- 2 hours +
- Jill Dupleix
Jill Dupleix tracks down the latest food trends and reveals how to recreate them at home, whether it's a new technique, a native ingredient, or just one of those dishes that suddenly goes viral. Appearing weekly, Hot Food is a great way to discover what's new in the world of food. Plus where to find it and how to make it yourself.
Read more of her articles below:
This savoury cousin of breakfast granola adds crunch and fibre to everything in sight, from superfood salads to soups, hummus, eggs and grilled flatbreads.
Cook | Hot food | Tue Jan 27 00:00:00 EST 2015
Simply refreshing and refreshingly simple, fro yo is here to stay.
Cook | Hot food | Mon Jan 12 23:30:00 EST 2015
These tacos combine flavours from Mexico, Korea and Japan - a cuisine mash-up in a hot, crunchy shell.
Cook | Hot food | Tue Nov 25 00:00:00 EST 2014
Ice-cream made from vegetables of all different shapes and sizes is irresistible.
Cook | Hot food | Mon Nov 17 00:00:00 EST 2014
"Spaghetti" made from zucchini extruded through a vegetable spiraliser is a delicious alternative to pasta.
Cook | Hot food | Tue Nov 11 00:00:00 EST 2014
A traditional Japanese-influenced Hawaiian raw fish combo is proving a hit with diners.
Cook | Hot food | Mon Oct 13 23:45:00 EST 2014
Chefs are embracing this top-value, flavour-packed ''forgotten'' cut.
Cook | Hot food | Tue Oct 07 03:00:00 EST 2014
Cauliflower, eggplant, quail or duck breast are not what you'd usually expect in a schnitzel.
Cook | Hot food | Tue Sep 23 23:45:00 EST 2014
Portable and chock full of flavour, these healthy snacks will keep you powering.
Cook | Hot food | Mon Sep 22 15:08:53 EST 2014
What is it? A thick, rich nut cream made from cashews, it's the new babe on the tables of people who have enough milk, cream and mayo in their lives.
Cook | Hot food | Tue Sep 16 03:00:00 EST 2014
What are they? The humble beet is the latest recipient of the salt-baked craze, following on from the traditions of salt-baked fish in Italy, and salt-baked chicken in China.
Cook | Hot food | Tue Sep 09 03:00:00 EST 2014
Raw, unpasteurised apple cider vinegar is the healthiest vinegar you can put in your body, say health faddists.
Cook | Hot food | Tue Sep 02 03:00:00 EST 2014
What is it? Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''),...
Cook | Jill Dupleix | Tue Aug 26 03:00:00 EST 2014
What is it? A rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia.
Cook | Jill Dupleix | Tue Jul 29 03:00:00 EST 2014
Beer-steaming is back due to our overwhelming thirst for all things craft-brewed.
Cook | Jill Dupleix | Tue Jul 22 03:00:00 EST 2014
What is it? Saikyo yaki, or fish marinated in miso (fermented soy bean paste) and grilled or baked. It has been the signature dish of Japanese chef Nobu Matsuhisa since 1987 and is the favourite dish...
Cook | Jill Dupleix | Tue Jul 15 03:00:00 EST 2014
What is it? It's the new porridge, made with the tiny, grain-like seeds of the goosefoot plant, traditionally grown in the Andes and known by the Incans as ''the mother of all grains''.
Cook | Jill Dupleix | Tue Jul 08 03:00:00 EST 2014
Don't eat them because they're healthy. Eat them because they're delicious.
Cook | Jill Dupleix | Tue Jul 01 03:00:00 EST 2014
What is it? It's bacon, doused in maple syrup and baked in the oven until crisp. You wouldn't think it would be so remarkable, but the combination of treacly sweetness and salty savouriness is...
Cook | Hot food | Tue Jun 24 03:00:00 EST 2014
What is it? It looks like rose-pink celery, but Rheum rhabarbarum is a perennial plant related to sorrel and buckwheat, at its peak in late autumn and early winter.
Cook | Hot food | Tue Jun 17 03:00:00 EST 2014