Why does everyone love coronation chicken?
The origins of the dish are clear, but its popularity is mysterious.
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Felicity Cloake
Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
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In praise of the honesty box
In Shetland and elsewhere, remote fridges and larders update a tradition of snacks dispensed in good faith.
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In east London I find a freshly baked croissant worth rising early for
At 4:30am I cycle to the social enterprise Dusty Knuckle and find the sweet, buttery scent of warm patisserie…
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Even when all is gloomy, you can never be too jaded for jelly
The “voluptuous inner-thigh wobble” is irresistible.
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There is a simple, sensual pleasure in eating with your hands
Even Debrett’s stipulates that “at an informal gathering it is fine to eat a chicken wing or spare rib…
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Ukraine’s culinary riches offer hope, and ensure that the war is not forgotten
The chef Olia Hercules has shared advice for refugee hosts wanting to cook familiar foods for their Ukrainian guests.
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Our diets are international, but at the breakfast table, Britishness reigns
The fry-up occupies a special place in the national psyche – survey after survey names the cooked breakfast as…
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Over time, humans have eaten 6,000 plant species. Now, we eat just nine
By expanding our diet, we can protect species and landscapes from the relentless march of monoculture.
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What will we be eating in 2022? Less meat, more seaweed, and potato milk
It’s a relief to hear that jam sales have remained buoyant as the nation, presumably, tries to bake itself…
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