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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 truffle risotto, a perfect treat for the family at Christmas
Truffles mix of potency and scarcity makes them an extraordinary, rare ingredient — but it's one worth seeking out.
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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.
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How to make the simple leek into a sumptuous supper, the Tom Parker Bowles way
Leeks can spice up a simple soup or make a fine accompaniment to foie gras. We take a look at a recipe which is as simple as it is delicious.
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How to make perfect porridge
Porridge is as simple a dish as there is, yet there are dozens of ways to take it from good to great — or, as Goldilocks would have it, from a little too much of this or that to just right. Emma Hughes investigates the dish and speaks to three chefs to get their tips for perfect porridge.
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How to make Montezuma's chocolate and hazelnut cake
A chocolate cake that looks as good as it tastes – though if you get around to decorating it before cutting a slice, you've more will power than we have.
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How to make Tom Parker Bowles' mackerel with potatoes and bay
Tom Parker Bowles admits he’s a terrible fisherman — and that’s why he loves mackerel. Not only are the easy to catch, they’re better the fresher they’re eaten — he shares his tips and his favourite mackerel recipe.
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How to make Shaun Rankin's grouse with blackcurrant and celeriac puree
Shaun Rankin, chef patron of Grantley Hall in the Yorkshire Dales, shares a truly special grouse recipe, with these birds having just come into season.
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How to make carrot and honey cake with mascarpone honey icing
Proof that, even when the sun is beating down and the mercury is working its way towards 100 degrees, it's never the wrong time for cake.
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How to make Princess Anne's favourite recipe — including the special ingredient that's probably already in your cupboard
HRH The Princess Royal has guest edited Country Life's 29 July 2020 issue — and one of the features covers her favourite game recipe, devilled pheasant.
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How to make gooseberry and elderflower tart, a perfect seasonal summer dessert
It's peak gooseberry season, and the ideal time to make this delicious tart.
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Tom Parker-Bowles: Broad beans, the 'quintessence of early summer' that show the brute power of culinary simplicity
Once believed to be vessels for the souls of the recently departed, a freshly picked pod with broad beans nestling in their velvety white casing is a seasonal obsession for Tom Parker Bowles.
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How to make Mac and Wild’s Venison Chateaubriand
Scottish chef Andy Waugh shares one of his favourite venison recipes, just as the quality and availability of this meat reaches its peak.
