On a recent cookery course in Yorkshire (see page 109), I tackled an egg custard tart – and was immediately returned to the memory of my mother’s version, served after Sunday roast, a weekly ritual in our house. I remember thinking as a boy that my mother was a superb cook. Looking back, I can see her repertoire was somewhat limited, but her dishes still left an indelible impression. Family upbringing plays a key role when it comes to food. Most people can trace the development of their palate back to childhood, when tastes and smells are first encountered. It’s not just the flavours from our youth that make an impact, however. The environment in which we are first exposed to cooking, and the people involved, also play a huge part. Nowhere is this more evident than in the nostalgic kitchen tales of the much-loved Italophile Brit, Valentina Harris. Her recollections make for an evocative tale of how the people and places of her youth, and her ancestry, played an integral role in her becoming a cook. Turn to page 51 to read it in her own words – and pictures. We hope you’ll find similar inspiration within these pages. In addition to tastes of Italy and the UK, we’ve got stories and flavours from Portugal, Austria, Sri Lanka and beyond…

Guy Woodward Editor