Zucchini with Capers, Crumbled Pecorino, Toasted Almonds and Mint

I CAN’T believe I’m queuing in the rain with another hundred-plus people to buy a ‘cronut’ at Dominique Ansel bakery in Spring Street in New York.

This cronut, which has been sending New Yorkers into a frenzy, is a hybrid of a deep-fried croissant and doughnut.

It is 7.35am and it’s pelting rain. Beside me there is a Japanese lady from Boston and a chap from UBS who has just come off a night shift, the line now stretches all along Sullivan Street, and it’s made up of mostly young people, hipster types — “They’ll be onto something new next week — that’s New York for you, everyone’s looking out for the next big thing,” says the cool lycra-clad girl in a baseball hat beside me.