I challenged Tom Cruise to send me two of his special cakes for Christmas. Did he deliver? Of course he did

Every Christmas, the actor sends an extreme white chocolate coconut gateaux to close friends – by private jet, it turns out. This year, those friends include me. Twice

Reader, I am here to inform you that dreams do come true. You really can have anything your heart desires, with the proviso that you’re prepared to aggressively and repeatedly abuse your position in order to get it. What I’m trying to say is this: my year-long campaign to get Tom Cruise to send me a cake has ended in success.

Roughly a year ago, I wrote a short piece about Cruise’s habit of sending $50 (£38) white chocolate coconut bundts to his closest friends at Christmas. Kirsten Dunst, Henry Cavill, Angela Bassett, Jimmy Fallon, Graham Norton and scores of other high-profile figures all receive a cake, lovingly made by Doan’s Bakery in California and shipped out by Cruise’s staff. I finished my article by hoping that I would one day be important enough to receive such a wonderful gift.

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Your niece is suddenly vegan! How to survive the 12 disasters of Christmas

One guest is an antivaxxer, another is allergic to your cats, the turkey is still raw and your best friends are splitting up in the sitting room. Here is how to face down festive fiascos

It’s that time of year when you wake up sweating and can’t figure out why. Did you accidentally wear your thermals in bed? Do you have tuberculosis? No, dummy, it’s just that it’s almost Christmas, it’s your turn to play host, and the list of things that can go wrong on the 25th is long and wearying.

Can I recommend, before we drill into this list, a quick wisdom stocktake? Last year was the worst Christmas imaginable: every plan was kiboshed at the very last minute; non-essential shops closed before we’d done our shopping; people who thought they were going back to their families ended up at home and hadn’t bought Baileys and crackers and whatnot; people who’d battled solitude for a year were stuck alone; people living on top of each other couldn’t catch a break; people expecting guests were buried under surplus pigs in blankets, and beyond our under-or over-decorated front doors, the outside world was fraught with risk and sorrow, as coronavirus declined to mark the birth of the Christ child with any respite from its march of terror. I’m not saying it couldn’t be as bad as that again – just that it couldn’t possibly be as surprisingly bad again.

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Hygge, glögg and pepparkakor… why we’re all falling for a Scandi Christmas

After the comfort food and rituals, Britons are embracing more traditions, such as the festival of Santa Lucia

From Ikea to meatballs, hygge to Nordic noir, Scandinavia’s influence on the UK has been rising steadily for decades. But this Christmas, amid the coronavirus pandemic and Brexit, enthusiasm for the region and its traditions is hitting new heights.

Scandinavian goods distributor ScandiKitchen closed online Christmas orders early this year after unprecedented demand for festive products including meatballs, glögg (mulled wine), pepparkakor (ginger biscuits), chocolate, ham and cheese.

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Burning issue: how enzymes could end India’s problem with stubble

Bans failed to stop farmers torching fields each year but a new spray that turns stalks into fertiliser helps the soil and the air

Every autumn, Anil Kalyan, from Kutail village in India’s northern state of Haryana, would join tens of thousands of other paddy farmers to set fire to the leftover stalks after the rice harvest to clear the field for planting wheat.

But this year, Kalyan opted for change. He signed his land up for a trial being held in Haryana and neighbouring Punjab as an alternative to the environmentally hazardous stubble burning that is commonplace across India and a major cause of Delhi’s notorious smog.

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Top toddy: Sri Lanka’s tree tapping trade reaches new heights

‘Toddy tappers’ who collect sap used in everything from palm wine to ice-cream are enjoying a boost to business that has revived the traditional skill and improved their quality of life

The palmyra palm tree with its wide fan leaves is a distinctive and common sight across Jaffna, northern Sri Lanka, thriving in the arid conditions.

Kutty, who goes by only one name, is a “toddy tapper”. Climbing the palms with his clay pot, he collects sap from the flower heads at the top of the great trees, which can grow to more than 30 metres (90ft). The sap is fermented to make toddy, an alcoholic drink also known as palm wine.

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Want to see the world’s worst pizzas? Step this way | Jay Rayner

The Random Restaurant Twitter feed shows that mini chip fryer baskets and terrible food photos are a planet-wide phenomenon

It’s a familiar image. There’s a well-stacked burger: domed bun, a couple of patties, the crimson flash of fresh tomato. It’s not unappetising. Next to it, however, is an emblem for all that is naff, irritating and deathly in the restaurant world: a mini chip fryer basket full of chips. Because what could be more fun than a miniaturised version of a piece of kitchen equipment? It’s exactly the kind of thing you’d expect to find in a dreary low-rent British gastropub; one that has decided crass serving items are a substitute for a commitment to good food.

