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.
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‘To this day, it is as attractive as when Hercules first laid eyes on it’: How to escape the crowds on the Amalfi Coast, according to those in the knowThe Amalfi Coast is one of the world’s most famed holiday destinations, but, in recent years, mass tourism has made parts of it unbearable. Here’s our guide to making the most of it — in peace and in style.
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The garden created by a forgotten genius of the 1920s, rescued from 'a sorry state of neglect to a level of quality it has not known for over 50 years'George Dillistone’s original Arts-and-Crafts design at Knowle House, East Sussex, has been lovingly restored and updated with contemporary planting. George Plumptre tells more; photography by Clive Nichols.
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Brat behaviour: The chef behind Shoreditch institution Brat and Soho favourite Mountain is running away to WalesDisclaimer: For one weekend only.
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How to make The Connaught Bar's legendary martini — and a few othersIt's the weekend which means it's time to kick back and make yourself an ice cold martini — courtesy of The Connaught Bar.
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Gill Meller's tomato, egg, bread and herb big-hearted summer saladThis summer salad is for people who enjoy proper seasonal produce.
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Sophia Money-Coutts: Why clinking glasses and saying ‘Cheers!’ is a tiny bit embarrassingSophia Money-Coutts is the new Debrett's and she's here every Wednesday to set some modern etiquette wrongs, right.
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What do an order of Catholic priests and actor Hugh Bonneville have in common? They helped this West Sussex sparkling wine triumph over multiple French Champagne housesAfter being approached by a group of Catholic priests in 2006 to plant a vineyard, the power of the divine, and climate change, was on the winemaker Dermot Sugrue’s side.
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11 golden rules for making a perfect cup of teaWe drink tea every day, but are we doing it correctly? Who decided on the rules and do they really matter? Jonathon Jones reveals all.
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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.
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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.
