Ottolenghi’s frozen and tinned food feast | Word of Mouth

Plus: 17 wonderful ways with blackberries Word Of Mouth | The Guardian

Independent journalism, powered by our readers. Support us   Dish of the day 'A thrifty triumph'   Yotam Ottolenghi’s weekend feast from frozen and tinned food Spicy mussels with coriander seeds, jackfruit and green bean pulao, and a make-ahead mango brulee What we're cooking 'More reliable than the British summer'   Felicity Cloake's tomato soup masterclass Masala chickpeas and biryani   Rukmini Iyer’s budget Indian recipes A last blast of summer heat   Ravinder Bhogal’s spicy summer salads Andalusia x Korea   Meera Sodha’s vegan gochujang gazpacho Homely bake   Rachel Roddy’s lamb with potato, tomato and breadcrumbs 'Light on industry, weighty on flavour'   Joe Trivelli’s tagliolini with clams, spelt salad, sardines, and peaches in red wine A taste of Spain   José Pizarro’s lemon and oregano lamb chops with pipirrana Aromatic and fresh   Benjamina Ebuehi’s lemon and aniseed cookies Would you like to help us shape the future of Guardian food? As a valued reader of our food journalism, we'd love to hear from you. Participate in our survey here: Take the survey   Waste not Turn leftover roast chicken or vegetables into a glorious pad thai Paid for by 'Life-affirming' Helen Graham's peanut, date and tahini banoffee pie Kitchen aide Tinned, puree, passata, fresh ... which tomato, and when to use it? Sign up to What's On Get the best reviews, the latest news and exclusive writing direct to your inbox every Monday in our free TV newsletter Newsletters may contain info about charities, online ads, and content funded by outside parties Click to sign up Restaurant reviews ‘It deserves to be full’   Epicurus, London Jay Rayner Finding its feet in a baffling new venue, Epicurus will soon win you over with its exuberant excess, writes Jay Rayner ‘You can imagine a Helena Bonham Carter character lunching here’   64 Goodge Street, London W1 Grace Dent A French bistro that will knock the fluff off your beret Coming soon from Guardian Faber Guardian writer Grace Dent celebrates the food we eat when no one’s looking Pre-order now to save 20%   Extra helpings Berry good!   17 wonderful ways with blackberries – from crumbles and cakes to mousses and muffins Gin, vermouth … chicken stock?!   How did martinis get so weird – and are they more fun to make than drink? Never buy vegetable seed again!   How to save money by harvesting this year’s beans, lettuces and tomatoes Get in touch If you have any questions or comments about any of our newsletters please email [email protected] … there is a good reason why NOT to support the Guardian Not everyone can afford to pay for news right now. That is why we keep our journalism open for everyone to read. If this is you, please continue to read for free. But if you are able to, then there are THREE good reasons to support us today. 1. Our quality, investigative journalism is a scrutinising force at a time when the rich and powerful are getting away with more and more 2. We are independent and have no billionaire owner pulling the strings, so your money directly powers our reporting 3. It doesn’t cost much, and takes less time than it took to read this message Help power the Guardian’s journalism for the years to come, whether with a small sum or a larger one. If you can, please support us on a monthly basis from just £2. It takes less than a minute to set up, and you can rest assured that you're making a big impact every single month in support of open, independent journalism. Thank you. Support us   Manage your emails | Unsubscribe | Trouble viewing? You are receiving this email because you are a subscriber to Word Of Mouth. Guardian News & Media Limited - a member of Guardian Media Group PLC. Registered Office: Kings Place, 90 York Way, London, N1 9GU. Registered in England No. 908396