Summary: Can a new wave of chefs and food writers change mainstream cuisine armed only with vegetable, grain and pulse? Sheila Dillon finds out. Featuring Yotam Ottolenghi, Denis Cotter, a van full of plastic flowers and 'pasta' made from radishes.
Summary: Can a new wave of chefs and food writers change mainstream cuisine armed only with vegetable, grain and pulse? Sheila Dillon finds out. Featuring Yotam Ottolenghi, Denis Cotter, a van full of plastic flowers and 'pasta' made from radishes.