Julian Cope presents Head Heritage

Not really worth ‘growing’ shitake yourself anymore Mr t – the quality in the shops is now so good and they’re also easy to dry as well (just put them in a paper bag in your fridge for a few weeks). It’s the lesser known mushrooms that deserve attention. Ditto again seaweed, although there was an excellent prog on Radio 4 a few months ago about seaweed, and the stuff’s getting more attention (konbu makes a fantastic stock by the way for some soups or wet noodle dishes and is available in some of the supermarkets).

If we’re ever going to get off our (probably) unsustainable reliance on conventional Western foodstuffs we’re going to have to start trying the alternatives.

Sorry Sanctuary – going off at a bit of a tangent with this, although the role of (good) food and drink played an important role in many cultures’ funerary rites).