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How to make Raymond Blanc's Saint Agur blue cheese croquettes
A delight as a dinner party snack or just a bit of comfort food, these blue cheese croquettes benefit from two of France's greatest culinary gifts to the world; Saint Agur cheese and Raymond Blanc.
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The joy of the fruit fool, where school dinners meet sophistication — and an unbeatable recipe for raspberry fool
One of the greatest British desserts, the fruit fool, is also one of the simplest: just mix fresh cream and sugar with whatever fruit is fresh from the garden. Flora Watkins explains more.
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A foolproof recipe for raspberry soufflé pancakes that offers a delicious little taste of summer
Sometimes you'll have hours to spend in the kitchen making ludicrously-complicated recipes involving umpteen processes and hard-to-find ingredients. At other times, you'll just want to make some posh pancakes; today is one of those latter days.
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Jason Goodwin: How to be a Master of Mayo
Jason Goodwin teaches us how to make the perfect mayonaise, while explaining why he's jinked to fail each time and why we must be the ones to keep this great condiment alive.
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A beautifully-flavoured raspberry and mango tart, perfect for afternoon tea
A combination of flavours that screams 'summer', this beautiful tart is another tastebud tickler from Melanie Johnson.
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How to make a delicious seafood pie which will convert non-believers to the joys of fennel
Fennel divides us, says Melanie Johnson — we either love it or hate it. But if you've yet to decide which camp you're in, this pie might help.
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How to make The Savoy’s sensational pistachio madeleines
An idyllic summer snack, nothing says grace and elegance like a simple fluffy madeleine. Here's how to make the cake which will grace the tea-time plates of The Savoy this summer.
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Curious questions: What's the best way to cook a crab?
Simon Hopkinson shares his tips on cooking crab – with a little help from a classic book by the brilliant Rick Stein.
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Recipe: A deliciously aesthetic blueberry cheesecake, from the mother of the Shangri-La's head pastry chef
The Shangri-La's TĪNG Lounge and Restaurant chefs celebrated the arrival of the royal baby by creating the Royal High Tea, full of recipes taken from the recipe books of their mothers. Head Pastry Chef Benoit's offering? A stunning blueberry cheesecake.
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How to make Simon Hopkinson’s warm, summery salad with asparagus, bacon and an unusual touch of chicken
Tender, pink chicken livers, young asparagus and pea shoots are perfect with a creamy vinaigrette of sherry and Dijon mustard spooned over them, says Simon Hopkinson.
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Recipe: Asparagus with watercress mayonnaise, a fresh and simple seasonal treat
Watercress is delightfully fragrant and offers a simple way to add colour and peppery notes to spring dishes.
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Simon Hopkinson's lamb cutlet recipe: Good enough for a Last Meal
Simon Hopkinson says that lamb cutlets would be his last meal. And here's how he'd like them cooked, thank you very much.
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The perfect spring pizza, with asparagus, prosciutto and delicious burrata
Spikes of asparagus in the kitchen garden are a sure sign that the British spring has truly arrived. Melanie Johnson has created a wonderful spring dish using these tender stems perfect for a light dinner.
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A hot cross bun recipe that will be even more divisive than the whole Brexit thing
Eggs, bacon, ketchup and hot cross buns in one recipe? It's either a sure sign of the apocalypse or else so mad it might just work.
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The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuille
Here's how to elevate simple rhubarb and custard to something rather smart.
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How to make pan-fried haddock with wild garlic mayonnaise
Our kitchen garden cook comes up with a spectacularly pretty recipe for haddock with wild garlic mayonnaise which will knock your guests' socks off.
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Four recipes to make the humble cucumber rather more interesting
Cucumber is fresh and delicious, but it's difficult to use it in a dish that really zips off the plate.
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Andrew Whitley’s sourdough bread recipe
Elisabeth Luard chooses Andrew Whitley’s sourdough bread as one of her greatest recipes ever
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How to make Salted Caramel Millionaire's Shortbread
Warning: just looking at this page might expand your waistline.
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Curious Questions: How do you make soufflés that don't collapse?
Soufflés have such a reputation for being difficult that many of us don’t even attempt them. Debora Robertson says we should feel the fear and cook them anyway, armed with these secrets for success.
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How to make Jane Hornby's chicken and bacon pie
Chicken pie is as good as it gets for comfort food – and it's incredibly easy to do. Here's how.
