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Sprouting broccoli with pickled walnuts

Serves 1

Being Modern: Flat-screen TVs

A few weeks ago, Britain's oldest working television set – a 1936, 12-inch-screen Marconi type-702 in a walnut-and-mahogany box the size of a small bedroom wardrobe – sold at auction for nearly £17,000. A decade or so ago, that was the sort of money you'd have to splash to take home one of the then new-fangled plasma or LED televisions. Now, you can pick one up for £85 at Tesco. Such is the ubiquity of the flat-screen TV. Walk up and down any residential street across the land and you will see them flickering through the windows. No one these days seems to own what we used (with good reason) to call "the box".

Harriet Walker: Isn't this supposed to be a trendy boozer?

There's nothing like a good dose of venue anxiety to make you doubt your sense of self, taste and sophistication. It's the reason that I normally prefer any self-organised socialising to take place in my own house – either on the sofa or a make-shift dancefloor in front of the telly. It's not that I'm agoraphobic, just that I don't trust myself not to choose anywhere that isn't a rip-off or a cesspit.

Boardwalk empire: Which timber is right for your home?

From cherry and oak to bamboo and walnut, Caroline Kamp has the answer

Beet that: Mark Hix sings the praises of beetroot

It's healthy, versatile and delicious – and finally gaining the popularity it deserves

Dried-fruit compote

This recipe is Persian in origin and was given to me by my friend Greg Malouf.Found in his beautiful book Saraban (Hardie Grant Books, £30), it is the perfect way to eat fruit when not in season. All the dried fruit used in this recipe should be fairly easy to find in Middle Eastern stores or any good health-food shop or delicatessen.

Flapjacks

Makes 15-20 slices

Cold comfort: Mark Hix's makes the most of root vegetables with his seasonal salads

Winter doesn't have to be about exclusively eating warming stews, braises and heavy stuff. Salads with seasonal wintry ingredients can be enjoyed equally as much as lighter, summery salads. And although I admit that it sounds unlikely, roots and tubers, either raw or slightly cooked, make delicious salads, especially with a few winter leaves thrown in.

Roasted onions with cured beef and pickled walnuts

Serves 4

Berkswell and pickled walnuts

Serves 10

Celeriac rémoulade with Parma ham

Serves 6

Tamada, 122 Boundary Road, London NW8

Sunday lunchtime can be the loneliest time of the week for the exiled traveller, yearning for the comfort food of their distant homeland. So my guest, the American musician Loudon Wainwright, got excited when I told him I was taking him for lunch in a Georgian restaurant. That was until I explained I meant Georgia the country, not the state. "Oh... great," he lied feebly.

Great Works: The Baptism of Christ (1448-1450), Piero della Francesca

National Gallery, London
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