Listen, I know I’m treading dangerously close to cliche territory here but deep fried pickles are actually one of those dishes that you either love or you hate. When I let it slip that I was working on a new adaptation of this trashy pub classic a large majority of respondents went all googly-eyed and lost control of their saliva glands. A small but vocal minority (who happen to be some of the wine experts I respect most–coincidence?) were having none of it. Objections tended towards they’re too salty and acidic but my favourite has to be: Who wants a […]