavour rather than a main event in this easy lentil, runner bean and beetroot salad. Find out more about other cuts of meat Cheap cuts: how to get the most from meat Cheap cuts: how to buy beef Cheap cuts: how to buy lamb How to cook topside beef
Planet Friendlier: Changing of the seasons
Is climate change altering the calendar for harvesting fruit and veg? Here's food for thought, plus a few recipes to help reduce your impact on the environment
We say that eating seasonally is more ‘sustainable’ but what does that really mean? Seasonality is a much-used term when we talk about produce, and we assume that each season gives rise to certain foods appearing in shops without taking stock of how climate change might affect the usual pattern. Last year wasn’t like the year before, or the year before that – rainfalls varied, light levels fluctuated, it got hot and cold at inappropriate moments, and yet we expect what we eat, and when we can eat it, to remain the same. Climate change is blurring the edges of the seasons and extending our window to grow produce, estimated as a month longer than the 1960s according to the Royal Meteorological Society (technically the growing season starts when the temperature gets to five degrees Celsius or more for five consecutive days and ends when the temperature drops below five degrees or more for five consecutive days). Mild weather means the arrival of asparagus gets earlier each year, so there’s no waiting around for 23 April for the traditional start of the season. While that’s good news for asparagus growers and enthusiasts, extreme weather events such as flooding and drought are more common, and changes in temperature, light and rainfall can be detrimental to other crops. Across the last two years the UK had the wettest 18 months since records began, meaning flooded farms, waterlogged soil and, according to DEFRA, veg production was down 4.9 per cent and fruit 12 per cent. Last year was dismal for potatoes and DEFRA have estimated that the wheat harvest could be the second worst since records began. The first ever food security index was published by the government in 2024 to track the increasing threats to food supply. Our weather is no longer reliably ‘seasonal’, and we need to be more aware of what that might mean in relation to what we eat. Where crops are grown may also change as growing conditions become more favourable in some places. Vineyards have sprung up all over the south of England and our sparkling wines are global award winners, though the September rain last year made 2024 challenging for vineyards, too. Who knows what 2025 will bring, but it pays to keep an eye on the weather and to be a little more curious about what is really in season and when. Our what's in season guides are regularly checked and updated to help you make seasonal food choices. What do we mean by sustainability? It might seem strange to have to qualify what ‘sustainable’ means but there are so many different (and differing) explanations that it seems sensible to lay out what we mean when talking about growing food. This colourful chart is a framework set up by The Global Farm Metric to help farmers ‘understand, measure and monitor the environmental, social and economic state of their farm, the practices they use, the outputs from the farm and the impacts these have on the world beyond the farm’. Sustainability is a measure of everything in this illustration. It is holistic and encompassing, unlike a term like ‘net zero’ which only has one measure – greenhouse gases. The pursuit of one measure in isolation is never sensible as it may lead to unintended consequences in others. When we talk about sustainability we are trying to think in the round. For more tips and information on sustainable cooking and eating, head to our sustainability hub. Things to know when shopping seasonally Seasonality + organic We asked veg box suppliers Abel & Cole to tell us how growing produce organically could affect seasonality, and they told us that, “in regard to the UK season, we often find that organic crops can start a little later and finish a little earlier as organic farmers have fewer options to combat pests and diseases.” So, you might have to wait a little longer for organically grown produce to arrive in shops. Produce from abroad Not everything that we eat comes from the UK. According to Fairtrade, we eat over 5 billion bananas every year. Bananas are not native or seasonal to us, but they are a year-round fruit that we probably couldn’t now do without, and luckily, they arrive here by boat which gives them a lower carbon footprint. Other fruit and veg from abroad that we don’t (yet) grow here arrives when it is seasonal in its country of origin. For example, we get avocados, melons, beans, pulses and mangoes from Spain, and because it’s close to us, this produce can come by boat and not via air freight. A good way to enjoy organic produce when it’s ripe is to seek out suppliers who are signed up to crowd-farming. Veg boxes If you buy your fruit and veg from a supplier who mainly uses local farmers, then you’ll have to eat what’s seasonally available, when it’s available. Schemes such as Riverford and Abel & Cole are widely accessible and there are likely to be local companies near you. A veg box scheme helps you eat more sustainably; providers often also work hard to strip out unnecessary