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From eating less meat to baking bread to combat “bad thoughts”.
A few suggestions to dive into what The Groundnut Cookbook describes as “some of the best food on the planet”.
From my cramped London flat, I have been from the Hook of Holland to the Golden Horn, and across the Himalayas.
From sugar to “freedom fries”, eating - or not eating - can be a powerful form of political expression.
Take the one-star Amazon review of one of my books: “I’m sure the recipes are perfectly useable but as a visual person this book just isn’t for me.”
Sandwiches, apparently. As well as trends ranging from the vague (“sour”) to the very specific (pea milk), say “experts”.
From six-mile hikes in search of marzipan to cold Christmas puddings on the Trans-Siberian Express.
Now 25 years old, St John is still “perhaps the most famous and influential restaurant in London”, according to Eater London’s editor.
Helping out at a community cookery course recently I was surprised to discover few shoppers venture into the world food aisle.
In the Outer Hebrides, teenage gannets are hunted once a year, left to pickle in their juices on the cliffside, and served with potatoes.
At sea, cooking requires creativity, foresight and inventive seasoning.