In the first part, Helen includes extracts from Laurence Durrell’sAvignon Quintet, from Moby Dick by Herman Melville, and from a short story by MFK Fisher.

For the second part, Helen chooses extracts from Just William by Richmal Compton, the poem This is Just To Say by William Carlos Williams and a food-related parody, and another extract from Livia by Laurence Durrell. 

Extracts from The Leopard by Giuseppe Lampedusa, The Bell Jar by Sylvia Plath, A Room of One's Own by Virginia Woolf, and Madame Bovary by Gustave Flaubert are Helen's choices for the third part.

This time, extracts from Martin Chuzzlewhit by Dickens, and from Cooking With Fernet Branca by James Hamilton Paterson.

In Part 5, Helen gives us an extract from Time Regained, Le temps retrouvé, the last volume in Marcel Proust's À la recherche du temps perdu, and Seamus Heaney's poem Oysters

Part 6 of Helen's Food in Literature series is a single extract from American Pastoral by Philip Roth.

In part 7, Helen takes us to what she calls "Anglo-Indian horrors, with extracts from E.M. Forster's A Passage to India, and London Fields by Martin Amis.

Part 7, is dedicated to turtle soup. Helen starts with the famous poem from Alice in Wonderland followed by an extract from Pentimento by Lillian Hellman. She continues with recipes for both Mock Turtle Soup and real Turtle Soup from The Joy of Cooking by Irma S. Rombauer, and for Consommé Fausse Tortue from Kitchen Essays by Agnes Jekyll.

Josceline Dimbleby visited Talking Of Food to record a reading from Orchards in the Oasis, her book of recipes, travels and memories.

Before the recording started, she talked to Helen Garlick about the book and their conversation ranged  from Josceline’s earliest food influences and cooking in a London bedsit to a shared love of American brown paper grocery bags and MFK Fisher.

Agnes Jekyll (1860-1937) was the supreme hostess: her house was described as "the apogee of opulent comfort and order without grandeur, smelling of pot-pouri, furniture polish and wood smoke". Lady Jekyll, as she became, first published Kitchen Essays in The Times, "in which she was persuaded to pass on some of the wit and wisdom of her rare gift for clever and imaginative housekeeping".  Helen Garlick reads a few of her favourite extracts...

Agnes Jekyll's gift for friendship and organisational skills made her an excellent hostess. Helen Garlick reads three more extracts from Kitchen Essays, published in The Times in 1922, in which Lady Jekyll passes on 'some of the wit and wisdom of her clever and imaginative housekeeping'.

As the risks of a new lockdown rise, Helen sends us this new contribution to her series.