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Gill Meller's recipe for a herb-filled tart that makes the most of Spring produce
Make the most of the last few days of May and Spring's bumper crop of ingredients with this herby spring tart recipe.
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'Here in the South West, we value our seafood. We celebrate it': Mitch Tonks on his new Salcombe restaurant and the state of our fishing industry
Oliver Berry catches up with the celebrated seafood chef to discuss the opening of his new restaurant in Salcombe, the challenges of converting an old boatshed, and why he thinks his online fishmonger and cannery business might be the future.
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The prawn identity: Tom Parker Bowles on his love of the classic prawn cocktail
It’s as retro as a pair of corduroy flares, but the classic dish is a lily that needs no gilding, says our columnist.
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Bye bye hamper, hello hot sauce: Fortnum & Mason return to their roots with a new collection of ingredients and cookware
With products sourced from around the world, the department store's new ingredients and cookware collection is making something of a splash.
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Six authentic wartime recipes to celebrate VE Day, from Lord Woolton's pie to 'Surprise Potato Balls'
Wartime recipes exhibited incredibly ingenuity with limited ingredients — here are six of the best.
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What to bake this weekend: Xanthe Ross's chocolate chip and almond butter cookies
The Bank Holiday weekend means ample time for cooking — and baking.
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'Monolithic, multi-layered and quite, quite magnificent. This was love at first bite': Tom Parker Bowles on his lifelong love affair with lasagne
An upwardly mobile spaghetti Bolognese, lasagne al forno, with oozing béchamel and layered meaty magnificence, is a bona fide comfort classic, declares Tom Parker Bowles.
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Spam: The tinned meaty treat that brought a taste of the ‘hot-dog life of Hollywood’ to war-weary Britain
Courtesy of our ‘special relationship’ with the US, Spam was a culinary phenomenon, says Mary Greene. So much so that in 1944, London’s Simpson’s, renowned for its roast beef, was offering creamed Spam casserole instead.
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Two quick and easy seasonal asparagus recipes to try this Easter Weekend
Asparagus has royal roots — it was once a favourite of Madame de Pompadour.
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Gill Meller's recipe for a seasonal new potato omelette, with smoked garlic, onions and Cheddar cheese
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How to make a rhubarb and Swiss meringue cake that's almost too pretty to eat
Make the most of the last few stems of forced rhubarb.
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The prettiest Easter eggs for 2025
Warning: Don't read if hungry.
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An Italian-inspired recipe for lemon-butter pasta shells with spring greens, ricotta and pangrattato
Spring greens are just about to come into their own, so our Kitchen Garden columnist reveals exactly what to do with them.
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The BBC and the contender for the greatest April Fool's prank ever played
As April 1 looms, Martin Fone tells the tale of one of the finest stunts ever pulled off.
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Tom Parker Bowles's Tour de Fromage, from creamy Camembert and spicy, pungent Époisses to the 'mighty, swaggering Roqueforts'
The chef and food writer Tom Parker Bowles picks out his all-time favourite cheeses from across the Channel in France, from buxom, creamy Camembert to mighty, swaggering Roquefort.
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'For here is pure noodle nirvana': How to make Tom Parker Bowles's favourite Thai soup
The best bit about south-eat Asian-inspired soups is the fact that you can make them entirely your own, from mellow and comforting to blow-your-head-off hot.
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Gill Meller's recipe for wild garlic pesto
The appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
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'We can grow in four acres what would require 800 to 1,000 acres in conventional farming'
Vertical as opposed to horizontal cultivation of fruits and vegetables could be the future of food production — and the answer to Britain's food security problem. Jane Wheatley reports.
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Kendal Mint Cake: The happy accident that fuelled the first ascent of Everest
What started out as a happy accident, went on to become the world’s best-travelled confectionery.
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How to make an ethereal-sounding seafood, spinach and asparagus puff-pastry cloud
Our Kitchen Garden Cook's recipe for a stuffed puff-pastry cloud is easier to make than it is to say.
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How to make a bay and vanilla crème brûlée custard tart
Elevate your everyday vanilla crème brûlée by infusing it with delicate bay.
