DJ BBQ – otherwise known as Christian Stevenson – says his love of chocolate chip cookies came from spending time with his grandmother by the beach every summer growing up in America. “Grandma Della would bake these fresh every week and serve ’em still warm with a cold glass of milk. Simple pleasures that I still enjoy to this day,” he says. This is his grandmother’s recipe, and what DJ BBQ refers to as “goofproof”. “Underdone, overdone, perfectly cooked, they are super-good,” he adds. On the BBQ, he recommends using the target technique – where the coals are piled up in the middle – and using a plancha on top. Chocolate chip cookies Makes: 8-10 Ingredients: 115g softened butter 115g granulated sugar 50g soft light brown sugar 1 egg 1 tsp vanilla extract 120g plain flour, sifted ¼ tsp salt ½ tsp bicarbonate of soda 100g chocolate chips Method: 1. The most important instruction for this recipe is: do not eat all the cookie dough before cooking them. 2. Try to make sure all the ingredients are roughly the same temperature, as this will give you a smoother mix. Cream together the butter and sugars until light, pale and fluffy. Then mix in the egg and vanilla, followed by the dry ingredients. Lastly, stir through the chocolate chips. Now refrigerate the cookie dough in the bowl overnight. That’s right, you just made cookie dough and now you have to wait until TOMORROW before you can eat the cookies. I can only apologise. Forgive me. Tomorrow you’ll love me. 3. The next day, get your outdoor cooker going. 4. Roll the cookie dough into balls around 75-100g, depending on how big you like your sweet chocolate-studded frisbees. Next, cut some circles out of baking parchment – double the number of dough balls you have – ensuring they’re slightly bigger than the final size you want your cookies to be. Evenly squish each dough ball between two discs of baking parchment to create a cookie shape. 5. Place the paper-covered cookies directly on the plancha. Cook for five to 10 minutes on each side, flipping with a fish slice. If you like a chewier or crispier cookie, then cook for the shorter time, for crispy cookies cook for longer. 6. Let them cool slightly before peeling off the paper and serving with an ice-cold glass of milk and an episode of Justice League (other cartoons are available, but they’re not as cool). ‘DJ BBQ’s Backyard Baking: 50 Awesome Recipes for Baking Over Live Fire’ by David Wright, Chris Taylor and Christian Stevenson (Quadrille, £20). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta These recipes will keep you hydrated on hot days

Cold, salty feta topped with tomatoes warmed in olive oil that has been studded with aromatics until they are bursting, gooey and have a heightened sweetness are the perfect topping for hunks of grilled bread,” says Ravinder Bhogal of this dish. “These tomatoes are also pretty perfect tossed together with pasta or gnocchi, which I just throw straight into the roasting tin before tossing and eating.” Whipped feta with confit tomatoes Serves: 4 Ingredients: 400g mixed cherry tomatoes 5 garlic cloves, peeled and bruised 3 thin strips of lemon peel ½ tsp caster sugar 1 tsp coriander seeds ¼ tsp dried chilli flakes 4 sprigs of oregano 60ml extra virgin olive oil Sea salt and black pepper For the whipped feta: 200g good-quality feta cheese Juice of ½ lemon 100g thick Greek yoghurt Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4. 2. Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano, then drizzle over the olive oil. 3. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel. 4. In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yoghurt. 5. Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

BBQ season is almost upon us, which means it’s time to fire up the grill, whip up your marinades and get skewering. With these showstopper main dishes from Maldon Salt, you’ll never put on a boring BBQ again. For the chicken lovers, pack it full of flavour over a griddle, and serve with charred veggies, rosemary and lemon. Tender lamb chops are a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Lastly, the charred BBQ sweetcorn with smoked salt, harissa and coriander butter is perfect for vegetarians and meat-eaters alike. Smoky chargrilled chicken with veg and rosemary This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish. Ingredients: 2 chicken legs, skin on 4 chicken thighs, skin and bone on 2 tbsp olive oil, plus extra for grilling 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp sumac 1 lemon, zested and then cut into halves 2 baby courgettes, cut into strips lengthways 200g baby peppers 2 red onions, peeled and cut into wedges Rosemary, a few sprigs A pinch of Smoked Maldon Salt To serve: Toasted pitta breads Method: 1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example). 2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelisation to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender and deliciously golden. Remove and set aside. 3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread. Lamb chops with parsley aioli The tender lamb chop is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb. Ingredients: 24 small ribs of lamb 3 tbsp Maldon Salt 3 tbsp parsley, chopped 2 garlic cloves 3-4 tbsp extra virgin olive oil Method: 1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature. 2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside. 3. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180C. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made. Charred BBQ sweetcorn with smoked salt, harissa and coriander butter Ingredients: 200g unsalted butter, softened 2 tbsp harissa Small handful of coriander finely chopped Pinch Maldon smoked salt 5 corn on the cob Method: 1. In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt. 2. Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas. 3. Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon smoked salt – serve straight away. Recipes from maldonsalt.com Read More 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic?

