Ellen E Jones's week in food: from a tangerine to marzipan

I start my Thursday with a Spanish tangerine direct from M&S’s air-conditioned food hall. Nothing refreshes like ice-cold citrus.

Eating Get Fudged’s burnt orange fudge (pictured) with pieces of crystallised orange in it on Saturday proves what I’ve long suspected: burning food is the new cooking it.

Also at the weekend, the Canadian Brunch from Hackney City Farm’s Frizzante café. Relieved to learn the ingredients are sourced from faraway farms with animals that are far less cute.

The seasonal indulgence begins with three Lindt Excellence 70 per cent cocoa solids mini eggs. Disappointingly hollow. So much for a grown-up Easter.

The next day Easter is saved (and my liver condemned) by Ole & Steen’s Chick Puff, an OTT concoction of marzipan, passion-fruit marshmallow, white chocolate and coconut.