13.3 C
Saint Andrews
Friday, September 21, 2018

In the Kitchen with James: Homemade Iced Tea

With temperatures hitting 36 Celsius this week in parts of the UK, I thought it would be appropriate to rustle up a few batches...

In the Kitchen with James: Three shades of Negroni

For the first article in this series I’m opting for a stone cold classic and one of my favourite cocktails: the Negroni. Said to...

In the Kitchen with James: Strawberries, Cream and Pimm’s

This week I’m embracing the good weather and the beginning of Wimbledon with a couple of British summer staples, strawberries and cream and Pimm’s....

The art of hosting an academic family dinner

It’s week four, and with Raisin just around the corner, academic family life is in full swing. But before we break out the Jell-O...

Coffee and its health benefits: a debate

St Andrews students have an array of choices when it comes to choosing a cup of coffee in town with over 60 establishments that sell one of...

Four ways to spice up popcorn for the perfect Netflix binge

SALTED CARAMEL POPCORN Ingredients: 100g popcorn – microwave or stove top 250g caster sugar 100ml water 2 tbsp butter 1 tbsp of coarse sea salt a)    First make your popcorn. I...

In the Kitchen with James: A Hearty Steak Sandwich

This week I’m making the king of lunchtime snacks, the steak sandwich. One of these is a meal in itself and contains a wonderful balance...

Valentine’s Jammie Dodgers

Whether you are spending Valentine’s day with a significant other or with a group of friends, these homemade jammie dodger biscuits are a foolproof...

From pond to plate: The last of the summer trout

Deputy editor Tom Williams on how to cook a whole trout, the perfect sharing dish for the last weeks of summer.

Review: A Father’s Day brunch at Rogue

On Sunday 17 June, two members of The Saint visited Rogue, located on South St., for their Father’s Day brunch event. The event, which...