Thomasina Miers’ recipes for cod with courgettes, green olives and lemon, and a blackberry and almond slice

There is something so simple but so delicious about a parcel of fish. Like unwrapping an edible present, the smell hits you before anything else, which in this case is fennel, thyme and lemon. It is a delicate way to cook fish, so the sauce needs to have some character, and basil, olives and lemon with a slick of olive oil make a beautiful, late-summer seasoning. Round off the feast with a blackberry and crisp almond pastry slice that tastes all the better if you forage your own fruit.The sharp acidity of the lemon and olive herb salsa is stunning with the gently baked fish

Rukmini Iyer’s quick and easy recipe for bibimbap with miso-peanut sauce | Quick & easy

I love bibimbap, the Korean rice bowls – they’re a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don’t always have gochujang at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that’s dinner sorted.Any leftovers are wonderful the next day – just heat through until piping hot.Prep 15 min Cook 30 min Serves 41 aubergine, trimmed and cut into 1

Chetna Makan’s recipes for corn on the cob curry and coriander mint chutney butter corn

Inspired by a corn curry from Maharashtra, today’s recipe has the perfect umami flavour: a bit of heat from the chillies, some gentle sweetness from the sugar and lots of sourness from the lime juice, along with the creamy coconut milk and juicy corn. The sharpness of a fresh, herby chutney with salty butter, meanwhile, makes the perfect topping for barbecued corn on the cob. I often cook the corn straight on the hob, which is a bit tricky, but it’s how we did it when I was growing up in India.Prep 10 min Cook 45 min Serves 4-6For the curry4 corn cobs, cut in half widthways2-3 tbsp peanut oil, or sunflower oil 1 tsp cumin seeds 4 garlic cloves, peeled and finely chopped20 curry leaves 400ml coconut milk 1 tsp saltFor the curry paste40g fresh coriander, leaves and stalks10g fresh mint, leaves only6 garlic cloves, peeled2½cm piece fresh ginger, peeled 4 green chillies, stalks discarded, flesh roughly chopped (remove the pith and seeds if you prefer less heat) 1 medium-sized red onion, peeled and roughly chopped1 tsp cumin seeds 1 tsp black pepper 2 tsp soft brown sugar ½ tsp ground turmeric 4 tbsp lime juicePut the corn pieces in a pan, cover with water and bring to a boil. Cook for 10 minutes, then drain

How to make fried tofu with chilli crisp – recipe | Felicity Cloake's Masterclass

The New York Times once described raw tofu as having “the texture and disposition of a particularly upbeat sponge” – sauteeing, the writer decreed, was the only way to render the stuff “acceptable”. As it happens, I often eat the creamy, wobbly silken variety straight from the packet, but I wouldn’t disagree: you don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd.Prep 15 min Cook 15 min Serves 2About 280g firm or extra-firm tofu – if using silken, skip step 3Salt and black pepper 4 tbsp cornflour, or other starch (optional)Neutral oil, for deep-frying For the chilli crisp (if making)1½ tbsp Sichuan peppercorns 3-4 tbsp gochuharu, or other chilli flakes to taste 30g roasted salted peanuts, or soybeans, roughly chopped1 tbsp fermented black beans, finely chopped (optional)250ml neutral oil1 long shallot, or 2 round ones, peeled and thinly sliced 6 garlic cloves, peeled and thinly sliced1 tsp sugar (optional)¼ tsp MSG powder (optional)Firm or extra-firm tofu is the best choice for frying – silken will be creamy inside, and pressed tofu chewier and more meaty. For the neatest results, cut into bite-sized nuggets about 3cm x 2cm. If you value crunch over appearance, break it into bite-sized pieces instead; the rougher edges will crisp up better than perfectly flat surfaces

Tillingham, Peasmarsh, East Sussex: ‘Not much cooking was going on’ – restaurant review

The restaurant of this farm in breathtakingly beautiful countryside is missing its potentialTillingham is essentially a natural biodynamic wine production business working over 70 acres of gently rolling countryside, near Rye and the Romney Marshes in East Sussex. If only their main trouble was making bottles of chardonnay and pinot blanc, or selling pretty Tillingham tea towels at £36 a pop. But no, Tillingham has (quite literally) many other plates to juggle: it has a fancy restaurant and a vast barn from which they serve pizza, too.There’s also the option to stay over in bell tents, no less, if posh hen weekends or corporate bonding sessions are required. Or in bricks-and-mortar rooms with actual plumbing, if the tent’s compost toilet is not for you

Vegan burgers are losing the US culture war over meat: ‘It’s not our moment’

Plant-based burgers were supposed to help wean Americans off their environmentally ruinous appetite for meat. But sales have plummeted amid a surging pro-meat trend embraced by the Trump administration, raising a key question – will vegetarianism ever take hold in the US?This year has been a punishing one for the plant-based meat sector, led by companies such as Beyond Meat and Impossible Foods, with sales of refrigerated products slumping 17%. This follows a difficult 2024, during which sales fell 7%, furthering a multi-year spiral – last year Americans purchased 75m fewer units of plant-based meat than they did in 2022.Despite hopes that burgers, sausages and chicken made from soy, peas and beans would curb Americans’ love of eating butchered animals – thereby reducing the rampant deforestation, water pollution and planet-heating emissions involved in raising livestock – these alternatives languish at just 1% of the total meat market in the US.Instead, a resurgent focus on meat has swept the US, pushed by industry lobbyists and online wellness influencers who advocate greater protein consumption via the carnivore diet and deride plant alternatives as overly processed