Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
Less than a century ago Iraq’s ancient Jewish community made up a third of Baghdad’s population but is now estimated at no more than seven individuals.
Blackberries make an excellent fool and a decent autumnal replacement for summer cherries in a clafoutis, as well as a lovely fruity sauce for the first of the season’s game.
The original calls for garlic, spring onion, piccalilli, capers and wine, plus two American spice blends, parsley, grated apple, Cheddar and carrots, shredded ham, soy sauce and tomato.
A picnic seems an apposite choice for anarchists – a meal exempt from the usual formalities, sweet and savoury mixed in a glorious jumble and eaten supine on the ground.
A court has ruled that the Snowball is a cake, not a biscuit, and is exempt from tax. It’s not the first snack to wriggle out of extra charges.
Nigerian peanut sauces, Japanese pastries and German sausages, Portuguese salt cod and an Amazonian duck dish made with the cyanide-laced juice of the wild cassava root.
Ranged around the new gizmo, men drooled over the enormous steaks – cuts that looked like they’d come off a mastodon. The Blur bassist-turned-professional cheese-botherer, Alex James, even allowed himself to be photographed ogling one lasciviously.
From Virginia Woolf's boeuf en daube to Bunny Garnett’s “orgy of squid”, the glorious new Bloomsbury Cookbook fleshes out the Group’s relationship with food.
As a judge of the “beef and ale” category at the British Pie Awards, Felicity Cloake goes in search of fluffy suet pastry and rich, dark gravy.
This culinary powerhouse is so easy to prepare that to accuse someone of not being able to boil one is a grave insult.
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