Roasting summer

Supper club host Xanthe Ross shares her innovative vegetarian dishes – gorgeous, flavourful, deeply comforting and perfect for sharing

It’s what everyone’s been waiting for… sensational roasts and vegetarian showstoppers arriving at the table with a flourish

Keep a level head in the kitchen with this easy, elegant menu from the unflappable North Yorkshire-based chef Ruth Hansom

Ingredients (Serves 4) 125 g sweet potatoes1 small parsnip1 small onionSmall chicken breast filletSalt and black pepper1-2 tsp olive oil35 g baby spinach15 g rocket1 tomato1 tbsp olive oil½ tsp balsam

Jamie Oliver is back and he has a new mission – to help us all eat better now, and as we grow older

Enjoy these deliciously simple and quick-to-prepare recipes from Tim Wilson, founder of renowned sustainable butcher Ginger Pig, and food writer Rebecca Seal