Fay Maschler's week in food, from Arepa to blood orange jelly
![](https://static.standard.co.uk/s3fs-public/thumbnails/image/2018/03/14/11/fordwich-arms.jpg?crop=8:5,smart&quality=75&auto=webp&width=1024)
Who doesn’t like fried bread? In my experience, no one. Arepa, a disc of crunchy maize dough, served alongside swish aubergine sambal and bergamot-scented labneh at new Scully in St James’s Market, is suitably irresistible.
Meeting a pal to discuss the meaning of life at Fitzrovia’s Drakes Tabanco, we resist jamón and just drink: a carafe of Batlliu de Sort Biu Costers del Segre 2014. It elucidates.
One is Fun, a Delia Smith title, has never convinced me. Home alone, I spread hummus on oatcakes and grind on black pepper.
The Infamous Four go to the captivating Fordwich Arms near Canterbury. Ex-Clove Club chef-patron Dan Smith sends out canapés like diaphanous cheese tartlets on brown rice in a box.
Blood orange jelly I make for Reg whose appetite needs coaxing. The recipe is from Book of English Food by Arabella Boxer, Jackson’s (Brunswick House) grandmother.
Fay Maschler's 50 favourite restaurants in London
![](https://static.standard.co.uk/s3fs-public/thumbnails/image/2017/05/08/09/andrew-edmunds-soho.jpg?crop=8:5,smart&quality=75&auto=webp&width=960)
MORE ABOUT