Satori, Birmingham B13: ‘Pomposity chimed loudly in the air’ – restaurant review | Grace Dent on restaurants

You really can’t put a price on this kind of excitement, although in this case it came to £12The last time I dined in affluent Moseley, south Birmingham, a few years back and in quite a fancy establishment, a fight broke out mid-meal. It was more drunken argy-bargy than fisticuffs, but enough to count as floor entertainment. Sadly, no spats occurred on my recent visit to Satori, an enlightening Japanese restaurant in the same postcode, though that’s probably because it’s so dark in there – black walls, black floors, black tables – that its customers wisely choose to remain safely seated.But this is not a Dans Le Noir-style themed restaurant where you eat in a blackout; no, it has instead merely been designed by someone who clearly really loves shiny, black surfaces with blood-red trimmings and busts of dragons. It’s giving, as the kids say, 1980s MFI showroom doing international playboy lair

Curd surge: TikTok recipes drive a national cottage cheese shortage

If you’ve spotted a cottage cheese-shaped hole in the dairy aisle recently, you’re not alone. Australians’ suddenly insatiable appetite for the product has left dietitians grinning and supermarkets scrambling to restock.The curd surge is being driven by trending recipes on social media, which emphasise the cheese’s high protein content. On TikTok, cottage cheese is touted as a core ingredient in everything from dips to ice-cream to bagels.It’s a welcome development for accredited practicing dietitian Anna Debenham

Grape news! Australia’s best-value fruit and veg for March

While summer stone fruit is on the outs, a bushel of vegetables is affordable at the start of autumn, including cabbage, capsicum, corn and celeryCapsicums, cabbage and potatoes are plentiful in the first month of autumn, but it’s time to say a fond farewell to summer fruits, such as mangoes, peaches and nectarines. Instead, pick up a bunch of red or white grapes.“There are a huge variety of grapes at the moment,” says Pat Senserrick, owner of Senserrick’s Fruit and Flowers in Keilor, Melbourne. “We get more and more every year … As far as fruit goes, they are probably the best value.”Grapes can be found for $4 to $5 a kilo

Georgina Hayden’s sausage, kale and lime black-bean stew recipe

This one-pan sausage, kale and black bean stew is a week night staple in our house, not least because I can put it on the table with a range of toppings and accompaniments, and everyone gets excited. (If you have green-fearing children, feel free to leave out the kale – I won’t tell anyone). I like to serve this with a stack of charred tortillas, a pot of soured cream and slices of lime-dressed avocado. And if you prefer a more hearty offering, add some fluffy steamed white rice. Anything goes

What’s the secret to great vegan yorkshire puddings? | Kitchen aide

I can never get my vegan yorkshire puddings to work – help!Traditional yorkshire puddings have eggs and milk to thank for their golden, crisp and puffy looks, so it’s no wonder people run into bother in their absence. “Vegan yorkshires are a mighty task,” says Lianna Lee Davis, who is behind the much-lauded vegan Sunday roast at Our Black Heart in Camden, London. Your first task is to decide on their replacements, and for that you have a few options. “I use aquafaba and whisk it with apple cider vinegar, rapeseed oil, dijon mustard, unsweetened soya milk and water,” she says. She then combines plain flour, chickpea flour, salt and turmeric (“for a bit of colour”), and whisks that into the wet mix to make a batter

Rukmini Iyer’s quick and easy recipe for leeks with white beans, polenta and hazelnuts | Quick and easy

This is such a lovely warming dish, and a total hit with the one-year-old, so you might want to consider saving a portion for any resident small children. The leeks essentially look after themselves, while the polenta takes just minutes to pull together, making this an easy and filling weeknight win.Prep 15 min Cook 30 min Serves 250g blanched hazelnuts 1 tbsp olive oil 1 tsp butter 4 sprigs thyme 2 garlic cloves, peeled and grated200g leeks, trimmed and sliced into thin rounds400g tin haricot or cannellini beans, drained and rinsed2 heaped tbsp ricotta Juice of ½ lemonExtra-virgin olive oil Salt 500ml vegetable stock 100g quick-cook polenta 1 tsp butter 45g parmesan (vegetarian, if need be), finely grated50ml milkHeat the oven to 200C (180C fan)/390F/gas 6. Tip the hazelnuts on to a baking tray and toast in the oven for 10 minutes. Remove, leave to cool, then roughly chop