‘It is not jus. It is not a glaze. It is gravy!’ Britain’s gift to the world finally gets the love it deserves

Chefs have gone head over heels for the brown stuff. Some drown their burgers in it; others serve it with brioche and black pudding; one even turns it into ice-cream. What’s going on?Pub roasts, grannies, Sunday lunch, Ah! Bisto!: gravy triggers nostalgic food memories for Britons like little else. But unlike complex French sauces, for example, gravy is brown and plain, not gastronomic alchemy. Its homely bedfellows – potatoes and pies – have had fancy makeovers, but gravy’s potential hasn’t been much exploited on the modern menu

How to make baba ganoush – recipe | Felicity Cloake's Masterclass

Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal.Prep 15 min Drain 30 minCook 40 min Serves 2-42 large aubergines (about 650g)2 tbsp tahini Juice of 1 lemon, plus a little extra to finish2 garlic cloves, peeled1 small bunch mint, or flat-leaf parsley, leaves pickedSalt, to taste1 tbsp pomegranate seeds (optional)2 tbsp extra-virgin olive oilThe key here is to blacken the aubergines over a high heat until the skin chars and the flesh roasts. The easiest and best way to do this is on a barbecue, but if you have a gas hob, you can also do it on there. Alternatively, use an overhead grill or hot oven, but doing so means you’ll miss out on some of that gorgeously smoky flavour

Marjorie’s, London W1: ‘Original, and truly, madly good’ – restaurant review | Grace Dent on restaurants

Some of the most accomplished and imaginative food in Soho right nowThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Some new openings just sound unappetising on paper. Take the cave à manger Marjorie’s in Soho, a brand new, Parisian-inspired wine bar serving small plates in London W1

Ten baking tips (and life lessons) from Australia’s best bakers

Baking: it’s part science, part craft, part magic. A mindful escape or total mystery, depending on who you ask.In writing The Bakers Book, a collection of recipes, kitchen notes and wisdom, I asked 36 Australian bakers for an essential piece of baking advice – a lesson that changed everything, a tip that’s always in their back pocket.I expected a pantry of practical tips, but I also realised their wisdom has applications beyond baking. Here’s what I learned

Double wibble wobble: Helen Goh’s recipe for strawberry jelly panna cotta | The sweet spot

There’s a certain charm to jelly in summer: its playful wobble, its glassy sheen, its ability to delight adults and children alike. This dessert leans into that charm and the unbeatable pairing of a softly set strawberry jelly with a silky vanilla panna cotta. It’s light and cool, and ideal for long, warm evenings when no one wants anything too heavy: simple but balanced, the berries bright and tangy, the cream smooth and gently sweet. Best of all, everything can be made ahead, so all that’s left to do is unmould and enjoy the wobble.Prep 10 min Chill 6 hr+ Cook 1 hr 20 min Makes 6For the strawberry layer500g strawberries, washed and hulled, plus extra for serving200g caster sugar 40ml lemon juice 1 vanilla bean pod2 tsp almond oil, or sunflower oil3 leaves platinum-strength gelatineFor the panna cotta layer300ml double cream 100ml milk 50g caster sugar 2 leaves platinum-strength gelatinePut the strawberries in a food processor and pulse a few times until coarsely chopped

There’s more to Italian sparkling wine than prosecco

When I was at university, whenever I partook in that most sacred of further educational rituals (that is, pre-drinks), my tipple of choice was an entire bottle of prosecco. More times a week than I feel comfortable disclosing here, I’d trundle down to the Tesco Express in Durham to score a bottle of Plaza Centro prosecco for the sublime price of £5.50 (it’s now a princely £7). While many other wine writers’ careers begin with a unicorn bottle from a relative’s cellar, I’m proud to say that mine started here.The Guardian’s journalism is independent