Sublime

Chilean sea bass? Trendy. Expensive. More than likely frozen.

She was relieved to find that the house was awash with delicious smells of roast chicken and the distinct aromas of garlic, feta and tomatoes baking. She knew at once that Neil must be preparing her favourite supper, Greek chicken.

I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef