Walking while I work has been a big step forward

Yes, the head of an august science institution and senior BBC science journalist have almost fallen off it. Yes, it does tend to raise eyebrows when people see it in my office. But it is gratifying to hear that my treadmill desk is not only helping me to keep trim but also reducing my risk of diabetes.

Gilpin Lodge Country House Hotel, Crook Road, Windermere, Lake District

Why Windermere's finest is worth a 500-mile round trip for our reviewer

Matt Butler: There's nothing Wimpy about slow-burning indoor bowls

View From The Sofa: World Indoor Bowls, 247.tv

Questionable Time: Will Self and Peter Hitchens keep each other honest

In the last QT before Christmas, we spare a thought for Justine Greening, sandwiched between two of the most antagonistic gum-flappers this country has ever produced

Japan brings out the Branston with £93m buy from Premier

Premier Foods is to sell its sweet pickles and sauces business, including its nearly 200-year-old Branston brand, to a Japanese company for £93m as part of its strategy to offload units to reduce its £1bn-plus debt mountain.

Branston Pickle will be sold to a Japanese firm in a deal worth £92.5 million

The £90m pickle: Branston sold to Japan firm

One of the nation's favourite sandwich fillers, Branston Pickle, is to be sold to a Japanese firm in a deal worth £92.5 million.

Four power stations' worth of locally-owned renewable schemes could be installed by 2020

Four power stations' worth of locally-owned renewable schemes could be installed by 2020 if the Government supports community energy, it was claimed today.

Hamburguesa blanco y negro

Serves 4

So, why would you eat lobster?

The claws are out for lobster's social status

It's classic cinematic shorthand. A person eating lobster in a film is usually doing so for one reason: to communicate, at a stroke, that they are horribly snooty – or just plain loaded. It is a synecdoche for luxury living. Or at least it was.

Community spirit can help save economy

Regulars at a York pub threatened with closure are leading the charge to save Britain's economy.

The latest culinary invention is the non-stick ketchup bottle

Inventors free trapped ketchup

It is the latest culinary invention to be hailed as the best thing since sliced bread: the non-stick ketchup bottle.

Smoked salmon fishcakes by Dick and James Strawbridge

Smoked salmon fishcakes

Ingredients to serve 4

Cider-cured herrings

Cider-cured herrings

Serves 4

Simon Rogan, Chef, L'Enclume: 'I love my thermo blender. I use it to make flower paste'

My Life In Food: Simon Rogan, chef, L'Enclume

Simon Rogan opened L'Enclume in Cartmel, Cumbria in 2003. It has held a Michelin star since 2008. He has since opened a two-year, pop-up restaurant, Roganic, in London's Marylebone.

Asparagus and lamb wraps

Asparagus and lamb wraps

Serves 6-8

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