Onion, spinach and goat's cheese tart

Onion, spinach and goat's cheese tarts

Serves 4

A classic French celeriac rémoulade

A cut above: Mark Hix demonstrates chopping skills for classic dishes

Cutting up vegetables properly is a skill which any professional cook knows – but we should do it at home, too. Here, our chef gives a masterclass.

McEvedy says: 'My ebullience for life can sometimes make me a tad bullish'

My Secret Life: 'Allegra McEvedy, 41, chef

'I went right off the rails'

DVD: The Twilight Saga: Breaking Dawn: Part 1 (12)

The opening shot has Taylor Lautner's wolf-boy ripping off his top and for a second you're fooled into thinking this might be a more tongue-in-cheek Twilight.

Cornwall hosts first world pasty tournament

Food lovers from around the world descended on Cornwall yesterday for the first World Pasty Championships.

Brik with duck's egg and harissa

Brik with duck's egg and harissa

Serves 2

Spicy flavours: Masala omelette

Breakfast club: Mark Hix cooks up a lazy and indulgent brunch

You don't need to cook up a fancy dinner party to impress your friends.

Being Modern: Awards ceremonies

Everyone's been talking about it, haven't they. Who's going to win the big one? Who's going to wear the best dress? Who'll give the excruciating speech? You know, the one where they thank everyone but the dog. And then the dog.

Genevieve Roberts watches the final touch applied to the apple charlotte

The way we eat now: Victorian puddings return

Hard times have led to a surge in sales of traditional desserts such as spotted dick and Bakewell tart. Genevieve Roberts reports

Honey-roast duck with flowering chives and black fungus

Divine duck: Mark Hix cooks with the most succulent of birds

It's the perfect ingredient with which to create these warming winter dishes.

Duck bitoks are a kind of Russian patty-cum-meatball

Duck bitoks

Serves 4

Beef Wellington

Ingredients to serve 6

Yorkshire's rhubarb crop crumbles in mild winter

The heat is on growers of Yorkshire's world famous rhubarb as the mild winter threatens a crisis in the crop.

Leopold Hawelka: Proprietor whose café played its part in the Cold War

Leopold Hawelka, owner of the legendary Viennese café that bore his name, was born the son of a Bohemian shoemaker in the village of Kautendorf in Austria's wine region. Moving with his family to Vienna in 1925, he was lucky to get an apprenticeship as a waiter, a respected profession, at one of the capital's best restaurants. In 1936 he married Josefine Danzberger, a butcher's daughter, who was also employed in the catering trade. Determined to succeed in business, they leased the modest Café Alt Wien.

Sophie Grigson's onion, chive and garlic tart

Ingredients to serve 6-8

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