Professional baker Rebecca considers the boom in lockdown sourdough.
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A trip to Nottingham to the home of the founders of Museumand to talk about how food fits into Caribbean social history in the UK.
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During a holiday in Japan I visited a family friend’s beautiful apartment to learn about the comforting ritual of a private tea ceremony.
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On eating in her unsettling debut novel Shelf Life, and how she cooks Italian food after over a decade in the UK.
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On writing her incredible book Mandalay, and adapting traditional Burmese food for British ingredients.
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