-
Salt of the earth: The secret history of the pub peanut
Having profited from the downfall of the oyster as a bar snack, the salted peanut itself is now in danger of being usurped.
-
Curious Questions: Margarine used to be pink — but why?
Margarine has been a staple of our breakfast tables for over a century, but it hasn't always had a smooth ride — particularly from the dairy industry, who managed to impose a most bizarre sanction on their easily-spreadable, industrially mass-produced rival. Martin Fone explains.
-
Curious Questions: Wine has been made in Britain for over 1,000 years — so why have we only just turned it into an industry?
With the UK wine industry booming, Martin Fone takes a look at its history.
-
Dessert divine: A pear and saffron clafoutis
This recipe from Melanie Johnson combines two seasonal fruits you can find in your garden to create a sumptuous dessert.
-
'Handheld heaven: Tom Parker Bowles on the 'baroque symphony' of spicy, sublime Mexican corn
Hot and cool, sharp and sweet, spicy and sublime, Mexican corn on the cob is peerless — but the golden kernels must never, ever be allowed near a pizza.
-
A fig, honey and walnut cake that's the perfect autumn bake
Make the most of these sweet late summer fruits, and finish them off with a Cognac glaze.
-
'I enjoy seeing people having a good time. That, for me, is the key': Meet some of London's best restaurateurs
The secret to success in hospitality is often a simple one — give people what they want and do it well.
-
This Victorian boozy blackberry cordial is as good today as it was 150 years ago. Here's how to make it.
Deborah Nicholls-Lee has been delving into the history of the blackberry, and discovered a brandy-enhanced blackberry cordial recipe from Victorian cook Phyllis Browne.
-
Better than Heinz? How to make your own tomato ketchup
Whether using tomatoes from your own kitchen garden, or from the shop, nothing beats home-made.
-
The ultimate starter: Tempura courgette flowers stuffed with smoked salmon and ricotta
A little something to impress the eyes and the palate of your friends and family.
-
How to make the ultimate posh chicken and chips
Melanie Johnson's recipe for spatchcock chicken is a marvel.
-
Greatest recipes ever: Heston Blumenthal's chips
Tom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.
-
Bay watch: Why laurel leaves have done everything from crown emperors and Olympic champions to flavouring stews
Not many plants can claim a place both on the haughty brow of an emperor and in the humble stew pot, says Ian Morton, as he looks at the laurel tree.
-
How to make cherry and pistachio cake that's perfect for a summery afternoon tea
Our kitchen garden cook Melanie Johnson provides a recipe using some of the best fruit of the season.
-
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.
-
Tom Parker-Bowles on the BBQ: 'Cooking over coals is both empirical science and blessed art, as well as mastery, albeit temporary, of that naughty Titan’s greatest gift'
Sausages are all well and good (unless simultaneously raw and burnt to a crisp), but the primitive art of barbecuing over charcoal lends itself to far grander fare.
-
The Legacy: Thomas Twining, the man who made such good tea, not even the Boston rebels would toss it in the harbour
Arriving in London as a young boy, Thomas Twining saw a gap in the market, and made his name as one of Britain's first tea sellers.
-
Curious Questions: What is mock turtle soup? And did it come before or after 'Alice in Wonderland'?
Martin Fone delves into the curious tale of an iconic Victorian delicacy: mock turtle soup.
-
The sacred, the profane, the chaste and the lascivious: The secrets of the best strawberries according to Tom Parker-Bowles
Sack off the chocolate and savour them pure and unblemished, save for a 'slick of cream and sprinkling of sugar'.
-
'The Swiss Army Knife of foods': Untangling the truth and lies around milk
Milk's reputation has seen plenty of ups and downs in recent years, but the farmer, chef and writer Matthew Evans is trying to put the record straight. Scottish farmer — and regular Country Life columnist — Jamie Blackett takes a look at Evans's new book, 'Milk: The truth, the lies and the unbelievable story of the original superfood'.
-
How to make gooseberry and ginger custard tart
Melanie Johnson shares her recipe.
