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'Mary Berry has an aversion to a soggy cake bottom and I have one to a flaccid croissant': London's best baked goods by the people in the know
From high-end to humble, Swedish cinnamon bun to Greggs steak bake, London is an undisputed pantheon to the pastry. Illustrations by Bryony Fripp.
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How to make the 'best pancakes in the universe'
When we sent writer Jo Rodgers to Oxfordshire to write up a Country Life guide, we were expecting her to wax lyrical about dreaming spires and Cotswolds villages. Instead, Jo came back raving about pumpkin pancakes — so we decided to track down the recipe.
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Seven perfect pancake recipes for Shrove Tuesday
Enjoy our foolproof pancake recipe — and six more enticing ways to make them better than ever.
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Curious Questions: Why is pancake day called 'Shrove Tuesday'?
Martin Fone investigates how Shrove Tuesday got its name — and also unveils the history of the day that precedes it, Collop Monday.
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The greatest cottage pie recipe
Potatoes are at the heart of so many favourite dishes, including this delicious cottage pie recipe that you will want to make again and again.
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The need for mead: 'We can re-wild the countryside and get drunk while we’re doing it'
The oldest alcoholic beverage in the world is in the midst of a renaissance.
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Tom Parker Bowles's favourite recipe: French onion soup
This dish is no mere Gallic broth, rather pure bonhomie in a bowl — a boozy, beefy, allium-scented masterpiece that cries out for the chill depths of winter
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Dawn Chorus: The Dorchester’s plans for British Pie Week, Anya Hindmarch takes flight and how to rent the Earl of Suffolk’s childhood home
Everything you need to know about Pie Week, Anya Hindmarch's new 1970s-inspired travel collection, the Earl of Suffolk's home and foraging in Somerset.
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Dawn Chorus: 2,400 pristine acres of The Highlands for sale, plus the ultimate boiled egg in a mere 32 minutes
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'I thought we were forgotten': The Ritz Restaurant has been awarded a second Michelin Star
Chef John Williams has won his long-awaited second Star, plus all the other Michelin winners (and losers) you need to know about.
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How to use fresh and bold horseradish to liven up salmon
This quick and easy horseradish-crusted salmon with celeriac mash makes for a perfect mid-week meal.
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Curious questions: Why do we use Seville oranges to make marmalade?
Why do we use Seville oranges to make marmalade when there are more than 400 other varieties available worldwide? And do they really make the best preserve? Jane Wheatley investigates.
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A decadent savoury tart that makes the most of seasonal curly kale
The only thing better than a normal tart, is a tart with a Gruyère crust. Melanie Johnson reveals how to make one using curly kale, mushrooms and caramelised shallots.
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'Leeks are the unsung hero of winter recipes’: Melanie Johnson's smoky leek and butter-bean sourdough pain perdu
Melanie Johnson rustles up an easy smoky leek and butter-bean sourdough concoction to see you through the rest of winter.
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Tom Parker Bowles: The Lancashire hotpot, a stew 'that's as straight talking as a Bolton costermonger after his third pint of Thwaites Gold'
A true Lancastrian legend, the hotpot – when made with tasty, slow-cooked mutton, a hearty gravy and topped with thinly sliced crispy potato – is the Henry V of stews.
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Aberdeen Angus, the beef that's the best of all worlds
The award-winning author, food historian and chef Neil Buttery tells the tale of the Aberdeen Angus — and some tips on how to make the perfect steak.
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A sausage, cabbage and lentil tray bake to brighten the dark days of January
This perfect winter warmer is also delightfully simple: put it all on a tray and cook it through.
