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The Latest Breaking News from Robert Billington

‘The texture is perfect – meaty with a fleshy bite’: the best supermarket green olives, tasted and rated

It turns out there are lots of quality green olives out there, from big, fat, meaty Greek ones to more complex, nutty Italian alternatives …

The Guardian - UK

‘A nostalgic 1980s-style chip’: the best supermarket oven chips, tasted and rated

They’re a supermarket freezer staple, but when the chips are down, whose are spuds you like and whose are potato no-nos?

The Guardian - UK

‘Whizzes up to a vibrant, candyfloss pink’: the best supermarket frozen fruit smoothie mixes

Ready for a berry and banana fruit treat? We go in search of the perfect blend• The best blenders to blitz like a pro, tried and tested

The Guardian - UK

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‘Serve me these with an aperitivo immediately’: the best supermarket salted crisps, rated by Felicity Cloake

A good crisp should be dangerously moreish – but which were perfectly seasoned and crunchy, and which weren’t worth their salt?

The Guardian - UK

‘Astonishingly good value’: the best supermarket tofu, tasted and rated

Tofu is a simple yet wonderfully versatile ingredient, and this week’s test identified some excellent contenders. But whose beancurd is the business?

The Guardian - UK

‘Unbelievably terrible’: the best (and worst) supermarket vanilla ice-cream, tested and rated

Our ice-cream making expert churned through litres of the frozen stuff. Here’s the scoop …

The Guardian - UK

‘Delicious, affordable everyday eating’: the best supermarket free-range eggs, tasted and rated

A cracking selection of eggs with welfare well considered, but which are golden and which are ‘unremarkable’?

The Guardian - UK

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‘True to the traditional British banger’: the best supermarket sausages, tasted and rated

Texture, provenance, tradition and taste: all are part of what chef Tom Hunt looks for in a proper sausage. So, which supermarket brands are a sizzling success and which are a wrinkly flop?

The Guardian - UK

How to make the perfect Taiwanese scallion pancakes – recipe

Flaky, crunchy, moist in the middle … and totally irresistible

The Guardian - UK

How to make the perfect smacked cucumbers – recipe

This cool, crunchy Sichuan salad, drenched in garlicky dressing and fiery chillies, is now a global favourite. The secret? Make sure you bruise the cucumbers, rather than actually smash them

The Guardian - UK

Alternative Christmas pudding: how to make Caribbean black cake – recipe

A variation on the fruitcake theme, this tropical cake is not only packed with fruit, but also laced with rum

The Guardian - UK

Christmas foodie gifts: Melek Erdal’s spicy Turkish shortbread (kurabiye) recipes

Gift something different this Christmas, such as this mix of savoury spicy biscuits or, for the sweet-toothed, sesame kurabiye with date paste

The Guardian - UK

Can’t-believe-it’s-so-quick aromatic shrimp curry

Great British Menu host Andi Oliver’s Caribbean curry is full of flavour, says Katie Wright

The Independent UK

Caribbean-inspired coconut and lime cheesecake

This Caribbean-inspired dessert from Andi Oliver is sweet and zesty, says Katie Wright

The Independent UK

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The Independent UK

Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken

Earl Grey tea adds a citrusy succulence to these flame-grilled thighs and drumsticks from Andi Oliver, says Katie Wright

The Independent UK

Andi Oliver on turning 60 and channeling her anger into power

With her first ever cookbook, the Great British Menu host explores her Caribbean heritage, says Katie Wright

The Guardian - UK

How to make the perfect nettle soup – recipe

Soup made with stinging nettles? You’d better believe it: this is a tried-and-tested spring classic – but make sure you have some rubber gloves to hand

The Guardian - UK

How to make the perfect chocolate sorbet – recipe

Harder to find than chocolate ice-cream, chocolate sorbet has an elegance other flavours cannot match and is surprisingly easy to make at home

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The Guardian - UK

How to make baklava – recipe

The sticky, sweet and nutty dessert from the Middle East and north Africa is a favourite the world over. And, filo pastry aside, it’s deceptively simple to make

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