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As drug fiends usually know, peyote is a Mexican cactus with hallucinogenic properties; the visions it conjures are so strong that a religious cult once sprang up to worship it. And a pretty hefty restaurant cult has appeared in the UK that worships simple Mexican cuisine.

Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi

Sam & Sam Clark: 'I collect wooden knives and forks. They’re rather pointless…'

My earliest food memory…Samuel: My mum showing me how to cook eggy bread. I remember becoming quite obsessed with the art of making it. My trick was to separate the white from the yolk: I used to whisk the white with a splash of milk [for the batter]; and then, after the bread was cooked, I would put the yolk on top and flip it over very briefly so it was warm but runny.

Sea bass with mussels and prawns

Match of the day: Mark Hix serves up meat and fish with the foodstuffs they eat

Our resident chef has come up with some novel pairings.

Rump of salt marsh lamb with samphire patties

Rump of salt marsh lamb with samphire patties

Serves 4

Tomato, feta, almond and date baklava

Tomato, feta, almond and date baklava

Ingredients to serve 6

A slice of heaven: Mark Hix reinvents the open sandwich

No need to settle for the bland, high-street variety – huge and hearty open sandwiches from Scandinavia are the inspiration for our resident chef this week.

Steak, onion and watercress sandwich

Steak, onion and watercress sandwich

Serves 4

Cherry tomato, mozzarella and Greek basil sandwich
Chorizo and padron peppers on toast

Chorizo and padron peppers on toast

Serves 4

Quinoa with fennel, prawns and chilli

Store-cupboard superstar: Mark Hix cooks with quinoa

Delicious, healthy and versatile, quinoa first impressed our resident chef on a recent trip to Los Angeles. Now, he can't get enough of the stuff.

Minted quinoa with lamb fillet

Serves 4-6

Quinoa with broccoli, raisins and pine nuts

Serves 4-6

Quinoa with fennel, prawns and chilli

Quinoa with fennel, prawns and chilli

Serves 4-6

Hot chicken salad with sweet mustard dressing, by Simon Hopkinson

Hot chicken salad with sweet mustard dressing

2 cooked chicken legs
A little sunflower oil
2 big handfuls of salad greens: mâche (lamb's lettuce), watercress, rocket (if you must), small spinach leaves or a mixture of all four
A tiny squeeze of lemon juice
A little olive oil
A little finely chopped shallot (or chives or spring onion)
Some peeled and sliced cucumber

Olive oil: It says it's extra virgin, but has it just been dyed a deeper colour?

Olive oil may help strengthen bones

Olive oil may help to strengthen the bones, a study has shown.

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