Georgina Hayden’s recipe for charred corn, chorizo and avocado

While corn on the cob is an autumn staple in our house (my girls love finding new flavours to roll the cobs in), I also love charring it and tossing it through salads. If you have a barbecue going, you can, of course, char the cobs first, then cut off the kernels, but otherwise I find this method easier. As it stands, this recipe is a proper hit – the flavours and textures go together so well – and it’s really versatile, too: add thin wedges of little gems or quartered soft-boiled eggs, or sprinkle over feta or sliced green jalapeños. Have a play and make it your own.Prep 10 min Cook 25 min Serves 4, as a side4 corn on the cob, husks removedSea salt and freshly ground black pepper75g cooking chorizo 2 garlic cloves, peeled and finely chopped2 tbsp sherry vinegar 2 tsp honey1 bunch spring onions, trimmed and sliced20g bunch flat-leaf parsley (or coriander), roughly chopped2 avocados1 lime (optional)Carefully cut the kernels off the corn cobs and put them in a large, dry frying pan

Rukmini Iyer’s quick and easy hot smoked salmon frittatas with watercress and radishes – recipe | Quick and easy

These hot smoked salmon frittatas are as good for children as they are for lunchboxes the next day. Caraway seeds are a lovely touch, but optional if you don’t have them in or worry that a whole jar will go mostly unused (I always have them in, because the seeds work beautifully in cheddar biscuits or cheese straws, and a jar lasts me ages). You can use regular smoked salmon in these, but I prefer the texture of hot smoked salmon.Prep 10 min Cook 30 min Makes 12Oil, for greasing 6 medium eggs 1 tsp sea salt flakes 1 scant tsp caraway seeds (optional)150g ricotta 160g hot smoked salmon, flaked3 spring onions, finely slicedBlack pepperFor the salad15ml (1 tbsp) lemon juice15ml (1 tbsp) extra-virgin olive oil ½ tsp sea salt flakes 80g watercress 200g radishes, finely slicedHeat the oven to 200C (180C fan)/390F/gas 6, and generously oil a 12-hole muffin tin (or, if you doubt your tin’s nonstick capabilities, fill the holes with paper muffin cases). Whisk the eggs with the salt, caraway seeds, if using, and 50g of the ricotta, then ladle the mixture equally between the muffin cases

‘We called her the vegetable whisperer’: Rachel Roddy on the cook who inspired her

Carla Tomasi, who died in Rome in late August aged 70, was a teacher to many, and also to me. We met by chance in 2012. I’d seen a tweet from a friend mentioning that she was collecting pickles from a certain Carla Tomasi near Ostia, on the outskirts of Rome. I thought I would like to know this Carla and her pickles, so I wrote her an email saying as much. I received a reply immediately, which included several questions and an invitation to lunch at her house

Scissor-cut, stir-fry and ‘a hug in a bowl’: six great noodle recipes

Scissor-cut noodles became a viral sensation a while ago. They’re simple and fun to make, great for vegans and an excellent dish for introducing kids to cooking. This recipe is incredibly affordable and versatile, and perfect for a variety of dietary preferences and ingredient adaptations. Plus, it’s a fantastic way to get creative with leftovers.Serves 4plain flour 500g salt ½ tspwater 250ml vegetable oil 1 tbsp sesame oil a little For the sauceoil 3 tbsp garlic 6 cloves, minceddried red chilli flakes 1 tbsp red chilli powder 1 tsp cumin 1 tsp light soy sauce 2 tbsp Shaoxing rice wine 1 tbsp sugar 1 tsp black vinegar 1 tbsp MSG (monosodium glutamate) 1 tspcoriander chopped, to servepeanuts chopped, to serveTo make the dough, combine the plain flour and salt in a large bowl

Jeremy King: ‘The first time I was ever impressed by anyone was Meryl Streep’

The A-list’s favourite restaurateur on celebrity diners, what makes a good meal great – and why his solution to stress is transcendental meditationJeremy King knows more about the feel of rooms, perhaps, than any man in London. The co-creator (with Chris Corbin) and inspired reviver of restaurants that immediately became fabulous institutions – the Ivy, the Wolseley – King has honed a genius for hospitality over 45 years.He can tell, he believes, when there is a full moon, because the noise in the dining room is a little more skittish. And, he suggests, he can sense without looking, as soon as he walks through the door, if there is a properly famous person dining in that corner (there usually is), or if there is a high-stakes business lunch over there, or if “a couple who really shouldn’t be having lunch together, are having lunch together”.He has chosen to eat today at Maison François, a French brasserie just off Jermyn Street, and not far from his own recently opened restaurant, Arlington, on the site of his first love Le Caprice

Rahel Stephanie’s secret ingredient: pandan

Pandan, thought to originate from Indonesia’s Maluku Islands, is used across south-east Asia. It has a vanilla-esque aroma, notes of rose or coconut, and fresh leaves have that grassiness you get with matcha. You can get it fresh from south-east Asian grocers, and it freezes well.It’s a trending ingredient in desserts and drinks. But in Indonesian cuisine, and others, it’s used a lot in savouries