FT Foodies: David Shrigley

‘I like things that look like really minimal abstract paintings on the plate - but you need a bowl of pasta beforehand’

FT Foodies: Chris Galvin

‘My father won on the horses and drove us through France for two weeks. That was when I got hooked and was inspired to cook’

Barometer: Design

Welcome the arrival of spring with flora and fauna fabrics, and beautiful timber pieces. Winter, begone! Plus, Lauren Cochrane meets designer Zandra Rhodes

FT Foodies: Andrew Fairlie

‘I remember eating beef chasseur, with a taste I didn’t recognise: tarragon. I still call it my tarragon moment – it made me want to become a chef’

FT Foodies: Vivek Singh

‘When I was still in my formative years I came across a rock star called Marco Pierre White. His total self-belief changed everything for me’

FT Foodies: Darina Allen

‘It’s lovely when people are present in the moment, rather than gobbling down their food’, says the founder of Ballymaloe cookery school. Plus, four traditional Irish recipes

Barometer: design

Bookish has never really been boring, but now it’s stylish too. Even better, you can almost feel the hush of the lending library

FT Foodies: Lord Redesdale

The Liberal Democrat life peer talks about his dream dinner party and his pancake race techniques. Plus five special pancake recipes

The Paris baker: Rose Carrarini

To begin a new series, the woman who taught Parisians to love carrot cake prepares a teatime treat. Plus a special recipe for chocolate scones

FT Foodies: Mark Hix

The British restaurateur tells how he fell into food by default, after winning a school prize for domestic science

The trend: culinary artists

Pop-up restaurants, staged by everyone from industrial designers to Turner Prize-winning artists, are creating a vogue for the foodie exhibition

FT Foodies: Mary Berry

The food writer talks about home economics, her food heroes and the joys of making marmalade. Plus, three special recipes

FT Foodies: Tom Aikens

‘Who is the most difficult person I’ve cooked for? Pierre Koffmann – it was nerve-wracking to be cooking for my former head chef. He was very proud’

FT Foodies: Ole Hansen

Ole Hansen of smoked salmon supplier Hansen & Lydersen tells Natalie Whittle that running a smokehouse is similar to being an artist

Abi Morgan, screenwriter

She is feted for writing ‘The Iron Lady’, but the only time she saw Margaret Thatcher, she was a waitress

Chefs at Christmas

Ten top culinary minds, from Ferran Adrià to Nuno Mendes, reminisce about Christmases past and reveal what’s on the menu this year

FT Foodies: Mark Sargeant

How would I describe my food ethos? Simplicity is best. You should let the produce speak for itself and not do too much to it

FT Foodies: William Curley

Do I believe the saying ‘never trust a thin chef’? No. I eat about a dozen chocolates a day, but I keep myself thin through nervous energy