London

Inside Ryan Chetiyawardana’s Kitchen – The pioneering bar owner on an amazing green tea with toasted rice, some crazy-looking champagne glasses and two cocktail books that inspire him

Fruit & Flowers – “This dessert is inspired by old-style Laphroaig whiskey. Particularly in the 60s, it was identified by this massive tropical fruit note, with florals and a bit of a honey texture.

Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail – “Pig cheeks, some braised fennel, broad beans, kefir with the garden herbs. The fermentation stuff is something we had quite a lot of fun playing around with – it’s quite

Cheese & Tomato With Bubbles – “The blanc de blanc has enough acidity to match with the tomatoes, and it cuts through the fattiness of the pancetta and the cheese. But it’s also got enough sweetness

The Gannet Q&A: Helen Graves – The London food blogger on an unforgettable meal in Ethiopia, her ideal breakfast (which involves Netflix and a truckload of smoked salmon) and the ingredient that obsesses her most

Margot & Fergus Henderson – The owners of Rochelle Canteen and St John barbecue quail for lunch in their garden, discuss the downsides of coriander and recall the first dishes they made for each other

Fergus Henderson’s Toasted Cheese Sandwich – “We love cheese on toast. Fergus has expressed himself in many ways with cheese on toast. We’re down to only two toasted sandwich makers now but we’ve been given a

Barbecued Quail with Lentils and Tomato Salad – “Fergus made the marinade, I’m doing the barbecuing. We cook quail a lot in this house – they’re nice and easy and the kids love them. If you don’t have

Inside Margot & Fergus Henderson’s Kitchen – The owners of Rochelle Canteen and St John pick out a book by Fergus’s favourite cookery writer, some beautiful Japanese napkins and an ingredient to win people over with

Margot & Fergus Henderson’s South London Address Book – The owners of Rochelle Canteen and St John recommend their favourite local pub, a spectacular restaurant in an antiques shop and Fergus's regular haunt for bacon sandwiches

Apricot Jam Cake – “This is like a bakewell tart without the crusty bottom. You can use almost any seasonal, soft-set jam with the fresh fruit to match: raspberry jam with whole fresh raspberries;

Kylee Newton – The founder of Newton & Pott makes a heavenly cake with one of her jams, talks about the challenges of starting a food business and recalls the meal that wooed her husband

Apricot and Almond Jam – “Summer is an exciting season for a preserver as all the fruits come to light and it’s time for making jam.” – Kylee Newton, Preserver, London Makes 2 or 3

Kylee Newton’s London Address Book – The founder of Newton and Pott on a great restaurant for birthday treats, a Turkish shop that’s got everything and a very helpful fishmongers

Inside Kylee Newton’s Kitchen – The founder of Newton and Pott on the best Italian mayo, her favourite Japanese knives and a cookery bible from her native New Zealand

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