Thierry Marx is arguably France's most famous avant-garde chef. As executive director of Sur Mesure and Camelia at the recently opened Mandarin Oriental, Paris, he heads two of the capital's top gastronomic restaurants. He says "My job definition is a quote from a Japanese Master: Cooking, is for looking at, meditating on and eating".
Jews and mushrooms have not always had a happy association. During medieval times mushrooms had extremely unpleasant connotations. Antisemitism was rife, so when a fungus that looked like a thick rubbery fleshy ear was discovered, it was immediately labelled as a Jew's Ear or Judas's Ear fungus. Its official Latin name was auricularia auricular Judea.
Pop cakes are the latest baking craze to come from the United States. A cross between a cake and a lollipop, they appeal to children and adults alike. They are easy to make with the right ingredients and this step-by-step guide.
● A sponge cake: home-made preferably (see cake recipe on this page) but shop-bought works
There is nothing that shouts spring like the first British asparagus. We leap on it in April, steaming, simmering or slathering it with vinaigrette and hollandaise, and mourning the fact it will all be over by June.
But now M&S have found a way to create a second British crop to make fresh asparagus an autumn treat as well.
Fasting is straightforward and we all do it pretty much the same. The Torah is quite clear. Put your human cravings to one side and focus on trying to obtain the highest level of spirituality through prayer and forgiveness. Nil by mouth. No food and no water from dusk to the following dusk. Simple. Not a lot of room for variation.
The arrival of plump purple figs is the silver lining to the end of the summer. The timing of their season means that figs (along with pomegranates) are often eaten as a symbolic new fruit for the New Year.
Once it was a treat fishmongers threw in free with the Dover sole, before it vanished from the slabs and re-emerged barely a decade ago as a pick-your-own crop for foodies scouring shorelines and riverbanks. Then, professional foragers started feeding it into restaurants and suddenly samphire became a fixture on the trendiest menus.