Will Adamsdale (right) and Fraser Ayers star in 'Stuart: a Life Backwards'

My Edinburgh: Will Adamsdale, comedian/actor

Look, Edinburgh's insane, it doesn't make sense at all as a viable idea. If you try and understand it rationally, you're liable to end up swaying on a bench half way up Arthur's Seat, half-crazy. They should stop calling it the Edinburgh Fringe. There are fringes on the fringe and fringes on the fringes of the fringe. Sometimes it's brash and gaudy, other times handmade and naive and great. It's everything. It's maddening but beautiful. It is also – as a pal once said – all we've got.

The Suite

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Ingredients

Review: The Clove Club, Shoreditch Town Hall, 380 Old Street, London EC1

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Crespelli with spinach and gorgonzola

Crespelli with spinach and gorgonzola

Serves 4

Rosie Lovell: 'Something in my brain went and now I can't eat coriander'

My earliest food memory...Being sent out to pick spinach and courgettes from my parents' vegetable patch. I remember spinach being really woody and pretty hard work – it was a cruel upbringing! My favourite childhood dish was my mum's "pasta willy"; it was a massive piece of home-made pasta, scattered with wilted spinach and leftover ham, rolled up, cooked in muslin then covered in a lovely tomato sauce.

Onion, spinach and goat's cheese tart

Onion, spinach and goat's cheese tarts

Serves 4

Chorizo, spinach and grilled king scallop

Chorizo, spinach and grilled king scallop

Serves 4 as a starter

Puris with spinach and a poached egg

Puris with spinach and a poached egg

Serves 4

Spinach, avocado and gorgonzola salad

Spinach, avocado and gorgonzola salad

Serves 4

Spinach, avocado and gorgonzola salad

A new leaf: Mark Hix sings the praises of spinach

Spinach is the versatile superfood that will keep you strong and healthy throughout the winter months. After all, if it was good enough for Popeye...

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Soggy sandwiches are so last term. Bid boring breaktimes farewell with these mouth-watering ideas from some of Britain's top chefs

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Salads can so often be deadly dull without any thought being put into them. But having a few simple, well thought out salads on the table for people to share is always welcome and means that you can help yourself to as much or as little as you like. So this week I am giving you recipes for delicious, simple, late-summer salads that you can get ready in advance and then assemble with the dressing just before serving. The key is to make sure you have really good-quality ingredients. A long, relaxed, drawn-out summery lunch is hard to beat, especially when the weather behaves and you can sit outside in the sunshine.

Spinach, blue cheese and bacon salad

Serves 4

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