Anna Del Conte’s ragù bolognese sauce
‘Anna is the queen of Italian cookery, and this is as far removed from the ghastly spag bol (made with cheap mince, burnt onions and ketchup) as it can be. This is a slow-cooked classic.’ So wrote Tom Parker-Bowles when he first brought this to our attention.
How to make elderflower cordial and wine
Okay, so December probably isn't the best month to highlight this quintessential-taste-of-summer recipe. But make sure to bookmark it now – home-made elderflower drinks really are very special indeed.
The ultimate apple pie recipe
The headline makes a big claim, but Simon Hopkinson's recipe delivers everything you want from a great apple pie. Just perfect.
5 scrumptious strawberry recipes
As with elderflower, above, this round-up (which we produced to coincide with Wimbledon) seems more summery than appropriate for this time of year. But with strawberries readily available year-round there's no reason you shouldn't whip up one of these as a New Year celebration dish.
Perfect roast goose recipe from Mark Hix
Goose is tricky to get right, but this is how to nail it – including how to get the gravy spot on. And while it's an iconic Christmas dish, but there's no reason you should use Mark's tips all year round.
Cheat’s Eggs Benedict, by The Goring’s Shay Cooper
Almost all the joy, almost none of the hassle. In other words, exactly what you want from a good recipe.
Michel Roux Jr’s Soufflé Suissesse
Thomasina Miers picks out Michel Roux Jr's signature soufflé dish as one of the world's finest dishes and cautions people not to be put off by the dish's fearsome reputation for potential disaster. 'Give it a go,' she says. 'It's indescribably good.'
How to make the perfect Yule Log, as served at The Dorchester
Christmas cake tends to go stale before it gets finished. But we’ve never known a yule log that wasn’t all gone by lunchtime on Boxing Day – no wonder you liked this recipe.
Fergus Henderson’s Welsh rarebit
The ultimate simple lunch, perfected.
Nancy Birtwhistle’s lemon and caraway scones
These delicious scones from the former Great British Bake Off champion are absolutely delicious and perfectly timed for summer.
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The dream home that never was for one of Britain's greatest film stars, back on the market for the first time in half a centuryAnna White takes a look at the beautiful Wallers Mead, in the Buckinghamshire village full of links to Hollywood movies from James Bond to Star Wars.
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Country Life Quiz of the Day, September 16, 2025 gets Brutal(ist)Divisive architecture is among the themes of today's quiz questions.
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From Cornish Gilliflower to Rivers Early Peach: An apple a day keeps Britain’s heritage native fruit from dying out81% of traditional apple orchards have vanished from Britain, but ‘heritage’ apples retain a following, says Jack Watkins, who rounds up nine of the most interesting.
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Tom Parker Bowles: The pure poetry of panzanellaImpress your guests (or yourself) with this simple Tuscan classic.
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How to make a fig caramel tart with cocoa and almond crustFig tart that's a work of art and looks the part, courtesy of our kitchen garden cook Melanie Johnson.
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Some of the city’s finest restaurants are found inside museums. Country Life writers round up the very bestLondon has a rich history of repurposing grand architecture into dining spaces, including inside its museums, galleries and shops. Here are some of our favourites.
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Gill Meller wants to make soufflé great again with his sweetcorn and smoked cheddar recipeIs the soufflé on the brink of extinction? Well, not if Gill Meller's recipe for a sweetcorn and smoked cheddar has anything to do with it.
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The Japanese superfood described as 'a blueberry on steroids' taking Scotland by stormWith oodles of vitamin C and potassium, honeyberries are being hailed as the new Scottish superfood, but can they find a place in our kitchens?
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‘Some people find it a bit daunting being faced with a big beast and a couple of utensils’: Mitch Tonks on the perfect seafood platterMitch Tonks creates the ultimate fisherman’s feast using crab, langoustines and of course, oysters.
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Will Hosie: In defence of gatekeeping and why we have to stop confusing TopJaw with proper critiqueModern audiences expect critics to keep up with the times, but it's always been their job to keep some places under wraps.
