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Where the dish team are eating and drinking, what’s on our entertainment radar, Harry Butterfield’s agnolotti, how to maximise fibre in our diets, and dish digital editor Phoebe Holden catches up with Yotam Ottolenghi.
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TO SERVE: MAKES 10 CRÊPES COOK'S NOTE: BATTER ²⁄¶ cup (100 grams) plain flour 1 teaspoon caster sugar pinch table salt 1 large egg 1 large egg yolk 300ml milk 1 tablespoon butter, melted and cooled butter or neutral oil, e.g. canola, for cooking