Rachel Roddy’s homage to Anna del Conte and Vincenzo Corrado’s fennel with pistachio, lemon and anchovy sauce | A kitchen in Rome

‘It was very difficult to hold on to’: are Michelin stars a blessing - or a curse?

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Notes on chocolate: elegant treats for when the Easter eggs are gone

Dove, London: ‘inventive, unusual, tantalising’ – restaurant review

Mediterranean producers unite in the face of dire adversity

TikTok trend for ‘Dubai chocolate’ causes international shortage of pistachios

‘It’s less intimidating, less vulnerable’: why cooking in company helps us to talk

Roast chicken and citrus salad: Caroline Eden’s walnut recipes

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How to turn surplus egg whites into marshmallows – recipe | Waste not

Benjamina Ebuehi’s recipe for earl grey and lemon panna cotta with almond tuiles | The sweet spot

Put down that chardonnay: try an aligoté instead

‘A surfyte of cheese doth bringe payne’: Leeds University transcribes early book on cheese

Tatar Bunar, London EC2: ‘No faff, no lectures. Just dinner, and lots of it’ – restaurant review | Grace Dent on restaurants