The delicious cover for this special Food & Drink Edition has been a bit of an obsession of mine since joining ES. I first stumbled across the shot by chance on Instagram — actually, there’s no such thing as chance on Instagram, so I guess my algorithm calculated I’d like it.
Anyway, I was smitten and determined to use it one day for an issue. Well, that day has come. We spent months trying to identify the photographer but all enquiries led to dead ends; if anyone out there can help, please get in touch. What we do know is that the photograph was used in a 1970s issue of Bon Appetit and the garnished dip pictured is called ‘holiday green sauce’. I shall be making this delightful concoction at home with some crudités (and cocktails); in case you’re also tempted, here’s how to do it:
Ingredients: 2 cups thick mayonnaise; 1/3 cup finely minced parsley; 1/3 cup minced green onion; 1/3 cup minced spinach leaves, spines removed; 1/4 cup sour cream; 1/4 cup fresh lemon juice; 2 tbsp finely grated onion; dash of Worcestershire sauce; salt and freshly ground pepper.
Preparation: Combine all ingredients in medium bowl and blend until smooth with whisk, or whirl in blender or food processor. Chill before serving. Easy peasy.
Lastly, we dedicate this piled-high issue to restaurateur Russell Norman, who sadly passed away on 23 November aged 57. We have Russell to thank for the pioneering Polpo chain and, most recently, Brutto in Farringdon; it’s characters like him that make our city’s restaurant culture the envy of the world. RIP.
