I have a deep, enduring love for capers. As soon as the weather warms up (in other words, now!), I’ll pull them out of the store cupboard and start adding them to salads, pasta and fish dishes. Capers for me, like apricots, olives and chilli peppers, are an essential foodstuff. Their salty, floral, aromatic kick is addictive, like kissing lips still wet from the sea… Olives and chillis I can (and do) grow myself, but Continue Reading →