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How to make Richard Corrigan’s roast grouse and foie gras pie
As game season begins, we share a recipe from chef Richard Corrigan that makes the most of one of the most famous seasonal ingredients.
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How to make strawberry cheesecake with a Pimm's glaze, just in time for Wimbledon
Wimbledon, one of the great highlights of the British summer, is almost upon us — and that means strawberries and Pimm's, which come together beautifully in this recipe.
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How to make perfect burgers to barbecue at home, with blue cheese, avocado and pancetta
Guilty pleasures don't come any more pleasurable than a really great burger; if this recipe doesn't make your mouth water, you're most likely a vegetarian.
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How to make Spring roast lamb with maple yoghurt marinade, and maple-glazed roast potatoes
If your mouth isn't watering already at this maple roast lamb recipe, you're made of stronger stuff than we are.
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Tom Parker Bowles: Why Dorset snails are as good (if not better) than French ones — and a recipe to prove it
Snails might forever be associated with French cuisine, but the slippery little suckers bred on these shores are rivalling the best Bordeaux has to offer, says Tom Parker Bowles.
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How to make elderflower drizzle cake, by Michelin-starred chef Tommy Banks
Tommy Banks, head chef at The Black Swan at Oldstead, shares a delicious summery recipe to make the most of the elderflower as it comes into bloom.
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How to make Ed Brown's Elderflower 'Champagne'
Ed Brown is arguably Britain's top expert on elderflowers — and here's his favourite method for turning them into something rather special...
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How to make lemon and mascarpone tart with a naughty touch of Drambuie
Now that you can have friends around for afternoon tea in the garden once more, you'll want something nice to serve — and this lemon and mascarpone tart, with an added hint of Drambuie, is an ideal fit.
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How to make Eton Mess with coffee and hazelnut
How to make Eton Mess that's got a hidden surprise within.
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How to make a two-course meal at home, with Raymond Blanc's chefs from Le Manoir on hand to help
Raymond Blanc's cookery school is running online cookery classes, with live advice beamed to your kitchen from Le Manoir aux Quat-Saisons. Octavia Pollock gave it a try.
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How to make scotch pancakes with dark chocolate and roasted hazelnut sauce
Kimpton Fitzroy London's Executive Chef shares a decadent recipe that will delight the senses.
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How to make Quilon's stuffed quail's legs
The Michelin-star winning chefs at Quilon share a delicious recipe.
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Greatest recipes ever: Simon Hopkinson’s Roast Chicken
Fergus Henderson chooses Simon Hopkinson’s roast chicken as one of this greatest recipes ever.
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The ultimate Boxing Day bacon sandwich – with a surprise ingredient
SImon Hopkinson shares his recipe for a bacon sandwich with a perfect Christmassy twist.
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Country Life's 10 best recipes of 2020, from scotch eggs and banana bread to the ultimate shepherd's pie
We've gone back through the 2020 archives to see the most-viewed recipes of the past 12 months. If this collection doesn't make you feel hungry, we hope you get your sense of taste back soon.
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The step-by-step, stress-free plan for cooking Christmas lunch, by Tom Aikens
Tom Aikens shares his recipes and advice for the perfect Christmas lunch: turkey, cranberry, roast potatoes and all the trimmings
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How to make monkfish with braised red peppers and hand-made, fresh chorizo meatballs
Kimberley Hernandexz, head chef of The Silver Birch in Chiswick, shares this wonderful monkfish recipe.
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How to make grouse wrapped in pancetta with cranberry and mushrooms
Lean, healthy game meat is enjoying something of a renaissance — and hardly surprising, when cooked in recipes such as this one.
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How to make baked Bramley apple with lemon, raspberry and basil
It's the perfect time of year to make the most of the Bramley apple harvest — and this recipe makes the apple the star, rather than just one of the ingredients.
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A beginner’s guide to fermentation: ‘After two days it smelt distinctly cheesy, but better at least than the dead-badger smell I was expecting’
From sauerkraut and kombucha fruit leather to pickled plums and honey marmalade, the art of fermentation is one well worth learning, advocates lifelong forager John Wright.
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How to make toad in the hole using pigs in blankets, and served up with home-made onion gravy
This winter warming recipe is ideal as the nights draw in and the mercury plummets.
