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Clare Coghill's indulgent recipe for bacon and Mull Cheddar scones from her debut cookbook
The VisitScotland food ambassador is bringing out a new cookbook full of Hebridean-inspired dishes and reimagined Scottish classics.
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Raising the steaks: Which native animal produces the best beef?
We tasked eight gourmands — including food writer Tom Parker Bowles and chef Jackson Boxer — to find out which native British cow produces the best côte de boeuf.
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What is everyone talking about this week? Is this British wine’s best year yet?
Wineries are expanding and tourism is booming.
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Embrace preserving with Gill Meller and his recipe for bean and apple chutney
Prolong summer ingredients with this easy and delicious chutney.
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Nibbling at wild fruit is in our bones, so here's how to harvest the finest hedgerow bounty
If you know where to look and what to do with it, profound pleasure can be gleaned from foraging autumn’s hedgerow bounty.
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What is everyone talking about this week? Is peated whisky living on borrowed time?
What is the best use of £60? Buying a bottle of peat.
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From Cornish Gilliflower to Rivers Early Peach: An apple a day keeps Britain’s heritage native fruit from dying out
81% of traditional apple orchards have vanished from Britain, but ‘heritage’ apples retain a following, says Jack Watkins, who rounds up nine of the most interesting.
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Tom Parker Bowles: The pure poetry of panzanella
Impress your guests (or yourself) with this simple Tuscan classic.
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Some of the city’s finest restaurants are found inside museums. Country Life writers round up the very best
London has a rich history of repurposing grand architecture into dining spaces, including inside its museums, galleries and shops. Here are some of our favourites.
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Gill Meller wants to make soufflé great again with his sweetcorn and smoked cheddar recipe
Is the soufflé on the brink of extinction? Well, not if Gill Meller's recipe for a sweetcorn and smoked cheddar has anything to do with it.
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The Japanese superfood described as 'a blueberry on steroids' taking Scotland by storm
With oodles of vitamin C and potassium, honeyberries are being hailed as the new Scottish superfood, but can they find a place in our kitchens?
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‘Some people find it a bit daunting being faced with a big beast and a couple of utensils’: Mitch Tonks on the perfect seafood platter
Mitch Tonks creates the ultimate fisherman’s feast using crab, langoustines and of course, oysters.
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Will Hosie: In defence of gatekeeping and why we have to stop confusing TopJaw with proper critique
Modern audiences expect critics to keep up with the times, but it's always been their job to keep some places under wraps.
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Come shell or high water: Rugged coastlines, surging tides and deep, cold water put Scottish shellfish in a class of its own
Nick Hammond heads north to taste his way around some seafood hotspots.
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Guernsey's world-renowned dairy cows churn out the most delicious ice cream, but the best is only available to try on the island
With its glorious weather, endless beaches and world-famous dairy farms, it’s no wonder that Guernsey is an ice-cream hotspot.
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It's hot, but that's good for the English wines
Vineyard numbers, yields and sugars are up, but without Government support, this rapidly growing sector might 'miss our chance'.
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Not mush-room for error: The tasty-looking fungi that could be the last thing you ever eat
The best thing that can happen on a mushroom hunt is a lovely day out with friends and a nice meal in the evening. The worst that can happen is death, warns John Wright.
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The quiet corner of Suffolk where the country pub is thriving — and why it matters
Pubs are more than just a place for a drink, they are the heartbeat of rural communities. Agromenes celebrates their survival.
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'You have to commit, due to the time it takes, but it’s worth it. The flavour is unbeatable': Slow down, and barbecue better
Going back to ‘fire school’ to learn how to barbecue better might conjure images of scorched sausages cooked over a fast and furious heat. However, as Paula Minchin discovers, long and slow is best.
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Britons bin 86,000 whole lettuces every single day — here's how to eat sustainably and cut down on waste
When it comes to food shopping, we all want to try to make a positive difference and do our bit for sustainability — but how exactly should we go about it?
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From the headless king to the mouths of the masses: Britain's ice-cream origins
On National Ice-Cream Day, Jack Watkins traces the sweet treat’s roots and discovers that its popularity owes a lot to London’s ingenious residents and Regent’s Canal.
