Leading Article: Anyone for a magic potion?

Popeye ate spinach. Asterix drank herbal tea. Rowers and long- distance runners gorge on pasta. For centuries, athletes and warriors have relied on the powers of their food and drink to make them strong. Now the Ministry of Defence has developed its own magic potion to turn our soldiers and sailors into superheroes.

Love at first bite in Oxford

Le Petit Blanc: 71-72 Walton Street, Oxford OX2 6AG. Tel: 01865 510 999. Open daily 11am-11pm. Lunch served 12-3pm, three-course set menu, pounds 14. Dinner served 6.30-11pm. Average price per person, pounds 15. Credit cards accepted

Holy mackerel

In praise of cheap and cheerful fish

Summer says cheese

The time to eat goats' cheese is now

Hamming it up

Gammon and spinach: a classic combination

Food: Dinner to the rescue

Even home catering extends to "in-house" and "out". There are many occasions when it is more appropriate to take food to people, than the other way around. I am thinking of dinner at the new flat of a bachelor friend; a visit to an immobile and elderly aunt; a friend who has got carried away with her invitations and needs help with producing enough food for the event; and stranded new parents.

If it doesn't move, smoke it

Butter, salt, mushrooms, even crocodile, have joined familiar kippers and mackerel in the smokery. Michael Bateman reports

restaurant: digest

Sometimes this digest amounts to brief reminders of places already reviewed. This week, I give two short reviews of places where I have been recently: afterthoughts about recent meals, really.

Vegetables `do not protect foetus'

LIZ HUNT

Noses of spinach and foie gras

EATING OUT: THE WHITE HORSE AT CHILGROVE; Near Chichester, on B2141 between Chichester and Petersfield. Tel: 01243 535219 Open daily, lunch 11-3; dinner 6-11. Set menu, lunch, three courses, pounds 17.50, dinner, four courses , pounds 23. All credit cards except Ameri

Off my trolley? No, I'm a sell-by addict

Debbie Davies is a self-confessed reduced-price shopper. She scorns the traditional list and scours the aisles for the tell-tale red stickers. Here are her tips on how to save a fortune and eat well too

food: Crowning glory

The Rockefeller of the bi-valve world; Well blow me down, there I was on Rue St Louis, with Antoine's just down the street. It was imperative that I go there, eat some oysters Rockefeller, and find out what the original dish tastes like Photographs by Jean Cazals

LETTER: Burning oil

COLEMAN puts enormous effort into breeding a mustard plant that would be considered useless in its native countries because it yields little oil and is easier to make powder from ("Some still like it hot", Review, 23 July). But we don't need the powder - we have kitchen appliances that will reduce fresh seed to pulp. What we need is the oil. Michael Bateman says that it's bland, but it's a lot less bland than any cooking oils in the shops, unless you steep chillis in them for a month. And it's difficult to get.

'The trouble with those sort of people is they've got no garden of their own, so they've no idea how to behave in other people's gardens.' I exit, pursued by the bear of her certainty

Emily, a friend from two doors along the terrace, phones on a hot Saturday morning. Her neighbour, Wes, a quiet, dignified, middle-aged West Indian, has had all the apples ripped from his tree and thrown around his back garden; his neat rows of lettuce and spinach seedlings have been trampled.
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