Rachel Roddy’s recipe for ham baked in bread | A kitchen in Rome

As well as being a glorious thing, a well-cured ham is a generous thing, giving many times over. The first is the simmering, which Nigella Lawson describes as “a savoury clove-scented fog” filling the room, poaching the joint and creating a highly flavoured stock for later use. Then comes the second fog of roasting meat and, in the case of this recipe, the bread wrapped around it, which is an idea borrowed from a cafeteria buffet in Trieste.There is the pleasure of ham itself, too, brought to the table, carved and enjoyed, but only up to a point. When it comes to ham, it isn’t enough to hope that there are leftovers; it is necessary to ensure that there are leftovers, for sandwiches or to go with fried eggs and thin chips

The big pitcher: five jug-based cocktail recipes for summer celebrations

Take the heat out of entertaining with these refreshing, no-fuss drinks – from a boozy take on lemonade to watermelon margaritas with just three ingredientsNo one wants to be chained to the kitchen at this time of year. Cocktail jugs are an easy way to serve large numbers of guests with minimal effort. As they say, work smarter, not harder. If you’re planning on hosting a party to ring in the new year, here are five easy cocktail jugs to get you started.While my mates love a spicy marg, I prefer something a little more refreshing during the warmer months

Notes on chocolate: make it a sweet start to 2025

If you feel the urge to make New Year resolutions, just make sure they have nothing to do with chocolateI have no truck with New Year resolutions and certainly not restrictions at a time of year that is already a bit depressing. I want to tell you about a recipe in a cookery book I got as a present. It’s from Donna Hay’s new tome, Too Easy, because isn’t that what we need at this time of year?It’s a caramel chocolate slice that has a thick base of cashew butter, then a layer of date-caramel, peanut butter and chopped peanuts all topped with dark melted chocolate. You can store them in the freezer (less temptation) and soften them with a gentle turn in the microwave. The rest of the book is fabulous, too, mostly savoury dishes with some sweet stuff

Bring in the New Year with a burst of bubbles

Sparkling wines definitely worth popping this New Year’s EveThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Costellore Diamond Prosecco, Veneto Italy NV (£8.99, Aldi) In a sense, sparkling wine no longer has quite the sheen of glamour it once had

2024 restaurant roundup: looking back on the year’s culinary highs

There are deep wells of culinary talent across the UK, ably battling the challenging economics facing the sector In the matter of restaurants, it is always better to travel hopefully, and in 2024 my optimism was richly rewarded. The very first review of the year found me in Guildford at Gordo’s, a comfortable canteen of a place hung with gashes of colour. There chef Rafael Onate and his family were showing the locals an exceedingly good time courtesy of fabulous tacos, chimichangas, quesadillas and slowly turning skewers of pork al pastor, kept in place by roasting pineapple. The instinct to cheerlead may be strong, but there is no point pretending. This year has been a difficult one for the restaurant business

Honey & Co’s recipe for slow-cooked shredded lamb shoulder

If there is one thing we love, it is a low-effort, high-impact dish, and if it can feed a crowd, even better. This one is a triumph of the genre: all the lamb shoulder requires from you is a quick (but potent) marinade and a long, leisurely soak in the oven with an occasional baste. The salsa joins it in the oven – indeed, on the same tray – and just needs some coarse chopping afterwards, leaving you plenty of time and energy to prepare a sharp, colourful, showstopping salad.Present the lamb in its baking tray and, as your guests gather around, offer up the salad and salsa, a stack of flatbread and maybe some yoghurt and whatever hot sauce you have, and bask in the glory. No one will ever suspect how little effort was involved