Food news antipasto

Prue Leith may have left the Great British Baking Show, but she isn’t quite done with television altogether. This week we learned that she is working on a new program with former GBBO host Sandi Toksvig. Leith and Toksvig became fast friends before the GBBO moved to Channel 4, and have continued their friendship over the years. It sounds like the new show is a travel program, with filming already completed in Leith’s native South Africa. The show is likely to air later this year on Channel 4.

A vegetable that is new to most US diners might be headed to the produce section in the near future. Crystalline ice plant, known for its unique appearance, crisp texture and juicy crunch, is developing a following the US after becoming a staple in East Asian cuisine. The plant contains a unique structure, having bead-like cells along its stems and leaves that store water and salt and look like fresh dew drops. Native to South Africa, the succulent thrives in salty environments. Farmers in the southwest are starting to cultivate ice plant in larger quantities as its reputation spreads.

Another ingredient that has made its way to US plates is black sesame, which Yelp predicted to be a breakout ingredient in 2025. The Guardian’s Adrienne Matei provides us with detailed information on the nutty ingredient, including the purported health benefits of eating black sesame. The seeds pack a punch with minerals such as calcium, magnesium, phosphorus, and potassium, plus zinc and copper. Some studies have shown that eating a modest amount of sesame is linked to a reduction in blood pressure.

Celebrity chef Angie Mar is in the news, but not for reasons she would prefer. It’s reported that her restaurant group owes over a hundred thousand dollars in fines to the New York Workers’ Compensation Board, plus tens of thousands more to her lawyer and to other creditors including a French wine merchant. Mar’s spokesperson denies these allegations, stating that the reports of delinquencies are due to an error, and that all is well with the business.

We learned sad news that Dozer, the golden retriever belonging to RecipeTin Eats founder Nagi Maehashi and who appeared on the covers of two of her cookbooks, passed away this week, just a few months shy of turning 14. Maehashi said on Instagram: “I loved him fiercely and completely and I will carry that with me forever. Thank you Dozer, for the best years of my life. I will love you and miss you forever.” I’m not crying, you’re crying (we’re probably both crying).

The Independent’s Hannah Twigg is covering a story that’s near to my heart: the rise of expensive salads for office workers who want to eat a healthy lunch. She notes that many offerings at Pret a Manger are around the £15 mark, with other shops charging similar prices. This phenomenon is happening in the US, too, with shops like Green + the Grain charging $14 or more for a bowl. Twigg explores why these pricey salads have become so ubiquitous.

Want something different for Valentine’s dinner this year? You might want to try McDonald’s, as the fast food chain is offering a limited number of “McCaviar” kits containing a 1-ounce tin of caviar, crème fraîche, a $25 gift card to purchase the McNuggets, and a mother-of-pearl caviar spoon. These kits can be ordered online only starting at midnight on February 10. McDonald’s said in a press release that the “crispy, golden goodness of our signature McNuggets and the salty, savory, black pearls of Paramount’s Baerii Sturgeon caviar make for a true match made in heaven.”

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