FOOD NEWS AND VIEWS
Cookthe books
Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam
Inspired by chef Cynthia’s Tamil roots and summers spent in her mother’s north Sri Lankan village, this beautiful book has 80 recipes as well as personal stories from Cynthia which celebrate authentic Sri Lankan cooking. There’s a huge selection of ideas, with recipes for cool, raw and pickled dishes, sambols, curries, rice and rotis, alongside easy snacks and sweet treats.
Bloomsbury, £26
GOOD EGGS
Fill your basket with Stonegate Farmers’ new vitamin-enriched egg range, exclusive to Sainsbury’s.
Collected from free-range hens that enjoy a nourishing vitaminenriched diet, the eggs are available in Energise (rich in folic acid), Defence (rich in selenium), or Multi Vit (enriched with vitamins B12, D and A). £2 for 6 medium eggs.
TAKE 3…
Look out for these new munchies in store now
Taste the Difference Ham & Piccalilli Flavour Crisps 150g, £1
Hand-cooked potato crisps made with British Wiltshire ham.
Mini Nduja & Mozzarella Calzone by Sainsbury’s 100g, £2.65
Four folded pastries loaded with an oozy tomato, mozzarella and nduja filling.
Nairn’s Choc Chip Oaties 160g, £1.40
Four pouches of four gluten-free oat cakes with dark choc chips.
TAKE 5 INGREDIENTS
Keep cool when the mercury soars with this ultra-refreshing, fat-free granita Chop 1 large cucumber into small chunks. Transfer to a food processor and add 150ml elderflower cordial, the juice of 2 limes, 50ml cold water, most of the leaves from a 30g pack of mint and ¼ teaspoon fine sea salt. Process until the mixture is smooth, then pour it into a shallow freezer-safe container or dish.
Cover and freeze for 45 minutes, then stir and scrape with a fork and freeze again. Repeat every 45 minutes to form large ice crystals, over about 3 hours, until the mixture is completely icy. Scrape with a fork one more time until fluffy.
Serve in chilled dessert glasses or bowls, garnished with extra mint.
SERVES 6-8 V Vn GF DF HANDS-ON TIME 15 mins TOTAL TIME 15 mins, plus 3 hrs’ freezing
3 ways with
Junior food editor Abigail Spooner shares three ways to use this in-season fruit.
1. MAPLE-ROASTED
Toss pitted and halved cherries with a drizzle of maple syrup and a pinch of cinnamon. Spread out on a baking tray and roast until juicy and slightly wri
