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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What on earth is the person who comes up with Annabel's otherworldly facade displays on? London's most magical Christmas shop displaysPhotographs by Greg Funnell.
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What trees taught me about perfect planting — Alan TitchmarshSense and patience is key to growing healthy trees, as a certain Mr Mackenzie showed a young Alan Titchmarsh
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A paprika-spiked goulash recipe to keep you warm as the nights draw inThe classifications of the Eastern European country’s rustic, paprika-spiked gulyás stews are as multitudinous as they are delicious, proclaims Tom Parker Bowles.
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What is everyone talking about this week: Is the Golden Age of fine dining over?It currently costs a restaurant around £35 to procure a Dover sole, but they cannot list said fish for anymore than £45. So, does the current financial climate spell an end to fine dining?
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No more froths, no more foams, no more tweezers. Classic dining is making a comeback. Thank godFrom prawn cocktail and Arctic roll to starched tablecloths and ‘nicotine cream’ on the walls, it’s out with the new and in with the old in the restaurant world
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A vineyard for sale on the slopes above 'the best beach in Britain' is for sale at just £650,000In the beautifully unspoilt Devon village of Bantham, an award-winning vineyard is for sale. Toby Keel takes a look.
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The nine best sandwiches in London, tried, tested and digestedThe sandwich is back and it's bigger and better than ever. David Ellis reveals where to find the best ones in London.
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'Someone once proffered a tray and said to me: "Would you like an eat?" I’m not sure I’ve ever seen that person again': A snob's guide to canapésTeeny, tiny food can throw up some big problems, says our modern etiquette columnist.
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Made with porpoise blood, eaten with beaver tail: The not-so-normal history of the black puddingAncient, but still popular, both very global and very local, much loved and at one point fiercely disdained. Bound up within the beloved black pudding there’s so much culture, so much history, and so many stories.
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'My sister Catherine shares a love of bees and has a few hives herself': James Middleton, Jamie Oliver and Sir David Beckham on the pleasures of harvesting your own honeyBeekeeping is a star-studded hobby and has much to offer, finds Jane Wheatley.
