-
Tom Parker Bowles on peaches, his mother's favourite fruit... and how to turn them into a dessert that's 'summer on a plate'
'This column was very much her idea,' says our food columnist Tom Parker Bowles of his piece for this week's guest editor. And how could he refuse? She is not only The Duchess of Cornwall, but also his mother.
-
How to make The Duchess of Cornwall's favourite dish: Roast chicken with tarragon and cream
John Williams, the revered executive chef of The Ritz, cooks The Duchess of Cornwall's favourite dish: Roast chicken with tarragon and cream.
-
Making the ultimate elderflower jam in a bucolic place that 'is everything the English countryside should be'
Delicate yet fragrant elderflowers make a jam that tastes like an English summer–especially when married with gooseberries, finds Tessa Waugh
-
How to make a classic Margherita pizza with sourdough crust
Cherry tomatoes take Melanie Johnson to Italy for this week’s recipe.
-
How to make strawberry and frangipane galette
As the strawberry crops begin in earnest, Melanie Johnson shares a delicious treat that will help you make the most of them: strawberry and frangipane galette.
-
How to make Oysters Rockefeller Deconstructed, by chef Slade Rushing
Slade Rushing of Louie London shares the recipe he put together to revitalise this classic dish.
-
How to make citrus and prawn Thai massaman curry with spring greens
Spring greens are a wonderful seasonal ingredient that can be used in all sorts of ways.
-
How to make Charlie Hibbert's orange and almond upside-down cake
A delicious dessert with a Mediterranean twist, Charlie's upside-down cake uses olive oil and orange in place of the pineapple you remember from childhood.
-
Five best Easter recipes, from hot cross buns and roast lamb to an unbeatable queen of puddings
Top chefs such as Tom Aikens and Simon Hopkinson have contributed beautiful recipes to Country Life over the years — we've collated some of the best Easter recipes together.
-
How to eat seasonally in April, from lamb and Jersey Royals to 'one of the true glories of the British year'
Tom Parker Bowles shares his advice for seasonal eating in April.
-
How to make Emily Scott's Cornish clotted cream and lemon drizzle Bundt cake
Delicious at any time, but this lemon drizzle Bundt cake recipe from Cornish chef Emily Scott — which goes heavy on the clotted cream — is ideal for Mother's Day.
-
Charlie Bigham shares his tips on how to make the perfect pie
The man whose name adorns what are arguably the best pre-prepared meals in the supermarket chillers has shared his pie tips with us, to mark British Pie Week.
-
How to make honey and soy chicken that's a mouthwatering way to get kale onto your plate
Melanie Johnson shares a recipe that makes kale as delicious as it is healthy.
-
How to eat seasonally in February, by Tom Parker Bowles
February may be grim, but it’s never, ever dull says Tom Parker Bowles — especially if you know what to eat.
-
Recipe: How to make Anna Haugh's Potato and Truffle Velouté
Potato soup is elevated to new and wonderful levels by chef Anna Haugh in this gorgeous potato and truffle velouté.
-
Recipe: Chocolate and pomegranate tart, an ideal dish to brighten up January
Tart and jewel like, pomegranate seeds are just what we need to brighten January, says our kitchen garden chef, Melanie Johnson.
-
How to cook a Christmas turkey on the barbecue
If the oven breaks down on Christmas Day, fear not: you can cook Christmas turkey on the barbecue with relative ease, and it'll do just as good a job — if not better. So much so that it's probably worth considering even if your oven is working just fine.
-
The Clockspire restaurant review: A sensation in Somerset — and how to prepare their signature venison dish
The Clockspire in sleepy Milborne Port offers a stylish slice of sophisticated dining that you might not expect to discover in rural Somerset. Paula Lester paid a visit, and came away with an amazing experience — and a wonderful venison recipe to share.
-
How to make parkin, the traditional Northern ginger cake
A slice of dark, sticky and spicy parkin is a northern delight that's a tradition for Bonfire night, but tastes so good it should be eaten all year round, says Debora Robertson.
-
How to make Butternut shakshuka, a wonderful, hearty one-pot dish that's ideal autumnal comfort food
Melanie Johnson shares a recipe for butternut squash that's simple, tasty and exotic.
-
Britain's best bacon: Tom Parker Bowles picks the nation's best producers
Last week, Tom Parker Bowles waxed lyrical about the joys of bacon, and the perfect bacon sandwich. But where to get your bacon? Here he picks out some of his favourite sources.
