Sprout top and ham hock salad

Serves 4

Cured pork neck with pickled Alexanders

Serves 4

Quail with roasted pumpkin and chimichurri

Serves 4

Trealy Farm cured beef with sweet and sour celery

Serves 8

On Rhiannon Harries: 'I'm going to give up stripes'

You have to question the motives of those women you see in glossy magazines with their collection of 500 pairs of shoes, grinning beneath a headline saying, "I'm London's answer to Carrie Bradshaw." Maybe they occupy the same planet as those celebrities who confide in interviews that they "simply can't pass Liberty without dropping in to pick up a darling little silk scarf". Yup, we all have our little sartorial OCDs, but keep it under wraps if you can – and pity those of us with little choice but to wear our weaknesses for all to see.

Last Night's TV: Mad Men/BBC4<br />The North on a Plate/BBC4

Who is Don Draper?" That question – with a few supplementaries thrown in – has already sustained three fine series of Mad Men and it was the very first thing you heard in episode one of series four, as if to bring fans back to basics after the recess. The question was asked, in this instance, by a reporter for Advertising Age, prompted to do a small feature on Don and his new agency by a Glo-Coat Floor Wax commercial that has "caused a bit of a squeal". Don, though, was not in any mood to sell himself. "I'm from the Midwest," he replied. "We were taught that it's not polite to talk about ourselves." To give him his due – he has a lot on his mind right now. His new agency is up and running, but the employees of Sterling Cooper Draper Pryce are having to lie about the scale of their operation, referring offhandedly to a "second floor" that doesn't actually exist. There's no guarantee that they'll get enough new accounts to keep the firm going, and some of the accounts they do have are proving tricky. With Thanksgiving looming, Sugarberry Ham has sent just one tin of the product into the office – a slight that Pete reads as a sign of imminent defection to another agency – and Don is struggling with the Jantzen account, a self-styled "family-firm", which is attempting to hold back the advancing tide of bikini miniaturisation.

Scallops with chickpeas and green sauce

Serves 4

Strawberries with balsamic vinegar

Serves 4

Mark Hix: Use it lightly &ndash; it doesn't have to blow your socks off

We chefs see these studies all the time about the supposed dangers or benefits of different ingredients. I don't think any of us pay too much attention to it. My rule is simple: everything in moderation, and that's definitely true with chilli, one of my favourite ingredients.

Tomato salad with lovage and goat's curd

Serves 4

A vine romance: Mark Hix transforms in-season tomatoes

Use a variety of juicy heritage tomatoes to create this summer's freshest and most colourful creations

Red mullet with tomatoes and basil

Serves 4

Beetroot purée

Serves 6
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