Xanthe Clay shows you how to prepare devilled kidneys on toast in just five minutes from shopping bag to table.

While dipping into the pool of homegrown talent for her seasonal recipes this month Rose Prince looks longingly overseas for the peppery rush of the autumn's first olive oil.

Quicktoprepare herby fish pies topped with garlic Brown Betty to eat with bread.

Hill lambs are born in late spring in the high country of England Wales and Scotland.

Courses in carving and book of the week. Compiled by Carolyn Hart.

Think upside down the fruit goes in first then the sponge mixture.

A fougasse is a filled flatbread nice to eat with fresh goat's cheese or a tomato salad - and this one is ideal to eat with baked gurnard pies.

A pie to eat hot or at room temperature. It's easy to make but try to buy readyprepared puff pastry that has been made with butter.

Chef Francesco Mazzei says Grazie mama for his love of cooking.

This is a delicious southern Italian version of a bolognese sauce given a particular lift by the fresh mint added towards the end.

While lobster is great for a special treat you could make this salad with langoustine or even prawns instead.

Mazzei invented this dish especially for Telegraph readers and was so pleased with it he put it straight on the menu at L'Anima as a special.

After the worst year of his life the iron chef reflects on allegations of financial meltdown sexism and... plastic surgery

Rose Prince travels to the 2009 World Chocolate Masters in Paris to rediscover a taste for the brown stuff.

Tempering is the heating then cooling of couverture chocolate so that when it is cold it sets firm and breaks with a good snap.

Robert Joseph gets his fill of Caribbean cuisine on Sir Richard Branson's private island.

It's not easy to create vegan banquet fit for the Duke of Edinburgh and 200 other bigwigs as Xanthe Clay discovered.

Historians believe they have found the original recipe for Lea and Perrins' Worcestershire sauce which could be 150 years old.

The Tebay motorway service station in Cumbria which offers home made soups steak pies and curries has won the British Academy of Gastronomes' Grand Prix of Gastronomy.