Baked Seabass by Monica Galetti

What’s for supper? Seabass with celeriac and fennel

Ingredients to serve 6

Green sauce makes the perfect topping for fish

Green sauce

Makes about half a litre

Turbot cheek and leek broth

Serves 4

What's for supper? Pasta with Sardines

Ingredients to serve 6-8

Spice-crusted skillet fish with walnut pesto

Spice-crusted skillet fish with walnut pesto

Serves 4

Presa with romesco sauce and shaved fennel

Presa with romesco sauce and shaved fennel

Serves 4

The juiciest cuts: Mark Hix cooks with succulent and nutty acorn-fed Iberico pork

In the UK, unfortunately, we don't have an annual pig slaughter, but in Spain the animal is a little more revered and many Andalucian families still carry out the traditional celebratory matanza. This involves killing the animals humanely and dissecting the various cuts and curing and brining them to ensure that the family has a supply of good-quality meat to last through the year.

Samuel Muston: On the Menu

This week ive been drinking... Suntory whisky at Mizuwari

Rigatoni with artichokes, anchovies and bacon by Neil Perry
Meatball tagine with olives and pickled lemon

Meatball tagine with olives and pickled lemon

Serves 4

Chorizo-stuffed squid with potatoes, capers and sage by Ben Tish

Chorizo-stuffed squid with potatoes, capers and sage

Ingredients to serve 4 (6-8 as tapas)

Mauritius rumour: for top value, shop in the rupee zone

Dine out despite the pathetic pound in your pocket

The man who pays his way

Salmon en croûte with stem ginger and currants by Annie Bell

Salmon en croûte with stem ginger and currants

Ingredients to serve 6

Lamb with saffron rice and walnuts by Salma Hage

Lamb with saffron rice and walnuts

Ingredients to serve 4

Duck and green split pea soup

Duck and green split pea soup

Serves 4-6

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