Life and Style
 
As supermarkets sell bangers by the million, Christopher Hirst discovers how to avoid the perils and become king of the grill

Charles Campion: Courgette set

Every gardener will tell you that there is nothing quite so intimidating and unstoppable as that flush of courgettes that arrives like a tidal wave, usually during the fortnight when you are away on holiday. For the home cook, courgettes are an interesting ingredient in that they present different opportunities, depending on which stage you pick them. The first stage in the life cycle is very small courgettes – pencil thin and satisfyingly crunchy, what they lack in flavour is made up in texture and steamed whole they make a good counterpoint to grilled and poached fish.

Charles Campion: Real food

Like so many things, it all rather depends on your viewpoint; if you're looking forward to tucking into a roast grouse, then the Glorious Twelfth of August may indeed be glorious, but if on the other hand you're a grouse ... The red grouse, Lagopus lagopus scoticus, is a magnificent creature, and so far it has resisted all of our attempts at domestication. It won't breed to order. It doesn't like living in cages.

Alex James: The Great Escape

We were hosts to the British Cheese Awards on Friday. And so it was that 910 different varieties of cheese arrived at the farm on Thursday. It doesn't sound that bewildering, but a good delicatessen probably only carries a couple of dozen varieties. Mayhem, it was. A cavalcade of cars and couriers; crates of the stuff pouring up the drive. From every corner of the kingdom they came, from Cornish Yarg to Orkney Cheddar, Lincolnshire Poacher to a highly prized Swiss-style cheese called Desmond from West Cork.

Past perfect: Hix's retro recipes

Get into the Seventies groove, says Mark Hix –whoever said that chicken Kiev has had its day?

Dr Jeremy Swan

Co-inventor of the Swan-Ganz heart catheter

Greek classics; eating in

As Theodore Kyriakou's new restaurant proves, real Greek food bears no resemblance to the tasteless taramasalata and kebabs of tourist menus. Michael Bateman reports

Travel: Rough Guide - What's on the menu in the capital tonight?

It's a dirty job but someone has to do it, says Charles Campion, author of `The Rough Guide to London Restaurants'

Book'n' Cooks

Alastair Little

The plaices to be

When it comes to fish, we are getting hooked, according to Simon Bradley, head chef at Fishnets, one of more than a dozen new fish restaurants to open in the capital this year.

The way we live: Carnivores celebrate a bloody good thing

They eat as much red meat as they can lay their hands on, they drink to excess and most of them smoke. Steve Boggan spent a night with the Carnivores' Club as researchers at Cambridge University rubbished government claims that red meat is bad for you
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Independent Travel
Pompeii, Capri & the Bay of Naples
Seven Cities of Italy
Burgundy, the River Rhone & Provence
Prague, Budapest and Vienna
Lake Garda
Minoan Crete and Santorini
Prices correct as of 15 May 2015
Giants Club: After wholesale butchery of Idi Amin's regime, Uganda’s giants flourish once again

Uganda's giants are flourishing once again

After the wholesale butchery of Idi Amin's regime, elephant populations are finally recovering
The London: After 350 years, the riddle of Britain's exploding fleet is finally solved

After 350 years, the riddle of Britain's exploding fleet is finally solved

Archaeologists will recover a crucial item from the wreck of the London which could help shed more light on what happened in the vessel's final seconds
Airbus has patented a jet that could fly from London to New York in one hour

Airbus has patented a jet that could fly from London to New York in one hour

The invention involves turbojets and ramjets - a type of jet engine - and a rocket motor
10 best sun creams for kids

10 best sun creams for kids

Protect delicate and sensitive skin with products specially formulated for little ones
Tate Sensorium: New exhibition at Tate Britain invites art lovers to taste, smell and hear art

Tate Sensorium

New exhibition at Tate Britain invites art lovers to taste, smell and hear art
Ashes 2015: Nice guy Steven Finn is making up for lost time – and quickly

Nice guy Finn is making up for lost time – and quickly

He was man-of-the-match in the third Test following his recall to the England side
Ashes 2015: Remember Ashton Agar? The No 11 that nearly toppled England

Remember Ashton Agar?

The No 11 that nearly toppled England
Turkey-Kurdish conflict: Obama's deal with Ankara is a betrayal of Syrian Kurds and may not even weaken Isis

US betrayal of old ally brings limited reward

Since the accord, the Turks have only waged war on Kurds while no US bomber has used Incirlik airbase, says Patrick Cockburn
VIPs gather for opening of second Suez Canal - but doubts linger over security

'A gift from Egypt to the rest of the world'

VIPs gather for opening of second Suez Canal - but is it really needed?
Jeremy Corbyn dresses abysmally. That's a great thing because it's genuine

Jeremy Corbyn dresses abysmally. That's a great thing because it's genuine

Fashion editor, Alexander Fury, applauds a man who clearly has more important things on his mind
The male menopause and intimations of mortality

Aches, pains and an inkling of mortality

So the male menopause is real, they say, but what would the Victorians, 'old' at 30, think of that, asks DJ Taylor
Man Booker Prize 2015: Anna Smaill - How can I possibly be on the list with these writers I have idolised?

'How can I possibly be on the list with these writers I have idolised?'

Man Booker Prize nominee Anna Smaill on the rise of Kiwi lit
Bettany Hughes interview: The historian on how Socrates would have solved Greece's problems

Bettany Hughes interview

The historian on how Socrates would have solved Greece's problems
Art of the state: Pyongyang propaganda posters to be exhibited in China

Art of the state

Pyongyang propaganda posters to be exhibited in China
Mildreds and Vanilla Black have given vegetarian food a makeover in new cookbooks

Vegetarian food gets a makeover

Long-time vegetarian Holly Williams tries to recreate some of the inventive recipes in Mildreds and Vanilla Black's new cookbooks