HeyJaredTom Hunt
- Indexed articles, last 90 days
- 25
- Latest publication
- Sep 30, 2026
- Outlet visibility, for The Guardian
- Top 1K sites
- Earliest in this view
- Jul 4, 2026
Latest articles
How to turn gherkin brine into a savoury ice-cream â recipe | Waste not (opens the original)
Read excerpt
This sweet-and-sour combo is possibly one of the quirkiest flavours out there â epic served with waffles and bacon, itâs one for true pickle fanatics While researching gherkins for a Food Filter column last year, I came across Kühneâs recipe for pickled cucumber ice-cream and couldnât resist. Niche, I know, but Iâll bet there are a lot of gherkin fanatics out there whoâd be willing to give it a go. If not, the cocktail Iâve used as inspiration might well suffice. The pickleback is
âWonderful, full-fat indulgenceâ: the best (and worst) supermarket lemon cheesecake, tasted and rated (opens the original)
Read excerpt
We sift through the sweet and the sour of the creamy citrus dessert, but which ones are overloaded with additives and which are more generous with the juice? Lemon cheesecake is traditionally made by whipping cream, cream cheese, sugar and lemon, then pouring that on to a base made from melted butter and crushed biscuits (butter, flour, oats, sugar), before putting it in the fridge to set. Thatâs eight ingredients max, yet the average for todayâs store-bought versions is 24. Every cake in to
âWonderfully rich and nuttyâ: the best supermarket mature cheddar, tasted and rated (opens the original)
Read excerpt
These days, thereâs a bewildering array of mature cheddar out there, but the good stuff can be hard to find. Which blocks have that tangy farmhouse flavour and which are better left on the supermarket shelf? As a West Country lad from the Somerset borders, I believe cheddar should come from Cheddar. The village boasts Englandâs largest limestone gorge, at three miles long and almost 400ft deep, and the stable low temperatures, high humidity and unique microbiome of its caves are perfect for
How to turn corn cobs into a delicious chowder â recipe | Waste not (opens the original)
Read excerpt
A simple, stripped-back soup that lets the freshest, sweetest corn and fluffy, floury potatoes do all the work Todayâs super-simple corn chowder is inspired by one I came across on NewEngland.com that relies on an old zero-waste trick; namely, scraping the spent cobs to release the pulp and sweetcorn âmilkâ still left on the cob. Like asparagus, corn is best eaten as fresh as can be, so look for whole ears with bright green husks. Keep in the fridge and, for the most flavourful soup, aim t
âPungent and mealyâ: the best (and worst) supermarket tuna, tasted and rated (opens the original)
Read excerpt
From sustainable catch methods to the most pleasant texture and aroma, which tinned and jarred fish had our tester hooked and which left him reeling? The best supermarket anchovies, tasted and rated Eaten straight from the tin, without seasoning, lemon, olive oil or mayonnaise, canned tuna is pretty gruelling stuff, not least because itâs pungent, mealy and hard to swallow. Testing tuna in this way demonstrates the overall poor quality of the product and why certain brands and species are reve
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
Top 1K sites
For The Guardian, the outlet · Measured Aug 1, 2026
Website popularity band, not a count of readers or article views.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.