Food: The magnificent seven

A selection of professional sauces, without any buckets of stock, bones, or effort. Photograph by Jason Lowe

Food & Drink: Canny Cooking

In The Can Part 1: Tomatoes A century ago cans were hailed as the solution to preserving edibles. Now overtaken by the freezer and chill cabinets, they are the poor relations of the food world. But, cheap and cheerful, they still represent a meaningful part of our weekly shop, from baked beans to pet foods. And, in some cases, canned products can be as effective as fresh, if not more so. In the first of a two-part series Michael Bateman looks at the essential, canned tomato. Next week: canned luxuries

Street Life: How counter culture can save our soul

SAMOTECHNY LANE, MOSCOW

Food: Potted history

Simon Hopkinson Irish stew, meat and potato pie, like mother used to make ... Comfort food to warm you on a winter evening. Photographs by Jason Lowe

Rugby League: No stopping Lancashire's unlikely lads

Lancashire Lynx 28 Villeneuve 24

Rugby League: Lnyx's unlikely lads make it two out of two

Lancashire Lynx 28 Villeneuve 24

Theatre review: Family reunion

Saturday, Sunday... and

Gardening: Weekend Work

Like a drunk at a party, you find yourself saying the same things over and over again in May: weed, sow, hoe, mulch, train, tie in, support. Gardening, like housework, is mostly a matter of doing the same jobs over and over again, but, unlike housework, it gives you something worthwhile at the end of the labour.

Food: The Riviera Is Good For You

The Mediterranean Diet: Part One

Food: Frying colours

If Annie Bell wants chips she goes to the Ivy, otherwise she fries at home

Rugby League: Eaton drives Dewsbury to big pay day

Dewsbury 31 Lancashire Lynx 14

Masters of Modern Cookery: 1 Sally Clarke - The Soup Kitchen

Sally Clarke grew up in Surrey, the daughter of an auctioneer. In the mid-1970s, she trained at the Cordon Bleu school in Paris, stayed on in France as a chef, and later returned to London to teach briefly at Leith's School of Food and Wine. In 1979, she left for the US to help Michael McCarty open Michael's, his restaurant in Santa Monica. In 1984, she opened her own re staurant, Clarke's, back in London. In its first year, it was selected as the Good Food Guide's Restaurant of the Year. Sally Clarke's shop, next to the restaurant in Kensington, sells oils, cheeses, breads and organic vegetables. It is 10 years oldthis year.

Items and Icons: In the kitchen (1)

Utensils have come a long way since your mother's Prestige pressure cooker. Aoife O'Riordain selects three pages of the most covetable kitchen kit. Photographs by William Taylor

Food & Drink: Passions - Let's talk tripe

Simon Hopkinson celebrates a few of his favourite things. Photographs by Jason Lowe
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