Rukmini Iyer’s quick and easy recipe for ginger sesame meatballs with rice and greens | Quick and easy

I make variations of these meatballs every fortnight for my children, usually with chicken mince. The texture is fantastic and, whisper it, they’re even better made in an air fryer. Yes, I finally got one and it’s fantastic. You do, however, have to cook them all in one layer, which, depending on the size of your air-fryer basket, might mean cooking them in multiple batches. It feels more efficient to make them all in one go, though, so I’ve provided oven timings below

How to make the perfect chicken massaman – recipe | Felicity Cloake's How to make the perfect …

Bickering pleasantly over the menu in a Thai restaurant with my family recently, I realised I was unable to explain exactly what a gaeng massaman was, beyond the fact it was probably a safe bet for those concerned about the three chillies next to the green curry (a dish I first tackled for this column back in 2010). The gap in my repertoire was explained later when I opened David Thompson’s pink bible of Thai Food and learned that “a mussaman curry is the most complex, time-consuming Thai curry to make”. The fact the esteemed Australian chef also describes it as “the most delicious” is scant comfort given I’ve just promised my editor I’ll make at least six of the things … but then I remember how incredibly tasty it is, and knuckle down to my research.Though the first recipe dates from 1899, massaman, whose name suggests an association with the country’s Muslim minority, probably dates back to the 17th century, and reflects either Persian or Malaysian influence, or perhaps that of the Indian and Middle Eastern spice traders who travelled through southern Thailand on their way to China. It’s unusual in its use of dried spices like cumin and cinnamon, bay leaves and cloves alongside more classic Thai aromatics like lemongrass and galangal to create a richly savoury gravy that cloaks the protein and potatoes like a warm hug direct from Bangkok

Original Bramley apple tree ‘at risk’ after site where it grows put up for sale

The future of the original Bramley apple tree, which is responsible for one of the world’s most popular cooking apples, is at risk now that the site where it grows has been put up for sale, campaigners have warned.The tree is situated in the back garden of a row of cottages in Southwell, Nottinghamshire, which has been owned by Nottingham Trent University since 2018 and has been used as student accommodation.The university said the site was for sale due to the “age and configuration” of the cottages, which made them no longer suitable for accommodation.The great granddaughter of the man who first introduced the Bramley apple commercially said she was “very concerned” for the future of the tree and it needed to be protected.“It’s a very famous tree

Potstickers and sea bass with ginger and spring onions: Amy Poon’s recipes for lunar new year

Christmas is lovely, but my kids think Chinese new year is by far the best holiday. I might be biased, but, unusually, I am inclined to agree with them. As my eldest puts it, “New clothes, cash, booze and food – what’s not to love?” There’s the added bonus that cash is absolutely more than acceptable – in fact, it’s de rigueur, so there’s no shopping for mundane socks and smelly candles. Chinese new year is full of rituals and, just as at Christmas, every family has its own, but they are all variations on a theme. Symbolism looms large in Chinese culture, and at new year it centres around messages of prosperity, luck and family

How to plan Ramadan meals: minimal work, maximum readiness

Ramadan arrives this year in February, in the heart of winter. Short days, cold evenings and the pressure of everyday work mean that preparation is no longer about producing abundance, but about reducing effort while maintaining care. For many households balancing jobs, children and long commutes, the question is not what to cook, but how to make the month manageable.The most effective approach to Ramadan cooking is not variety but repetition. A small set of meals that are easy to digest, quick to prepare and gentle on the body can carry a household through 30 days of fasting with far less stress than daily reinvention

Benjamina Ebuehi’s recipe for almond frangipane crepes | The sweet spot

When it comes to pancake day, I don’t discriminate and fill the day with as many types of pancakes as possible – from a fluffy American-style stack in the morning to a savoury buckwheat pancake at lunch, and finishing off with classic crepes in the evening. This version was heavily inspired by an almond croissant, so although it does lean more towards dessert, I won’t judge if this is what you choose to start your day with. Bake them until the edges go crisp but the middle stays a little gooey.Prep 5 min Rest 20+ min Cook 50 min Makes 7-8 crepes120g plain flour ½ tbsp caster sugar A pinch of salt 2 large eggs 240ml whole milk 25g melted butter, plus extra for greasing Icing sugar, for dusting Lightly whipped cream, to serve (optional)For the frangipane90g salted butter, softened90g caster sugar ¼-½ tsp almond extract1 large egg 110g ground almonds 50g flaked almondsPut the flour, sugar and salt in a bowl and whisk briefly to combine. Add the eggs, whisk to a thick paste, then pour in the milk in three batches, whisking each time to avoid any lumps