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The frozen treat symbolises childhood holidays and a happier, classless world
‘Adding a junk-food sprinkle to some luxuriously rich lardo is a cracking combo’
‘The menu is hit after hit, and the vibe — Antipodean laid-backness with savage work ethic — is completely seductive’
Tim Hayward on how six Naafi spoons represent the point in his life when he completely changed as a cook
‘A piccalilli-like salad in a spiced peanut sauce with a smear of apple sauce jangled every jaded taste bud into life’
‘Its talented chef seems to want to create unique food that makes people happy’
Tim Hayward on a hidden gem making a virtue of cooking with an open fire
‘One of my favourite pubs has been rescued by one of our most respected chefs. How could I not be happy?’
‘Tim Hayward reviews a new London restaurant from a star Spanish chef, offering excellent tapas, sublime seafood and roast suckling pig’
Tim Hayward is underwhelmed by the long-anticipated debut restaurant from Portuguese chef Leandro Carreira
‘I once found a £50 note on a deserted beach. This was an equally inexplicable, uncomplicated joy’
‘The dish has such impact because of the clarity of its conception. You commune with it almost as much as you consume it’
‘Setting up a steakhouse hundreds of metres from some of the best in the world is a gamble’
It’s healthy and full of flavour so why do we rarely see it on British menus?
‘I surrendered to a brilliant confection that made me want to storm the kitchen and snog the beard off the pastry chef’
‘It is bringing careful cooking and crowd-pleasing combinations to a large audience at an accessible price’
Tim Hayward and Tom Robbins select their must-read titles
‘Rich in oil, alive with tomato, this gazpacho may be the most beautiful thing I’ve ever inserted into my exhausted body’
‘An essential part of the carving was father ineptly scraping the knife up and down the steel before diving into the joint’
‘There’s bacon, chicken, jalapeños, gochujang, kimchi . . . Yep, sounds like a car wreck. But it’s just fantastically joyous’
‘Preparing a couple of eggs for oneself is almost the definition of pleasurable, low-stress cooking’
‘There are no hymns of praise enough for the satanic genius who coats the corn in filthy great drifts of grated pecorino’
How this very British domestic appliance evolved
‘What fresh cheffery is this? Why would you put crumble on the bit of the artichoke you can’t eat?’
The rise of the wooden, garlic-infused receptacle
