Sublime

TOPINAMBOURS BOULANGÈRES Jerusalem Artichoke & Potato Gratin I like to adapt the classic potato boulangère by adding other root vegetables – in this instance, Jerusalem artichokes. A wholesome and filling dish, this is easy to prepare and will keep in the fridge for a week. Good with chicken and red meat.

a huge family of tiny shapes that includes puntini (dots), stelline (stars), tempestine (little storms), anelli (rings), fregula (balls) and quadrucci (little squares),

vagaries

Pasta, from the word impasto – a magma of flour and liquid – can be made from any flour; the Italian pasta lexicon includes shapes made from chestnut flour, acorn flour, rice flour, corn flour, broad bean flour and buckwheat. The hard king and tender queen, though, are hard or durum wheat semolina flour and soft wheat 00 flour.

the language of lab food has a curious air: one of adventure tinged with menace, a bit like some comic-book superhero had accidentally wandered onto the pages of Brave New World.