Rukmini Iyer’s quick and easy recipe for roast cauliflower and paneer curry | Quick and easy

This one-tin curry – what you’d call a “dry” curry in Indian homes, to differentiate from one with an integral sauce – is such a hit in my kitchen that leftovers frequently appear as a hot breakfast, along with an egg and flatbreads.My top trick with shop-bought paneer comes from food writer Roopa Gulati: once cut, soak it in boiling water for 10 minutes, then drain and pat dry – it improves the texture no end.Prep 15 min Cook 30 min Serves 2, generously1 medium cauliflower, cut into small florets225g paneer, cut into 1cm-thick triangles1 red onion, cut into eighths1 tbsp oil 30g yoghurt, plus extra to serve1 garlic clove, peeled and finely grated1 tsp ground ginger 1 tsp ground cumin 1 scant tsp ground turmeric 1 tsp hot smoked paprika 1 tsp sea salt flakes Juice of 1 lemon15g coriander leaves, roughly chopped1 red chilli, finely slicedFlatbreads, to serveHeat the oven to 200C (180C fan)/390F/gas 6. Tip the cauliflower, paneer and red onion into a roasting tin, stir through the oil, yoghurt, garlic, spices and salt, then roast for 30 minutes.Once cooked, squeeze over most of the lemon juice, then taste – add more salt and the extra lemon juice, if you wish

Rachel Roddy’s recipe for potato and tinned fish cakes | A kitchen in Rome

I have known for months, maybe even a year, that a tin of tuna had fallen down the back of the cupboard. It was only when a tin of sardines followed it, and got stuck on the way, that I finally pulled everything out to save them. In return, they saved dinner.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

Ultimate custard, perfectly timed pasta, espresso-fuelled stews: 37 brilliant recipe hacks

Make a splash in the kitchen – top chefs and cooks share easy ways to take your dinner to the next levelChef-owner of Murano and Cafe Murano, London, and co-host of the Dish from Waitrose podcastGrate garlic on a microplane This is something Neil [Borthwick, Hartnett’s husband and also a chef] taught me. It’s quicker, easier and you get all the flavour. You don’t even have to remove the skin because it won’t go through the holes. I do this now whenever I’m cooking with garlic, certainly if I’m making a pasta sauce. Make sure you’ve got enough oil in the pan and it’s on a low heat, as grated garlic burns more easily

Alex Kapranos: ‘It took me a few years to realise that I didn’t have to drink everything on the rider’

The Franz Ferdinand frontman, and former chef, on songwriting, souffles and celebrating his Greek rootsAlex Kapranos has been a regular at Le Pantruche since he made Paris his most regular home two or three years ago, following his marriage to French singer-songwriter Clara Luciani. The bistro is a 1930s fantasy of a neighbourhood restaurant in Pigalle, set among the guitar shops of the city’s equivalent of Tin Pan Alley or Denmark Street: a dozen tables and a well-stocked bar crowded into a tiny shopfront room; today’s wines by the glass chalked on a board (nothing over €10); a menu that changes according to what seasonal flavours chef Franck Baranger is excited about cooking; casually stylish regulars who all seem to know Martin, waiter and maitre d’, by name.Kapranos was introduced to the restaurant by the producer of Franz Ferdinand’s new album, who has a studio round the corner. He loves it here for many reasons, he says, but specifically for the everyday miracle of its Grand Marnier souffle. Before he was a rock star, Kapranos was a chef himself, most notably at Glasgow’s outpost of London’s Groucho Club, Saint Judes, so he knows what’s involved

Meliz Berg’s secret ingredient: dried mint

It’s my favourite dried herb. Dried mint, I think, is one of those ingredients, especially in Cypriot cuisine, that has such a distinctive flavour profile, just a teaspoon can immediately change a dish. We use it a lot in cakes and pastries such as pilavuna. This is a Cypriot pastry filled with cheese, but the dried mint offsets that saltiness.It pairs incredibly well with hellim [halloumi], another quintessential Cypriot ingredient

How to be a foodie in 2025

Is it still worth queueing for a croissant? What kind of flavour is ‘swicy’? And who on earth are the leguminati? Tony Naylor has the answersThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.As difficult as it may be to believe, there was a time when Britain was not obsessed with food. Rewind to 1984 and this phenomenon was so new that in The Official Foodie Handbook journalists Ann Barr and Paul Levy were poking gentle fun at (as Levy later wrote in the Guardian) a new breed of “perfectly sane people” who “had suddenly become obsessed with every aspect of food”