Garlic from the glens

A Highland farmer is pioneering production of the tough hardneck variety. Annie Bell is turned on by this juicy bulb

Trade spat over garlic imports

Sino-US trade relations have soured since a flood of cheap garlic left US farmers with a Chinese puzzle

Letter: Chub en croute

READING David Earlam's letter ("Ssh, pike for tea", 29 August) reminded me of an excellent Welsh recipe for chub: prepare some pastry, roll it flat and place in a baking tray; chop and fry garlic, parsley and chives; prepare your chub, zesting it with a dash of lemon; place the fish in the baking tray and baste the whole with butter. Put the tray in a preheated oven at gas mark 6 for 25 minutes. After this period, remove the tray, throw away the fish and eat the pastry.

Weekend Cook 7: Bagna Cauda Serves four. Total time: 15 minutes

I AM always bemused at the cultural differences that exist in the eating of crudites. Being squeamish about unrecognisable bits of offal and chickens' feet is understandable, but less so is why as a nation we should turn our nose up at raw cardoons and artichokes, which the Italians delight in.

Britons go crackers for designer cheese

KURT BETTIN was being bullish about German cheese in Cheshire yesterday. "We are very big in cheese," he said. "We eat 100 per cent more than Britain. Lots in packed lunches and our cold suppers."

French owe health to fat-free past

SCIENTISTS DELIVERED a blow yesterday to the traditional doctors' advice that we would all be healthier if we ate more like the French do.

Vin rouge for la vie en rose

Presumably it was on medical grounds that our supermarket quadrupled the size of its wine shelves

FASHION PLATES

Pizza and spotlit terracotta; crepes suzettes and burgundy velour; ratatouille and check tablecloths. A food moment, writes Stephen Bayley, is always a design moment

Dance event of the week: Dracula

Wed to 27 Mar Sadler's Wells, London EC1

Words: Garlic, n.

AWOL, ANTHONY Burgess's A Mouthful Of Air surfaced in my box of cookery books and opened at page 185: "we still have the Germanic gar in `garlic'."
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