TikTok trend for ‘Dubai chocolate’ causes international shortage of pistachios

Product promotion on TikTok is now powerful enough to influence the vast agricultural economies of the US and Iran – at least when it comes to the consumption of high-end confectionery.A chocolate bar stuffed with a creamy green pistachio filling has become incredibly popular after a series of video clips shared on the social media site. The first bit of footage praising the taste of the expensive so-called “Dubai chocolate” was posted at the end of 2023 and has now been viewed more than 120m times, to say nothing of the many follow-up videos.The result has been an international shortage of the vital ingredient, pistachio ­kernels, which are largely grown in either the US or Iran. In a year, prices have surged from $7

‘It’s less intimidating, less vulnerable’: why cooking in company helps us to talk

On the day after Boxing Day last year, my dad and I went to buy some cabbage. My aunt and cousins were joining us for dinner that evening and we had a meal to prepare. The local supermarket was closed and the cabbage, sourced from an Italian deli around the corner, was obscenely overpriced. In a bind, we bought some anyway and headed back home to begin cooking. Standing around the kitchen island chopping and peeling vegetables, preparing a rib of beef and assembling a side dish of dauphinoise potatoes, we listened to music and chatted

Roast chicken and citrus salad: Caroline Eden’s walnut recipes

The South Caucasus is a region that has taught me just how much can be done with herbs and nuts. Intensely fresh and fragrant, herbs are used liberally in Armenia, Azerbaijan and Georgia, and never as an afterthought or as mere garnish. In fact, entire bunches of basil, coriander and tarragon will often accompany grilled and roast meat from springtime right through to autumn, while bulgur salad is always more leaf than wheat; sorbet may be basil and soda is often tarragon, too. Walnuts are another mainstay of kitchens throughout the region, where they go into salads and cakes and, perhaps best of all, are ground into thick, rich sauces.At a restaurant in Dilijan, northern Armenia, we ate roast chicken that, given its wine and walnut sauce, had a distinctly Georgian flavour

How to make flourless chocolate cake – recipe | Felicity Cloake's Masterclass

​Rich, dark and squidgy, this cake is very much an after-dinner, rather than an afternoon-tea affair – something you’ll need a fork for, and quite possibly a spoon, too. Somewhere between a cake and a mousse, it’s the perfect end to an Easter celebration (serve with creme fraiche and chilled sliced blood oranges) and a great make-ahead dessert at any time of year.Prep 35 min Cook 40 min Serves 8-10260g dark chocolate Neutral oil, baking spray or butter, for greasing260g butter 1 tbsp strong brewed coffee 8 eggs 100g soft light brown sugar 160g caster sugar 85g cocoa powder ½ tsp fine salt 2 tbsp cocoa nibs (optional)Break or chop the chocolate into chunks (I favour one with about 70% cocoa content for this, but your taste may differ). I find that whacking it still in its packaging on a hard surface is the most satisfying way to do this, but otherwise a serrated knife such as a bread knife is the most effective tool, followed by a heavy cleaver.Using neutral oil, baking spray or extra butter, lightly grease a loose-bottomed 23cm cake tin (if you don’t have one exactly that size, it’s always better to go with something smaller and be prepared to bake the cake for slightly longer, to account for the increased depth of batter), then line with greaseproof paper

How to turn surplus egg whites into marshmallows – recipe | Waste not

Marshmallows are a magical sweet, with vivid, popping colours and an unbelievably soft, squishy texture. Even after 25 years as a chef, I still love making them and, like most things, they taste better homemade.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

Benjamina Ebuehi’s recipe for earl grey and lemon panna cotta with almond tuiles | The sweet spot

Panna cotta is one of those desserts that looks more technical than it really is. But, in fact, it’s probably one of the easiest desserts you can make, and there are so many ways to infuse it with different flavours. Recently, I’ve been ditching individual moulds and serving it in large, sharing-style dishes, which means you can make it with a softer, silkier consistency, because it doesn’t need to hold its shape. Instead, you can just scoop and serve.Prep 5 min Cook 45 min Chill 2 hr+ Serves 6-82½ gelatine sheets 200ml milk 500ml double cream 100g caster sugar 3 earl grey tea bagsFor the tuiles35g unsalted butter 35g icing sugar 40g egg whites 45g plain flour 70g flaked almondsFor the lemon syrup1 large lemon 3 tbsp caster sugarPut the gelatine in a bowl of cold water and leave it to sit for five minutes, until softened