WEEKEND COLUMNISTS
Resources
Material World
Dressed up
Vanessa Friedman’s blog deals with the fashion/luxury industry from both a corporate and consumer point of view
Principal content
Rowley Leigh writes a weekly column on cookery for the FT Weekend supplement. - -
Rib-stickers’ delight
Simply braised short ribs bond perfectly with paccheri and makes a change from boiling them or creating a Bourguignonne, says Rowley Leigh
Fool’s paradise
This rhubarb fool is quite tart, bearing in mind the biscuits will add a little sugar
Fool’s paradise
This rhubarb fool is quite tart, bearing in mind the biscuits will add a little sugar. Others may want it sweeter, writes Rowley Leigh
Puntarella salad
One can easily imagine a bunch of centurions chomping such a salad 2,000 years ago, writes Rowley Leigh
Snap kicks
This squash and sugar snap curry proved very popular, perhaps because the comforting flavours of squash and coconut were offset by the chillis, writes Rowley Leigh
Winter layers
Although Vincisgrassi is a pasta dish, it is a brave appetite that attempts another course afterwards, writes Rowley Leigh
Dinner and a movie: the new cinema gastronomy
Cinema food can be better than popcorn, nachos and hot dogs, writes Rowley Leigh, as he launches a finger food menu at his local Odeon
A fine fillet
This clean, light and healthy dish can steal the show, writes Rowley Leigh
Aw, shucks!
Some prefer to take oysters as nature intended – raw in the half shell – but they are also excellent when cooked, writes Rowley Leigh
Pheasant heaven
A simple roasting will usually render a dry or undercooked bird, says Rowley Leigh, who recommends cooking it gently in a casserole
