We fried with the Airfryer now we fry with the Actifry, all in search of the Holy Grail of chips without the fat and mess. Does the Actifry do it? That would be telling so read on Macduff..

At Imli, an Indian tapas-style restaurant in Soho, executive chef Samir Sadekar has launched a cookery class to help the uncertain get to grips with cooking Indian food, including using Indian spices. So I Joanna Biddolph whizzed up Wardour Street with a spring in her step on what was an unusually lovely morning, keen to test her taste buds.

With news of the fourth National Butcher’s Week (13-20th March) arriving in Qin Xie’s Inbox, she had an epiphany. She should, and need to, learn about those cuts of meat by exploring some of the best butchery classes right on her doorstep. After one or two train/tube/bus rides, that is.

‘I just sort of got fed up with fiddly food,’ he says leading us up the stairs to his first floor kitchen. ‘I wanted to get back to simple, fun food.’ As well as the Chicken Kiev, whose origin is as much a mystery as what goes into the hideous things that call themselves Kievs in the supermarket, he does Gala pies and Arctic Rolls too, all things that appeal to the 70’s schoolboy in us all.

Caroline Sargent tries eating in 3D at The Ubiquitous Chip in Glasgow. All thoughts of deep-fried Mars bars are put aside as she discovers an experience in art and taste unique in the UK

Have you been to Watatsumi? It’s a bit fishy in there. No, not in that “there’s something suspicious going on” sort of way but rather, they’re a bit fish obsessed. Qin Xie was recently invited to an evening of cocktail making at Watatsumi, the high-end Japanese restaurant at The Club Quarters Hotel.

Andy Cook is putting the grill back into The Savoy Grill, with best of British cooking that is not a homage or a pastiche but just proper dishes done with style and flair and a sense of British achievement and proud British produce. Nick Harman joins Andy in the kitchen to salute the flag.

There’s some nervous, edgy eye contact, we’re introduced, shake hands, then move to different parts of Caldesi’s place. The clock was ticking by, moving ever closer to High Noon. This hullabaloo had been arranged to find the perfect chilli, as part of the launch of Loyd Grossman’s ‘classic’ and ‘fiery’ chilli sauces, there could be casualties.

The Iberican Pork Burger has gone down a storm at The Opera Tavern in Covent Garden London. Head Chef Ben Tish fires up the josper grill and shows us how it’s done

Have you ever listened to one of those relaxation tapes? The ones where you’re told to imagine a ‘happy place’ then prodded in the right direction. Usually you find yourself directed to a beach. Inevitably there’s a sailing boat and warm, golden sand between your toes. Can you hear the sea lapping the shore? Congratulations, you’ve found your happy place.