Cookie sweet.

The worlds toughest question... "Which came first? The chicken, or the egg?". But, what, is the world toughest statement... "I love you". Or, "Your dumped." ??

Maybe it's worth trying to solve that one with either answer baked in Helvetica which makes either one that little bit nicer. Gorgeous cookie cutters from Beverly Hsu - a designer, librarian, baker and teacher (eg slashie extroadinare) from the USA. I love. (Thats MY answer for everything).

God it would be good!

Thanks Gwenny! CHICKEN SALAD SERVES: 4 / TIME: 20 minutes

2 1/2 cups shredded poached chicken
1 large stalk celery, cut into 1/4” dice
1/2 green apple, peeled and cut into 1/4” dice
1/3 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
2 handfuls arugula, roughly chopped
1/2 cup Veganaise, or your favorite mayonnaise
2 teaspoons fresh lime juice
coarse salt to taste (about 1/2 teaspoon)
freshly ground black pepper to taste (about 1/2 teaspoon)

Stir everything together. BOOM.

Spoony

Someone once said (on Facebook) "nothing beats a hard boiled egg". The fact that Marie Claire and Donna Hay both offer full pages to this gastron-erific delight is probably testament to the fact.

Sarah Petherick (Bridge Farm, High Street, Butleigh - Somerset BA6 8SYUK, 01458 850430. E: info@sarahpetherick.co.uk) makes eating eggs beautiful with contemporary, hand carved eggy spoons. Fusing classic design, with a contemporary twist, Pethericks fine arts background shines through. Being totally natural products (horn, bone and rose wood) each piece needs to be treated with special care and attention.

Each eggy spoon also features an egg detail on the end - exactly what you need if you have a specialised instrument for such a fine boiled art.

And to make the experience even MORE special - hook up the beautiful solid rosewood eggcup (with salt bowl). Such a tickle!

For the love of Linda

Once upon a time, after watching a filthy filthy movie (that was disturbingly graphic) on the fast food industry in America, the notion of vegetarianism popped up.

For over 12 months, friends over dined on nutritious black lentil dahls, amazing ginger and garlic stir fried greens, chickpea and zucchini curries and sweet potato, chili mushroom and houloumi wraps. Slowly, due to fine dining experiences meat made its way back onto the menu, but, in keeping with some of the principles of being vego, ensuring that the produce being eaten included the ethical treatment of animals became an essential.

Lately however, we've been doing our bit to make a simple contribution to the world and have stopped eating meat on Mondays. Supported by amazing people like Sir Paul McCartney, Sir Richard Branson, Bryan Adams, Chris Martin, Moby, Yoko, Siouxsie Sioux and Twiggy, supporting Meat Free Mondays is an easy way to help the world by reducing global CO2 emissions, slowing the rate of climate change and protecting the environment.

Research done by the UK’s Food Climate Research Network suggests that food production from farm to fork is responsible for between 20-30 percent of global green house gas emissions. Livestock production is responsible for around half of these emissions. This means, the more meat we produce and eat, the bigger our carbon footprint.

By making a simple change in the way you eat - for just one day a week - you join a global phenomenon that's world changing, good for you and also good for the planet.

Get involved - sign up, and receive a recipe each week from our icon du jour Linda McCartney. Its not that hard... In the words of Sir Richard Branson - "I love eating meat. But I love our planet even more." http://www.youtube.com/watch?v=02bawEDh-JQ