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Some of the best entries from a summer of making today delicious

For the last twelve weeks, we've been asking how you planned to make today delicious through food for your partner, family or friends, and giving away £50 M&S gift cards to the best suggestions - plus monthly grand prizes like everything you need for a champagne picnic.

My Life in Food: Nik Fordham, master distiller, Bombay Sapphire

Born in Wokingham, Fordham started out as a chemist, studying the subject with biology at Plymouth University, a discipline that helped him when he joined Beefeater Gin as distillery manager in 2008. He went on to receive a diploma in distilling and the picked up the Worshipful Company of Distillers scholarship award for excellence in 2011. Since March this year he has been master distiller at Bombay Sapphire. He will also be leading the Bombay Sapphire Ultimate G&T Studio Workshops at The Hoxton Hotel (Tuesday 18 and Tuesday 25 June 7pm – 8.30pm)

Revenge is a dish best served as a hot pie

Out of ideas for a dinner party? Why not serve up a dish made out of the heads of two children stewed in their own blood encased in a pie-crust of their ground down bones? Such is the notoriously grisly fare of Shakespeare's revenge tragedy Titus Andronicus and, in a cheeky nod to the play's nasty nosh, two chefs at the RSC's Rooftop Restaurant in Stratford-upon-Avon have devised a Titus Andronicus-themed pie with a steak and KIDney (boom boom) filling as a culinary accompaniment to the RSC's new production.

Theatre review: Orpheus, Battersea Arts Centre, London

Battersea Arts Centre has a fine track record for picking out fresh talents, nurturing them and then letting them bloom in the nooks and crannies of its magnificent building. Jerry Springer the Opera started life at a scratch night here. And in 2007, a young company called Punchdrunk famously filled the place with their Masque of the Red Death.

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