Food: posts

Brussels sprouts - on a stalk.

Sprouts on Broadway

They’re green, children loathe them, and they give you gas. However, adulthood brings enjoyment of all kinds of weird things, and veganism even more so. Slow-roasted sprouts with kürbiskernöl are...

Market, St Germain des Pres

I Love Paris (I): St Germain des Pres

One of the greatest photographic challenges posed by Paris in winter is the city’s lack of colour. The dull skies paint the city grey but colours, when they do appear,...

Mushrooms, Borough Market

Mushroom magic: the season is upon us…

This vivid mound of mushrooms, at London’s extremely trendy Borough Market, is worth its weight in some heavy metal, if not gold. If, however, you’re prepared to don your wellies and...

Echaudé

Fun-paqued cooking from the Middle Ages

The Échaudé takes its name from the French and means, literally, “scalded”. Hurled briefly into boiling water before being chucked into a hot oven, this Easter speciality (hence the awful...

Radicchio tardivo di Treviso: Treviso, Italy

Tardivo magnifico: worth the wait

Radicchio tardivo is a subspecies of chicory, and owes its striking colour to Francesco van den Borr, Belgian agronomist and inventor of the imbianchiamento technique, which uses scalding spring water...