And now for my next tripe

Fergus Henderson has been feted from Smithfield to New York for his pigs' ears, ducks' hearts, trotters and bones. Rachel Cooke talks to him about wooing the world with the least attractive bits of animals - and his struggle with Parkinson's disease.

Too posh to pluck

...or even turn the oven on. The Duchess of Devonshire hasn't cooked for 60 years, and it shows - her new recipe book advises you to send the gamekeeper out for gulls' eggs... oh, and to keep your own cow

If you go down in the woods…

A wicker hamper, a tartan rug, a shady nook, a sunny field of buttercups? In your dreams, says Nigel Slater. The ideal picnic in Britain depends not on location or the weather but good, simple food. That means a nice joint of ham, roast chicken, crusty bread, cheese, crisp salad, juicy tomatoes and something cold and bubbly to drink.

This month…

Game is disappearing, sticky puddings are few and the resolution to buy British is waning after months of root vegetables and apples. Instead Nigel Slater salivates over halibut, chicory and fruits from foreign places.

Recipes for success

Eating out in a selection of Britain's restaurants that have stood the test of time. By Matthew Fort.

Observer classic

Jane Grigson was The Observer's distinguished food writer for many years. Here is a recipe that was first printed in this paper in March 1984.

Calf’s liver and bacon

Marco Pierre White: Calf's liver is fine and delicate in flavour, and much used in Italian cooking (particularly Fegato alla veneziana). Here is a more traditionally English way of serving it.