It may come as scant comfort, but somewhere in the corner of a Suffolk field there roams a pig who is to die a martyr’s death.

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Roast rack of lamb with redcurrants

Serves 4-6

Lamb, feta and couscous salad

Lamb, feta and couscous salad

Serves 4

Lamb 'kebab' with chopped salad and hummus

Lamb 'kebab' with chopped salad and hummus

Serves 2

You'll find this kind of photography (realistic photos of food complete with splotches, scorch spots and side-drips) in many cookbooks very soon

Gastronomy: Just leave the dirty dishes

Humankind, T S Eliot said, cannot bear very much reality. When it comes to food, we've grown to love a style of photography that bears little relation to the products of our humble kitchens. It's called gastroporn.

Fresh mint relish

What can I say about bottle mint sauce? Sweet, vinegary, it's just horrendous. I can't believe anyone would want to put that on a lovely piece of meat. Forget it! Try this and you'll never look back.

Classic roast lamb and potatoes

Classic roast lamb and potatoes

Serves 6

Spring lamb stew
by Rachel Khoo

Spring lamb stew

Ingredients to serve 4-6

Crispy lamb salad

Crispy lamb salad

Serves 4-6

Asparagus and lamb wraps

Asparagus and lamb wraps

Serves 6-8

Crispy lamb salad

Feast day: Mark Hix cooks alternative cuts of lamb for Easter lunch

Easter is a really good excuse to invite some friends over for lunch and get a bit of spring lamb on the go. But spring lamb doesn't exactly flood the market and unfortunately you can end up paying extortionate amounts for the prime cuts.

Spiced yellow cabbage with grilled lamb chops
Mutton chops with root veg
Shelina Permalloo was crowned the winner of MasterChef

MasterChef lacked one ingredient: suspense

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The restaurant takes minimalism and non-luxury to new heights

10 Greek Street, London W1

Ah Soho, such a shifting mixum-gatherum of grace and grot, such a protean hybrid of shabby and genteel. RL Stevenson in Dr Jekyll and Mr Hyde (published in 1886) described a Soho street which contained "...a gin palace, a low French eating house, a shop for the retail of penny numbers and two penny salads, many ragged children huddled in the doorways, and women of many different nationalities passing out, key in hand" – and little has changed.

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