Oliver Haenlein

Oliver Haenlein

Eat the Seasons March: Wild Garlic

Wonderful wild garlic was the subject of March's seasonal celebration; make sure you check out our video recipe at the bottom of the piece! Glossy green carpets of wild garlic can be found all around the UK (and Europe) at this time of year. You’ll smell it before you

February Eat the Seasons: Rhubarb

This February we celebrated Rhubarb - and we've collaborated with chef and friend of CED Fabrizio Ricotta who's written a recipe for a beautiful rhubarb and custard tart for us. Here at Cook Eat Discover we have one foot in the UK and one in Italy. Our cooking holidays and

Supermarket Wine of the Week: Lidl Barolo 2016, £11.99

Buying a nice bottle of Barolo can break the bank, but we think we've found a delicious wine at an absolute snip - just a little over a tenner at Lidl! The King of Wines First off, let's talk Barolo basics. Sometimes nicknamed 'the King of Wines', it's made from

January Eat the Seasons: Leeks

Mid winter can be a bit of a lean period for seasonal veg, but the noble leek is harvested throughout the colder months, and you can make all sorts of delicious things with it. All hail the leek! Check out our video recipe at the bottom of the page for

December Eat the Seasons: Brussels Sprouts

I feel like sprouts are going through a bit of a renaissance. Nowadays, everyone wants a piece of them! When I was a kid, saying you liked Brussels Sprouts would make you as unpopular as saying you didn’t like football. They were infamous. I’m sure this had something

Let’s talk about Gelato!

What is it, how’s it different from ice cream, and why is it so damn delicious?! It’s 30-something sweltering in a crowded piazza on your summer Italian holiday and you’ve got a gelato in your hand. It’s so so smooth, so refreshing and the flavour is

CED meets: Italy's young prodigy, Michelin-starred chef Paolo Griffa

One of Italy’s most exciting young chefs, Paolo tells us his story: What inspires him, what makes Italian food culture so special, and why he’s been delivering cakes to some of the most vulnerable people in his community over lockdown. Paolo, born in 1991, is the head chef
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