Bill's Bites
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Me and my big mouth!
What will the future serve?
No fancy method for top turkey
Thought for food important
Things must change, embrace it
My Aga love affair is heating up
You are what you eat
Too much concern about eating
The steak is his namesake
Now it's no ifs of butties!
Cookery lessons fundamental
Variety is not spice of Greek life
Child obesity is food for thought
Are news stories making you ill?
So, who's for some squirrel?
Fresh look at food standards
Something fishy about guest
We're all on a summer holiday
The artful skills of a waiter
The whiff of deception
The wise anti-waste food writer
Onwards and upwards
The real food problem
Food in a basket
Reputation of the right type
Why simple isn't always best
Make yourself know
When it comes to running a restaurant, it's all a question of scale
Orange and passion fruit cheesecake
Smoked salmon cheesecake
Fate? Or something more?
The direct approach
Always look on the bright side...
Separating fact from fiction
Building up a business
We're heading in the right direction, but have we reached true equality for all?
Pepper and mustard rib-eye steak with fried mushrooms
Ginger-glazed salmon with cucumber spaghetti and spring onion crème fraîche
Kicking food into touch
Lamb with swede gratin
Putting a mirror on the world
Venison-stuffed chicken
Here’s to the food of love
If politics were a restaurant...?
Stress leaves a bad taste
Waste not want not
Making a meal of age
Insurance has to be on the menu
Yoghurt cake
All in the best possible taste
Lamb with minted pears and apricots
Licensed to kill
Orange and almond cake
Forbidden fruit