Russell Norman

This month, our resident cook introduces unusual flavour combinations. “The most surprising dish I had was at a farm in Greece,’’ he recalls. “I was staying with a lovely family and their pet goat, Revithi. At summer’s end, we enjoyed a huge stew. Delicious. When I asked what was in it, my host pointed to the empty back yard. ‘Revithi,’ he said.’’ Norman is working on his next book, My Venetian Kitchen.