Spaghetti with Mark's tomato sauce

Mark Hix recipe: A simple tomato sauce

Serves 6-8

Love, Nina, By Nina Stibbe - Paperback review

Nina Stibbe moved to London in 1982 to work as a nanny for Mary-Kay Wilmers, the editor of the London Review of Books. In the years following, she wrote letters home to her sister in Leicester, and Love, Nina is the result.

Pressed pigs' ears - as close as it gets to turning a sow's ear into a silk purse

Mark Hix recipe: Pressed pigs' ears

Serves 8-10

Lunch on a stick: Pig's offal skewers

Mark Hix recipe: Pig's offal skewers

Serves 4 as a starter or more as a party snack

Cauliflower, Treviso and caper salad

Cauliflower, Treviso and caper salad

Serves 4

Keep it simple: Roasted cauliflower with black garlic

Roasted cauliflower with black garlic

Serves 4-6

Broad bean, pea and girolle salad

Broad bean, pea and girolle salad

Serves 4

Home-grown mange tout paired with lobster fresh out of the sea gives this humble vegetable a nice lift

Lobster with mange tout and ginger

Serves 2

Raj minimalism: Downstairs there's a second dining room and a cosy bar with a nice, speakeasy feel

Restaurant review: Gymkhana, 42 Albemarle Street, London

Five years ago, Trishna opened near Baker Street specialising in upmarket (and expensive) Indian cuisine. It was the brainchild of Karam Sethi and his brother Jyotin, both born in London, and specialised in the cooking of south-west India. The memory of its Isle of Shuna mussels and its coastal lamb curry has remained with me ever since, and I wasn't surprised when the place picked up a Michelin star last October.

Marinated ceps with grapefruit and wood sorrel

Marinated ceps with grapefruit and wood sorrel

Serves 4

Chicken paillard with wild mushrooms is a great, quick, dinner-party dish

Chicken paillard with wild mushrooms

Serves 4

Partridge broth with ceps

Partridge broth with ceps

Serves 4

Partridge stuffed with apple and black pudding

Partridge stuffed with apple and black pudding

Serves 4

Szechuan peppercorns cause a unique sensation

What's the difference between a Szechuan pepper and a vibrator?

Not much, at least according to top scientists from a prestigious university in London, who claim that the sensation caused by eating the unique Chinese peppercorn feels exactly the same as pressing a vibrator to your lips.

Hamburger with club sauce

Serves 4

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