Websters' scrambled eggs

Serves 4

Rump of salt marsh lamb with samphire patties

Rump of salt marsh lamb with samphire patties

Serves 4

Weekend work: Time to pick apples

What to do

Tomato, feta, almond and date baklava

Tomato, feta, almond and date baklava

Ingredients to serve 6

The Pig and Butcher offers a short, sublime menu

The Pig and Butcher, 80 Liverpool Road, London N1

Unlike its predecessor, the Pig & Butcher lets you enjoy its food as you please.

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

Loyd Grossman quit 'Masterchef' in 2000

Food: Loyd Grossman to star in 'Eggs Factor' show

He has deliberated, cogitated and digested for long enough. More than 10 years after he quit the original Masterchef, Loyd Groooossman of the long vowels will activate his TV tastebuds again as a judge on Simon Cowell's new cookery show.

Two more held in Leeds hit-and-run probe

Two more people have been arrested in connection with a hit-and-run incident which left a two-year-old boy and his 10-year-old sister fighting for their lives.

Children critically ill after hit-and-run in Leeds

A two-year-old boy and his 10-year-old sister were critically injured in a hit and run after they walked home after buying onions for the family's Eid celebrations.

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

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