Lunchbox recipes from the experts

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

48 Hours In: Tallinn

As a European Capital of Culture, the Estonian city's programme of artistic events hit its peak during the summer.

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Barbecoa, 20 New Change Passage, London, EC4M 9AG

Before the TV shows, the bestselling books, the school-food campaigns and the browbeating of obese Americans, Jamie Oliver's approach to cooking was that of an experienced brickie – grab this brick, mix this cement, trowel the cement on here, plonk the mixture down there and bish, bosh, zing, zing, hey presto it's done. He convinced the nation that simplicity, rather than complexity, could deliver big flavours. Through the unveiling of his 15 restaurant, and his immensely popular Jamie's Italian chain, he has kept faith with the basic, the tasty, the honest-to-God. Devotees will be relieved to hear that his newest incarnation mostly maintains the tradition, at least when it comes to food. If only everything else about it were so simple.