packaging to cut down their carbon footprint and offer more efficient deliveries. Meat and fish Both are also seasonal and can often be cheaper at certain times of the year. Take lamb at Easter, depending on where Easter falls, lamb can be hard to come by. Much of it is brought in from the other side of the world. Eat it later in summer and it will be a seasonal meat grown in this country. Wild venison is also seasonal. It is shot out of breeding season when the population is culled. Wild deer have no predators and can do great damage to the landscape if herds get too big. Check labels The use of the Union Jack has got a little out of hand recently, so check the country of origin to see where produce is actually grown. Buy a different variety Biodiversity needs a reset; we need to grow and eat more varieties of everything as this helps with lots of issues from disease prevention to drought-proofing. Companies like Hodmedods have revived lesser-known strains of wheat and pulses – try carlin peas instead of chickpeas for example. What more planet friendlier recipes? Have a look at these... Zero waste recipes for everyday What to do with leftover bread Meat-free Monday ideas Everyday recipes adapted for your airfryer How to use up Sunday lunch leftovers
Exploring the Florida Keys: A scenic 113-mile road trip from Miami to Key West, crossing 42 bridges with ample sightseeing and travel options
Travelling the lengths of the Florida Keys down 113 miles of road, hopping from island to island over 42 bridges is a trip of a lifetime. The Keys begin an hour’s drive south of Miami and the road takes you all the way to mile marker ‘0’ in Key West. It’s a straight line so it’s an easy drive with plenty of sightseeing opportunities to break it up. There are non-car options, including coaches, and if you extend the holiday, cycling is an option. Key Largo This is the first of the Florida Keys. On this island, you’ll find the Everglades National Park to the west and John Pennekamp Coral Reef State Park to the east with beaches, mangroves, forests and nature trails. Key Largo’s John Pennekamp Coral Reef State Park covers about 70 nautical square miles. Scuba diving, snorkelling trips and glass-bottom boat tours of the living coral reef are available, or you can kayak, paddleboard and hike through mangroves (floridastateparks.org). Eat conch fritters, little neck clams or a fried mahi reuben on rye at Mrs Mac’s Kitchen on Overseas Highway. Sit at the bar for the full diner experience and try Islamorada Brewery beers (mrsmacskitchen.com). Stay at Baker’s Cay Resort. Taking up 15 acres on the ‘sunset’ side of the Keys. It boasts mangroves and trees peppered with tiny hidden beaches and a boat dock where we spotted manatees. Eat at Calusa the Creole-Caribbean restaurant with a lovely balcony; expect fish like yellowtail snapper and mahi. Breakfast includes tostadas, egg ‘bennies’ or fruit-loaded breakfast bowls. The resort avoids single-use plastics, using avocado stone straws, rice paper food wrappers,biodegradable corn starch cups and soft drinks in cans or glass bottles only. You are given refillable PATH water bottles on arrival and there are refill points (bakerscayresort.com). Marathon, Upper Keys Marathon is a 10-mile stretch of 13 islands including Vaca Key, Grassy Key and Fat Deer Key. Cycle the Old Seven Mile Bridge (aka Old 7) to Pigeon Key. Bikes can be rented at Bike Marathon (bikemarathonbikerentals.com). Take a picnic or buy an ice cream on-site and sit at the end of the pier where there’s plenty of wildlife to be seen. You can also swim and snorkel if you take your gear. Keys Fisheries operates as one of the coast’s biggest fish exporters, and you can sit in or take away, or adults can eat in the upstairs bar. Lobster reuben is the go-to dish and there are stone crab claws, chowders with lobster, crab or conch, and grouper, mahi, hogfish and snapper in buns. Look out for lionfish tacos as a special (keysfisheries.com). Castaway is a buzzing joint with an extensive sushi menu. It’s owned by John Mirabella, a fisherman and diver, and enthusiastic lionfish-eater. Try lionfish sashimi, nigiri or in a ‘King of the Jungle’ roll (castawayfloridakeys.com). Stay at Grassy Flats – an oceanfront resort on the Atlantic side (sunrise) that strives to be sustainable, growing bananas, papaya and some veg and herbs, and using seaweed from the beach for compost. Family apartments with kitchens are available (grassyflats.com). Big Pine Keys Patrick Garvey, owner of Grimal Grove, a two-acre fruit farm on Pine Key, has a mission to educate in a fun, flavour- packed visit that includes a tour and fruit tasting. There’s an astonishing selection of trees including mango, guava and black sapote (that taste like chocolate). Breadfruit, a low-maintenance and high-yield fruit sequesters carbon very well and Garvey sends surplus to be made into limited-release Grimal Grove vodka by zero-waste Mutiny Island Vodka in St Croix (grimalgrove.com). Cudjoe Key Stop at The Square Grouper. Join the queue on the veranda and wait your turn to eat sautéed grouper sandwiches with shoestring fries and key lime tartar, seafood stew packed with shrimp, scallops and fish, and bread pudding with buttered rum sauce (squaregrouperbarandgrill.com). Key West Laid-back and slightly eccentric, where else would you find feral chickens roaming and