to the mix, pulsing in bursts until you have the texture you want. Taste and season with a little salt if you think it needs it – but remember that Parmesan is quite salty anyway.The Bertinet Kitchen, 12 St Andrew's Terrace, Bath BA1 2QR. Tel: 01225 445531

small domestic world through a little circular cut-out on the page, before the full scene – a cosy kitchen, a visit to the park, the soft light of bedtime –is revealed overleaf. Set in the early Forties, it’s an unpretentious vision of a baby’s contented

, breadcrumbs and eggs – for a finer texture use a blender. Form into small meatballs and roll in the flour coating them lightly. Fry in hot shallow vegetable oil over moderate heat until nicely browned all over. Drain on kitchen paper and serve hot

kitchen when Ruth Rogers and Rosie Gray were doing their River Cafe cookery show, the producer spotted Jamie out of the corner of his eye, and he gave this little piece to camera and that’s when Jamie Oliver is born. Right place, right time. I’m not fussed

A carousel of dinky little plates in a rainbow of colours, each one hosting a delicate portion of nibble-sized treats, dance past in an attempt to seduce: Eat me! Eat me!  What could be more fun? Armed with a pair of child’s chopsticks

these on her best china with little sandwiches and chocolate biscuits. The sandwiches were usually jam, either apricot or plum. I still remember the smell of her pantry as I helped her to find her tin of chocolate biscuits and the doilies.There was also

is to be applauded!Who is your greatest foodie inspiration? My mum and grandmother – the feasts they used to turn out of the smallest domestic kitchens never failed to delight and astound in equal measure.What was the first thing you ever cooked? My grandmother let

(14oz) spaghettiExtra virgin rapeseed oil4 sage leaves, dicedCheddar, grated, for servingMethodTo make the meat balls, and cook the onion gently with a little butter and a pinch of salt. Once cooked, add half of the onion to the sausage meat, Cheddar

Having set up your chilidren’s cookery school La Petite Ecole at Le Manoir Aux Quat’ Saisons, you are clearly an exponent of children in the kitchen. What is your earliest memory of cooking?We lived the most cliché of French life where the table

Some might argue there’s a little lack of imagination in the Ronseal approach of this restaurant’s name – “it does exactly what it says on the tin” – but it does serve a purpose. If you’re a vegetarian teetotaller, then this is not exactly your