The OFM 50: our favourite foods, recipes, restaurants and more

From Portland to Paris, secret ingredients to world-beating chefs, presenting our second annual guide to the best cooking eating and drinking

Blood has gone out of fashion as a cooking ingredient despite its widespread use in many cultures, from coq au vin and jugged hare to blood “tofu” in China. In its latest investigations into neglected foodstuffs following on from headline-grabbing work with insects Copenhagen’s Nordic Food Lab has been exploring the potential of pig’s blood.

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