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Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
While a child who can make their own sandwiches is worth their weight in cheese and pickle, here are a few projects that may take a bit more time, but can be fun for everyone.
It's going to be a strange festive period for most, so indulge with a dinner of stollen, boozy mince pies and pigs in blankets.
The pandemic has exacerbated people's reliance on food banks, and charities are expecting this to be the busiest winter yet.
And I know I do not grieve alone for the loss of this salty yin to the Rich Tea's yang.
Eating lots of diverse plants is one way to support the immune system, but there is no magic bullet to protect us against infection.
I fear it'll take more than a few free dough balls to fix this crisis.
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 vinegar to garlicky milk, during past pandemics recipes were prescribed as potential remedies
From my cramped London flat, I have been from the Hook of Holland to the Golden Horn, and across the Himalayas.