Our resident food historian on how, with a bit of love and care, you can lift up the throwaways of citrus fruit – pips, pith, peel and all – to their fresh and bitter best

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Our resident food historian on all manner of beans, from ‘glorious mush’ to a variety for the dead, and a very talented woman who painted them

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Our resident food historian on beauty in beige, and why ordinary folks in the Middle Ages had it right with their ‘dreary but delicious’ diet

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Our resident food historian takes us through the intrepid legionary’s enforced break, during which he keeps himself busy with sidelines in saffron and fish sauce

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Our resident food historian on 17th-century childcare, from high chairs ‘built like battleships’ to ‘fearsome’ baby walkers

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In search of a suitable lockdown subject, our resident food historian hits upon a humble tin of black-eyed beans in her kitchen cupboard

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Out with pine needles and in with pineapples as our resident food historian slices into the background of the tropical fruit

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Our resident food historian in praise of the ‘delicious, disruptive, ubiquitous, versatile’ chickpea

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