Cabbage

Sam Simmons: Fail, Soho Theatre, London

It's a tricky task that the Australian comedian Sam Simmons has set himself – showing the lighter side of suicide. He's prepared for failure, of course, that's what brought him to the point of despair in the first place.

Eve's temptation: Skye Gyngell's celebratory New Year meal

For some reason I am always ridiculously tired at the end of a year – and psychologically I have a renewed sense of energy and excitement at the beginning of the new one. I don't really know why that should be the case, because it is really only one day that melts into another – yet I feel it is a cause to celebrate.

Cabbages for kings: Mark Hix turns over a brand new leaf

Cabbage gets overlooked a bit at the best of times. I know that we have a reputation for being a nation of meat and two vegetables, but the cabbage family deserves much more prominence on restaurant menus apart from just being boiled and served with a Sunday roast. We grow many varieties of cabbage in the UK, from white cabbage to glossy dark green Italian cavolo nero.

More headlines

A porcine adventure: Award-winning food writer Lori De Mori embarks

One bleak morning in the dead heart of a winter that was beginning to feel interminable, an invitation intriguingly entitled "Pig Weekend" landed in my inbox. It had been sent from the Auberge de Chassignolles, an eight-room country inn in the Auvergne, and it proposed a three-day workshop: "The weekend will begin with the butchery of a whole pig and conclude with the taking home of a range of charcuterie products that participants have made themselves. Potted meats –brawn, terrine and rillettes – will be jarred and can be taken immediately. Saucissons will be prepared for curing, labelled and hung to dry here in Chassignolles. These will be forwarded by post two to three months later."