In an antidote to the seasonal dietary self flagellation, Sheila Dillon gives praise to some of the most off limits, but delicious, of our culinary guilty pleasures.
Food and gardening writer Lynda Brown celebrates doughnuts elevated to artisan status, made fresh daily by Pippin Bakery, from locally grown ingredients, with seasonal fillings. Fergus Henderson owner chef of St John Restaurant in London launches a staunch defence of dripping - a winter warmer spread thick on a chunk of bread. Dilly Barlow rediscovers her childhood taste for eating, and making, fudge and visits fudge makers at Burnt Sugar. And Sheila Dillon makes one of her favourite guilty pleasures, a Manhattan, made with bourbon, sweet vermouth, Angostura bitters and a jar of maraschino cherries. Perhaps a little of what you fancy isn't so bad after all.
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Presenting The Food ProgrammeÌýhas been Sheila's perfect job.