My summer Twelve to Follow

Usually in May I am still casting an enviously nostalgic eye backwards to Aintree and Cheltenham, reluctant yet to pack away my stouter shoes and rainproof Barbour. This year it is different: I have rarely looked forward more to the Flat. It all began with two glorious races for the Guineas. Rock-star wrinklies make farewell tours an annual event, but this really is to be Frankie Dettori’s last year in the saddle and in this year’s 2000 his victory on Chaldean was a perfect reminder of his skills. Andrew Balding, scoring his second training success in the race in four years with the first horse sent to him by Juddmonte,

Our Twelve to Follow have generated a record-breaking profit

First the company report. Readers who invested a tenner on the nose each time our Twelve to Follow for the Flat turned out have made a wallet-warming profit of £638. Only the management consultants on whom a panicky government has showered gold-plated contracts with no questions asked have done better than that in these Covid times. The dozen contested 39 races and seven won, four of them more than once. The standout was James Fanshawe’s filly Audarya. After a 12-1 Newcastle success she was sent to France for the Group One Prix Jean Romanet. Ridden by Ionitz Mendizabal, she won by a neck with British bookmakers paying 33-1. On-course investors

Simple flat bread recipe

Continuing in the vein of the last couple of weeks of Vintage Chef columns, this week’s recipe is designed to make the most of common ingredients, and give maximum reward for minimum effort with these incredibly simple flatbreads. Last week, I wrote about the joy that baking can bring even in adverse circumstances, how it remained a source of solace to me in this brave new world. These flatbreads are joyful (warm, pliable, smoky from the griddle), but when I make them, I tend not to be seeking joy as much as stability. These flatbreads require so little: no yeast, no proving time, no kneading – they don’t even need