The Simple Things contributor, Mark Diacono, has always savoured sour – his favourite childhood sweets were sherbet lemons and acid drops. Celebrating the rise of fermented food, he explains how to make a sourdough starter, kimchi, kombucha, kefir, sauerkraut, yoghurt and buttermilk and the ways in which these unusual flavours bring “contrast, balance, variety, zing – pleasure.” There are recipes for Gooseberry and Sage Focaccia, Quick Pickled Red Onions, Seville Orange Curd (“fabulously silky”), Winter Tabbouleh, dressed with tart, bright pomegranate seeds and Persian Fish Stew, with a bite of black lime and green chilli. (Quadrille)…
