Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This drink is local and seasonal to me, in Britain, in early summer’, she says ‘so it seems a perfect way to start a meal that honours this philosophy.’
From Michael Isted’s book, The Herball’s Guide to Botanical Drinks, how to use the alchemy of plants to create potions to cleanse, restore, relax and revive. ‘Barley Water is a classic water used both in Europe and Asia to cleanse the kidneys and for its diuretic actions’, he says.
From Michael Isted’s book: ‘The Herball’s Guide to Botanical Drinks’, how to use the alchemy of plants to create potions to cleanse, restore, relax and revive. ‘A simple amalgamation of some of my favourite cleansing herbs in a delicious herbal tea that can be enjoyed throughout the year’, says Michael. ‘This infusion is particularly delicious in the morning, but can be prepared in a large batch and heated up as and when required.’ Published by Jacqui Small.
Espresso martinis are addictive – both velvety and slightly bitter at the same time and it’s impossible to stop at just one. The ideal winter and Christmas cocktail.
The ritual of priming a wine glass, that is swirling a small amount of wine in a glass and discarding it before you fill it can help you to taste better.
Learn to make amazing, espresso-style coffee in a moka pot without making a bitter coffee. We’ll show you a latte hack too.
It’s the eternal question for Chinese food lovers: what do you drink with Chinese food, especially when the dishes are spicy?