The ooey-gooey goodness that is American cheese is delicious ... but what is it?

McDonald’s new milkshake is bright purple, berry-flavored, and inspired by Grimace.

From whipped drinks to unconventional flavour combinations, TikTok food hacks push the boundaries of traditional cooking, making it exciting and fun to try something new. They offer hacks, shortcuts and simplified versions of popular recipes, making them accessible to busy individuals and those who love a challenge. However, it can be hard to distinguish which hacks work, and which just waste your time. Using search data and TikTok views, the experts at Wren Kitchens have found out which food hacks will actually save you time in the kitchen. 1. Fruit roll ups with ice cream @sydwingold trying the ice cream in a fruit roll-up 🤤 #fruitrollup #fruitrollupchallenge #icecreamfruitrollup ♬ Elevator Music - Bohoman Combining fruit roll-ups with ice cream is by far the most popular food hack right now. You can create the delicious dessert using two ingredients: fruit roll-ups and ice cream of your choice (vanilla, chocolate, etc) Method: 1. Start by unwrapping a fruit roll-up and lay it flat on a clean surface, such as a cutting board or countertop. 2. Take a scoop of your favourite ice cream and place it near the edge of the fruit roll-up. 3. Carefully roll the fruit roll-up around the ice cream, tucking in the sides as you go. 4. Once you have made all your ice cream rolls, you can enjoy them right away or place them in the freezer for a few minutes to firm up. 2. Pancake batter in ice cube tray @feelgoodfoodie These freezer pancake cubes are perfect for meal prep to have on busy mornings or for suhoor Ramadan mornings. Use any batter you like and just add a little extra cooking time depending on how thick they are. #ramadansuhoor #pancakecubes #freezerpancakes IB: @dliciouslyinspired ♬ original sound - Feel Good Foodie Your ice cube tray is the answer to a quick brunch fix: fluffy pancakes. Method: 1. Start by making your preferred pancake batter with a basic recipe that typically includes flour, eggs, milk and sugar. 2. Mix all the ingredients until you have a smooth batter. 3. Use an ice cube tray and spoon the batter into the individual compartments of the ice cube tray, filling each one about 2/3 full. 4. Let it freeze completely, which usually takes a few hours or overnight. 5. Once the batter is frozen solid, carefully remove the ice cube tray from the freezer. Gently push on the bottom of each compartment to pop out the pancake batter ice cubes. As it melts on the pan, you’ll have the perfect size to cook and enjoy! 3. Ketchup packet cut @heinz_ca Say goodbye to awkwardly squeezing out ketchup packets. ♬ heinz ketchup packet hack - Heinz Canada For easier access and more ketchup for your fries, this hack is genius. Tear the ketchup packet horizontally in its entirety, rather than ripping it open from the top. Once cut, grab both ends of the sachet and push them towards each other to make a little pouch to easily dip your fries into. Be careful not to squeeze the packet too hard or cut it too deep, as the contents will spill out. 4. Burger upside down Isn’t it frustrating when you eat a burger and the contents fall out with each bite you take? Eating a burger upside down prevents the condiments from falling out and maximises the taste. The top side of a burger bun is thicker than the bottom, so the bread absorbs more of the juice’s sauce and flavour. This can be especially useful if you have a burger with a lot of toppings or if the bun is particularly soft or slippery. 5. Jelly drink @williamsengg I’ve been getting a lot of questions about the jelly drink I made for my girlfriend so here’s my favorite version and all the tips and tricks for making it ✨ hope it helps #jellydrink #williamsengg #fyp #xyzbca ♬ the one that got away - el This viral drink is popular for those who want a quick jelly snack without waiting overnight for it to set. Method: 1. Grab a handful of your favourite flavour of jelly sweets and place them in an empty cup. 2. Add 3/4 cup of hot water to fully submerge the gummies and mix until the pieces of candy dissolve. 3. Let it chill in the fridge for five hours. 4. When the mixture is solid, pour 2 teaspoons of condensed milk and 1/3 cup of milk, over the solid jelly layer. 5. Use your straw to poke holes all over the jelly layer to break it up into small chunks and enjoy! 6. Pierce a hole in a lemon for easy juice @paulfosterchef Great Lemon juice hack #chef #chefhack #viral #lemon #lemonjuice #homecooking #cook #howtocookproperly ♬ QUIET DOWN 2 - Madison Malone This hack is impressing everyone who tries it. Roll your lemon on a cutting board and, using a skewer, toothpick, or pin, poke a hole in the non-stem end of the lemon. You now have an easy way to squeeze lemon juice out of a lemon. As you only poke a tiny hole in the lemon, you can preserve the lemon for a week in an airtight bag, without the risk of it drying out. 7. Spicy pickled garlic @lisanguyen Pickled garlic with sriracha, chili powder & thyme (credit: @lalaleluu) #pickledgarlic #foodie ♬ Aesthetic Girl - Yusei Pickled garlic can be used as a condiment or added to various dishes for an extra kick of flavour. Some people enjoy eating pickled garlic straight out of the jar, while others use it as a topping for salads, sandwiches or cheese platters. For this spicy hack, all you do is drain a jar of pickled garlic and add some sriracha and other seasonings, such as chilli flakes and thyme, and shake. Ensure you use pickled garlic and not raw garlic. Pickled garlic is usually stored in vinegar, not oil, and when compared to raw garlic, it has a milder and sweet taste. Find out more at wrenkitchens.com Read More Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring

