If you like salmon, don’t read this: the art duo exposing a booming £1bn market

Farmed salmon can end up deformed, blind, riddled with sea lice and driven to eat each other. Eco art activists Cooking Sections are highlighting their plight – and getting Tate to change its menus

A few months back, a book arrived in the post – tiny, not much larger than a bank card. Though the cover was grey, its pages were a riot of pinks, from deepest persimmon to pale rose. Printed on them were dense, technical essays referencing everything from fish farming to Adam Smith’s The Wealth of Nations. The title was Salmon: A Red Herring.

Fish is an unexpected topic for an art book – but then the duo who created this little volume, Daniel Fernández Pascual and Alon Schwabe, aren’t really going for the coffee-table market. Operating under the name Cooking Sections, the pair have a thing for food. Their art is about what we eat and its impact on the Earth.

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Lockdown made me do it: how we lost our will power

From vegetarians tucking into battered sausages to ethical shoppers splurging on fast fashion, many of us have abandoned our better lifestyle choices in lockdown. Amelia Tait discovers what sent her moral compass into a spin

It started with a battered sausage – and OK, if I’m being honest, there were chicken nuggets, too. On 14 April 2020, after three years of vegetarianism and three weeks of lockdown, I shamelessly tucked into some processed meat from the chip shop. Two days later, I wrote the following in my diary: “Honestly, I’m still thinking about it. I simply can’t believe how wonderful it was.”

In truth, I was never a great vegetarian – I ate meat on my birthday, during crying jags, and often when abroad. Still, last April marked a shift in my psyche. I knew when tucking into my nuggets that this wasn’t a regular slip-up. This was an active decision to resume eating meat. I remember how I justified it to myself as I splashed on the salt and vinegar: “We’re being denied so much right now. Why should I deny myself something else?”

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Meltdown: Ravneet Gill’s recipes for using up Easter egg chocolate

Who wants to turn their excess Easter eggs into chocolate fondant, chocolate cereal clusters and chocolate and hazelnut spread? Bring it on!

Can you bake with Easter egg chocolate? Sure you can. After getting my hands on a variety of Easter eggs this year (dark chocolate, caramelised white chocolate, orange-flavoured, nougat-filled mini eggs, the ones with pretzels stuck all over them … ), I found a place for them all: melted and turned into something else. For these recipes, I encourage you to use up whatever chocolate you have. Easter eggs are typically sweetened (even the dark varieties), so taste them beforehand (as I’m sure you have already) and judge if you need to add any salt, for example.

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Strange fruit: how feijoas baffled a New Zealand immigrant – and polarise a nation

When Polish-born Hania Żądło inquired about the strange avocado-like fruit, she was met with a mixture of indignation, hostility … and sympathy

When Hania Żądło, a new arrival in New Zealand, asked an innocent question about an unfamiliar fruit, she was not to know that she was undermining a national treasure.

As a registered nurse, Żądło and her husband, an anaesthetic technician, had both been granted “critical purpose” visas to take up jobs at Dunedin hospital. After landing in Auckland from the UK in late March, they were sent with their two children to the Crowne Plaza hotel for two weeks’ mandatory quarantine.

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‘It smelled like pain and regret’: inside the world of competitive hot chilli eaters

The pandemic has driven chilliheads online, where some have built impressive followings for their hot sauce reviews and daring feats of strength

Behind his calm, methodical approach to every hot chilli eating and super spicy food challenge, Dustin “Atomik Menace” Johnson is enduring a kind of physical pain and mental anguish beyond what most will ever experience in a lifetime.

In one of his most-watched YouTube livestreams, the 31-year-old Las Vegas resident downs 122 super-spicy Carolina Reapers, the Guinness World Record holder for hottest pepper, while fans watch and cheer him on. While there are clues that he’s struggling – his face turns a deep red color and shines with perspiration, and in the latter half in particular, he takes breaks – his low-key demeanor has made the growing chillihead community question whether he’s built like an average human, or if he’s human at all.

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Sticky and sweet: 17 delicious ways with maple syrup – from pecan pie to a whisky sour

If you’ve been saving it to pour over pancakes, here are some brilliant new options, including bacon lollies, mouthwatering aubergines and some very grown up Rice Krispies

I’ve often fancied getting into the maple syrup game – buying some Canadian woods, drilling some holes, hanging some buckets under some spigots. It seems like a low-stress pastime, and you get summers off.

It turns out that they don’t hang buckets under spigots much any more. These days, they run hundreds of feet of blue plastic piping between the trees, a giant sap collection network that feeds a big tank. Watching YouTube videos of men assembling these vast systems is also, it turns out, a pretty low-stress pastime.

