Eat your greens

They're healthy, versatile, delicious and in season - turn over a new leaf today, says Nigel Slater

Soups, sprouts and stews

Eating food straight out of the ground rather than off the plane is much healthier for both you and the planet. Seasonality is the way to go, starting with the late fruits and dark leaf vegetables of autumn, says Ross Dobson.

Can cook, won’t cook

'I really have no intention of doing much serious cooking until the weather changes. The nearest I will get is searing a piece of beef to serve almost carpaccio style or cooking a few prawns. At a push, I might manage to make a ceviche. there will be plenty of time to put the oven on later in the year.'

What the chefs dish up on holiday

Rebecca Seal invited Britain's top chefs and foodies - from Antonio Carluccio and Terence Conran to Angela Hartnett, Mark Hix and Tom Parker Bowles - to share their favourite summer recipes.

Light, easy Italian mezze

Tobie Puttock has always been passionate about Italian food and has worked as a chef in Italian restaurants all over the world, collecting recipes as he's travelled. Here are a selection of tasty dishes from his new book, that are perfect for sharing this summer.

Cooking with mother

Raised in the tight-knit Pakistani community of Luton, writer and film maker Sarfraz Manzoor now cooks his mother's secret recipes - all from memory.

Great pasta dishes

Michelin-starred chef at London's Connaught hotel, Angela Hartnett grew up helping her Italian grandmother make pasta for the family. In her new book she shares delicious and easy pasta recipes for meat, fish and vegetarian eaters from rabbit papparadelle to crab linguine and a simple, classic tomato sauce.

Going out with a banger

There's little that refreshes the soul like that first alfresco supper of spring. Nigel Slater warms up for these longer evenings with pork sausages, Jerusalem artichokes... and a woolly jumper.

The future of food

Forget the traditional Sunday roast. This is a beef dish with a difference, specially created by Daniel Clifford, one of the brilliant and innovative young chefs featured in Audi's exclusive recipe book and series of short films.