-
How to make slow-roasted shoulder of lamb with pistachio-and-feta gremolata
Melanie Johnson shares a mouthwatering lamb recipe that goes perfectly with the new season's purple sprouting broccoli.
-
Burns Night: What it is, where to go, what to do if you want to play host
Burns Night has been celebrated for well over 200 years – here's everything you need to know about celebrating Scotland's national poet.
-
A Jerusalem-artichoke chowder that's a perfect warming winter soup
Our kitchen garden cook Melanie Johnson shares her recipe for Jerusalem-artichoke chowder with mussels and chive oil.
-
How to make chestnut-and-mushroom ravioli with beurre noisette and sage
If you've a few chestnuts left over from Christmas, our kitchen garden cook Melanie Johnson is here to help. This is her recipe for chestnut-and-mushroom ravioli with beurre noisette and sage.
-
From goose and gratin to a very royal recipe, Country Life's top 10 recipes, food and drink stories of 2023
Our look back at 2023 makes us very, very hungry indeed.
-
Master of Wine Nicola Arcedeckne-Butler on how to pick the perfect wines over Christmas
Village drinks? Teenage gatherings? Carol singers? Christmas and Boxing Day lunch? Wine savant Nicola Arcedeckne-Butler MW has a wine for every festive occasion.
-
The new rules of dining etiquette, from elbows and mobile phones to sex at the dinner table
Formal dining is no longer the minefield it once was. Annunciata Elwes identifies points of etiquette that have been dispatched, retained, revised and added.
-
Nine things you ought to know if you're having goose for Christmas
If you're looking for a change from turkey for Christmas dinner, goose is the obvious choice – but there are a few things to think about, as Kate Green explains.
-
Tableside cooking: Dinner with a side of drama
Tableside cooking is nothing new, but modern-day diners have forgotten how fun it can be, says Tom Parker Bowles, who makes his case for its renaissance.
-
Kalettes, the deliciously earthy alternative to sprouts that will even liven up a curry
Melanie Johnson shares a beautiful winter dish, combining the earthy flavours of kalettes with coconut curry prawns.
-
How to make Rick Stein’s turbot with hollandaise — and why you should never make it with a perfectly fresh fish
A versatile Old Master, turbot is a flat fish so eternally appealing that it commands its own cooking vessel, says Tom Parker Bowles, who also shares his favourite turbot recipe: Rick Stein's turbot-powered last supper dish.
-
When did Stir-up Sunday first begin?
On the last weekend before Advent, families gather to make Christmas pudding on the day we know as Stir-up Sunday. But when did we start giving it that name? With Stir-up Sunday 2023 falling on November 26th, Neil Buttery takes a look.
-
The iconic American bars in London perfect for lifting a Thanksgiving cocktail
Glamorous American bars were once a familiar sight in London, catering to US and British citizens alike, but only two of the historic ones remain. On the eve of Thanksgiving, Robert Crossan goes in search of both.
-
Curious Questions: How do you make the perfect slice of toast?
Jonathan Self is toast-mad. His entire family is toast-mad. He's spent his life looking for the ultimate way of making the nation's favourite snack. Here's what he suggests you do.
-
The great culinary mystery of why don't we eat more rabbit (especially when you take a look at this recipe)
It’s madness that we no longer enjoy rabbit as we once did, laments Tom Parker Bowles. Whether seasoned with thyme and cider baked into a juicy pie or grilled over coals until perfectly crispy, it makes for some magnificent dishes.
-
How to make a sumptuous scallops dish that uses turnip as its secret weapon
Our kitchen garden cook Melanie Johnson shares her recipe for seared scallops with creamy turnip purée and salsa verde.
-
Smashing pumpkins: In praise of gorgeous gourds
Few vegetables are more intriguing than the humble cucurbit. Whether blue or orange, colossal or tiny, plump or thin, pumpkins and squashes have not only fed us, but also fired our creativity for centuries, finds Lia Leendertz.
