Simon Usborne: The Middle-Eastern fritters are cheap and tasty but low on guilt and are becoming the UK's new favourite fast food.
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It may not be a barbecue summer as yet - but who needs an excuse to tuck into a juicy patty?
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Environment Secretary urges UK to adopt use of GM crop technology
Owen Paterson to call on government, industry and scientists to join forces to convert the public in the face of widespread fear and scepticism
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Bill Granger: It's the great pea question - go frozen or shell your own?
The truth is, whether you choose convenience or bite, there are tasty dishes to be had, says our chef.
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The Fish & Chip Shop, 189 Upper Street, Islington, London
Des McDonald's name is legendary in the food business – the legends in question being Midas and Croesus. When Nick Lander published The Art of the Restaurateur last year, McDonald was one of its stars. An Irish baker's son, he opened two restaurants in the City of London by the age of 22 and become executive chef of Caprice Holdings, founded by Chris Corbin and Jeremy King, the chaps who triumphantly revamped The Ivy, Scotts of Mayfair, Le Caprice and J Sheekey.
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