Satisfying and cleansing: Bill's Thai mussel soup

Bill Granger recipe: Thai mussel soup

Serves 4

Time to get messy: Steamed mussels with chorizo and saffron
Bill's linguine with mussels in tomato sauce works just as well with clams, prawns or tuna
Whether you are a veggie, or not, a beetroot curry goes down a treat

Mark Hix recipe: Beetroot curry

Serves 4

Beetroot, feta and mint salad is a good way to use different coloured beets

Mark Hix recipe: Beetroot, feta and mint salad

Serves 4

Beetroot tartare can be used to accompany smoked or pickled fish and cold meats

Mark Hix recipe: Beetroot tartare

Serves 4-6

Serve beetroot and vodka shots with caviar or as a shot at a cocktail party

Mark Hix recipe: Beetroot and vodka shots

Serves 4-6

Crumbs of comfort: Bill Granger's best breadcrumb recipes

Got some leftover bread? Simply chuck it in the processor and you have the makings of an instant hit on your hands

The daily rind: Mark Hix's recipes for oranges, satsumas and clementines

Don’t leave your oranges and clementines languishing in a fruit bowl. These citrusy numbers can make delicious appearances in a whole variety of sweet and savoury dishes

Mark's dessert is a healthy detox jelly
Squash salad makes a great winter starter

Mark Hix recipe: Squash salad

Serves 4-6

Ethically reared: Mark's veal chops
Cockerel makes a warming and healthy main course

Mark Hix recipe: Poached cockerel with roots

Serves 4

Bill's famous ricotta hotcakes, here served with poached figs
A bit of healthy veg and brown rice evens out the indulgence
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Tickled pink: ordering rosé no longer means getting an alcoholic Ribena
Rosé is increasingly popular - here's how to get the best from pink plonk
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Meat treat: some of the delights on offer at Hill & Szrok in London
Dinner at my butchers with a glass of wine? I'm all for it
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The famous Japanese restaurant shares its recipe for seasonal cherry blossom macarons

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Shared tables make fellow diners too close for comfort
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Some restaurants discriminate on the basis of looks when choosing their staff just as much as some fashion houses do
Waiting staff don't need to be as hot as the dishes they serve
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Pay phone: no more waiting for harried waiters with the Flypay app
FlyPay app does away with awkward wave-at-the-waiter game
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All rise for sourdough: This healthier loaf is a cut above the rest
Samuel Muston: Give us our daily artisan bread
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Treacle soda bread from The Terrace on London’s Holland Street
A flat tyre on a country road... thank goodness for pub grub
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Star man: Alain Ducasse has won dozens of Michelin awards over his career
Alain Ducasse knows the secrets of culinary alchemy
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The Pauper's Cookbook - delicious revival of Jack Monroe of the 1970s

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Oxfam broke ties with Scarlett Johansson over her SodaStream ad
The company issued a profit warning, cutting its forecast for this year and that Scarlett Johansson video has been banned...
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Mellow yellow: a warming spoonful of polenta
A hug on a plate - my paean to polenta
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Shaken, not stirred: a pre-dinner martini
Never go straight through to dinner, and never say aperitif
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History: The Gay Hussar is a monument to Hungarian food and late 20th-century Labour politics
A group calling themselves the "Goulash Co-operative" has started a campaign to raise enough cash to buy the restaurant's lease
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Gastronauts
Theatrics come with the territory at the Royal Court Theatre's new dining-experience-cum-play, Gastronauts
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Fair share: restaurant food has become 'tapasised'

As tasks go, it's not up there with splitting the atom. I needed to choose a restaurant to visit with an old friend. Go to said restaurant. Eat. Go home. Simple.

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Just desserts: Cedric Grolet and his team
'Coconut granita is the best thing for a hot day on a beach'
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The golden volcanoes of molten cheese and egg yolk took the day
Huevos rancheros; elderflower tonic; TOG santoku knives; Rene Redzepi
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