Except this image is not from a clumsy gastro pub. It’s certainly not from Britain. It’s from Fast Food Le Jasmin, a restaurant in Guelma, in north-eastern Algeria. I can show you other examples from Costa Rica and French Polynesia. For the joyous revelation that restaurant stupidity is not restricted to the UK, we must thank a Twitter account called Random Restaurant or @_restaurant_bot, created by one Joe Schoech. As its name suggests, it uses a bot to search Google randomly for information on restaurants all over the world. Around 20 times a day it posts a map link, plus the first four photographs it finds. Certain countries, including China, are excluded because Google isn’t available there. Otherwise, it provides an extraordinary window on how we eat out globally.

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What is the best Christmas party food? | Kitchen aide

Cheese and chocolate are your friends, but keep them bite-sized. Top chefs share their favourite nibbles …

• Got a culinary dilemma? Email feast@theguardian.com

What makes the best party snacks?
Rachel, Hove

“Anything that can be eaten cleanly in a mouthful is ideal,” says Guardian food columnist Ravinder Bhogal. “Anything too big, messy or that requires lots of chewing should be avoided – there’s nothing worse than those awkward, mouth-full moments when someone suddenly strikes up a conversation.”

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‘Disastrous’ plastic use in farming threatens food safety – UN

Food and Agriculture Organization says most plastics are burned, buried or lost after use

The “disastrous” way in which plastic is used in farming across the world is threatening food safety and potentially human health, according to a report from the UN’s Food and Agriculture Organization.

It says soils contain more microplastic pollution than the oceans and that there is “irrefutable” evidence of the need for better management of the millions of tonnes of plastics used in the food and farming system each year.

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Fromage fictions: the 14 biggest cheese myths – debunked!

Received wisdom says older cheese is better, you should pair it with red wine and wrap any leftovers in clingfilm. Here is what the experts say

‘I hate to dictate to people. I don’t like too many rules,” says Iain Mellis, a cheesemonger of 40 years, with cheese shops bearing his name scattered across Scotland. Mellis has spent his life trying to make artisan cheese more accessible; the last thing he wants is to be so prescriptive that people are put off.

Yet the world of good cheese is already mired in misunderstandings that, at best, detract from its enjoyment and, at worst, result in its ruination. Cheese stored incorrectly is easily marred, while the mistaken beliefs that you need red wine, specialist knives or even a cheeseboard to enjoy it only reinforce cheese’s recherché reputation.

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Bee aware: do you know what is in that cheap jar of honey?

British beekeepers call for stricter labelling on supermarket blends to identify the countries of origin

British beekeepers are calling for a requirement on supermarkets and other retailers to label cheap honey imports from China and other nations with the country of origin after claims that part of the global supply is bulked out with sugar syrup.

The UK is the world’s biggest importer of Chinese honey, which can be one sixth of the price of the honey produced by bees in Britain. Supermarket own-label honey from China can be bought for as little as 69p a jar. Supermarkets say every jar of honey is “100% pure” and can be traced back to the beekeeper, but there is no requirement to identify the countries of origin of honey blended from more than one country. The European Union is now considering new rules to improve consumer information for honey and ensure the country of origin is clearly identified on the jar.

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‘Taste this, it’s salty’: how rising seas are ruining the Gambia’s rice farmers

The farmers, mostly women, once grew enough but must now buy imported rice as the climate crisis edges them into poverty

In the sweltering heat of the late-morning west African sun, Aminata Jamba slashes at golden rice stalks with a sickle. “The rice is lovely,” she says, music playing in the background as her son, Sampa, silently harvests the grain. But even if the quality is high, the quantity is not.

While once Jamba could have expected to harvest enough rice to last the whole year, this year she reckons it will last three to four months. After that, she will have to look elsewhere for a way to feed her family and make enough money to live.

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Breakfast with Alice Zaslavsky: parsnip and potato latkes – recipe

Just in time for Hanukkah, the In Praise of Veg author shares her crispy, golden latkes recipe, in celebration of all things fried

Alice Zaslavsky describes her parsnip and potato latkes as “like an edible plate”, but the lacy, crunchy, deep-golden latkes are wonderful even on their own. Once topped with creme fraiche, dill, finely sliced pickled beet or smoked salmon (and roe, if you’re feeling very fancy), they’re more than worthy of a little reverence.

