How to turn a leftover roast lamb bone into Wales’ national dish – recipe | Waste not

Cawl is Wales’ gift to the world of thrifty, slow-cooked broths and, like all great peasant dishes, it’s seasonal, versatile and immensely practical. A few years ago, Food & Drink Wales invited me to create two food sustainability toolkits, one for hospitality and one for the public, with both celebrating Welsh produce and recipes. This led me to explore Wales’ national dishes and discover cawl (or lobscows, the northern Welsh name for the dish) properly for the first time. Inspired by Welsh culinary legends Dudley Newbery and Tomos Parry’s recipes, it’s the perfect way to turn lamb leftovers, or even just a bone, into a hearty meal.The magic of cawl lies in its sheer simplicity

Australian supermarket Easter eggs taste test: ‘The quality of Easter chocolate is simply worse’

Nicholas Jordan goes on the hunt for good Easter eggs. After nibbling through 29 products, he is glad the ovum ordeal is overGet our weekend culture and lifestyle emailIf you value our independent journalism, we hope you’ll consider supporting us todayWhen I was a kid, chocolate usually came with some kind of regulatory statement: “you can have some if you finish your dinner”, or “don’t eat it all at once”. But at Easter, that went out the window. The amount of chocolate I ate then is barely believable.Now that adult me is making the decisions, I can eat chocolate whenever I want, with the fervour of an unaccompanied labrador in a pet food shop

What a slip-up! The shop in Orkney that accidentally ordered 38,000 bananas

Name: Banana bonanza.Age: A few days old – and getting riper by the minute.Appearance: Try to imagine a lot of bananas.Easy. How many bananas is a lot of bananas? About 38,000 bananas

Ways to use mint sauce without having to roast a lamb

My wife adores roast lamb with mint sauce. However, after an online purchasing blunder, my larder now contains six jars. How can I make use of them apart from serving roast lamb every Sunday from now until the crack of doom?John, by emailAs is so often the case, it all starts with a shift in mindset. “When you see a jar of sauce, there’s a real tendency to think, ‘I must use this as a sauce,’” says Kate Young, author of Dinner at Mine? Start treating that surplus mint sauce as an ingredient instead, however, and your life will be a whole lot easier. “If John is planning on using chopped fresh mint with, say, meat, cheese or veg, then consider how you might use mint sauce in its place,” Young adds

Sami Tamimi’s recipes for slow-cooked lamb with spicy pickled lemon and jewelled Easter rice

Whenever I’m asked about my favourite dish to serve to friends and family, in most cases I’d say slow-cooked lamb at the centre of the table. After a long, slow cook, the meat becomes tender and rich, and the spices melt into every bite. Served with flatbreads, tahini, fresh herbs and sharp pickles, it invites everyone to build their own perfect mouthful. Across the Middle East and Mediterranean, lamb symbolises generosity and celebration, especially at Easter, when roasting it remains an adored tradition.The lamb is marinated with garlic, olive oil and aromatic spices the night before, to give the flavours time to deepen, then, after luxuriating in the oven, it emerges golden, fragrant and meltingly tender

I can’t believe it’s got butter: this double-dairy ice-cream has gone viral – but how does it taste?

What’s yellow, a new superfood (according to the internet) and essential for hot cross bun consumption? Butter. The once-vilified member of the food pyramid is now the snack of choice for many and liberally slathered on to everything. Not even the humble soft serve has been able to escape its greasy grasp.The butter-dipped soft serve, popularised on Instagram, is characteristic of food made for social media: the questionable flavour pairing enhances its desirability. Soft serves with pale yellow shells are already being sold by Cherry’s Goods and Air Lab in Sydney and Timboon Fine Ice Cream in regional Victoria