Cooking is one of life’s great pleasures — but even the best recipes are let down by plastic-tasting veggies and sub-standard fish and meat from the supermarket.
To combat the tide of anaemic asparagus, out-of-season gourds and bland beef, we’ve called on the best culinary talent from across the capital to share their secrets on where they shop for their restaurants — and to give a few tips for using specific ingredients at home along the way.
