The larger-than-life actor has always done things her way – so when she said she had eight decades of memorable meals to share, not just one, we weren’t about to argue

Photographer Martin Parr shows us his singular vision of Britain

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

Contrary to accepted wisdom, the customer is not always right. For proof, you only need to look at the obnoxious behaviour of diners in restaurants, pubs, bars and cafés across the UK. French maître d

MIDLIFE BROUGHT A REVELATION FOR AUTHOR MIMI SPENCER: FOOD IS FOR JOY, NOT WORRY. A DECADE ON FROM PUBLISHING HER BESTSELLING BOOK, THE FAST DIET , SHE SAYS SHE NOW EATS WITH LOVE – AND HER BODY LOVES IT, TOO