WELCOME
ONE OF THE biggest lessons to emerge from the turmoil of 2020 is an overwhelming desire to stop and smell the roses. Or, the fragrant Goan coconut lamb curry. (Drooling? You’ll find the recipe on p 71.) To take it slow, rather than madly tick off bucket lists or stagger about in some crazed competition of who can be the busiest queen bee. We all appreciated how life slowed down last year, and this sentiment has resolutely taken greater hold in the worlds of food, cooking and travel (albeit, one where we can leave snap lockdowns and border wars behind). This issue is devoted not just to slow cooking, but the art of taking it slow in general. No one is a better proponent of this than Anna Polyviou and her adventures…