Food in books: fish cakes from Iris Murdoch's The Sea, The Sea

Kate Young reflects on the pleasures and hurdles of cooking for one and revisits Iris Murdoch’s Booker-winning novel, filled with accounts of solitary meals

By Kate Young for The Little Library Café, part of the Guardian Books Network

The orange feast did not dim my appetite for lunch, which consisted of fish cakes with hot Indian pickle and a salad of grated carrot, radishes, watercress and bean shoots. (I went through a period of grated carrot with everything, but recovered.)

The Sea, The Sea, Iris Murdoch

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