Pistachio: what happens when a flavour goes viral?
Pistachio has been everywhere lately, but are we all a little pistachio-ed out?

From November onwards I’m in the kitchen by 4.30 am - 5.00 am if I’m having a lie in. The house is dark and not remotely supportive. The air is cold. I turn on an audio book or a postcast. The cat opens one eye, gives me a look of profound disdain. I am crushed. Satisfied, she closes the eye and goes straight back to sleep.

Six years after first writing about “proper” fudge, I’m revisiting the subject. From traditional boiled fudge and Scottish tablet to microwave methods and professional chocolate fudge, some opinions have changed — but only slightly.