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 among my favourite things, as are…
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, seem unexpectedly vivid…
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 get your hands dirty, you can save yourself a small fortune,…
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 thrown into a hot oven, this Easter speciality (hence the awful pun) hails from the Middle Ages, in whose times…
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 to transform the colour of the leaves.…