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COOKING WITH ATTITUDE/11
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Indy Lifestyle Online
In the hunt for new tastes and flavours, few cultural stones have been left unturned. But there is one that the Nosh Brothers would like to have remained that way. Cannibalism

In the desperate search for novelty, many unusual fads have been dropped on an unsuspecting public. Thirtysomethings can probably remember beyond the modern preoccupation with sundried tomatoes, to the obsession with kiwi fruits, stretching back to the avocado frenzy of the 1970s.

Well, times have changed. A recent TV programme depicting consumption of a meal prepared from a fresh human placenta, or "afterbirth", seems to have pushed the boundaries of what's acceptable to grace our dinner table.

Parliament has refused to criminalise cannibalism, citing concern about the legal position of stranded air crash victims who get a bit peckish. Meanwhile, they have, with their usual knee-jerk reaction, banished beef-on-the-bone.

This lays the way open for a Brave New World. Wary of beef, suspicious about pork and iffy about chicken, will gastronomes press to get flesh onto the menu?

Let's hope not. But why stop at placentas? Surely they'll move on to risotto of tonsil, or stocks made from replaced hips (by Royal appointment). This begs a few questions - do people with olive skins make good salads? Should you avoid Oliver Reed if you're dieting? There could be a market for organic human flesh or even fast food outlets - how about a rib shack?

We should be told.

The Nosh Brothers' 'Winter Nosh' is on Carlton Food Network on Thursdays, Fridays and Saturdays

This week's highlights on Carlton Food Network:

Winter Nosh (Today 4.30pm) Mick and Nick Nosh celebrate classic winter food in their own inimitable style with a retro prawn cocktail at Spitalfields Market.

Can't Stand the Heat (Sunday 1pm) Anna Maria Ashe visits the Duke of Devonshire at Chatsworth House where he cooks his favourite dish of fried eggs. His personal chef watches the proceedings closely.

A Taste of Africa (Tuesday 1.30pm) Dorinda Hafner returns to her native Ghana and discovers how red-gold palm oil is extracted. Later, the women who taught her how to cook as a child help her prepare a spinach dip with root vegetables

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