The battle for VAT-free pasties will move to Whitehall today when Ken McMeikan, the chief executive of Greggs, puts his case to the Treasury Minister David Gauke.

We reported last week on the rise of the Pizza à la Bastard, or egregious violations of the dish by food technologists armed with toppings and techniques as removed as the Moon from its Neapolitan origins.

There's a rash of abominable dishes being served up in the name of pizza. But, asks Will Dean, whoever thought it needed reinventing anyway?

A Georgian house perched on top of one of Bristol's highest hills has been given a new lease of life, says Christopher Wakling

Serves 4

As anyone who has studied those academically certified case histories of Stone Age man, The Flintstones and Captain Caveman, will know, foraging has been going on since prehistory. Bish-bash-bosh with the club and you've got a larvely bit of woolly mammoth for tea.

Global demand for traditional British tea, biscuits and sausages has seen food and non-alcoholic drink exports rise last year to top £12bn for the first time.

Some vegetarians I have known say it was the smell of bacon in a frying pan that made them wish they hadn't taken the vow to give up meat. This made me think that they were not real vegetarians: surely the very idea of bacon would be repellent to them, given that they had made their choice largely on ethical grounds?

Some vegetarians I have known say it was the smell of bacon in a frying pan that made them wish they hadn't taken the vow to give up meat. This made me think that they were not real vegetarians: surely the very idea of bacon would be repellent to them, given that they had made their choice largely on ethical grounds?

We've grown up with spaghetti bolognese, fry-ups and steak and chips. But according to new guidelines, we are cooking our way to a health crisis.

Serves 4

Ingredients to serve 4