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Wild about venison
Free-range or farmed, venison is full of goodness and intense flavour.
Foraging for fine food
Alex Mitchell joins an expert forager for a nibble in nature’s larder.
Cheat’s dinner party
A meal for six in an hour for less than 35. By Annie Nichols
Restaurant review: Zoe Williams on The Old Vicarage, Sheffield
Chintzy setting, motherly chef revolutionary cooking. Zoe Williams is in for a shock in Sheffield
Bee Wilson: student food
Bee Wilson studies university food.
Gordon Ramsay: the F Factor
Not content with his expanding global restaurant empire and inescapable television profile, Gordon Ramsay now fancies doing for food what Simon Cowell has done for pop music. Andrew Pierce meets a chef for whom failure is not an option.
Delia Smith’s recipes: hot smoked salmon baked in leek and mustard sauce
Delia Smith says the quality of farmed salmon has greatly improved, and hot smoking gives it added oomph. A splash of vermouth enhances its flavour in this week’s recipe.
New English cook: Fast, tasty low-cost meat
Quick cooking isn’t only for prime cuts. You can rustle up tasty, low-cost meat dishes in minutes, says Rose Prince.
British pub guide: Pint to pint
Our guide to British pubs. This week: Christopher Middleton visits The Potting Shed, Malmesbury, Wilts.
Recipes made from nature’s supermarket
Xanthe Clay receives a lesson in foraging and discovers the wealth of delicious ingredients available for free.
Recipe: Frittata of nettles and wild herbs
Xanthe Clay offers a special recipe made from the most natural ingredients.
Restaurant review: Vatika
Upmarket Indian in a plain outbuilding conquers the wilds of Hampshire. Jasper Gerard visits Vatika, in Shedfield, Southampton.
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