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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Food & Drink
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Food & Drink
Fifty years of Richard Mabey’s Food for Free
How the author’s 1972 guide to foraging anticipated today’s appetite for local, seasonal and sustainable eating.
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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 waiting…
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Rebecca May Johnson’s Small Fires is a radical analysis of cooking
This lively, conversational book insists that following a recipe can be a creative process.
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I became a wine-lover aged ten, at my father’s side – and it connects us still
Security, for me, is the memory of a Monbazillac, tasted for the first time on that hot summer’s day in…
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What a UK obsession with washing-up bowls says about our economy
Not rinsing is depraved, but the washing-up bowl is a symptom not of Brits' poor hygiene but our failing housing…
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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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Britain’s best chef Clare Smyth: “My team are like robots – you can’t stop the machine”
Her mentor Gordon Ramsay has called her the Margaret Thatcher of cooking. Where does the only British woman with three…
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