Braised Ox cheeks with port and turnips
Roast rack of deer with leek and potato stovies

Beet happening: Mark Hix gets creative with the versatile vegetable

In the past, some may have turned up their nose at the beetroot, but now the versatile vegetable is all over the place. In these delicious recipes, the beet can be found in everything from salads and curries to even a cocktail

Beetroot tartare can be used to accompany smoked or pickled fish and cold meats

Mark Hix recipe: Beetroot tartare

Serves 4-6

Whether you are a veggie, or not, a beetroot curry goes down a treat

Mark Hix recipe: Beetroot curry

Serves 4

Peyote, London: Restaurant review - 'taco bill'

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.

Nick Griffin stars in first cookery role as BNP TV chef offering ‘traditional British fare’

In bizarre twist for recently-bankrupt politician, Mr Griffin provides what he calls his ‘Recipe for beating the Tory blues’

Mark's gamekeeper's potatoes will go well with his roast saddle of deer chasseur

Mark Hix recipe: Gamekeeper's potatoes

Serves 6-8

Mark Hix recipe: Turkey meatballs in sweet and sour sauce

You’ll likely have turkey remaining after Christmas Day and this is a good variation for the leftovers, with cranberries helping to make a nice sauce.

Harriet Walker: You can eat the pasty, but you know full well that no good can come of it

I joined a gym this month – it's the first I've been to in almost 10 years, and pretty much the first exercise I've done in just as long, apart from the odd dance-floor workout or trot for the bus. And since I joined, I've found the way I approach food has become like that of a hangman contemplating death.

The Cross, Kenilworth: Restaurant review - the grand dowager has had an expert facelift

It's a tricky decision for a lady of mature years. At what stage do you have work done, if at all? Do you slide into comfortable decrepitude? Or undergo a discreet cosmetic procedure, and run the risk of emerging with a startled, over-shiny face that looks too young for your body?

Prawn, green mango and lime salad

Mark Hix recipe: Prawn, green mango and lime Salad

Serves 4

Mark's shell shot can be made with lobster, prawn or crab shells

Mark Hix recipe: Shell shot

Serves 6-8

Spaghetti with Mark's tomato sauce

Mark Hix recipe: A simple tomato sauce

Serves 6-8

Baked Quails' Eggs, Trotter and Bacon

Mark Hix recipe: Baked Quails' Eggs, Trotter and Bacon

Serves 6 as a starter

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