The Ivy’s shepherd’s pie
Credit: Getty
Shepherd’s pie has long been one of the most-requested items on the menu at The Ivy. Flora Watkins shared the recipe.
Simon Hopkinson’s Roast Chicken
Credit: Alamy
In one from our archives, Fergus Henderson chose Simon Hopkinson’s roast chicken as one of his greatest recipes ever.
The Prince of Wales’ pheasant crumble pie
Credit: John Carey for the Country Life Picture Library
Two years on from Prince Charles sharing this as he guest-edited Country Life, people are still enjoying pheasant crumble pie.
Princess Anne’s devilled pheasant
Credit: Daniel Gould for the Country Life Picture Library
HRH The Princess Royal guest edited Country Life's 29 July 2020 issue, which featured her favourite game recipe: devilled pheasant.
Fortnum & Mason's fish pie
Credit: Fortnum & Mason
‘Now this is a serious fish pie, with smoked haddock, salmon and cod at its heart,’ the chefs of Fortnum & Mason wrote. They weren't wrong.
The Imperial War Museum's Wartime recipes
Credit: Imperial War Museum
The 75th anniversary of D-Day inspired this look at the likes of Lord Woolton's Pie.
Doggart & Squash's scotch eggs
Credit: Chloë Winstanley / Doggart & Squash
Back in April, of course, we had no idea that these constituted a substantial meal...
Royal Ascot's carrot cake
Credit: Royal Ascot
Royal Ascot was closed to fans this year, but you could at least have a taste of what racegoers would have enjoyed.
Rosie Paterson's banana bread
Credit: Getty
Country Life's Rosie Paterson is famed, and rightly so, for her banana bread. As its popularity swept the nation like never before, she shared her classic recipe.
Rowse Honey's carrot and honey cake
Credit: Rowse Honey
The chefs from the British honey company's test kitchen gave us this one. We're very glad that they did.
-
An utterly charming island home in Scotland with gardens so beautiful they made the cover of Country LifeAn Cala on the Isle of Seil has a fascinating history that is only enhanced by its amazing setting.
-
The legacy od Dad's ArmyKate Green takes a look at Dad’s Army, the iconic BBC sitcom written by David Croft and Jimmy Perry.
-
You've almost certainly been making cups of tea wrong for yearsWe drink tea every day, but are we doing it correctly? Who decided on the rules and do they really matter? Jonathon Jones reveals all.
-
How to make Eton mess strawberry blondiesOur kitchen garden cook Melanie Johnson shares a mouthwatering recipe bringing together two of the greatest foodstuffs on the planet: strawberries and meringue.
-
The era of the £50 burger and chips is here — and it's a revelationThe second coming of the high-low restaurant — where chefs pair martinis with burgers — is here. Will Hosie tells more.
-
The imperfect science of the perfect martini and where you can get one in LondonDirty, dry, with fries, gin or vodka. There's a lot to think about for such a simple cocktail.
-
All hail fish and chips: Our guide to the nation’s favourite dish, done rightOur writers share their top picks of where to go for the best of the best, this National Fish & Chip Day.
-
Gill Meller's strawberry, lemon and elderflower meringueGill Meller's strawberry and elderflower meringue is basically summer on a plate.
-
Gill Meller's recipe for a herb-filled tart that makes the most of Spring produceMake the most of the last few days of May and Spring's bumper crop of ingredients with this herby spring tart recipe.
-
'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 industryOliver 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.
