Eggs in Mexico City, pickles in New Delhi, king crab in Vancouver – chefs and cooks including Rick Stein, Clare Smyth and Angela Hartnett on the mouthfuls that made their year
Rick Stein, chef and food writer
Potted shrimp, haddock and egg, sticky toffee pudding, Welsh rarebit – we rolled out after three hours
This tiny hawker stall is open from early until they sell out, normally about 9.30am
A pure, pleasurable moment of eating with your hands
We come home with a suitcase of pecorino bought from the men on the beach
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