Artichokes with garlic and thyme

Serves 4

Gratin of endive and roasted cardoon

Serves 6

Family feasts: Cooking? It's child's play

The Government is planning to make cookery lessons compulsory for teenagers by 2011, reports Jerome Taylor. Can't wait until then? Mark Hix has eleven ways to get your kids started in the kitchen

Anchoïade

Anchoïade is a sweet, salty, pounded paste from the South of France that is best eaten simply on toast. Use a pestle and mortar if you can – it gives a much more interesting, less homogenised flavour than the purée achieved in a Magimix.

Celebrity Square Meals: Matt Roberts' baked sea bass

As a personal trainer, I am a big believer that great food does not have to sacrifice your health. As part of my general rules to eating, I always encourage clients to maintain a low Glycaemic level to their foods, so I use Quinoa in place of rice, and new potatoes instead of regular King Edwards, etc. In this recipe I have used my favourite fish, sea bass, which I buy fresh from Borough Market, as its produce is always fantastic quality.

Liquid assets: winter soups

All you need for a warming bowl of winter soup is a dash of imagination and some spare vegetables, says Mark Hix. Photographs by Jason Lowe

Sea bass (baked) a la Matt Roberts

As a personal trainer, I am a big believer that great food does not have to sacrifice your health. As part of my general rules to eating, I always encourage clients to maintain a low Glycaemic level to their foods, so I use Quinoa in place of rice, and new potatoes instead of regular King Edwards, etc. In this recipe I have used my favourite fish, sea bass, which I buy fresh from Borough Market, as its produce is always fantastic quality.

Racing: McGrath banned for six months for drugs use

Larry McGrath, a journeyman jump jockey on the Northern circuit, has become the fifth rider to be banned after testing positive for cocaine. McGrath, 33, had his licence withdrawn yesterday by the Horseracing Regulatory Authority's discipline committee until 28 October.

Bright / Playing Fields, Soho Theatre, London

Two bright young things

Letter: Herb-loving rabbit

BEFORE ANY of your readers respond to the advice given by Sarah Raven ("Rabbit repulsed", Review, 31 October), they may be interested to know that not all rabbits dislike aromatic plants. Our pet rabbit, Bertie, enjoys eating ordinary lettuce leaves, but he is also very partial to the much tangier rocket, not to mention lemon balm, sage, oregano, thyme and rosemary. His favourite nibble seems to be lavender, which he eats in huge quantities.

Food and Drink: Weekend Cook 14: SLOW-ROASTED TOMATOES IN OIL Serves four to six. Total time: 2 hrs 15 minutes

STAYING AT Les Moulins, Christophe Leroy's mill just outside Saint Tropez, the chef there, Gerard Puigdellivol, sent out a balmy lunch including a plate of these candy-sweet tomato petals. Since fashion has turned its back on sun- dried tomatoes, this half-dried type comes under various names including confit and sun-blushed. And given the kind of prices charged in the shops, you are better off making your own.
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