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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.
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'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.
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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.
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The story of the Victoria plum, and how to serve them roast with nuts and cream
Tom Parker-Bowles on delight of the perfect plum, and a recipe that lets them shine.
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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.
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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.
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How to make the ultimate posh chicken and chips
Melanie Johnson's recipe for spatchcock chicken is a marvel.
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Greatest recipes ever: Heston Blumenthal's chips
Tom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.
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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.
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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.
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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.
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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.
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Victoria sponge: The ultimate test of every baker and a favourite of the nation
Thanks to the Women's Institute and wartime rationing, this sweet spongecake is now the bedrock of tea-time treats.
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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.
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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'.
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'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'.
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How to make gooseberry and ginger custard tart
Melanie Johnson shares her recipe.
