Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
Let it rot, and keep your little microbes happy.
Summer is the time for wolfing down crayfish on the coast in Sweden.
Keep things streamlined on the food front, so as to leave more room on the rug for important stuff, such as people.
Grigson's recipes still have the power to surprise – God knows what readers in 1971 made of sushi with sweet beans – and her enthusiasm for her subject is utterly infectious.
Jam, not bombs.
A few years ago, the Great British Bun was in danger of extinction. Then, like a well-proofed dough, it rose again.
The fact is, eating often does unflattering things to the face. Far better to follow Thatcher's example and steer clear.
Julian Baggini thinks that eating well is one of the most important ways we live our values. But would he ask a dinner host where she got her chicken?
My eyes and my nose streamed, it felt like someone had stuck a red hot poker through both of my ears and my heart was dancing a fast polka in my chest, but I also felt weirdly euphoric.
If you know where to look, you can get a long way from virulent orange sauce and “chips, not rice”.
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