Subject: Fish revolution From: Philip Martin
It’s encouraging that Nathan Outlaw is on a quest to change our fish-eating habits in the UK [Apr, p32]. The problem is access to fresh fish. Most of us don’t have the luxury of living by the sea or have a local fishmonger. Instead, we rely on an uninspiring supermarket fish counter or pre-packaged shelves. It will be a long wait to find john dory, red mullet or sizeable plaice or sea bass on such counters. Sardines occasionally find their way there and hake is often available, but generally we’re stuck with farmed sea bass, sea bream, salmon, cod and monkfish – all expensive. Until there’s better access to quality fresh fish at reasonable prices, I fear Nathan’s quest will be doomed to failure.
delicious. replies…
You make a good point, Philip – access to a wide range of sustainable seafood isn’t what it needs to be. Online fishmongers provide hope, though. See delicious magazine.co.uk/fishdelivery for a list.
Subject: Cacio e pepe memories From: Amber Stevenson
I was happy to see a recipe for cacio e pepe in April [p52]. In 2018 I moved to New York for work. I knew no one but made the most of the restaurant scene, eating solo at countertop bars in restaurants, which New York does so well. One of my favourite places was a pasta restaurant in lower Manhattan. I’d eaten carbonara before, but not cacio e pepe, which was a revelation – a wonderful celebration of simple flavours that shows you need very few ingredients for a knockout dish. I look forward to making it myself – and going to Bancone to see if it rivals the one I had in New York.
Subject: Blooms of joy From: Morgan
I just read Fliss Freeborn’s ‘Enough with the Bloomin’ Flowers’ article [Apr, p130]. What a load of old rubbish! Edible flowers add joy.
Agreed, they can be overused (in cocktails) but I’ve never seen a dish hidden under a mound or been offended by the addition of flowers.
I think the first edible flower I ate was a nasturtium. I was amazed that it tasted like pepper, and each I’ve tried since has had a unique personality. The flowers of herbs taste like the herb; chive flowers, for example, are a lovely purple colour and great oniony addition. Those “tiny blue ones” are probably borage, with a delicate cucumber flavour.
If you’re worried about the cost, grow your own. They’re hardy, add a splash of colour to your garden and offer cut-and-grow-back economy. Long live the edible flower!
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