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Seaspiracy: Netflix documentary accused of misrepresentation by participants

NGOs and experts quoted in film say it contains ‘misleading’ claims, erroneous statistics and out-of-context interviews

A Netflix documentary about the impact of commercial fishing has attracted celebrity endorsements and plaudits from fans with its damning picture of the harm the industry does to ocean life. But NGOs, sustainability labels and experts quoted in Seaspiracy have accused the film-makers of making “misleading claims”, using out-of-context interviews and erroneous statistics.

Seaspiracy, made by the team behind the award-winning 2014 film Cowspiracy, which was backed by Leonardo DiCaprio, pours doubt on the idea of sustainable fishing, shines a spotlight on the aquaculture industry and introduces the notion of “blood shrimp”, seafood tainted with slave labour and human rights abuses.

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Does your pantry need a spring clean?

Time for a clearout: use up leftover fridge-lurkers, pulses and grains with recipes you haven’t tried before

Got a culinary dilemma? Email feast@theguardian.com

What’s the secret to clearing out your food cupboards and getting inspired about cooking again?
Ben, Exeter

With spring here – picnics! People! Pubs! – it’s time to blow away the cobwebs of the past 12 months and start afresh. And the best way to give those cupboards a clearout is, of course, with a handful of recipes.

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‘Quince challenged me’: how to cook, eat and enjoy seven of the world’s most difficult fruits

In her new book, Kate Lebo experiments with tricky fruit. Here she explains the best ways to ensure that even nature’s tartest, sourest offerings never go to waste

The Book of Difficult Fruit by Kate Lebo isn’t technically a cookbook. It’s a collection of personal essays about family, illness and nature, each linked to a different fruit that – over the years, warranted or otherwise – has developed something of a bad reputation. It is a beautiful read, and each chapter ends with Lebo’s attempts to make use of these under-appreciated foods. I spoke to her about eight of the fruits she includes, what makes them difficult, and what on earth you’re supposed to do with them.

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Fancy a deep red? The rise of underwater wineries

After bottles were recovered in top shape from a first world war shipwreck, winemakers have started to exploit the sea’s cool, dark environment

Slipping into the chilly waters of the Baltic sea, the divers descended more than 60 metres to where the masts of the Jönköping lay strewn across the seabed. They glided past the wounds left when the Swedish schooner was sunk by a German U-boat in 1916 to home in on the rare treasure they had come for: thousands of bottles of 1907 Heidsieck champagne.

Related: Champagne found at sea turns out to be world's oldest vintage

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Protests at ‘inhumane’ export of live horses to Japan for food

Activists seek ban on flying horses to Japan with thousands sent every year from Canada and France

Tens of thousands of horses are being subjected to long-haul flights, confined in crates with no food or water, to meet demand for horsemeat in Japan.

Since 2013, about 40,000 live horses have been flown to Japan from airports in western Canada. Under Canadian regulations, the journey can stretch up to 28 hours, during which the animals are allowed to go without food, water or rest.

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French monks locked down with 2.8 tonnes of cheese pray for buyers

Raw-milk product normally sold only to restaurants or visitors to Cîteaux Abbey is marketed online

A French monastery in the heart of Burgundy has launched an emergency online sale to get rid of thousands of its artisanal cheeses, which are languishing in its cellars as Covid-19 keeps buyers away.

The Cîteaux Abbey, just south of Dijon, birthplace of the Cistercian Catholic order, usually sells its raw-milk, semi-soft discs only to restaurants or visitors to its on-site shop. But a drop in demand since the coronavirus crisis erupted last year has left the abbey’s 19 Trappist monks with 4,000 cheeses too many, a 2.8-tonne problem.

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The creative casserole: 17 fabulous one-pot recipes – from kale spaghetti to coq au vin

The sturdy pots are great for roasting meat, but they can also be used to bake bread, steam shellfish and make a beautiful blackberry cake

My American mother would have called it a Dutch oven, although a lot of people in the US call a Dutch oven a French oven, while the French call it a casserole. I think a true Dutch oven is a piece of camping equipment, with a hanging handle and stubby little legs, but that is not what my mother meant. My mother did not camp.

What I am trying to describe is a pot, round or oval, with fairly high sides and a snug-fitting lid. They are usually enamelled cast-iron and they can be ruinously expensive, although you sometimes see good secondhand ones at car boot sales. My wife once got two giant Le Creuset casseroles from a market stall for £20 because the guy selling them had put one inside the other and couldn’t get them apart. I was prepared to deploy any number of drastic separation strategies, but a screwdriver wedged between the handles did the trick.

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Liquid gold: beekeepers defying Yemen war to produce the best honey

Despite the dangers, more Yemenis are turning to the sector as an alternative means of income

According to the Qur’an a lone sidr tree, or jujube, marks the highest boundary of heaven. On earth, amid the harshness of the Yemeni desert, the sweetness of sidr honey is cherished as a symbol of perseverance.

