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April 2025

Nick Bramham’s Bucatini Con Le Sarde
A classic Sicilian pasta dish made with tinned sardines, fennel, and pine nuts that’s ready in under thirty minutes. Words and images by Nick Bramham.
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Beyond Fried Chicken
The curious rise of Korean food in the UK. Words by Yuna Chang and Ha-Joon Chang. Illustration by David Huang.
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Vittles Reviews: Three Meetings with the Ambassador
Ciaran Thapar visits Ambassadors Clubhouse three times and contemplates the fantasy of an undivided Punjab.
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7
One-Hour Vegan: Toban Djan (Doubanjiang) Aubergine
A richly flavoured aubergine-centric meal that takes one hour to cook. Words and photos by Samuel Rawat-Fisher.
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The Spices in your Welsh Cakes
How the cultural history of the Welsh cake complicates conventional understandings of the role of Wales in the British Empire. Words by Yasmin Begum…
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Vittles Reviews: Adapt or Die
What is Bar Italia doing at Outernet? Words by Simran Hans.
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4
Cape Town Pickled Fish
An Easter dish served on hot cross buns, with roots in Cape Town’s Muslim community. Words and images by Yaseen Kader.
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7
Break My Fast Oh Lord, But Not Yet
Lauren J Joseph on Lenten fasting as a grounding constant in a life lived erratically. Illustration by Sing Yun Lee.
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Six of One: Ceviche, Nihari, Brik, Burgers, Guilin rice noodles, Tagine and Chips
Six outstanding and unsuspecting places to eat in London this weekend.
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Kid-Friendly Keema and Crumble
A comforting midweek meal that can be enjoyed by all ages – with instructions for a vegetarian version. Words by Shahnaz Ahsan. Photos by Sanskriti…
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"This is our Indigenous food"
Makepeace Sitlhou investigates the meanings food takes amid an ongoing civil war. Photographs by George AK Neihsial.
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