After decades of development and $200 million spent, Procter & Gamble thought they had the perfect snack food additive with olestra. Too bad it caused “rectal urgency.”

Alfred L. Cralle made scooping ice cream a one-hand job with his ingenious patent.

By Leah Douglas WASHINGTON Changes to the largest U.S. food aid program in the debt deal passed by

PARIS (Reuters) -The United Nations food agency's world price index fell in May to its lowest in two years, as

People think Jeff Bezos was ripped-off after he reportedly spent more than $4,000 on a bottle of wine that sells just in the hundreds. The Amazon founder, 59, reportedly went all out to celebrate his engagement to fiancée Lauren Sanchez, 53, last week. According to People, Bezos forked over $4,285 for an off-menu bottle of Dugat-Py Grand Cru from Domaine Bernard, which the couple enjoyed at La Petite Maison in Cannes, France. However, many wine experts believed that Bezos was stiffed on the bottle of red Burgundy wine – which apparently sells for much less. Parcelle Wine, a wine seller and bar located in New York City’s Lower East Side, poked fun at Bezos’ faux pas on social media. “Wine fact of the day: Bezos knows less than you and got mega ripped off in France,” they captioned the post, which included a photo of the seemingly high-priced bottle of Dugat-Py Grand Cru. Fellow wine lovers trolled the billionaire businessman in the comments, writing: “LOL what did he think he was ordering, Rousseau Chambertin?” “This explains Amazon’s s****y wine selection,” another said. According to the New York Post, the same bottle of pinot noir sold at auction in March 2022 for just $647, a more than $3,500 difference compared to how much Bezos spent on the Dugat-Py Grand Cru. “The wine, Chambertin, is from the fabled Chambertin vineyard in the Cote D’Or section in Burgundy. This vineyard is one of the most revered in the world,” a wine expert told the outlet. The Dugat-Py Grand Cru is available on alcohol delivery app Drizly for $552, and appears to be selling in the hundreds from a number of online retailers. However, Wine Searcher estimates the 2015 bottle of Dugat-Py Grand Cru to be within the thousands. Plus, restaurants are typically allowed to charge around two to five times more for a bottle of wine than the wholesaler cost. Although Bezos seemingly paid more than $4,000 for an overpriced bottle of wine, it’s likely the pinot noir didn’t put a dent in his pocket. The Amazon founder is worth an estimated $141bn. On 22 May, People confirmed that Jeff Bezos was engaged to Lauren Sanchez after five years of dating. He popped the question during the getaway in the South of France, where the couple had spent time on Bezos’ new $500m superyacht. The Emmy-winning journalist was spotted wearing what appeared to be a large diamond engagement ring while aboard the yacht. Bezos and Sanchez, who took their relationship public in January 2019, have both been married before. The Amazon CEO and his ex-wife MacKenzie Scott divorced in 2019 after 25 years of marriage. The couple share three sons and a daughter. Sanchez – who was married to Patrick Whitesell – shares son Nikko with former NFL star Tony Gonzalez, and son Evan and daughter Eleanor with her ex-husband. Read More Lauren Sanchez seemingly hints at Jeff Bezos engagement after five years of dating $500m price tag and bronze statue similar to his girlfriend: What we know about Jeff Bezos’s wild superyacht Jeff Bezos appears to wear $12 butterfly shirt from Amazon at Coachella