‘People feel terrible. They want to laugh’: can comedy make light of Trump 2.0?
Rukmini Iyer’s quick and easy recipe for chipotle mushroom tacos with celeriac slaw and peanut sauce | Quick and easy
A mixture of chestnut and oyster mushrooms works so well in this easy, weeknight taco feast. I love the spicy mushrooms piled on to warm tortillas with the peanutty celeriac slaw and soured cream (although my husband declines the latter because it detracts from the heat). Don’t hate me for suggesting that you grate celeriac on a weeknight – if you have a food processor with a coarse grater attachment, it is the work of seconds, and one small celeriac will give you enough slaw to go with tomorrow’s lunch, too.Prep 15 min Cook 25 min Serves 2-32 tbsp olive oil 1 onion, peeled and thickly sliced2 garlic cloves, peeled and grated1 tsp hot smoked paprika 1 tsp chipotle chilli flakes 1 tsp ground cumin2 tsp flaky sea salt 250g chestnut mushrooms, thickly sliced200g oyster mushrooms, halved45g peanut butter, smooth or chunky80g greek yoghurt1 tbsp extra-virgin olive oil 50g pumpkin seeds1 small celeriac, peeled, trimmed and coarsely grated1 tbsp tomato paste Juice of ½ limeWarm tortillas, to serveSoured cream, to servePut the oil in a large frying pan on a medium heat, add the onion and garlic, and stir-fry for seven minutes, until just turning golden brown at the edges. Add the spices and a teaspoon of salt, then lower the temperature and fry, stirring, for a minute more
Amy Poon’s recipe for golden pan-seared fish with ginger and spring onions
I might be exaggerating, but to nine-year-old me it felt like 5,000 fishes. In 1982, there was a BBC1 TV show called Pebble Mill at One, which featured Glynn Christian as its pioneering TV chef, who I think paved the way for the likes of Keith Floyd and all the celebrity chefs who followed. Glynn used to cook privately for my parents’ business partners, and through this connection my brother Al got his 15 minutes of fame at the age of 13. I don’t remember the whys and wherefores; I just knew that he was going to cook on the television! I don’t know if there was a brief, but my pa decided that Al should cook a fish dish: namely golden pan-fried fish with ginger and spring onions. The Chinese characters for this dish translate literally as “fried, sealed fish”, which loses all of its poetry, but what it lacks in translation, it makes up for in flavour
Customers hundreds of pounds out of pocket after closure of celebrity chef’s Birmingham restaurant
A Michelin-starred restaurant run by the Saturday Kitchen chef Glynn Purnell has left customers with gift vouchers hundreds of pounds out of pocket after announcing its sudden closure.Purnell said he could “only apologise for this difficult situation” after customers were told their vouchers, many worth hundred of pounds, could not be refunded or redeemed.Purnell announced in October that his Birmingham restaurant, Purnell’s, was closing after 17 years, citing economic pressures and the challenges faced by the hospitality industry.He said he was heartbroken and that “in this current climate, no one is bulletproof”, adding that bookings had fallen by more than 20%.Therese Roberts, 58, from Coventry, said she had spent £750 on vouchers for the restaurant for friends and family after dining there herself
Notes on chocolate: time for a nice spicy cup of hot chocolate or three
All you need is the comfy socks to slip into firstAs we are deeper into winter and the clocks have changed, I have thrown myself fully into cosy chocolate pursuits. I will scatter the column with Christmas ideas, too, in the coming weeks.First up this week is Table’s hot chocolate, £12.50/250g. All single origin and they come in flakes
Joseph’s Brasserie, London: ‘Let’s celebrate’ – restaurant review
With its smoky flavours and heady scents, this new west London restaurant showcases the best of Lebanese foodJoseph’s Brasserie, 221 Kensington High Street, London W8 6SG (020 3337 9356; josephsbrasserie.co.uk). Wraps from £9; mezze £8.50 – £16; main courses £16
Jamie Oliver pulls children’s book from shelves after criticism for ‘stereotyping’ Indigenous Australians
Jamie Oliver has pulled his children’s book from sale after condemnation from First Nations communities that the fantasy novel is offensive and harmful.Penguin Random House UK on Sunday notified the Guardian that Billy and the Epic Escape would be withdrawn from sale in all countries where it holds rights, including the UK and Australia.Oliver, who is now in Australia promoting his latest cookbook, has issued a second apology.“I am devastated to have caused offence and apologise wholeheartedly,” the British celebrity chef said in a statement.“It was never my intention to misinterpret this deeply painful issue
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