And could this be a coming trend?

And other gastronomic highlights of a knock-out dinnner at The Greenhouse

Not the impossible task it might appear

Simple pleasures . . .

Sometimes I wonder when we get to drink our best wines, food has become so fiddly and complicated so it’s a welcome relief to see a recipe like Rowley Leigh’s in the FT this weekend for a simply roast duck with peas.

Just as meat-based stews call for a more robust, rustic wine than simply grilled or roast meat so do seafood stews in comparison with simply prepared fish.

I went to the Gers expecting to be reassured about the ethics of eating foie gras.  I came away resolved not to eat it again.

Trying out some new combinations

If you want to get away from your fellow tourists in Venice - and who doesn’t? - here are five very different restaurants to try. .

This doesn’t, I admit, sound a particularly tempting proposition so let me explain . . .