Adam byatt’s spanish michelin-level cookery course

At the age of 90, our best-loved cook continues to tempt us with her delicious, fuss-free dishes – guaranteed crowd-pleasers and perfect for any occasion

LEISURE

From sticky hot cross buns to mouthwatering centrepieces and the most indulgent chocolate eggs, we have all you need for your Easter feast

Ingredients (Serves 4) 1 unwaxed lemon1 x 1.8 kg chicken (rinsed withcold water)Sea salt and freshly groundblack pepper75 g butter (at roomtemperature)For the gravy:200 ml dry white wine450 ml chicken

The Apothecary Chef is a celebration of the fragrance and flavour of herbs, flowers, leaves, seeds, fruit, roots and pollens, all containing beneficial nutrients, whether harvested from faraway fields

What the experts recommend: fine food on a budget