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'Monolithic, multi-layered and quite, quite magnificent. This was love at first bite': Tom Parker Bowles on his lifelong love affair with lasagneAn upwardly mobile spaghetti Bolognese, lasagne al forno, with oozing béchamel and layered meaty magnificence, is a bona fide comfort classic, declares Tom Parker Bowles.
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Spam: The tinned meaty treat that brought a taste of the ‘hot-dog life of Hollywood’ to war-weary BritainCourtesy of our ‘special relationship’ with the US, Spam was a culinary phenomenon, says Mary Greene. So much so that in 1944, London’s Simpson’s, renowned for its roast beef, was offering creamed Spam casserole instead.
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Never leave a bun behind: What to do with leftover hot cross bunsWhere did hot cross buns originate from — and what can do with any leftover ones?
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'That’s the real recipe for creating emotion': Birley Bakery's Vincent Zanardi's consuming passionsVincent Zanardi reveals the present from his grandfather that he'd never sell and his most memorable meal.
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Two quick and easy seasonal asparagus recipes to try this Easter WeekendAsparagus has royal roots — it was once a favourite of Madame de Pompadour.
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Gill Meller's recipe for a seasonal new potato omelette, with smoked garlic, onions and Cheddar cheese -
How to make a rhubarb and Swiss meringue cake that's almost too pretty to eatMake the most of the last few stems of forced rhubarb.
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The prettiest Easter eggs for 2025Warning: Don't read if hungry.
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The BBC and the contender for the greatest April Fool's prank ever playedAs April 1 looms, Martin Fone tells the tale of one of the finest stunts ever pulled off.
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Tom Parker Bowles's Tour de Fromage, from creamy Camembert and spicy, pungent Époisses to the 'mighty, swaggering Roqueforts'The chef and food writer Tom Parker Bowles picks out his all-time favourite cheeses from across the Channel in France, from buxom, creamy Camembert to mighty, swaggering Roquefort.
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'For here is pure noodle nirvana': How to make Tom Parker Bowles's favourite Thai soupThe best bit about south-eat Asian-inspired soups is the fact that you can make them entirely your own, from mellow and comforting to blow-your-head-off hot.
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Gill Meller's recipe for wild garlic pestoThe appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
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Sarson's malt vinegar is the best British condiment to pair with chips — and we won't hear otherwiseVibrant, tangy and laced with a depth of flavour, Sarson’s malt vinegar is hard to beat — even in its 230th year.
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'We can grow in four acres what would require 800 to 1,000 acres in conventional farming'Vertical as opposed to horizontal cultivation of fruits and vegetables could be the future of food production — and the answer to Britain's food security problem. Jane Wheatley reports.
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Kendal Mint Cake: The happy accident that fuelled the first ascent of EverestWhat started out as a happy accident, went on to become the world’s best-travelled confectionery.
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How to make an ethereal-sounding seafood, spinach and asparagus puff-pastry cloudOur Kitchen Garden Cook's recipe for a stuffed puff-pastry cloud is easier to make than it is to say.
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How to make a bay and vanilla crème brûlée custard tartElevate your everyday vanilla crème brûlée by infusing it with delicate bay.
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How to make the 'best pancakes in the universe'When we sent writer Jo Rodgers to Oxfordshire to write up a Country Life guide, we were expecting her to wax lyrical about dreaming spires and Cotswolds villages. Instead, Jo came back raving about pumpkin pancakes — so we decided to track down the recipe.
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Seven perfect pancake recipes for Shrove TuesdayEnjoy our foolproof pancake recipe — and six more enticing ways to make them better than ever.
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Curious Questions: Why is pancake day called 'Shrove Tuesday'?Martin Fone investigates how Shrove Tuesday got its name — and also unveils the history of the day that precedes it, Collop Monday.
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The greatest cottage pie recipePotatoes are at the heart of so many favourite dishes, including this delicious cottage pie recipe that you will want to make again and again.
