Summer treat: Strawberry meringues

Strawberry meringues

Serves 4

Uncooked curry leaves caused mass outbreak of salmonella in Newcastle, say health officials

Uncooked curry leaves in a chutney left more than 400 people who ate at a street food festival with diarrhoea and vomiting or salmonella poisoning, health officials have found.

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London captured alive by a 21st-century Pepys

Eat shoots and leaves: Mark Hix gets creative with fresh peas, mangetouts and sugar snaps

English peas and their offsprings, such as mangetouts and sugar snaps, and of course pea shoots and tendrils, are great tossed into a salad. I plant a member of the pea family most years – and end up using more of the shoots and leaves than the actual vegetable itself.

Sugar snap curry makes a lovely spring or summer vegetable accompaniment, starter or part of a cold buffet

Sugar snap curry

Serves 4

Mark's sea trout and pea salad

Sea trout and pea salad

Serves 4 as a main course

Anthony Rose: 'These juicy, affordable red wines are great for a summer barbecue'

I should have learnt by now that in any attempt to pacify the rain gods, the words to be avoided are barbecue, rosé and picnic. Despite sunshine at the time of writing, it's generally business as usual, ie grey skies, by the time of publication. At least when the sun comes out you can have a few bottles ready to suit the rare occasion.

Grilled salmon with herb beurre blanc

Grilled salmon with herb beurre blanc

Serves 4

Mark's scrambled eggs with a kick

Scrambled eggs with a kick

Serves 2

Great taste without guilt: Rare steak tataki

Rare steak tataki

Serves 4

Samuel Muston: On the Menu

Hawksmoor goes veggie; cocktails at Wilderness Festival; coronation chocolates; Twinings half and half

Tony Singh at his new restaurant, Tony's Table

Move over Nigella, here's Proper Pub Food and The Incredible Spice Men, the BBC’s next wave of TV cookery shows

We’re tiring of Masterchef in all its incarnations, aren’t we? We’re exhausted by Gordon Ramsay shouting at Yanks in Kitchen Nightmares; we’ve been charmed by Lorraine Pascal’s brownies and Levi Roots’s chilli sauce and Mary Berry’s tarts and Paul Hollywood’s kneading skills – but don’t you wish someone had the courage to say: “That’s enough cookery shows for now, thanks!” What culinary niche can possibly still be unexplored? Which gastro-territory remains uncharted? Don’t ask. The BBC always has an answer – or, two.

Grilled deer cutlets with sweet and sour Alexanders
Watercress and crayfish soup

Watercress and crayfish soup

Serves 4

Mussels in cider with tarragon

1–1.5kg mussels
Rapeseed oil
3 shallots, sliced into half moons
1 garlic clove, crushed under a knife and then finely sliced
250ml medium-dry cider
250ml chicken stock
100ml double cream
4 sprigs of tarragon
Sea salt
Sourdough bread, to serve

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