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Tom Parker Bowles talks tartiflette: 'This is not a dish worried about precision, elegance or nuance. It is all about beautiful ballast and you wouldn’t want it any other way'
Tartiflette is one of the most gloriously indulgent après-ski centrepieces, but you don’t need to have spent the day bombing down black runs to enjoy it
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For Hairy Biker Si King, the secret ingredients will always be hard work and community
Si King talks to Molly Pepper Steemson about proper pies, the importance of community, and a new whisky collaboration with Cask Trade.
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The enduring allure of menus from ancient civilisations to modern day, via the revolutionary France
As time capsules offering a unique glimpse into our appetites, menus have always been highly collectible, finds John F. Müller.
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The 12 types of hangover, from 'Backwards Binoculars' to 'Titanic', and how to cure them all
Have you been tricked by the Deceiver or flattened by a Steamroller? Wine expert Olly Smith sets out the 12 different sorts of festive hangover, and how to cure them.
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'We begin making in May and start packing and despatching in November — it’s carnage': How the Cotswolds' favourite cake-makers get ready for Christmas
Jessica White of the Meg Rivers Artisan Bakery makes it on to our list of our heroes of Christmas.
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Tim Wilson of The Ginger Pig on the perfect Christmas ham
A great ham is one of the joys of the Christmas period, and thus Tim Wilson of The Ginger Pig takes a spot on our list of Christmas heroes.
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East London's salmon smokehouse is full of secrets
From the shores of western Scotland to a smokehouse in London Fields, Max Bergius is bringing fine fish to the capital's best restaurants. So what's the secret?
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'It’s there in our bones, and in our bone marrow': Tom Parker Bowles on borscht, the national dish inspiring Ukraine
For Ukrainians, the fortifying, beetroot-based stew of borscht is more than a delicious dish — it’s full of familial and existential nourishment, says Tom Parker Bowles.
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Country Life's luxury editor's Christmas gift ideas for foodies, from traditional hampers to nifty kitchen gadgets
Whether they're a dab hand in the kitchen or just really like eating, there will be something suitable in our luxury editor's round-up of the best Christmas gifts for foodies.
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‘Calf’s brains have a bland, gentle richness that soothes and cossets': Tom Parker Bowles on the joys of eating offal
Eating offal it is more sinned against than sinning, but it offers the ultimate in magnificent, fully immersive eating.
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A paprika-spiked goulash recipe to keep you warm as the nights draw in
The classifications of the Eastern European country’s rustic, paprika-spiked gulyás stews are as multitudinous as they are delicious, proclaims Tom Parker Bowles.
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What is everyone talking about this week: Is the Golden Age of fine dining over?
It currently costs a restaurant around £35 to procure a Dover sole, but they cannot list said fish for anymore than £45. So, does the current financial climate spell an end to fine dining?
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No more froths, no more foams, no more tweezers. Classic dining is making a comeback. Thank god
From prawn cocktail and Arctic roll to starched tablecloths and ‘nicotine cream’ on the walls, it’s out with the new and in with the old in the restaurant world
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A vineyard for sale on the slopes above 'the best beach in Britain' is for sale at just £650,000
In the beautifully unspoilt Devon village of Bantham, an award-winning vineyard is for sale. Toby Keel takes a look.
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The nine best sandwiches in London, tried, tested and digested
The sandwich is back and it's bigger and better than ever. David Ellis reveals where to find the best ones in London.
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'Someone once proffered a tray and said to me: "Would you like an eat?" I’m not sure I’ve ever seen that person again': A snob's guide to canapés
Teeny, tiny food can throw up some big problems, says our modern etiquette columnist.
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Made with porpoise blood, eaten with beaver tail: The not-so-normal history of the black pudding
Ancient, but still popular, both very global and very local, much loved and at one point fiercely disdained. Bound up within the beloved black pudding there’s so much culture, so much history, and so many stories.
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The rapid decline of our local abattoirs means we can no longer claim to be a country with leading animal welfare standards
Once the backbone of ethical, small-scale meat production, these essential processors are disappearing fast.
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David Beckham and Tom Parker Bowles whip up one of the guest editor's favourite childhood meals
From Sunday roasts to Spanish delicacies, good food is one of the pillars of Sir David Beckham’s life, as Tom Parker Bowles discovers when the pair cook up a comfort-food storm at Claridge’s.
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'If your boyfriend makes carbonara with pancetta or bacon, break up': Tom Parker Bowles on how to make a classic carbonara
Getting to grips with a Roman classic.
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What is everyone talking about this week? Forget British wine, British olive oil is the next pot of gold
Week in, week out, Will Hosie rounds up the hottest topics on everyone's lips, in London and beyond.
