Table Talk: Philip Hensher

Novelist and regular contributor to The Spectator's books pages, Philip Hensher, discusses his childhood love for offal, the secret to a perfect carbonara, and how food is a great character device for novelists. Topics also include meals from the late 1960s and early 1970s, learning to cook and culinary correctness, scandalous novels, butcher recommendations, Bengali cuisine, memorable fish meals, and the incorporation of food into writing.