holding up the traffic? Key West is the southernmost city of the continental US. The old town streets are lined with enormous ancient banyan and kapok trees, strangler figs and different varieties of palm and have a quiet, lush look dotted with white wooden houses. Take a dolphin watching and snorkelling tour on SQUID, an electric- powered boat run by Honest Eco. Most of the crew have biology backgrounds and you’ll learn about marine ecology, and coral and sponge gardens. Organic fruit and veg are on offer and the crew are helpful and engaging (honesteco.org). Try a frozen key lime pie on a stick from Kermit’s Key Lime Shop and potentially spot Kermit himself, resplendent in a lime green chef’s outfit. Key limes are tart and floral but with a milder acidity than the limes we get in the UK, and the bottles of juice are a good take-home gift (keylimeshop.com). Grab a takeaway café con leche and an egg and cheese Cuban sandwich at Cuban Coffee Queen on the waterfront. The coffee is roasted in Key Lime Square next to the café (cubancoffeequeen.com). Enjoy exotic ice cream flavours including mamey, papaya, sour sop and guava at Flamingo Crossing on Duval Street. Everything is made in-house. At the quieter end of old town, Winslow’s Bungalows has guest rooms split out across different old houses linked by stone paths and palm trees. It’s walkable to most of Key West’s attractions (keywesthistoricinns.com). Get there Return flights LHR-MIA with BA, car hire, two nights at Baker’s Cay, Key Largo, in a partial waterfront room (room only), three nights Winslow’s Bungalows, Key West, in a queen room with breakfast, two nights at Grassy Flats, Marathon, in a pool/ocean view king room (room only). From £1,999 per person based on two sharing. Children can be added, prices vary depending on age. Visit purelytravel.co.uk Enjoy this? Check out more travel content... Winter sun destinations for food holidays The best all-inclusive resorts with great food Top city breaks for food in Europe Best luxury family holiday destinations
Crêpes vs pancakes: what's the difference?
Explore the key differences between French-style crêpes and classic pancakes, plus expert tips to master perfect crêpes at home every time
Discover the key differences between French-style crêpes and classic pancakes, and master the art of creating perfect crêpes at home. This guide will explore how these two popular breakfast treats differ in texture, ingredients and preparation. Plus, we'll share expert tips for making flawless crêpes every time. Looking for more inspiration? Check out our main pancake recipes and crêpes recipes, plus explore delicious ideas for crêpe fillings in our guide, 10 easy crêpe filling ideas. Are crêpes and pancakes the same? Crêpes and pancakes are to some degree interchangeable – crêpe is the French word for a British pancake (not an American or Scotch pancake, both of which use raising agents for a thicker, fluffier pancake). Crêpe batter tends to be slightly richer than pancake batter, using whole milk or sometimes cream, plus melted butter and a little sugar. Crêpes and pancakes are made with plain flour, but there are also French crêpes made with buckwheat flour called Breton galettes – these are larger, cooked on flat griddles and are classically served with savoury fillings. If you are looking for gluten- or egg-free crêpes, try our alternative pancake recipes. Crêpes can be flipped just like pancakes, but flipping is associated with particular days in the year, such as Shrove Tuesday in the UK or La Chandeleur – Crêpe Day – on 2 February in France. Flipping isn’t necessary but, if you'd like to, watch our tutorial to learn how to flip a pancake. Tips for making the perfect crêpes The pan you use to cook your crêpes is crucial. You can buy a classic crêpe pan or use a non-stick frying pan (see our selection of the best non-stick frying pans). The size of the pan you use depends on the size of the crêpe you want to make – a 20cm pan is a good size to start with, as the crêpes will be easier to handle and turn. The first crêpe you make may well stick to the pan as you might not have found just the right temperature yet, but don't worry – eating this is a cook’s perk! As you cook the crêpes, stack them on a board or plate with a strip of baking parchment between each if you are worried about them sticking. If you need to reheat them, microwave them in a stack rather than individually. Once cooked and completely cooled, they can be wrapped and frozen. What to serve with crêpes Sweet crêpes Classic lemon and sugar Fresh berries with whipped cream Chocolate spread and sliced bananas Caramelised apples with cinnamon Honey and chopped nuts Savoury crêpes Ham & cheese Spinach, feta & pine nuts Smoked salmon with cream cheese & dill Roasted vegetables with pesto Chicken & mushroom in a creamy sauce Crêpe inspiration Classic crêpe Crêpes Suzette Blood orange crêpe cake Vegan crêpes Gravadlax with dill crêpes, chilli & chive cream and pickled onion Pancake inspiration Easy pancakes American blueberry pancakes Protein pancakes with banana Savoury pancakes Fluffy Japanese pancakes Need more pancake inspiration? Check out our top recipes... 5 healthier pancake ideas How to make fluffy pancakes Top 5 American pancake recipes Unusual pancake fillings and flavours What's your favourite way to serve crêpes? Leave a comment below...