In our second guide to the perfect Christmas, find even more brilliant recipes, plus a round-up of the year’s best food books and the most memorable meals eaten
What was the best thing you ate this year? It is a question we put to chefs, restaurateurs and several of our regular contributors and we received an interesting array of answers. It is a question on which, as the year draws to a close, I have found myself musing.
Could it have been my first taste of something new (deep-fried parcels of roe in shiso leaves at a street stall in Fukuoka), or because someone’s original idea made me think again about an everyday ingredient (grilled salad leaves at Fera at Claridge’s)? Perhaps it sticks in the memory simply because it hit the right note at the right moment (my homemade broth made with leftover lamb bones and pearl barley eaten watching the magic lantern on a freezing night in February).
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