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Ruby Tandoh | The Guardian

  • ️Wed Apr 22 2020

Ruby Tandoh is a food writer, blogger and author. Ruby was a contestant in the 2013 series of The Great British Bake Off

April 2020

  • Dr Zoe Williams and Fred Sirieix

    Why is the BBC trying to fat-shame the nation?

    Ruby Tandoh

    The Restaurant That Burns Calories focus on earning food is dangerous for those with eating disorders, it should never have been aired

May 2019

  • Helene Steiner swabs Ruby Tandoh’s face for bacteria.

    Ruby Tandoh: how I was turned into a human cheese

    Bacteria from my face have been used to make a wheel of stilton. It’s not gross, it’s art – and it is about to go on display at the V&A’s new food exhibition

March 2019

  • Kate Allinson and Kay Featherstone, the authors of Pinch of Nom.

    Pinch of Nom suddenly makes Delia and Heston look a little stale

    Ruby Tandoh

    The success of this crowdsourced cookbook shows there’s life beyond the superstar chefs. But must it all be about slimming?, says food writer Ruby Tandoh

June 2018

  • RUBY TANDOH Soft black sesame cookies with white chocolate

    The sweet spot

    Ruby Tandoh’s recipe for black sesame cookies with white chocolate

  • Sweet cherry and marzipan buns

    The sweet spot

    Ruby Tandoh’s recipe for sweet cherry and marzipan buns

May 2018

  • RUBY TANDOH 19_05_18 Malted milk and raspberry s’mores

    The sweet spot

    Ruby Tandoh’s recipe for barbecued malted milk, chocolate and raspberry s’mores

  • Salty-sweet treat: Ruby Tandoh’s sticky blueberry miso buns.

    Ruby Tandoh’s recipe for sticky blueberry miso buns

April 2018

  • Powder room: Ruby Tandoh’s Bird’s custard creme brulee.

    The sweet spot

    Ruby Tandoh’s recipe for instant custard creme brulee

  • The pick-me-up: Ruby Tandoh’s orange blossom ricotta cheesecake with amaretti base.

    The sweet spot

    Ruby Tandoh’s recipe for orange blossom ricotta cheesecake

March 2018

  • Hazelnut and clementine meringue cake with honey cream.

    Ruby Tandoh’s hazelnut and clementine meringue recipe

  • Ruby Tandoh photographed at Abbeydale Picture House, Sheffield. Observer Food Monthly OFM

    A feast for the eyes: Ruby Tandoh on food and film

  • RUBY TANDOH 10_03_18 Pear, rye and cardamom loaf cake

    Ruby Tandoh’s recipe for pear, rye and cardamom cake

  • Women in the kitchen at Migrateful in London

    A taste of 'home' – where do immigrants in Britain go for authentic food?

February 2018

  • Ruby Tandoh’s milk cake with raspberry and rose curd.

    The sweet spot

    Ruby Tandoh’s raspberry and rose milk cakes recipe

  • Teatime treat interpreted: Ruby Tandoh’s cherry blondies with bay cream

    The sweet spot

    Ruby Tandoh’s recipe for cherry blondies with bay cream

January 2018

  • Buttermilk panna cotta with apricots.Ruby Tandoh’s buttermilk panna cotta with apricots.

    The sweet spot

    Ruby Tandoh’s recipe for buttermilk panna cotta with apricots

    Butter is the saviour of so many ingredients, even tinned fruit

  • Cook and food writer Ruby Tandoh surrounded by puddings

    'I remember that meal and freeze with horror': Ruby Tandoh on the food that made her

    From pistachio gelato in New York to the world’s worst grilled tilapia in my Sheffield flat: these are the meals that made me

  • Solla Eiriksdottir’s cheesecake with blueberries.

    Just desserts: tasty vegan treats for a new year

    Vegan treats: From a dairy-free cheesecake and orange syrup pud to a devilishly dark chocolate fudge cake and carroty flapjacks, this quartet of vegan sweets proves that thoughtful eating has more than its fair share of guilty pleasures

December 2017

  • Claire Ptak’s figgy mulled wine honey cake

    Top Christmas bakes from Claire Ptak, Steffi Knowles-Dellner and Ruby Tandoh

    Christmas bakes: Spiced, soft and sticky bakes are essential at this time of year, though few of us have the foresight to make Christmas cake months ahead. Here, three crumb-loving Cook contributors share their swiftly made favourites.

November 2017

  • Cook August 28th Rachel Roddy Ricotta, lemon and olive oil ring cake

    Ruby Tandoh: the meaning of a food memoir

    Critics might be right to point out that these books generally tell the same story but, as a recent glut of them shows, that doesn’t mean we don’t want to hear it. A good memoir is like comfort food itself

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