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How a beautiful fruit ascended to ubiquity in Britain, according to the chefs who made it happen
As she publishes a new book, Med, the food writer reveals her fondness for kohl, Lundy Island and dancing
From Gillian Tett’s ‘The Silo Effect’ to an interview with Tracy Chevalier
How the culinary writer’s exile in London brought tahini, falafels and hummus to the staid English dining table
‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’
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