Yemen has long been renowned for producing some of the best honey in the world, often compared to Mānuka honey from New Zealand. Some of the highest quality, and purest, comes from bees fed exclusively on the flowers of the sidr, producing a pale coloured honey with a fiery, almost bitter aftertaste.

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Data shows collapse of UK food and drink exports post-Brexit

HMRC figures reveal huge year-on-year falls in trade, with whisky, cheese and chocolate worst hit

Whisky, cheese and chocolate producers have suffered the biggest post-Brexit export losses in the food and drink sector, new figures from HMRC have shown.

Analysis of the figures by the Food and Drink Federation (FDF) shows that cheese exports in January plummeted from £45m to £7m year on year, while whisky exports nosedived from £105m to £40m. Chocolate exports went from £41.4m to just £13m, a decline of 68%.

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Spread the love! 10 scrumptious Marmite recipes, from roast potatoes to spaghetti

The divisive paste has emerged as an ingredient in its own right, lending a warm, umami flavour to all manner of dishes. Here are a few to try

Last year, this newspaper said that “Marmite is having a massive foodie moment”, after noticing that the divisive yeast extract was increasingly featuring as an ingredient, rather than simply being smeared on toast.

Yes, Marmite has come into its own. As a sandwich filling, it remains polarising, but as an ingredient it is much more subtle, lending a warm, umami bite to all manner of dishes – as demonstrated by the 10 magnificent recipes below.

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The wannabe food influencer who’s wanted by the FBI

When a man calling himself Gavin Ambani tried to make his mark on the London food scene, the story of a fraud hunt stretching from Hollywood to Indonesia followed in his wake

When a man calling himself Gavin Ambani contacted Pål Hansen out of the blue one day in 2018, the highly regarded portrait photographer wasn’t sure what to make of him. Hansen has built his reputation on photographing the likes of Nicole Kidman, Tilda Swinton and Sir Lewis Hamilton, as well as some of the world’s best known chefs for Observer Food Monthly. But Ambani, a loquacious character with a high-pitched voice, wanted him to do some work for his Instagram account.

“I said it doesn’t sound like something I’m interested in,” recalls Hansen.

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Madhur Jaffrey’s Indian Cookery was a guide to another world

The actor-turned-cookery writer saved us from terrible British versions of curry and taught us how to roast and grind spices

In 1982 the food writer and novelist Sue Lawrence was in the depths of early motherhood. “But on Monday nights at 7pm the baby could cry all it wanted,” she says. “I had an appointment with the TV. Everybody stopped for it.” The programme which brought a slab of Britain to the sofa was Indian Cookery, presented by the actor turned food writer Madhur Jaffrey. “The show was a revelation,” Lawrence says. “She just demystified everything. We all rushed out to buy the accompanying book.”

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I know why I’m restless. But why am I craving custard tarts and toffee?

As we hit the first anniversary of lockdown, I realise it’s people and places that I’m really hungry for

There were two branches of Thorntons in Sheffield when I was growing up, but because only one of them was by a stop for our bus, family shopping trips always involved, until I was in possession of hard cash myself, a certain amount of faux-casual, ruthlessly opportunistic manipulation. Basically, if you could persuade your mum to take this route (as opposed to that route) around town, you’d wind up at the aforementioned bus stop rather than the very bleak one opposite Barry Noble’s Roxy Nite Spot, at which point there was every chance that she would buy you a quarter of special toffee as you waited for the number 51. The best strategy was to look meekly un-needy; to breathe in the buttery smells wafting from its door while never actually asking for the goods themselves. Pleased by your forbearance, the offer would then be made – unless the bus appeared first, in which case you’d have to make do with a corned beef sandwich back at home.

I thought about those long ago shopping trips as I read the obituaries of Tony Thornton, the chocolate maker’s former chairman, who died in January (his grandfather founded the company, which recently announced plans to close all its shops, in Sheffield in 1911). Ah, for the days when my idea of an unimprovably posh chocolate was a Viennese truffle. But in these times, thinking is not enough, is it? As we arrive, pale-faced and blinking, at the first anniversary of the first lockdown, I’m beset by sudden cravings – urgent longings on which I must act immediately. Putting down the newspaper, I ran to my desk. Minutes later, I’d added a bag of special toffee to my weekly supermarket haul, where it joined various other items I haven’t eaten in years, the most embarrassing of which was … actually, I can’t bear to tell you that.

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Ainsley Harriott: ‘My sister still takes control of my cooking at home’

The chef and TV presenter on being lectured by his siblings, what to drink while playing backgammon – and cooking for his dog

I have a painting of an old lady stirring a pot on a fire in a West Indian kitchen, cooking with her children. It used to hang in my mum’s kitchen and now I’ve got it in mine. It’s lovely and tells of yesteryear.

My father was an entertainer and had lots of people in showbiz – like Des O’Connor – round in the front room. Mum used to make them snacks and nibbles and I’d watch the reactions of appreciation and hear the banter.

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