Food

I Make the Best… Pavlova

After a snap poll of Standard Issue staffers, we came to the conclusion everyone has a signature dish they’re willing to brag about. Cariad Lloyd reckons her pavlova can’t be beaten. Looking at the photos, it’s hard to argue.

Recipe: Persian rose and vanilla ice cream with cream chunks and sugar-coated rose petals

Whatever the weather’s up to, Persian food writer Maryam Sinaiee has just the thing to haul us back to summer. And yes you read right, SUGAR-COATED ROSE PETALS. Now, if you’ll excuse us…

National BBQ Week: Thai duck kebabs

Dust off those outdoor cookers, kids. It’s National BBQ Week and Claire Goodwin has come up with a smashing idea for an on-the-grill, skewered delight.

Hoovering: The Reliance, more like the resplendence

Comedian and food fiend Jessica Fostekew puts her mouth where others fear to tread. A celebration of eating: from posh nosh to kebab shops to stuff that’s been on the floor. This week, Jess repays a kindness with a breakfast.

Coeliac Awareness Week: Mixed berries and pistachio mini pavlova

What better way to mark Coeliac Awareness Week, than to ask GBBO 2014 semi-finalist Chetna Makan to share one of her delightful gluten-free recipes. Prepare to spontaneously lick your lips.

Hoovering: Doughnut Week

Wait, there's a Doughnut Week? Who better to get on the case than our food guru Jess Fostekew?

Getting on The Cardamom Trail

Chetna Makan describes her debut book as “the coming together of spices and baking in a perfect way”. We’re sold.

Recipe: Nurture balls

Amy Cooke-Hodgson visited a dear friend in hospital and came away with this recipe, which is not only cheering but also a perfect energy boost.

Eat Here, Love: The Filling Station

Continuing our mission to trumpet the loveliness of places where we love to scoff when we’re out of the house, Sarah Ledger recommends her new favourite place to eat in Keswick.

I Make the Best… Special Fried Chicken

After a snap poll of Standard Issue staffers, we came to the conclusion everyone has a signature dish they’re willing to brag about. Prepare for your mouth to water thanks to Justine Brooks’ very special fried chicken.