Darina Allen: 'If I was on a desert island, I'd want the nostalgia of champ'

My earliest food memory... My mother baking her own soda bread, which she would do as part of her everyday routine. I remember being just old enough to see up over the table and watching her quick and light hand movements as she worked. She would always give me a little bit of dough to make my own cistín, or "little cake", and I would cut a cross in it as she did, then prick the four corners to let the fairies out. That is very important; otherwise the fairies will jinx your bread.

Asparagus and monk's beard spelt

Asparagus and monk's beard spelt

Serves 4

Journey to the source: Dining out in Córdoba

Córdoba makes the ideal base to get a taste for southern Spain, says Fiona Dunlop.

Mary Berry: 'I freeze my satsuma peelings to bulk out my marmalade'

My Life in Food: Mary Berry

Berry, a judge on The Great British Bake Off, has written 70 books, which have sold some 6 million copies worldwide. Her latest, which she will be signing in London's Selfridges today, is Mary Berry's Complete Cookbook.

Squid with olives and tomatoes

Squid with olives and tomatoes

Serves 2

Sardines on toast with capers

Easy does it: Mark Hix conjures up quick and tasty supper dishes

Have a rummage through your store-cupboard...

Tagliolini with ceps and bacon

Tagliolini with ceps and bacon

Serves 2

Hot Greek filos

Ingredients to serve 4

Fried tomatoes on toast

Fried tomatoes on toast

Serves 4

Sunset strip: The promenade des Anglais

48 Hours: Nice

Warm days lured Queen Victoria to this Mediterranean city, but there's lots more to enjoy in early spring, says Susan Griffith.

Winning ways: the chef Wolfgang Puck shows the foods on offer at the Oscars

Served with ceremony: The culinary trends at this year's awards parties

Tim Walker gets to sample delicacies including edible gold flakes and mojito mousse

After training at Leiths School of Food and Wine and gaining experience at Bibendum, Vong and with chef Tom Kime, Angela Malik established The Angela Malik School of Food and Wine, which is acclaimed for its Asian cookery courses. She is also a panellist on BBC Radio 4’s Kitchen Cabinet

My Life In Food: Angela Malik

After training at Leiths School of Food and Wine and gaining experience at Bibendum, Vong and with chef Tom Kime, Angela Malik established The Angela Malik School of Food and Wine, which is acclaimed for its Asian cookery courses. She is also a panellist on BBC Radio 4's Kitchen Cabinet.

Ruby salad is a great winter or autumn salad

Crunch time: Beat those winter blues with Mark Hix's inventive salads

Who said that salads had to be eaten during the summer months?

Cauliflower, puntarelle, hazelnut and raisin salad

Cauliflower, puntarelle, hazelnut and raisin salad

Serves 4

Spinach and Parmesan soup with Parmesan croûtons

Spinach and Parmesan soup with Parmesan croûtons

Serves 4-6

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Independent Travel
Pompeii, Capri & the Bay of Naples
Seven Cities of Italy
Burgundy, the River Rhone & Provence
Prague, Budapest and Vienna
Lake Garda
Minoan Crete and Santorini
Prices correct as of 1 May 2015
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