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Syrian filmmaker Itab Azzam hopes the olive tree bears fruit in her London haven

I cooked my way through the shock of my husband walking out on me: They'd been married for 23 years and had three kids. Then suddenly he left. Here, food writer BEE WILSON describes how she found solace in her recipes..

BEE WILSON: All this food you cook, it means nothing to me, said my husband of 23 years, standing in my kitchen. It was a couple of weeks since he had announced that he was leaving.

Dress to impress: how to make the perfect salad dressing | Food

What’s the secret to a great salad dressing? Mine’s always bitter. Hilary, Alnwick, Northumberland Vinaigrette consists of oil, salt and acid (vinegar or citrus juice, usually). There’s a bit more to it, of course – but not much. As in life, it all comes down to balance, which for chef Raymond Blanc means a 3:1 ratio of extra-virgin olive oil to wine vinegar (or balsamic “for a sweeter flavour”). “I often use a tablespoon of water to thin down the oiliness, so the leaves aren’t over-coated,” adds Blanc, whose latest book, Simply Raymond, Recipes From Home was published last week. “You can add a little magic with fresh herbs such as chervil, coriander or tarragon, or walnut oil.”

Bookcase: Reviews include The Anthill by Julianne Pachico and Everybody by Olivia Laing

Food: Chef Raymond Blanc on his experiences of hospital food while suffering with Covid

Raymond Blanc is in excellent spirits. Outdoor dining is back on the menu, meaning the chef s Brasserie Blanc restaurants have reopened - and despite the freezing conditions, the Blanc empire has created some beautiful open marquees complete, of course, with heaters. Le Manoir aux Quat Saisons, his two-Michelin starred Oxfordshire restaurant, is also fully booked for the next six months. It is cause for a bit of joy in our team and of course a lot of laughter and celebration amongst our guests , says Blanc on the phone. But he is cautious too. There s some reserve because, as you know, you don t know what s going to happen next.