From a pioneering 1940s ‘gastrography’ to a recent novel about a real-life 18th-century French peasant cursed with an appetite to eat just about everything

Food in books has a way of lodging in the memory. For some it might be the kidneys on Leopold Bloom’s mind in Joyce’s Ulysses. For others, it’s the hard-won German sausage that Ratty finds at the end of Wind in the Willows. The book may be rich or grotesque, stark or sickly sweet, but we, the reader, are always invited to ask ourselves why, and how, we choose to take it in.

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A new $47m vessel is preparing for its maiden voyage in coastal waters, but there are fears the Kangei Maru could one day mean a return to hunting in the Southern Ocean

The dish of the day has the appearance and consistency of steak. But the item on the menu at Nisshin Maru in Shimonoseki isn’t brisket or rib-eye – it is a prime cut of the restaurant’s speciality: whale meat .

Every few minutes, chefs in the open kitchen produce another plate of cetacean delicacies – raw sashimi marbled with fat, slices of “bacon”, roast minke whale cut into bite-size pieces and served with a selection of dipping sauces. On a warm weeknight, every table is full.

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Bite Back, a Jamie Oliver campaign group, found the 10 biggest producers reel in young shoppers with attention-grabbing colours and cartoons

Food companies are using bright colours and cartoon characters in an “unethical” effort to manipulate children into wanting the sweets and crisps they make, a report has claimed.

Bite Back, a campaign group that is part of the chef Jamie Oliver’s empire, asked nutrition experts to analyse 262 sweet food products sold in the UK with packaging likely to appeal to children made by the 10 biggest food companies.

78% of products were deemed unhealthy because of their fat, salt or sugar content.

67% of those featuring a character were unhealthy.

80% of products used bright colours as well as fun patterns and lettering to attract children’s attention.

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The viral Glasgow event made children cry and adults seethe. Could a California tribute provide some measure of absolution?

She was the sad Oompa Loompa seen around the world. Inside a bleak warehouse in Glasgow, a supposed celebration of Wonka’s delectable world of chocolate left children crying and parents calling the police. Attendees paid £35 to visit a bleak warehouse with a handful of props and posters; inside, they were treated to two jellybeans each and a few poorly costumed actors. Images of the event went extremely viral, making international news and inspiring a horror film and an hour-long documentary .

Two months later, I found myself walking toward another grim-looking warehouse, this time in downtown Los Angeles. I was here for Willy’s Chocolate Experience LA, a tribute to the Glasgow disaster promising live entertainment, a red carpet-style photo op and a rare chance to meet the celebrity Oompa Loompa herself.

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Tahini with roast aubergine, the classic lentils with rice and caramelised onions , and a creamy mashed courgette salad

When I close my eyes and try to think of a dish that says home, mujadara is usually the one that comes to mind. Mind you, the same probably goes for most Palestinians: this humble yet hugely satisfying meal was easily the most requested recipe on my radio show, Ramblings of a Chef , which I started during the pandemic. Mafghoussa , meanwhile, is a refreshing side for grilled meats or to serve by itself with bread as a light meal – the word means “squashed” in Arabic, and the name of the dish came about because the vegetables involved are mashed during or after cooking and served as a cold salad.

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The head chef of Melbourne’s Hope St Radio looks to her mixed Jewish heritage and Italian travels for meals filled with ‘immigrant grandma energy’

I haven’t had formal training as a chef; rather, my food background lies in my blended Jewish culture, my family’s food heritage and what I have learned on my travels and in past restaurants and kitchens, and continue to learn day to day with my team at Hope St Radio in Melbourne.

In my world, the food of home is everything. I was raised in a mixed Jewish family, with immigrant parents and grandparents always hovering about. My father and his family are from the Sephardic world, specifically Morocco. My mother and her family are Ashkenazi Jews, from Germany and eastern Europe.

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Char it, grill it, even soupify it – our panel of cooks lets us in on secret ways to enjoy lettuce

• Got a culinary dilemma? Email feast@theguardian.com

How to use up a whole head of lettuce before it turns – no salad, please
We’re talking about how to apply heat here, because raw lettuce is all about salad (unless you’re using the leaves to cradle mince or mushrooms, which is also an excellent shout). Braising is as good a place to start as any, says Farokh Talati , head chef at St John Bread and Wine in London. Cut the lettuce in half through the root and season, and get a cast-iron pan on the heat. “If I was doing this at the restaurant,” Talati says, “I’d use beef dripping, but you could fry bacon in vegetable oil instead, then lift it out and use the fat left in the pan; or, for vegetarians, just use olive oil.” Once the fat is smoking hot, pop in the lettuce cut side down, cook until well charred – “We’re talking dark ” – then take out of the pan. Talati would then fry chestnut mushrooms or poached sweetbreads and smoked bacon, before returning the lettuce to the pan with a little chicken or porcini stock, and perhaps some thyme and crushed garlic. Cover, simmer until you have “a lovely rich sauce”, and finish with a splash of balsamic or sherry vinegar.

For a thrill from the grill, Olly Oakley, head chef at the Harcourt Arms in Oxfordshire, barbecues lettuce whole. “It ends up with a nice, smoky, warm middle,” he says, making it ideal for serving with a caesar-type dressing or anchovy butter, plus a smattering of pangrattato to “hearten things up”. Alternatively, Talati adds, rub seasoned lettuce wedges with extra-virgin olive oil and harissa. “Really work them into the leaves, then get it on the barbecue and cook, turning every three minutes, until wilted.” Transfer to a tray and “rest whatever else you’re grilling, be that sausages, pork chops or steak, on top of the lettuce, so all the resting juices drip on to it”.

Got a culinary dilemma? Email feast@theguardian.com

Discover more than 1,000 recipes from your favourite cooks on the new Guardian Feast app , with smart features to make everyday cooking easier and more fun

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Little vegetarian savoury cakes to have with a tomato salad

Chewy, nutty textured little cakes. Pearled spelt is available from wholefood shops, major supermarkets and many grocers.

Put a medium sized pan of water on to boil. Salt the water and pour in 250g of pearled spelt . Turn the water down to a spirited simmer, partially cover with a lid and cook for 20 minutes. Drain in a colander and set aside.

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A large takeaway flat white will already set you back £5.19 in London and other cities aren’t far behind. If cafe owners aren’t getting rich off our caffeine habit, who is?

It was one of those London museum cafes where buggies block the entrance and children trail veggie straws across the floor. The queue of parents stretched to the door and the staff appeared frazzled. I ordered an iced oat milk latte. “That will be £4.50,” said the server. I remember the sensations that follow acutely.

Shock. How much? Regret. I don’t want it . Self-recrimination. Why didn’t I check the price ? Embarrassment. If I say I don’t want it, everyone will hear. Acceptance. I’ll pay for it, but I’m never ordering here again. I drank every sip of the coffee, waited for the ice to melt, and drank that, too. I was out of sorts for the rest of the day.

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