People think this job is easy, but it's hard, I tell you, damned hard. My mission this week: to spend an entire day queuing for, and then eating, burgers. Like Morgan Spurlock in a hurry, I will be attempting my own Vine-length version of Super Size Me.

Martin King recalls the record-breaking drought's effect on his Warwickshire countryside

'I like to buy foods I've never come across and experiment'

Middle-class problems: Restaurant menus

Born in Wokingham, Fordham started out as a chemist, studying the subject with biology at Plymouth University, a discipline that helped him when he joined Beefeater Gin as distillery manager in 2008. He went on to receive a diploma in distilling and the picked up the Worshipful Company of Distillers scholarship award for excellence in 2011. Since March this year he has been master distiller at Bombay Sapphire. He will also be leading the Bombay Sapphire Ultimate G&T Studio Workshops at The Hoxton Hotel (Tuesday 18 and Tuesday 25 June 7pm – 8.30pm)

Apprentice reject Uzma Yakoob has said it was tougher being on the women's team than working with the men.

Apprentice hopefuls are hoping to avoid an udder disaster as they try to cream off the biggest profit in their latest task.

Serves 4

'Creamed potatoes with a stew – that, to me, is comfort. It's a luxury dish'

Spring is here, and not just because the calendar says so but the blue skies, blossom-covered trees and the tweeting of birds outside my bedroom window in the way-too-early morning are proof that our never-ending winter is finally over.

'Bread is by far my favourite thing to make. Poor bread is, however, an insult to my humanity'

Serves 8-10

Crops from potatoes and peas to cereals are being hit, leading to increased reliance on imported produce

Tomatoes, potatoes, even courgettes, are perfectly happy in pots says our green-fingered correspondent.