From mortadella stuffed in focaccia to muffins filled with fried eggs, these sandwiches are worth a lunchtime pilgrimage, no matter the weather. You're welcome
We still can't eat out, but that's doesn't mean we can't eat well. This issue, we get the tips and tricks from the people who really know how to create restaurant-quality food at home, from inspiring one-pan dishes to how to plate like a pro. Elsewhere, we uncover the history of salt and pepper; meet legendary chef Margot Henderson of Rochelle Canteen; and bring you the latest from London's ever-creative food and drink scene.