Use a soft, Swiss-style cheese such as gruyère or emmenthal for cheese and celery canapes

Cheese and celery

Serves 10

The discovery shows that prehistoric people must have experimented with ways of preserving milk

Stone Age people were making cheese over 7,000 years ago

Stone Age people living in northern Europe were making cheese more than 7,000 years ago according to scientists who believe they have found the first direct evidence of dairy processing.

The 10 Best Christmas hampers

From the choicest cuts of meat to the finest wines and sweetest treats, we’ve got all you need for a festive feast

Are we suffering from a pronounced lack of skill in the menu department?

We've all been there. You're on holiday, it's lunchtime, you've found your restaurant and you are prepped to order that local speciality that everyone in the office has been banging on about since they made their own pilgrimage. But wait. A problem: how exactly do you say the word "potjevleesch"? Most of us, it seems, would pronounce it thus: "I'll have the steak frites."

To vary pizza bianco, add freshly chopped oregano, rosemary or even shavings of truffle

Pizza bianco

Makes 2 pizzas

The BMX gang take to the air, but is it any better than Monkey Tennis?

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The critic without a ticket: Leaving aside the Darth Vader fighting gear taekwondo has too many video referrals

Campaigners call for Babybel boycott after mental illness 'insult'

Disability groups in France are calling for a boycott of some Babybel cheese following accusations that a promotional summer toy insults the mentally ill.

The grey wolf is protected by European law but environmental campaigner José Bové has called for them to be shot

Rebirth of the wolf sees French Greens at each other's throats

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Dazzling: The Cube by Electrolux is perched above London's Royal Festival Hall and offers diners views out across the Thames

The Cube by Electrolux, The Royal Festival Hall, London, SE1

With prices as high as its position above the Thames, are you ready to enter The Cube?

Howard Jacobson: France brings out something preposterous in us, like the hunt for the perfect croissant

Life gurus tell us we should live in the present. I tell them there’s no such place

Massimo Bottura, whose restaurant has won three Michelin stars and comes fifth in the World's 50 Best Restaurants list: 'I can't stand arrogance - so many chefs are full of it'

My Life In Food: Massimo Bottura

Bottura is possibly the most influential figure in the new generation of Italian chefs. His avant-garde approach has seen his Modena restaurant, Osteria Francescana, win three Michelin stars and come 5th in the World's 50 Best Restaurants list. He sits on the board of Ferran Adrià's Basque Culinary Centre.

Downtown dining: Charleroi’s bars and cafés offer contemporary dishes as well as the traditional classics

Charleroi: A gateway to great gastronomy

Gritty Charleroi has a lively food scene, says Harriet O'Brien

Broad bean and pecorino salad

Broad bean and pecorino salad

Serves 4

Lisa Markwell: Why I still want people to come dine with me

Surveying the dirty dishes and streaky glasses after a midweek dinner party, it would be easy to agree with the YouGov survey announced yesterday that 40 per cent of us can't face the hassle or expense. After a dash home from work to tidy up and throw together a shepherds pie (I always forget the homespun end result comes from laborious preparation), by 10.30pm I'm wishing my guests would bugger off so I could go to bed. Then there's the clearing up ...

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Prices correct as of 15 May 2015
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