Chefs continue to intrigue and amaze us, but what fascinates me just as much (more, perhaps) is the food we cook at home. The everyday, essential sustenance we make for ourselves and those we love: an early meal for the kids; a meticulously planned celebration dinner; a slightly pissed midnight fridge raid.
I am clearly not alone. The interest in cookbooks by home cooks is heartwarming, and they are often the books whose spines are in tatters and whose pages are smudged with the ghosts of dinners gone by.
Nadine Levy Redzepi was an accomplished cook long before she met her husband, René, and she continues to cook every day for her family in Denmark. Her collection of recipes, published next month, is practical, utterly tempting and quietly beautiful. In this issue, we offer a taster from her book including mussels with chorizo and Danish apple dessert.
I’m sure I am not the only person to have spotted couples in restaurants spending more time on their phones than talking to one another. Is it possible, I wonder, to gauge the state of a relationship by observing a couple’s attitude to eating and cooking? We like to give food for thought, so this month we have Kathleen Alcott’s illuminating piece about couples, their food and their cooking.
We also explore the work of Asma Khan and her team at Darjeeling Express. What makes someone take the jump from studying constitutional law to running a supper club and then to opening a restaurant? A restaurant that is now breaking the mould – specialising in Indian home-cooking, prepared by an all-woman team of cooks, none of whom has cooked professionally before.
We also have dancer/choreographer Akram Khan, Lemn Sissay, Jay Rayner and, joy of joys, Grace Dent eating pizza.
RASPBERRY APPLE PASTRIES, SEE PAGE 20