Recipe in Independent's Weekend magazine

Kewreeuss

One of the recipes in this week's magazine laments about the quality of figs available and proceeds to give a recipe which therefore is going to turn out a shadow of what it is supposed to be.
Then it's followed by a recipe requiring sheep's curd cheese. Given that the only sheep cheese found here is manchego, pecorino and a couple of blues, and ricotta sold here is made from cows milk, what is the point of these recipes? Let's not mention the labneh!
Cookery as a page filler. The only plus is that it does pique the interest.

Hootanany

Paper takes ink.

Mr Magnolia

Perhaps the author is trying to spurn interest. The more readers that land into artisan shops seeking these items the more likely they are to stock them.

2 separate recipes with 2 beguiling inaccessible ingredients is a bit much though...

Davidth88

Ill be honest I usually find the recipes in that magazine usually totally useless and too fussy , rather like the programme last night from Tom kerridge , he says something like you should make my ribs they are great , but take 3 days prep !!


Mad !

( although to be fair the ribs did look lovely )