Arts and Entertainment

The province of Lopburi, 150km north-east of Bangkok, is famous for the hundreds of crab-eating macaques that overrun its Old Town – including the 13th-century temple of Phra Prang Sam Yot.

An insider's guide to eating outdoors

Make the most of the summer days with an al fresco seasonal feast. The chef Jeremy Lee offers his tips for divine dining in the open air. By Alice-Azania Jarvis

The Natural World: Always have a friend for dinner in China

The aquariums are a bit overwhelming: there are dozens, each with its living display of seafood laid out before me. As with many popular restaurants in China, the customers are poring over and sizing up the food while servers encouragingly prod and corral their livestock. There are clams from Canada, abalone from South Africa, locally caught crabs with their claws held closed by elastic bands.

Scissor Sisters, Barrowland Ballroom, Glasgow<br/>Aerosmith, 02, London

The New Yorkers kept a promise and gave their new album its world premiere in Glasgow, to an ecstatic reception

The real sweet and sour sauce

For centuries, it was Europe's favourite flavour enhancer. Now verjuice is back in all the most fashionable kitchens. But what is it &ndash; and how is it used? By Rob Sharp

Crab broth with ginger

Serves 2-4

Asparagus with crab and chopped duck egg

Serves 2

Crab and pea salad

Serves 2

Shellfish pleasures: Mark Hix creates three delicious summery dishes from just one crab

I've had my crab pots in the water down near Charmouth beach since last summer, and I can think of few things that give me greater pleasure and satisfaction than catching and cooking these delicious crustaceans.

Salad days: Mark Hix serves up summer sensations

Forget the dismal cold-pasta combos you see in your average sandwich bar... Mark Hix creates summery, sophisticated alternatives.

Ink pasta with courgettes and crab

Serves 4

Flash, bang, dollop! Variations on a mayonnaise

It takes no time to transform a basic mayo into aioli, rouille, sauce vert or even a spicy, paprika-infused sauce. What more do you need to give a lift to any number of light, summer dishes, asks Skye Gyngell

Crab with mayonnaise

Allow 150g/5oz of white crab meat per person and try to pre-order through your fish monger, asking him to remove any shell. Please don't use frozen crab meat – it's watery and horrid – and don't accept pasteurised; it has a nasty aftertaste.

Britain's biggest crab emerges from the deep

It is something you won't often see: the giant box crab, Paramola cuvieri, which is the biggest crab occurring in British waters. It is normally found at very great depths, up to 9,000ft down, but this specimen, with a claw-span measuring more than a metre across, is now on view in the Blue Reef Aquarium in Newquay, Cornwall. It was caught by a

The story of Christmas &ndash; and how it was ruined by Australia

Christmas Island was once called the Galapagos of the Indian Ocean. But a detention centre for asylum-seekers is threatening its rare crabs &ndash; and enraging the locals. Kathy Marks reports from Flying Fish Cove

Time to get cracking: Mark Hix makes eggs the star of the show

Considering that eggs are such a household staple, it's a shame that they aren't made star of the show a little more often. Eggs are an integral part of desserts and normally remain hidden in among so many other ingredients, but you rarely see a stand-alone egg dish featuring on many restaurant or dinner-party menus. Perhaps it's time we had some fun with them, instead of just boiling or frying them for breakfast. There is a great selection of eggs on offer these days, from tiny quails' eggs to giant goose eggs.

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