Arts and Entertainment Brace yourself: Bob Mortimer and Vic Reeves in 'House of Fools'

Vic and Bob have done sketch shows (The Smell of Reeves and Mortimer), web series (Vic & Bob’s Afternoon Delights), comedy dramas (Catterick, Randall & Hopkirk (Deceased)) and the greatest quiz show of all time (Shooting Stars), but until now they’ve never done a sitcom as sit-commy as this. Their new show, House of Fools (BBC2), is filmed in front of a live studio audience, and the duo play Odd Couple-style flatmates in a home filled with bizarre bric-à-brac and beset by unwelcome visitors.

Clear winners: Mark Hix moulds jelly for grown-ups

It's retro, refreshing and it's this summer's most fashionable dessert

Lamb chops with cucumber and mint

Serves 4

Manx queenies with cucumber and wild fennel

Serves 4

Goodbye Mr Whippy: Tristan Welch shares the simple secrets of his family’s favourite ice-creams

As chef-patron of London’s Launceston Place, TristanWelch creates dishes to get the critics drooling . But it’s making ice-cream at home that sees him really ‘go to town’.

The Sweetness at the Bottom of the Pie, By Alan Bradley

Eleven-year old Flavia de Luce, the heroine of this appealing detective debut (the first in a series), brings a breath of fresh air to the world of period-piece sleuthing.

The big chill: Skye Gyngell's blissed-out bowls of cool soup for warm spring evenings

Here are three soups that are good to eat right now. Filled with seasonal ingredients, they make for a lighter dinner as the evenings get warmer. All should be served chilled – so you can make them in the morning and keep in the fridge until you are ready to eat. All are made with water rather than stock – though this in no way compromises the intensity of their flavour. These recipes are designed for four people, so multiply the quantities if you have more guests. Serve with bread and a salad or a plate of warm asparagus.

Living proof that conservation works

Scientists say the fish threatened with extinction is back on the menu again

Barbecued salmon with soused cucumbers

Serves 4

Dining out: Mark Hix creates an al fresco feast

It's been a cracking spring, and let's hope that it stays that way so that we can all enjoy some al fresco eating this summer. The following recipes would be perfect eaten outside during a sunny weekend afternoon or on a hot summer's evening – just keep the barbecue to hand.

Green papaya salad with red-chilli nahm jim

Sharp, hot, sweet and salty, this salad is extremely refreshing. Serve with grilled fish or warm rice laced with coconut cream.

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