​My love letter to Brittany’s best exports

Every February – or occasionally March – I get together with two friends to gorge on pancakes; I provide the pan, Caro does the cocktails and poor old Harry is invariably the chef because she never fails, even three ciders in. With two half-Frenchies in the room, we always start with buckwheat galettes, usually served complète with gruyère, ham and a fried egg (though the more we eat, the more adventurous the combinations become). Then we move on to softer, thicker British sweet pancakes with lemon juice and crunchy demerara sugar to finish. We rarely manage to meet on Shrove Tuesday itself, but apart from the year I went vegan for Lent, that’s no problem. After all, any cold, dark evening is improved by a pancake party

Rachel Roddy’s recipe for cacio e pepe, the old-fashioned way | A kitchen in Rome

Nightclubs, mechanics, restaurants, a theatre, a wholesale butcher and an Apostolic church occupy some of the network of caves and tunnels that, over the centuries, were burrowed into Monte Testaccio, an ancient rubbish dump hill in the middle of Rome that’s made entirely of broken amphorae. Some places make a feature of their situation, revealing sections of pots not dissimilar to the cross section of snapped wafer biscuits, while others have smoothed the curves with plaster.A few use the caves as originally intended – that is, as natural warehouses offering steady low temperatures and good humidity. In short: the ideal temperature for storing certain foods and wine. Most recently, Vincenzo Mancini, whose project DOL distributes artisanal products from small agricultural realities in Lazio, has taken over a deep cave behind door 93, reclaiming it as an urban ageing space for cheese and cured meat

How to use up leftover pickle brine in a tartare sauce – recipe | Waste not

Depending on country, region, household or restaurant, every cook makes tartare sauce in their own way. Inspired by Auguste Escoffier’s exceptionally simple tartare, I’ve given his recipe a zero-waste twist by using whole boiled eggs and swapping in pickle brine from a jar of gherkins or capers to replace the vinegar. Everything else is optional: tarragon, mustard, cayenne … add what you like or have in store.Traditionally, tartare sauce is delicious with fish and chips, calamari or in a chicken sandwich, but I also like it tossed through potato salad with tinned sardines and radicchio. It’s also great as a dip with crudites and on top of a steaming jacket potato

Cocktails and crepes in bed? Ravinder Bhogal’s recipes for Valentine’s Day breakfast

Give me breakfast in bed over a bunch of limp supermarket roses any day. Nothing says “I love you” more genuinely than a decadent tray of delicious things to savour between the sheets. Because V-Day falls on a weekend this year, you can do better than just buttered toast and an unbidden cup of tea. Whether it’s sweet or savoury (or even a cheeky cocktail), I’ve got you!These French crepes are given the Midas touch with a pinch of saffron. Use your favourite fish – mackerel and salmon also work well here

‘Boy kibble’: why are young men turning to dog food for meal inspiration?

The dried food, traditionally for pets, has become an unlikely influence for meal preppers. Some commenters have even claimed the trend could be an antidote to toxic masculinity Name: Boy kibble.Age: It’s new.Appearance: Like a dog’s dinner.Isn’t that what kibble is? Traditionally, yes, kibble is dried food for pets in pellet form, made of grains, vegetables and meat

Frothing over: the coffee foams and ‘indulgent’ drinks keeping Australian cafes afloat

Cold brews and matcha lattes with airy, dessert-like layers are everywhere. What’s driving the trend for blockbuster toppings?Get our weekend culture and lifestyle emailCoffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I’ve ordered in Sydney recently has the appearance of a generously frosted cake