Arts and Entertainment Celebrity MasterChef winner Ade Edmondson

Spoiler alert: The Young Ones and Bottom actor Ade Edmondson has been crowned the winner of Celebrity MasterChef after serving up a "mindblowing" menu.

Joana Vasconcelos: I Will Survive, Haunch of Venison, London

I walked past one of Joana Vasconcelos's large sculptures at Haunch of Venison before I realised it was there. As I entered the lobby it seemed that part of the gallery had been cordoned off and I was being led in a particular direction by a series of ropes. It wasn't until I looked more closely at the ropes, the kind you might find sheathed in velvet at a fancy club, that I realised they were made from long thick glossy hair in blonde, brown and auburn, which, arranged in a plaited style, seems like women's hair. The work is called One Way (Una Dirección) (2003) and, with a simple gesture, Vasconcelos highlights the ways in which women can be oppressed, held in place, or, worse, trafficked, and how ideals of beauty can play a part in this. This exhibition is filled with works that brilliantly tackle this kind of territory without being bogged down in it – this Portuguese artist's sculptures always look wonderful, excessive and extremely rich, while posing awkward questions.

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Venison biryani

Serves 4-6

Mummified hand stolen from Haunch of Venison pub

Thieves took an unusual trophy from a Wiltshire pub – a mummified hand amputated from a cheating gambler.

Mini venison burgers

Makes 10

One pot wonders: Mark Hix's warming casseroles are the ultimate comfort food

Although one-pot cooking is a great traditional way of conjuring up hearty meals, there's a lot more to it than just throwing some ingredients into a casserole and hoping for the best. The preparation is crucial to the end product and the quality of ingredients is, of course, equally essential.

Game meatballs with shallots and green split peas

Serves 4-6

JSW, 20 Dragon Street, Petersfield, Hampshire

The initials stand for Jake Saul Watkins, the 37-year-old chef-proprietor of JSW who began operations in a tiny side-street restaurant, and moved into this 17th-century coaching inn round the corner two years ago. He's already picked up a Michelin star ("Contemporary cooking: flavourful, well-sourced and confident," they say) and much enthusiasm in other guides. Simplicity, they all say, that's the ticket with JSW, simplicity and classiness.

Mythologies, Haunch of Venison, London

Natural selections from far and wide

Is Harry Blain Britart's most powerful man?

Once upon time there was a great institution, tucked in just behind London's Royal Academy, called The Museum of Mankind. For 30 years it showed off the British Museum's extensive collective of ethnographical objects. About 10 years ago it closed its doors, and the building's been looking pretty woebegone ever since then, used for just a few days once a year to house the Zoo Art Fair. Otherwise, it has been empty and in serious need of refurbishment. Now a man called Harry Blain has brought it to life by leasing it from the Royal Academy and turning it into a private gallery. Except that it doesn't look and feel like a private gallery. It has all the panache of a museum space.

Gnocchi with venison ragout

Serves 4

Smoked venison with walnut pesto

Serves 4

Knoydart Peninsula: New kid on the lock

High in the remote reaches of Scotland's Knoydart peninsula, Rob Cowan experiences the ultimate in wild camping - fortified by local mussels and the odd dram of whisky

Monarch of the kitchen: Meat doesn't come much more ethical than organically reared venison

Sophie Morris follows Britain's most pampered herd from pasture to plate
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