To enjoy all the benefits of our website
Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
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.
Strictly speaking, the croissant itself is fusion food, a French take on the Austrian kipferl, or crescent roll, using laminated pastry rather than the traditional bread dough.
Why we shouldn’t gloat at his downfall.
Time works in mysterious ways in the kitchen, and it’s often the most important ingredient of all.
I feel hopelessly out of my depth judging the chocolate industry's academy awards.