Capers and such like

Do you ever wish you liked a food, but didn't? But wish you did? Even though you didn't? No? Well I do. There are at least three foods that I didn't like but made myself like them because, well, they just looked so much fun to eat.

The first one is .... celery. Yes I know. People think it's dull and that it takes more calories to eat it than it actually contains. Aside from all that though the reason I yearned for celery so much was that it just looked so crunchy, easy to use and brilliant for scooping up yummy stuff like houmous, peanut butter and salsa dip. When I first tried it, naked ... er, the celery was naked, not me. Or was I? Anyway, the celery was 'au natrel' and I thought it tasted like crunchy water. But I was determined to be a 'crunchy dunker' and I persevered with the little green stalk until I finally came to love it's fresh, bland taste. I always remember one summer's day, when I was but a child, my dad sitting in the garden, his belly button full of salt and him dunking his celery in it... Aaah memories.

My second hated food was .... olives. When I first tried an olive, the taste made my mouth feel violated. I thought they were disgusting. But olives just seemed to be the darling of the social event. They were, and still are, bloody everywhere - parties, restaurants, pubs and clubs. And they're just so, well, handy. Easy to nibble on their own or with a plate of exciting goodies. I needed to get to like olives. So I re-visited them and discovered that black olives tasted rather like metallic courgettes diced with a little bit of cat vomit but if I had them with something else they were bearable. Admittedly, I had to eat them with things that helped disguise the flavour slightly. Cheesey Doritos worked quite well, but eventually I had to 'go it alone' with an unaccompanied black olive. I liked it. The next step was to tackle the gag-inducing green efforts. Surprise surprise. My black olive training had taught my taste buds to actually enjoy the weird flavour imparted by olives. I loved the little green buggers. Then I discovered stuffed olives: pimento (what the hell IS pimento?), almonds, anchovies, sun-dried tomatoes and more. Nowdays, there is always a jar of fat, stuffed olives lurking in my cupboard.

My final challenge was .... beetroot. I blame my schooldays for my acquired abhorrence of this stupid-coloured vegetable. They used to put beetroot in loads of meals and as the meals themselves were generally unfit for human consumption, the lowly 'beet' quickly became associated with all that was vile, inedible and an insult to all things cullinary. Plus, I thought that beetroot was just showing off, by bleaching it's sodding purple-ness onto every other foodstuff on my plate. There's no need for that is there? Then, one day, about 25 years after my last beetroot-infected school dinner, I was treated to a delicious meal which was essentially a fresh tuna salad (I'm dangerously obsessed with tuna by the way) that also contained, dear God - beetroot. Unfortunately, I wasn't in a position to grab a fork and flick the offending bits into the nearerst bin/flower pot/pram and so I had to actually eat the stuff. It was delicious. It was amazing. It was beautiful. It was angelic. It was ... purple heaven. All these years, I'd shied away from, despised, loathed and reviled beetroot. And there, in one glorious moment, I discovered that it was, in fact,delicious. And did you know that if you eat enough of it, it can even make you wee go pink, which is always a hit at parties. Bonus.

And so, my life, like my tum, is now fuller because I made myself like three foods which I had just naturally avoided or disliked. I can't imagine not enjoying them again and know that I will always be happier for including them in my diet.

Capers however are rank. They taste like soil, laced with battery acid and covered in algae. They actually make me want to be sick. So why then, did I buy a jar, specifically to include in a tomato salsa recipe, as part of a meal from a Jamie Oliver cookbook? Because the recipe said so. I had faith in Jamie 'Olive-Oil". I truly believed that, despite including the single most revolting food item know to humanity, the recipe would just work. I really believed the flavours of all the ingredients would work in perfect harmony and produce a salsa of such joy, taste and sensation, I would actually need to spend some time alone for a while. I was wrong. It tasted of soil, laced with battery acid and covered in algae, but with the addition of garlic and onion. I felt my intestines trying to force their way up my oesophagus in a bid for freedom. The evil, hateful, murderous capers had invaded and pillaged all the lovely flavours from my salsa and killed them in cold blood. Well, a tomato-based juice actually, but you get my point. So, I tried. I really tried to like capers. But no. Capers are horrid. Truly awful. Utterly repellant. They are wrong!

But the jar's still in my fridge and I'm afraid. Very afraid.