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Aberdeen Angus, the beef that's the best of all worldsThe 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 JanuaryThis perfect winter warmer is also delightfully simple: put it all on a tray and cook it through.
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Don't fancy Dry January? Try our list of London's best bars insteadWith lots of people off the sauce, why not head to our list of London's best bars and enjoy them while they're quiet.
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Mince pies really did once contain meat — and this Victorian recipe will convince you that they should to this dayOnce 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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The greatest pies of Christmas past, including 300lb whopper that included 20 rabbits, 15 woodcock, a curlew and 46 yellowhammersToday’s baked goods pale in comparison to a Georgian festive speciality, says food historian Neil Buttery, as he lifts the lid on the Yorkshire Christmas Pye.
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How the humble potato became the most important part of Christmas lunch, and how you can make them crunchier than everWe 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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The wine merchant: 'We’re all shattered by the time we close at 3pm on Christmas Eve'In the last of our series on the people who make Christmas in the country what it is, Paula Lester speaks to wine merchant Tom Ashworth.
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Tom Parker Bowles: Forget turkey and pigs-in-blankets — the Christmas ham is the king of the yuletide feastRibboned with fat and gleaming with a clove-studded glaze,Tom Parker Bowles sings the praises of the succulent Christmas ham.
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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 themAnyone for Brussels sprout spaghetti carbonara? No, really — wait until you try it.
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A few of my favourite things: Dame Mary BerryThe culinary writer and broadcaster, who turns 90 next year, tells Hetty Lintell about three objects she can't live without.
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Champagne with fish and chips, and what to drink at Christmas with Oscar Dodd of Fortnum & MasonFortnum & Mason's wine and spirits guru Oscar Dodd joins the Country Life podcast.
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'Hotter than the hinges of hell': Tom Parker Bowles's 10-alarm chiliAll 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 jetOne 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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A huge bubbling, burping, living thing: The rise (and rise) of sourdough starters‘We look after not only our recipes, but our starters themselves — the forces of nature that keep us all going’
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Best bar none: The London pub renaissanceAgainst 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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An unofficial guide to some very nice whiskies that you can drink this Christmas (or before, if you like)Freshen up your drinks cupboard with these two fine special releases, as well as three classics that everyone should own (in my unofficial opinion).
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'After one lunch, our server took £5 out of a tip we had left and handed it back to our gobsmacked four year old. He’s still talking about it': The best places for Sunday lunch in south-west LondonJo Rodgers tracks down the finest roast lunches in London's smartest postcodes to see you through the winter.
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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 itWe'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 peanutHaving profited from the downfall of the oyster as a bar snack, the salted peanut itself is now in danger of being usurped.
