Remember when with penny...

We may have all manner of modern gadgetry and user-friendly kit in our kitchens, but often it’s the most humble objects that mean more to us than anything else.

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

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

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza

Our columnist remembers how, after the school summer holidays, came the joy of new stationery

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea