Getting in a right pickle with pickles

Donal Hayes is taking the frugal approach to food and is teaching himself preserving — not from foraged or home-grown food — but from the gluts of 39c produce in the local discount supermarket.

I always enjoy the start of the year when different food writers and critics make their predictions for the year to come.

There were some weird ones out there this year (get ready for fried crickets), boring ones (millet is the new quinoa apparently), and some ‘about time’ ones (ice cream sandwiches finally make it here).