Michel Roux Jr answers your Christmas Food and Drink questions including: What can I do with a surfeit of goose fat? Where do you stand on sausages in bacon? And what’s a ‘coherent plate of food’?
It was an offer no foodie could refuse – to cook in the kitchen of Albert Roux. Could John Walsh's bavette steak pass muster with this titan of haute cuisine?
'I was very good at metalwork'
A passion for simple, local ingredients took Mat Follas to Masterchef victory. He treats Sophie Morris to a foraged feast and lets her in on his future plans