Imagine you could only eat one thing for the rest of your life. It is a thought that often goes through my mind in the same way as the plan for what my last meal on earth might be - my Last Supper. While the sensible answer to the first question might be soup I am more likely to be found dithering between cake and sushi. When it comes to the crunch I am pretty certain sushi would win, but only just.
Looking into my culinary crystal ball I see a high street that is dotted with sushi rather than sandwich bars, and the omnipresent burger cartons on the pavement have been replaced by discarded bento boxes. It is not such a daft dream, especially with a generation that is cutting down on its wheat consumption and has already taken to the delights of pickled ginger and wasabi in much the same way as the last one took to pasta pesto.
Little lozenges of rice and raw fish with a slither of ginger and a dash of green horseradish is something I would never tire of eating (look, I know soup is more sensible but imagine all that liquid sloshing around inside you all day. Two days and you would feel like a beer barrel at sea.) Alex Renton has been watching the onward march of the little raw fishy and how it is all set to take over the world. And, you know what, I really don't mind if it does.
I ruffled more than a few feathers last month (free-range ones, of course) when I grumbled about being offered recycled plastic bags in health food shops. What new readers might not have known is that I have refused plastic bags, both new and re-used in shops for years, preferring to put my shopping in the little cotton shopping bag I carry in my coat pocket or tuck it into my ever-present back pack. Of course there are occasions when I have little alternative but to use a shop's own packaging - but I do my best to avoid it whenever I can. So all those readers who had a hissy-fit about my apparent environmental thoughtlessness can just calm down again and get on with eating their muesli.
Like many people who make great music, Jamie Cullum likes his nosh too, and this month tells us about his favourite table, at the other Jamie's. He's not the only one, so if you fancy tasting the delight that is 15's signature scallops before next Christmas then I'd start booking now.
