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The Latest Breaking News from Ravinder Bhogal

Ravinder Bhogal’s buddha bowl recipes: pickled beets, giant couscous and tuna, cauli and jammy eggs

Buddha bowls aren’t just a healthy choice – they’re a flavourful way to use up leftovers

The Guardian - UK

Who's Cooking Dinner? Tom Kerridge, Ravinder Bhogal and more help celebrate 25th anniversary of charity event

The event helps to raise vital funds for Leukaemia UK

Evening Standard

Curry, salad and stir-fry: Ravinder Bhogal’s recipes for cooking with aubergine

Aubergines happily absorb any flavour thrown at them: savour them stir-fried with tofu, cashew nuts and Thai basil; crushed and topped with a sharp, spicy dressing; or in a curry with a peanut crust

The Guardian - UK

From analysis to the latest developments in health,
read the most diverse news in one place.

Summer picnic taste test: ice-creams, gelato, cones and sorbets

‘Whatever is this weird sugary ripple?’: Ravinder Bhogal’s verdict on supermarket sweet treats

The Guardian - UK

Sticky sausages, soft cheese and crumble cake: Ravinder Bhogal’s recipes for summer cherries

A traybake of sticky, five-spice sausages with cherries (serve with rice or eat like a hotdog), burrata and mint in a balsamic cherry dressing, and a homely cherry ricotta crumble cake

The Guardian - UK

How to make the most of a punnet of strawberries

If you find yourself with too many strawberries, try them in a sorbet, or a frangipane, roast them on a barbecue or pair underripe ones with cheese or in a pickle jar

The Guardian - UK

Ravinder Bhogal’s tandoori chicken with sides – recipes

Spatchcock tandoori chicken with coriander chutney, served with easy grilled garlic naan and a zingy salad

The Guardian - UK

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Devilled eggs, lamb skewers and hot cross bun pudding: Ravinder Bhogal’s Easter recipes

A fresh take on seasonal favourites adds Middle Eastern spice and cleverly accommodates leftover hot cross buns for afters

The Guardian - UK

Yes, you can: Ravinder Bhogal’s recipes for cooking with tinned food

Can-openers at the ready for chickpea chaat masala with nachos, anchovy-flavoured cheesy, peppery pasta and, for dessert, a hassle-free no-churn coffee and chocolate ice-cream

The Guardian - UK

How to host now: Ravinder Bhogal, Max Hurd, Sky McAlpine and Henry Holland's tips for a stylish soiree

From setting a stylish table to serving the chicest food and drink, here's how experts in the art of entertaining put together the perfect evening

Evening Standard

On my radar: Nitin Sawhney’s cultural highlights

The musician on Bradley Cooper’s new Leonard Bernstein biopic, how his mum cultivated his love of dance, and the restaurant that changed his mind about aubergines

The Guardian - UK

Cracking! 17 deeply comforting fried egg recipes - from breakfast to a spaghetti surprise

One of the most simple, delicious, versatile ingredients of all, here fried egg takes pride of place in everything from nasi goreng to a gorgeous Thai salad

The Guardian - UK

Single minded: people with public lives on the pleasures of solitude

Joe Lycett likes to get into nature, chef Ravinder Bhogal strolls around her local area, Kirsty Wark heads for a Scottish loch… Nine famous faces reveal how they like to spend time when they’re on their own

The Guardian - UK

Australia’s best-value fruit and veg for September: ‘Lettuce is cheaper than I’ve seen in five years’

Spring has arrived and with it affordable asparagus and iceberg and gem lettuces. Strawberries are also great quality – and don’t forget cauliflower and citrus

The Guardian - AU

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The Week

Whipped feta with confit tomatoes recipe

Salty and sweet, this summery dish is the perfect topping for hunks of grilled bread, says Ravinder Bhogal. Or you could leave out the whipped feta element, and serve the tomatoes with pasta or gnocchi. Serves four.

The Guardian - UK

Ravinder Bhogal’s recipes for cooking with fresh sardines

Sardines are cheap, sustainable and cook in no time, so throw them on the barbecue or griddle pan, turn them into pakoras or slap them on top of Italian tomato bread in these easy summer recipes

The Independent UK

Falooda milk cake: A new way to eat your summer strawberries

Faloodas come in many flavours, but Ravinder Bhogal’s favourite is ‘the original and the best’, says Lauren Taylor

The Independent UK

Kataifi: A comforting Greek pie full of veggie goodness

Kataifi pie is far more forgiving to make than that comforting Greek favourite spanakopita – but no less delicious, says Lauren Taylor

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The Independent UK

How to make tomato confit with whipped feta

This little dish can work as a starter or a lunch that’s perfect for warmer weather, says Lauren Taylor

The Independent UK

Chef Ravinder Bhogal: Vegetables are the secret to saving money

The Indian-British chef talks to Lauren Taylor about her childhood in Kenya, economical cooking and the comforting power of veg

Marie Claire

Try chef Ravinder Bhogal’s Italian plates and cocktails for a La Dolce Vita summer

Take your hosting up a notch by pairing the delicious Malfy Gin cocktails with some mouth-watering Amalfi-inspired recipes.

The Guardian - AU

‘Best prawn season since the 70s’: 10 recipes to make the most of Australia’s low prices

An oversupply of the crustacean means large king prawns are widely available for less than $25 a kilogram. What are you waiting for?

The Guardian - UK

On a roll: Ravinder Bhogal’s recipes for triple-cheese, avocado and bloody-mary stuffed rolls

Perfect party or picnic fare: salty-sour watermelon, ginger and avocado rice paper wraps; halloumi, feta and herb filo cigars; and boozy, prawn-cocktail brioche rolls in a bloody mary-flavoured mayonnaise

The Guardian - UK

Chocolate french toast and fry-up noodles: Ravinder Bhogal’s weekend breakfast recipes

Saturday is not the day for cereal! It is a time for an egg, bacon and mushroom breakfast noodle bowl with hangover chilli sauce, and for chocolate and banana French toast with miso caramel

The Guardian - UK

Ravinder Bhogal’s purple sprouting broccoli recipes

PSB is a sign that spring is coming: roast it with spelt and nuts and serve with a Japanese dressing, char and top with an almond-and-anchovy sauce, or spruce up leftover stems by turning them into a quick pickle

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