How to make honey chicken and sweetcorn flatbreads
Fresh sweetcorn is an annual treat that is at its best; Melanie Johnson shares a recipe to make the most of it.
Food and Drink
Discover the latest in food and drink news, try our delicious and easy recipes using fresh seasonal produce and read our pub and restaurant reviews.
Here at Country Life we love to cook and we love to eat. Seasonality is important, whether you’re growing your own or visiting the farmers’ market for your ingredients – but we love to cook seasonally. Whether it’s our brilliant collection of elderflower recipes in the summertime, our ultimate sloe gin recipe in autumn or gorgeous roast goose recipes in the winter, we have collected the best seasonal recipes by ingredient on dedicated pages
-
-
Jonathan Self: The crisp sandwiches so good they were delicious even with a light coating of sand
A spell of time with a reduced sense of taste and smell proves a boon to Jonathan Self when it clears, giving him a new appreciation of some of life's joys.
-
Curious Questions: Why was absinthe banned?
Absinthe is almost unique among alcoholic spirits for having been outlawed in even some of the world's most liberal countries — but how did that happen? Martin Fone traces back the story to find the tales of debauchery, hallucination and even murder that once gave the drink its bad name — and looks at how it's returned to prominence.
-
'70% of the flavour and colour of whisky comes from the cask in which it is aged'
Crafting wooden casks is an ancient art form that requires traditional makers to jump through hoops to construct vessels strong enough for the task of maturing precious Scotch whisky, says Joe Gibbs. Photographs by Jeremy Flint.
-
Scotch eggs: Tom Parker Bowles on the delights of this 'absolutely magical thing'
The jury is out as to whether the humble Scotch egg is a snack or a ‘substantial meal’. Either way, this headline-stealing, hand-held hero is outrageously delicious, says Tom Parker Bowles.
-
How to make an apricot pavlova that makes amazing use of 'the golden jewels of summer'
Pavlova is always good. Now it's even better.
-
The strawberry and raspberry fool: Who but a fool could say no?
Tom Parker Bowles on the unbeatable joy of the fool, and his favourite strawberry fool recipe.
-
Curious Questions: Who came up with Gentleman’s Relish?
Martin Fone takes a look at one of the all-time great toast toppers: Gentleman's Relish.
-
How to make harissa lamb cutlets with garlic and almond runner beans
Homegrown runner beans turn this lovely lamb cutlet dish into something memorable.
-
Why the great British pub is better than ever
The numbers show that pubs across the country are shutting down — but those that are still thriving are doing so because they're better than ever, says Giles Kime.
-
How to eat seasonally in August, by Tom Parker Bowles
'August may mark the end of summer,' says Tom Parker Bowles, 'but it’s a time to revel in the moment.' Especially when it comes to enjoying the best foods of the height of summer.
-
Curious Questions: Who invented the vending machine? (Clue: they've been around for 2,000 years)
Coming across a bizarre statistic prompts Martin Fone to look at the creation of the vending machine, unearthing an incredible tale.
-
Best beach barbecue recipes — and four golden rules for cooking at the beach
Everything tastes better when it's cooked outdoors, and even more so when it's on the beach. Award-winning food writer Jack Adair Bevan shares his best beach barbecue recipes; photos shot for Country Life on location in Port Gaverne, Cornwall by Benjamin Pryor.
-
Curious Questions: What is Worcestershire sauce’s secret ingredient?
The world-famous Worcestershire sauce owes a great deal to a product that comes a very, very long way from Worcestershire itself, as Martin Fone discovers.
-
How to make the ultimate Bloody Mary prawn cocktail
Country Life's kitchen garden cook Melanie Johnson shares a sensational recipe which makes the most of the cherry tomatoes now in season.
-
Tom Parker Bowles: Portugal's food is just as modest, understated and utterly bewitching as the rest of the country
Portuguese cuisine is vibrant and enchanting, says Tom Parker Bowles.
-
How to make redcurrant crumble bars
Melanie Johnson shares a recipe to make the most of redcurrants, a sharp but tasty seasonal fruit.
-
5 scrumptious strawberry recipes to make watching Wimbledon even better
A British summer without strawberries would be unthinkable.
-
How to eat seasonally in July, by Tom Parker Bowles
The chef and food writer Tom Parker Bowles on the culinary highlights of July, from artichoke to watercress — plus a recipe which will persuade you that broad beans aren't all bad.
-
How raw milk is fighting its way back to our tables: 'One taste and you'll be hooked... there's no going back'
Raw milk has been vilified in the press and by food agencies and competitor industries for decades, but its superior taste and health benefits demand we take a second look, argues Tom Parker Bowles.
