Voices

To buy a ticket for a hotly tipped play, within seconds of booking opening, requires perseverance and nerve as websites falter, payments vanish and a confirmation finally limps through. The goal is to see a top cast, whose fluency and fluidity is testament to years of determination – getting to drama school, being noticed at the end-of-year shows, getting an audition, getting a part and nailing it.  

Kick-start the day

This week, our chef considers the perennial question of what to eat the morning after the night before: recipes to help with hangovers

Okra and green chilli stew with labneh

Serves 4-6

Naanwich

Serves 4-6

Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi

Sam & Sam Clark: 'I collect wooden knives and forks. They’re rather pointless…'

My earliest food memory…Samuel: My mum showing me how to cook eggy bread. I remember becoming quite obsessed with the art of making it. My trick was to separate the white from the yolk: I used to whisk the white with a splash of milk [for the batter]; and then, after the bread was cooked, I would put the yolk on top and flip it over very briefly so it was warm but runny.

Tomato, feta, almond and date baklava

Tomato, feta, almond and date baklava

Ingredients to serve 6

A slice of heaven: Mark Hix reinvents the open sandwich

No need to settle for the bland, high-street variety – huge and hearty open sandwiches from Scandinavia are the inspiration for our resident chef this week.

Cherry tomato, mozzarella and Greek basil sandwich
How The Independent covered the Glencore food crisis story yesterday

Vatican urges G20 to convene crisis summit on food prices

Holy See attacks grain speculators for profiting from the most poor and needy on the planet

Loyd Grossman quit 'Masterchef' in 2000

Food: Loyd Grossman to star in 'Eggs Factor' show

He has deliberated, cogitated and digested for long enough. More than 10 years after he quit the original Masterchef, Loyd Groooossman of the long vowels will activate his TV tastebuds again as a judge on Simon Cowell's new cookery show.

Minted quinoa with lamb fillet

Serves 4-6

Weekend work: Time to tend to hanging baskets

What to do

Bignon says: 'I like The Square in Mayfair - it is classic French cuisine and the tastes are very clear'

Arnaud Bignon: 'The smell of broccoli is enough to make me want to leave a room'

My earliest food memory… Cooking with my mother and grandmother. My mother taught me how to do classic things such as make an apple tart, while my grandmother would cook a big meal every Sunday for 10 or 15 people, which I would help with. They had a lot of animals, and they would often kill a chicken or rabbit and cook that. But my favourite childhood dish was yoghurt cake. It was incredibly simple, but that's what you appreciate when you're young.

Weekend work: Time to feed tomatoes

What to do

Career Services

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Pompeii, Capri & the Bay of Naples
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Prices correct as of 30 January 2015
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