Plenty of flavour: Wild duck ramen

Wild duck ramen

Serves 4

Travel in 2013: Holidays for the creative

Learn how to make paint, then use it to depict images of the landscape on a holiday in Almeria, Spain.

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B&B and Beyond: 15 Glasgow, Scotland

You don't need to travel far for luxury, culture and comfort, says Holly Williams – Glasgow has it covered

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MasterChef judges have served up a first by declaring joint winners in the final of the latest series, one of whom is from Devon.

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Few globally regard Russian cuisine as among the world's finest but, inside the country itself, the cabbage and beetroot-based dishes are still a source of national pride.

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The Cleaner of Chartres, By Salley Vickers

The medieval masterpiece hosts modern stories of faith and love

Pierre Gagnaire

My Life in Food: Pierre Gagnaire

'Cooking is serious, but it's not war. The first principle should be kindness'

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B&B and Beyond: Montague House, Sheringham, Norfolk

Mary Novakovich discovers a smart hideaway that's the perfect base from which to enjoy the charms of Sheringham

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Grub street: Bangkok still reigns supreme when it comes to street food

Every city in the world is now getting in on the street-food act, but Bangkok is still the best, says John Brunton in his own words and pictures.

Blanquette d'agneau

800g stewing lamb, cubed
12 small carrots, peeled
1 large onion, halved and stuck with 1 clove
1 bouquet garni
Salt and freshly ground black pepper
50g butter
50g plain flour
100ml double cream
2 egg yolks
A few drops of lemon juice
Fried button mushrooms, to garnish

The greatest book about mushrooms you'll ever read

A beautiful book could change attitudes to Britain's great variety of mushrooms

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Now is the perfect time to plant a new tree but you need to choose well – and put in the after-care, says Anna Pavord

Game season: Deer stalking in Scotland

Food Miles: On the hunt for autumn's fruits of the forest

Ask a chef what their favourite season is and nine times out of 10 they'll tell you autumn. Wild game birds are available from 12 August when the grouse season starts, but it's only now that you get the full range including pheasant and woodcock. Wild mushrooms abound, along with smaller amounts of their pricey cousins, the black and white truffle. Meanwhile, autumn fruits such as bilberries, blackberries and elderberries are ripe for picking. But you don't have to be a chef to get the best from the most exciting time of the culinary year: active food-oriented trips will guide you to the best produce and show you what to do with it, both in the UK and abroad.

Roast mallard with autumn greens and ceps

Roast mallard with autumn greens and ceps

Serves 4

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