Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
As a serial murderer of house plants I’m relieved to find that, in theory at least, “starters are actually really hard to kill”.
When I was at university I cooked pasta in a kettle. Today’s students share their carrot and coconut porridge and home-made bread on Instagram.
Medieval banquets, Whitstable oysters and Jimi Hendrix.
The Victorian “Queen of Ices” has a good claim to have invented the cornet.
Things have moved on: quinoa and protein shakes have taken the place of pies and puddings.
The more adventurous among our French friends are plucking up the courage to give the second-worst cuisine in Europe a try.
Theirs will be the first royal nuptials since Queen Victoria’s not to be marked with a marzipan-covered doorstop of dried fruit.
The NHS performs so many miracles every day – in comparison, feeding the sick should be a doddle.
A look at the history behind Easter treats from around the globe.
For the rest – why not think less about what you eat, and more about why?