The Cooking Mist is from the new Lurpak Cook’s Range we’ve been experimenting with for the past few weeks. We’ve already enjoyed trying the Clarified Butter and Cooking Liquid and found them worthy products, the mist we were however initially but unnecessarily a bit suspicious of.

A pack of Lurpak’s already clarified butter from the new  Cook’s Range is a great fridge staple, particularly as it has a longer refrigerator life than plain butter, is more  economical, and just plain tasty.

Lurpak has of course always been a first choice with bakers, its colour makes the results creamy looking and it has no salt. I lobbed the required amount into the mixer along with all the other ingredients for a Lemon Drizzle Cake from Mary Berry.

This Cooking Liquid is perfectly balanced. It comes in a squeezy bottle that fits nicely into the fridge door, simply aim at your pan and fire. It makes a noise that sends small children into fits of giggles and creates a puddle in the pan that makes adults snigger

Masterclasses are much less about learning than an excuse to do something different and entertaining with friends or partners. They add an extra dimension to the day. They can also improve your dinner party chat, as Joanna Biddolph discovered at a Flûte Bar & Lounge tutored champagne and smoked salmon tasting.

It takes more than a hearty interest in food, and decades of greedy eating out, to pull together an insightful and expansive tour that opens doors and minds to new experiences and, importantly, to parts of the London foodie scene that you have walked past repeatedly and snootily ignored – as Joanna Biddolph discovered on Celia Brooks Brown’s new Covent Garden gastrotour.

Every now and then a new product bursts onto the market and you wonder why no one had thought of it before. Just one bite and you will be hooked, Joanna Biddolph reckons as she demolishes her twelfth PopKake …

After a major refurbishment, the Harrods cookshops are jaw droppingly captivating, the route to them, through sparkling glass and china, dangerously distracting. If that wasn’t tempting enough, Harrods has launched a series of masterclasses, demonstrations and Q&A sessions to draw us in. We loved the chop, slice and dice masterclass with Mark Sargeant and Zwilling knives.

It all started with a sparkling champagne reception, the noise of excited chatter escalating in volume as the scope of the evening hit home. It was the 2012 Action Against Hunger’s Too Many Critics event – and our critic Joanna Biddolph is still waiting for the exclusve blend of coffee that the critics-turned-chefs never delivered to her table …

A clear blue sky, shirt sleeves and a well-poured pint of Dorset Nectar are hardly conducive to the Great Indoors. But that indeed is where I find myself, struggling to be heard by my mate over the thumping Afrobeat constrained and concentrated by the bare brick interior of Village Underground in Shoreditch.