Eating oily, fried foods is a tradition when it comes to celebrating Hanukkah, which begins on 28 November in 2021. Zaslavsky explains: “The reason we cook a lot of oily foods for Hanukkah is because we’re symbolising the [lamp] oil. It was supposed to only last an afternoon and it lasted for eight days, which are the eight days of Hanukkah. So we eat fried doughnuts, we eat fried latkes.

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How to ace Christmas in the kitchen

Don’t buy too much cheese. Do buy enough washing-up liquid. Keep the big day stress-free with our tips from top chefs

Festive shifts at a butcher’s shop are exhausting, with customers at their best and worst. Ben Curtis, previously a butcher, now head chef at Smoking Goat in Shoreditch, remembers people asking, “What should I have for Christmas?”, without saying who they were cooking for or what they liked, “so you could never give a helpful answer”. Butchers, fishmongers and cheesemongers want you to have delicious food, but give them something to go on.

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Sales of eco-friendly pet food soar as owners become aware of impact

Number of products in UK containing MSC-certified sustainable seafood has grown by 57% in last five years

Eco-friendly pet food is on the rise as dog and cat owners become more aware of the impact of their beloved pet’s diet.

New figures released exclusively to the Guardian show that the number of pet food products containing Marine Stewardship Council (MSC)-certified sustainable seafood has grown by 57% in the UK during the last five years, from 49 to 77. In the last year alone consumers bought more than 7m tins, pouches and packs of MSC-certified pet food.

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Our best Christmas food gifts and recipes

From our archive: from festive pickles and homemade sweets to luxury biscuits and exotic oils, a a gift you’ve made yourself can make someone’s Christmas

A trio of presents that you’ll want for Christmas dinner: a ginger nut brittle to serve as is or to blitz into a toast-topping paste, crumbly cheese biscuits and an enticingly easy fig jam

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Good or bad? Top cardiologist gives verdict on chocolate, coffee and wine

Exclusive: Prof Thomas Lüscher assesses the heart healthiness of some of our favourite treats

Dark chocolate is a “joy” when it comes to keeping your heart healthy, coffee is likely protective, but wine is at best “neutral”, according to one of the world’s leading cardiologists.

As editor of the European Heart Journal for more than a decade, Prof Thomas Lüscher led a team that sifted through 3,200 manuscripts from scientists and doctors every year. Only a fraction – those deemed “truly novel” and backed up with “solid data” – would be selected for publication.

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UK’s warmer, wetter weather sparks bumper year for mushrooms

Kew Gardens and RHS reporting glut of funghi as public sends in ‘weird and wonderful’ samples

The UK is having a bumper year for mushrooms due to the warm, damp weather, says scientists, with an increase in the number of rare and unusual species identified.

Members of the public have been sending in unusual samples from their gardens to experts at Kew Gardens and the Royal Horticultural Society after a glut of fungi this year, and scientists say such booms will become more common as Britain’s climate changes to become warmer and wetter.

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Man’s severe migraines ‘completely eliminated’ on plant-based diet

Migraines disappeared after man started diet that included lots of dark-green leafy vegetables, study shows

Health experts are calling for more research into diet and migraines after doctors revealed a patient who had suffered severe and debilitating headaches for more than a decade completely eliminated them after adopting a plant-based diet.

He had tried prescribed medication, yoga and meditation, and cut out potential trigger foods in an effort to reduce the severity and frequency of his severe headaches – but nothing worked. The migraines made it almost impossible to perform his job, he said.

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Brazil’s Amazon beef plan will ‘legalise deforestation’ say critics

The beef industry hopes a planned deforestation-free farming zone will tempt buyers back but many fear it will drive up illegal tree felling

For many, the overriding image of agriculture in the Amazon is one of environmental destruction. About 80% of deforestation in the region has been attributed to cattle ranching, tainting beef exports.

Brazil’s beef industry hopes to tempt buyers back to the Amazon region, which covers about 40% of the country’s total area, with a new deforestation-free pledge. But critics are concerned it could effectively legalise deforestation in the region.

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3D-printed steak, anyone? I taste test this ‘gamechanging’ meat mimic | Zoe Williams

Marco Pierre White is championing Redefine Meat’s products, but do they live up to the hype?

Across four capitals – London, Amsterdam, Berlin and Tel Aviv – a new meat was born, containing precisely no animal. The London champion of the company, Redefine Meat, is the celebrity chef Marco Pierre White. At Mr White’s in Leicester Square, chefs, investors and barbecue and burger connoisseurs – as well as former winners of MasterChef – gathered to taste it.

The tone of the event was set by the offering of a pipette of “blood” – “Doesn’t it taste like blood, though?” asked an excited waiter. Well, yes. But memo from the world of carnivore: blood is more something we put up with than something we actively want to drink.

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