Brilliant brunch recipes, 20 great restaurants for 2020, and my lunch with Nadiya Hussain
Meet the gutter gourmet. A man so horrified by the amount of takeaway food he saw being thrown away that he decided to make other people’s discarded meals his main source of eating. Against the advice of his family, this streetwise eater decided to hoover up the perfectly good food left behind by office staff who ate their lunches in London’s green spaces. In this issue we discover how finishing other people’s food has become something of a mission for one man, and how he believes it has helped to restore his wellbeing.
The word brunch always makes me cringe slightly, but the food that forms this not-quite-breakfast-not-quite-lunch event is more than worth tucking into. We asked Claire Ptak for her suggestions and the offerings are indeed glorious: cheesy buckwheat crepes with fried eggs and ham; Anaïs Nin’s cheese soufflé; a multigrain porridge with kale and smoked fish, and some apple and custard brioche buns.
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