News about Jeremy Lee

Sophia Money-Coutts, a UK writer, goes beyond the basic sandwich to discover the 'cult' concoctions, with extra-large fillings, devoted followers on social media, and in some cases cynical names. Forget about a few slices of crisp brown stuff coated with a slimy smear of margarine, a few measly prawns, and a stripe of limp iceberg lettuce slipped between them. These are the big, smoggy, grab-with-both-hands kind of crammed with colorful, contrasting, and, as one chef puts it, 'important' ingredients. For example, Pistachio mortadella, sweet and sour aubergine caponata and almond aoli, are delicately layered with creamy burrata and rocket and hold together by fresh focaccia. My first sandwich from Chatsworth Bakehouse was the Sicilian Job.

According to a Sainsbury survey, a quarter of Brits eat the bulk of their meals from a bowl. Generation Z is on the verge of abandoning the once-civile dinner plate in favour of the humble bowl. John Lewis reports a 14 per cent like-for-like increase in bowl sales this year (with the new half-plate, half-bowl 'coupe' particularly sought after)