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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.
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The need for mead: 'We can re-wild the countryside and get drunk while we’re doing it'The oldest alcoholic beverage in the world is in the midst of a renaissance.
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Tom Parker Bowles's favourite recipe: French onion soupThis dish is no mere Gallic broth, rather pure bonhomie in a bowl — a boozy, beefy, allium-scented masterpiece that cries out for the chill depths of winter
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Dawn Chorus: The Dorchester’s plans for British Pie Week, Anya Hindmarch takes flight and how to rent the Earl of Suffolk’s childhood homeEverything you need to know about Pie Week, Anya Hindmarch's new 1970s-inspired travel collection, the Earl of Suffolk's home and foraging in Somerset.
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In pictures: A celebration of British food and culture in New YorkFind out what happened when Country Life, The Beaumont Mayfair and Tom Parker Bowles spent a night in New York. Photographs by Andrew Werner.
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Dawn Chorus: 2,400 pristine acres of The Highlands for sale, plus the ultimate boiled egg in a mere 32 minutes -
'I thought we were forgotten': The Ritz Restaurant has been awarded a second Michelin StarChef John Williams has won his long-awaited second Star, plus all the other Michelin winners (and losers) you need to know about.
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How to use fresh and bold horseradish to liven up salmonThis 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 kaleThe 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 perduMelanie 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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Patrick Galbraith: Lisbon, Voices of the Old Sea and some dodgy oystersOn a recent trip to Portugal, Patrick Galbraith was laid up with food poisoning. It allowed him time to reflect on tourism, tradition and the great travel writer Norman Lewis.
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Country Life 8 January 2024Country Life 8 January 2024 shares 12 unforgettable walking trails to do in 2025, gets Tom Parker Bowles's favourite hotpot recipe and discovers how animals always know the way home.
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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.
