Not just crickets: thousands of insects released at Byron restaurants – in pictures

Activists from two organisations, London Black Revs and the Malcolm X Movement, let out a “swarm of insects” in Byron’s Shaftesbury Avenue and Holborn restaurants. Michael Segalov, a journalist from Huck magazine, went to one of the branches where the insects were released in response to the chain’s role in having its own workers deportedBugging Byron: activists release cockroaches and locusts at burger chain Continue...

Bugging Byron: activists release cockroaches and locusts at burger chain

Two London restaurants targeted as part of backlash following company’s involvement in immigration sting against own workersTwo London branches of the burger chain Byron were forced close after protesters released hundreds of live insects in the restaurants, part of a growing backlash following the company’s involvement in an immigration sting against its own staff. Activists from two organisations - London Black Revs and Malcolm X Movement - released a “swarm of insects” in Byron’s Shaftesbury Avenue and Holborn restuarants on Friday evening. Continue...

Nigel Slater’s gooseberry chutney and pork terrine recipes

The berrying season brings with it pies, fools and chutney with its sweet and sour taste of summerI had gone shopping for broad beans, some tissue-thin slices of Spanish ham wrapped in waxed paper and a ball or two of mozzarella. Then I spotted a mass of tiny fruits in paper punnets, tightly packed into wooden trays, glistening like open jewel boxes. There were red and white currants, raspberries and blackcurrants, but best of all gooseberries: pale green baubles fit for a pie, a crumble, or the softest jam.Their stunning sourness needs balancing with a little sugar. I exercise caution when up-ending the sugar bag into the pan of goosegogs. Too much can render the fruit pointless. Continue...

The market stall in Mexico where ‘Frida Kahlo’ will cook you an enchilada

Looking remarkably like the fabled Mexican artist, Beatriz Vázquez Gómez also draws crowds with her speciality cookingDeep inside the market in the town of Ocotlán de Morelos, 35km south of Oaxaca City in southern Mexico, the artist Frida Kahlo is still alive, and cooking a mean chicken mole.Every morning before heading to her food stall in the town’s central market, Beatriz Vázquez Gómez, who bears a striking resemblance to the Mexican artist, transforms into Frida. She puts on bright lipstick and a traditional Tehuana long embroidered skirt, puts flowers in her hair and pencils in the prominent Kahlo brows. She then walks past hundreds of vendors selling fresh blue-corn tortillas, stringy quesillo cheese, prickly pears, fried chapulines (grasshoppers) and gusanos de maguey (mezcal worms), all delicacies in Oaxaca, the state known as Mexico’s culinary capital. Continue...

Cook your way round Italy’s Aeolian islands

The volcanic Aeolian islands, off Sicily, are rich with the raw ingredients for delicious local specialities – though the squid often play hard to getPerhaps it was something about the light that morning on Vulcano. Or maybe the sound of goat bells tinkling across the hillside. Something made up Laura Panico’s mind. She had been here all summer visiting friends. It was too lovely to leave to go back to Britain. But how was she to earn a living?Five years on, Laura has a business bringing visitors to Vulcano – one of the Aeolian islands, a confetti trail of volcanic outcrops off the north coast of Sicily. Her guests spend a week learning to cook the way her friend’s grandmother does, pulling squid from the sea and cooking them on the boat, and savouring the unique aroma the volcanic soils give to the local wines. Continue...