Shelina Permalloo was crowned the winner of MasterChef

MasterChef lacked one ingredient: suspense

You have to have a big appetite for superlatives if you're to consume an entire MasterChef final.

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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Whether it’s a chic shade or the perfect pendant, Kate Watson-Smyth gets the mood just right

The Nobody Inn has a beautiful thatched roof, low black roof beams, a blazing fireplace and rickety, beer-stained tables

The Nobody Inn, Doddiscombsleigh, Exeter, Devon

One bad pun aside, few country inns live up to this Devon delight

Polpettine con Ricotta by Manuela Darling-Gansser

Ingredients to serve 6

Fresh on the palate: Chapoutier Petite Ruche Rouge Crozes-Hermitage 2009

Weekend Work: Time to pinch sweet peas

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James Lyon-Shaw, ETM Group's executive chef prepares the boar at The White Swan gastropub

Boar necessities: Two restaurant-owning brothers are hunting down top-notch meat

The brothers have taken the business of acquiring meat into their own hands. Jamie Merrill joins them in the hunt.

DVD: TT: Closer to the Edge, For retail & rental (Entertainment One)

Whether or not you know or care anything about motorbike racing, don't miss this enthralling documentary about the Isle of Man's annual TT races.

Jumpy, Royal Court Downstairs, London<br/>Inadmissable Evidence, Donmar Warehouse, London<br/>Sixty-Six Books, Bush, London

A middle-age crisis makes for a lame sitcom, but a 24-hour play cycle rewards our up-all-night critic

Shoulder of Lamb with Courgettes

Serves 6

Scrumpets

Serves 4-6

'Ripe and ready' fruit? It's a big con

If you ask me I believe that, as a nation, we need to sit down and decide what we think about "ripe and ready" fruit as sold by the supermarkets at a premium. You may consider this a trivial matter. You may say there are more important things happening in the world. You may even add: "I'm a busy person and do not have time for this. I'm going to turn to the stock market reports and then shout: 'SELL COPPER!' at somebody". Which is fair enough, but if I had to reply I would reply with this: "Do you really want to be the sort of person who sells copper while all manner of soft fruits are running circles round you, and having the last laugh? Do you?"

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Prices correct as of 28 November 2014
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