How to make devilled eggs – recipe | Felicity Cloake's Masterclass

The deliciously fussy-looking devilled egg and its pal, the vol-au-vent, were the ghosts of parties past for several decades before their triumphant revival as retro classics. Not only do these old-fashioned canapés look and taste great, but, as we’re belatedly remembering, the boiled egg, in particular, is a nutritional powerhouse far superior to a mere bowl of crisps. Make up to a day ahead, if necessary.Prep 15 min Cook 12 min Makes 84 eggs (see step 1)1 tsp softened butter 1 tsp mustard powder 3 tbsp mayonnaise, at room temperature (see step 8)¼ tsp flaky celery saltA generous shake of hot sauce ½ tsp white-wine vinegar (see step 6)Black pepper, to taste1 small bunch chives Cayenne pepper, to finishIf possible, make these with room-temperature eggs, stored on their side for as long as possible before cooking to centre the yolks and to make for a prettier finished dish. I prefer to buy mixed-sized boxes (large eggs can be painful for the hens; small and medium are kinder), but the timings here will work regardless

Australian supermarket dark chocolate taste test: ‘I feel like a refined, classy lady eating this’

One was ‘bold, confidently sour’, another ‘smelled like soy sauce’. Nicholas Jordan and friends blind test 17 blocks of plain dark chocolate to find the ones that raised the barMy chocolate obsession has been through many phases. The most ridiculous was the bean-to-bar period when, over three sleep-deprived days, I tried to fashion a chocolate bar using a large bowl, a hairdryer and a pair of blenders. It taught me it’s possible for home cooks to make chocolate that’s both delicious and interesting, but it’s absolutely not worth it.That brings me to my current phase, a stage of life that requires frequent chocolate purchases, sometimes in bulk and sometimes immediately

Dear chefs: what are the perfect sides for Easter lamb?

What are the best sides to pair with lamb at Easter? “Lamb has a deep, rich flavour; it’s distinctive, but it’s versatile, too,” say Jay Claus and Syrus Pickhaver of Rake at The Compton Arms in north London. “As long as you render the fat slowly and fully, so the flavour is released and the lamb is tender, you can take it in all sorts of directions.” Something “with good salinity”, be that gherkins or anchovies, is as good a start as any in their book, as is erring towards a “Greek vibe” for Anna Hedworth, author of Service (think “yoghurty, fresh or sharp things, such as tzatziki or salsa verde”). Happily, lamb also lends itself “beautifully to an abundance of fresh herbs, and to spring produce – asparagus, wild garlic, peas, fennel and globe artichokes,” adds Ben Allen, head chef at the Parakeet in north-west London. When it comes to specific sides, however, that all really depends on how you’re cooking the lamb

José Pizarro’s recipe for spring lamb and asparagus rice with saffron and fino

Even though the lamb is the star of this dish, it’s the asparagus that truly makes me happy. The arrival of asparagus season always feels like a little celebration of spring and longer, brighter days ahead. British asparagus, the best in the world, adds a fresh, seasonal touch that makes this rice really special. It’s the perfect one-pot recipe for the first al fresco meal of the year, with simple ingredients that come together beautifully, and with saffron bringing its delicate aroma and golden warmth. This is a great minimal-effort way to enjoy the new season – and every bite

UK’s oldest Indian restaurant faces closure in dispute with crown estate

It has been a fixture of British-Indian dining since it first opened its doors in April 1926 on the day of Elizabeth II’s birth, serving guests over the decades ranging from Marlon Brando to the late Queen herself.Yet despite surviving the Blitz and London’s relentlessly competitive restaurant sector, a dispute with the current monarch’s property developer threatens the survival of London’s oldest Indian restaurant just short of its 100th anniversary.The crown estate, which owns Victory House, the listed building housing the Michelin-stared Veeraswamy restaurant near Piccadilly Circus, has said that it cannot continue to extend its lease against the backdrop of plans to refurbish and upgrade offices in the same property.Veeraswamy’s co-owner Ranjit Mathrani is now heading to the high court to attempt to have the lease extended. He intends to lodge objections to the plans

Rukmini Iyer’s quick and easy recipe for goat’s cheese, herb and hazelnut spring tart | Quick and easy

This is one of my favourite recipes for this column so far. Light, fresh goat’s cheese and artichokes baked in a tart with a smooth, herb-packed base and finished with hazelnuts; I especially like the contrast of the crisp filo against the filling. There are a lot of herbs here, but they balance beautifully, so I’d advise using them all, particularly the chives. (I bought 30g packs of mint and basil, but by the time I had got rid of the stems, there were just 20g leaves left. My herb windowsill is lavish with rosemary, sage and oregano, but sadly not the soft herbs yet