Sometimes, going out-out isn’t all it’s cracked up to be. With our restaurant-quality recipes and new trending launches, you seldom need to leave your postcode to try exciting dishes. Just turn on the oven (and the telly). Glad-rags optional.
Swoasty fans, gather round
Remi Idowu’s malted chocolate marble cake pushes the ‘swoasty’ (sweet and toasty) flavour profile to its extremes. And once you’ve tried this deep, nutty, brown-buttered bake, you’ll see why this addictive burnt caramel-style flavour is one which we predict will explode this year.
DINNER TONIGHT
Schnitzel with a twist
Angelos Angelides from the Ottolenghi Test Kitchen team perks up a classic chicken schnitzel by using Ottolenghi Citrus & Spice Seasoning in the crumb. Bashing your chicken with a rolling pin is a great way to let out any midweek stress.
SIP OF THE WEEK
It's a day for Malbec
Celebrate World Malbec Day on April 17 (yes, really) and pop open a bottle of Catena Malbec. Made by a fourth-generation family producer in Argentina, it’s rich, smooth and soft – the plum and blackcurrant flavours pair perfectly with a juicy steak.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose cook Alex Szrok shares the products he’s filling his basket with this week
Belazu Gran Reserva Sherry Vinegar
“This lives next to my hob and is my most used condiment. The ultimate depth and complexity – a weapon in the kitchen, used to balance hot sauces and as a base for dressings and salads.”
No.1 British Free Range Pork Cutlets with Brandy and Peppercorn Butter
“I feel pork is about to get its time in the sun. With such good quality pork as this, you can treat it as you would a steak. So much flavour and character, and easier on the wallet.”
British Asparagus
“From the first moment homegrown asparagus appears on the shelves to when it’s gone, it will be in about 70% of my meals at home! Enjoy it now.”
Freekeh
“I’m a huge grainy boy. Freekeh is doing it for me right now, as the weather shifts. I love to cook it in stock with a little garlic and tomato purée.”
IN MY BASKET
Essential Evaporated Milk is Ranie Saidi’s favourite store-cupboard ingredient
The recipe developer, author and supper club host uses evaporated milk in both sweet and savoury situations – try it in his cod in spiced milk recipe.
“Evaporated milk has been a staple in Malay cooking for generations, quietly shaping the flavour of everyday dishes. Traditionally used in rice, desserts and Malay curries known as gulai, it brings a gentle sweetness and silkier texture than coconut milk, letting spices and aromatics shine without overpowering them. Once cooled, the sauce naturally thickens, creating a luscious, velvety coating that enhances the flavour and texture of any dish.”
Grab April’s Food mag
April’s issue of Food magazine is out now, and it’s full of big flavour energy – pick up your free copy with a My Waitrose card.
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