How to cook The Prince of Wales’ favourite dish: Pheasant Crumble Pie
The Prince of Wales guest edited Country Life's November 14 issue, and this is the recipe he commissioned: his favourite dish, pheasant crumble pie. Here's how to make it yourself, as demonstrated by John Williams, executive chef at The Ritz in London.
Curious Questions: How do you make the perfect cream scone?
Everybody loves a good cream tea – but is there a secret to its centrepiece, the perfect cream scone? Martin Fone investigated.
A delicious shepherd’s pie recipe to take away the winter chill
Shepherd's pie is a true British classic which always hits the spot – this delicious take on the dish comes from chef Christian Turner.
How to make blackberry jam: A quick and easy recipe
You know all those blackberries you picked and popped in the freezer a couple of months ago? This is what they've been waiting for.
Curious Questions: How do you make perfect – absolutely perfect – scrambled eggs?
Another heavenly conjunction between curiosity and food - this time, how to perfect one of the simplest meals of all.
Perfect roast goose recipe from Mark Hix
Perfect roast goose and gravy for Christmas Day lunch.
How to make perfect macaroni cheese, creating your own béchamel from scratch
Don't be tempted to use a packet – the real thing is surprisingly easy to make form scratch and well worth the effort, as Christian Turner explains.
A perfect chicken pie recipe for the cold, dark nights ahead
As winter drew closer, we turned our minds to the sort of warm, comforting dishes which fill the home with warmth. Dishes like this one.
Greatest recipes ever: Anna Del Conte’s ragù bolognese sauce
The queen of Italian cookery's slow-cooked classic has been enduringly popular on the Country Life website for a few years now – once you've tried it you'll understand why.
How to make cranberry scones for a cream tea with a Christmas twist
Just when you thought you'd run out of excuses to buy clotted cream in the middle of winter.
Credit: Tara Fisher
Recipe: Thomasina Miers’s sweet potato shepherd’s pie
Thomasina Miers has shared this delicious recipe to help disaster relief charity Shelterbox.
Credit: Melanie Johnson
Pan-fried sea bass with caper-and-anchovy potato cakes, samphire and cream
Our kitchen garden cook reveals a delicious recipe that makes good use of seasonal samphire.
Credit: David Griffen
How to make Michael Caines's curried carrot soup
This delicious soup from the Michelin-starred chef is an ideal winter warmer – Michael Caines has shared the recipe to help
Credit: Melanie Johnson
Carrot, blood-orange and hazelnut cake with cream-cheese frosting
Carrot cake, but not as you know it.
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A castle for sale just down the road from Gleneagles, where everyone from George VI to a farmer and his pigs once roamed the grand hallsOrchil Castle has seen it all in a tumultuous century and a half — but it's getting back to its best, and now needs a brave new owner to take it on the next step of its journey.
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Five émigré artists who greatly enriched Britain's intellectual and creative scenesFrieze Masters kicks off this week and several contributing galleries are using it to shine a spotlight on the artistic contribution of émigrés past and present.
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What is everyone talking about this week? Forget British wine, British olive oil is the next pot of goldWeek in, week out, Will Hosie rounds up the hottest topics on everyone's lips, in London and beyond.
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Clare Coghill's indulgent recipe for bacon and Mull Cheddar scones from her debut cookbookThe VisitScotland food ambassador is bringing out a new cookbook full of Hebridean-inspired dishes and reimagined Scottish classics.
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Raising the steaks: Which native animal produces the best beef?We tasked eight gourmands — including food writer Tom Parker Bowles and chef Jackson Boxer — to find out which native British cow produces the best côte de boeuf.
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What is everyone talking about this week? Is this British wine’s best year yet?Wineries are expanding and tourism is booming.
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Embrace preserving with Gill Meller and his recipe for bean and apple chutneyProlong summer ingredients with this easy and delicious chutney.
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Nibbling at wild fruit is in our bones, so here's how to harvest the finest hedgerow bountyIf you know where to look and what to do with it, profound pleasure can be gleaned from foraging autumn’s hedgerow bounty.
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What is everyone talking about this week? Is peated whisky living on borrowed time?What is the best use of £60? Buying a bottle of peat.
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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.
