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How to use fresh and bold horseradish to liven up salmon
This quick and easy horseradish-crusted salmon with celeriac mash makes for a perfect mid-week meal.
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Curious questions: Why do we use Seville oranges to make marmalade?
Why do we use Seville oranges to make marmalade when there are more than 400 other varieties available worldwide? And do they really make the best preserve? Jane Wheatley investigates.
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A decadent savoury tart that makes the most of seasonal curly kale
The only thing better than a normal tart, is a tart with a Gruyère crust. Melanie Johnson reveals how to make one using curly kale, mushrooms and caramelised shallots.
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'Leeks are the unsung hero of winter recipes’: Melanie Johnson's smoky leek and butter-bean sourdough pain perdu
Melanie Johnson rustles up an easy smoky leek and butter-bean sourdough concoction to see you through the rest of winter.
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Tom Parker Bowles: The Lancashire hotpot, a stew 'that's as straight talking as a Bolton costermonger after his third pint of Thwaites Gold'
A true Lancastrian legend, the hotpot – when made with tasty, slow-cooked mutton, a hearty gravy and topped with thinly sliced crispy potato – is the Henry V of stews.
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Aberdeen Angus, the beef that's the best of all worlds
The award-winning author, food historian and chef Neil Buttery tells the tale of the Aberdeen Angus — and some tips on how to make the perfect steak.
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A sausage, cabbage and lentil tray bake to brighten the dark days of January
This perfect winter warmer is also delightfully simple: put it all on a tray and cook it through.
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Mince pies really did once contain meat — and this Victorian recipe will convince you that they should to this day
Once packed with meat, such as ox tongue and mutton, alongside dried and candied fruit and extravagant spices, the mince pie is not what it once was — and food historian Neil Buttery says that's made them worse.
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How the humble potato became the most important part of Christmas lunch, and how you can make them crunchier than ever
We all aspire to cook roast potatoes with the elusive shatteringly crisp shell and cloud-like interior, salivates Emma Hughes, as she discovers the golden rules for serving up the crunchiest of spuds
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Tom Parker Bowles: Forget turkey and pigs-in-blankets — the Christmas ham is the king of the yuletide feast
Ribboned with fat and gleaming with a clove-studded glaze,Tom Parker Bowles sings the praises of the succulent Christmas ham.
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Are posh mince pies worth it? Four of the best on test, from Daylesford, The Newt and more
Do you prefer a zesty, fruity filling or a crunchy pastry topping? Amie Elizabeth White asked the Country Life team to assess some of the fanciest mince pies on the market — here's how they fared.
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A Brussels sprout recipe that sounds completely bizarre, but will make you glad you didn't wait until Christmas to start eating them
Anyone for Brussels sprout spaghetti carbonara? No, really — wait until you try it.
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'Hotter than the hinges of hell': Tom Parker Bowles's 10-alarm chili
All will argue that theirs is the one-and-only true recipe, but when it comes to a Texas chili, tomatoes and beans are sacrilege
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What to get the wine lover who has everything? How about a 300-bottle barrel, a string of über-vintages or a wine that comes with a trip on a private jet
One of the most storied wine-producing families in Italy has put up a series of rather incredible bottles (and more) in Christie's impending fine wine auction.
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Best bar none: The London pub renaissance
Against all odds, the pubs of the capital are thriving. William Hosie raises a glass to their comeback.
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A cake with a surprise ingredient that's either a stroke of genius or 'grounds for divorce'
The best way ever to get one of your five a day, or a crime against baking? You decide.
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Curious questions: Where did Quality Street get its name from?
You sit there, devouring them all Christmas, and you didn't even think to ask, did you?
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Can a gentleman use food as an aphrodisiac? Tom Parker Bowles on mankind's search for the ultimate 'jiggy jiggy juice'
Tiger's penis, baboon wee, horny goat weed, snake soup — do any of these unusual dishes actually have what it takes to help the wannabe lothario?
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How to make three-cheese sourdough bread and a perfect winter-warmer soup to go with it
We'll leave it up to you to decide whether the soup or the sourdough is the star of the show in this pair of recipes...
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Salt of the earth: The secret history of the pub peanut
Having profited from the downfall of the oyster as a bar snack, the salted peanut itself is now in danger of being usurped.
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Curious Questions: Margarine used to be pink — but why?
Margarine has been a staple of our breakfast tables for over a century, but it hasn't always had a smooth ride — particularly from the dairy industry, who managed to impose a most bizarre sanction on their easily-spreadable, industrially mass-produced rival. Martin Fone explains.
