Chef Skye Gyngell, who pioneered the slow food movement, dies aged 62

Tributes have been paid to the pioneering chef and restaurant proprietor Skye Gyngell, who has died aged 62.The Australian was an early celebrity proponent of using local and seasonal ingredients and built a garden restaurant from scratch, the Petersham Nurseries Cafe in Richmond, south-west London, which went on to win a Michelin star.A statement released by her family and friends read: “We are deeply saddened to share news of Skye Gyngell’s passing on 22 November in London, surrounded by her family and loved ones.“Skye was a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land.“She leaves behind a remarkable legacy and is an inspiration to us all

How to make the perfect butter paneer – recipe | Felicity Cloake's How to make the perfect …

This luxuriantly rich, vegetarian curry – a cousin of butter chicken, which is thought to have been created in the postwar kitchens of Delhi’s Moti Mahal, though by whom is the subject of hot dispute – is, according to chef Vivek Singh, “the most famous and widely interpreted dish in India”. His fellow chef Sanjeev Kapoor describes it as “one of the bestselling dishes in restaurants” there, but here in the UK, though it’s no doubt widely enjoyed, it seems to fly somewhat under the radar on menus, where even the chicken original plays second fiddle to our beloved chicken tikka masala.If you haven’t yet fallen for the crowdpleasing charms of fresh cheese in a mild tomato sauce, consider this a strong suggestion to give it a whirl. Paneer makhni (makhni being the Hindi word for butter, hence also dal makhni), tastes incredibly fancy, but it’s relatively simple and quick to make. Just add bread and a vegetable side to turn it into a full feast

Fluffy and fabulous! 17 ways with marshmallows – from cheesecake to salad to an espresso martini

They come into their own around Thanksgiving in the US, used alongside savoury dishes, as well as in desserts. Now is the time to try them with sweet potatoes, in a strawberry mousse, or even with soupThe connection between marsh mallow the herbaceous perennial, also known as althaea officinalis, and marshmallow the puffy cylindrical sweet, is historic. In the 19th century, the sap of the plant was still a key ingredient of its confectionary namesake, along with sugar and egg whites. But that connection has long been severed: the modern industrial marshmallow is derived from a mixture of sugar, water and gelatine. Its main ingredient is air

The Shaston Arms, London W1: ‘Just because you can do things doesn’t mean you should do them’ – restaurant review | Grace Dent on restaurants

A pub that wants to be an old-school boozer and a cool restaurant both at the same timeWhile perched inside what felt like a repurposed bookshelf at the draughty back end of the Shaston Arms, sitting next to the dumb waiter and waiting for the ping to herald the arrival of my £16 plate of red mullet with squid ink rice, I had time to consider yet again the so-called “pub revival” in cool modern hospitality. Old boozers are reclaimed, reloved and restored, and the great tradition of going down the pub is celebrated. The Devonshire in nearby Piccadilly is, of course, the daddy, the Darth Vader of this trend, winning plaudits, TikTok adoration and celebrity fans aplenty. So it’s no wonder that myriad other hospitality operators have cast an eye over their local neglected fleapit and thought: “Let’s buy some Mr Sheen, give that old hovel a polish and start serving duck à l’orange and flourless chocolate tart. It’s all the rage! Gen Z loves it!”Whether Gen Z really does love anything about the pub experience as it was in the 20th century is debatable, however, because inside these poshed-up spit-and-sawdust boozers, all the phlegm and fag ash has gone – as have the dartboards, pool tables, punch-ups, topless women on KP peanut pub cards and the ever-present bar-fly alcoholic drinking himself yellow while droning on about his marital problems

Goblets of borscht, turkey-shaped madeleines: why Martha Stewart’s fantastical menus are still an inspiration

The celebrations were imminent and the greenhouse ready to accommodate – among the orchids, in unseasonable November warmth – an intimate Hawaiian luau. The table was set with giant clam shells for serving vessels and miniature hibachis for grilling Dungeness crab. Somebody had found a small, pink pineapple and secured it on the watermelon like a brooch. The hostess considered the merits of a hula dancer, but in the end settled on a more succinct spectacle: a 19lb suckling pig, enwreathed with sub-tropical flowers and caparisoned in bronze.It was, and could only ever have been, a Martha Stewart affair

Winter has finally kicked in – it’s time to crack out the casserole dish and get stewing

At the risk of sounding like a British cliche, can we take a moment to discuss the change in the weather? This week’s sudden drop in temperature has our house excited for potential snow (the children are giddy), with everything suddenly feeling a lot more wintry. New coats are on the hooks, thermals are being dug out and a casserole dish filled with some sort of soup, stew or stock seems to be permanently ticking away on the hob. These range from quick, warming weeknight dinners to leisurely, slow-cooked weekend meals.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link