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'The Swiss Army Knife of foods': Untangling the truth and lies around milkMilk's reputation has seen plenty of ups and downs in recent years, but the farmer, chef and writer Matthew Evans is trying to put the record straight. Scottish farmer — and regular Country Life columnist — Jamie Blackett takes a look at Evans's new book, 'Milk: The truth, the lies and the unbelievable story of the original superfood'.
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How to make gooseberry and ginger custard tartMelanie Johnson shares her recipe.
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The dish that's as simple as it is brilliant: Tom Parker-Bowles on omelettes, and his ultimate omelette recipeOn omelette takes minutes to make, but a lifetime to master — and practice may eventually make perfect, hopes Tom Parker Bowles.
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Minette Batters: The Peppering Project is a 'blueprint for delivering food and Nature security across the country in a way that rewilding on its own never will'The ex-NFU president reflects on a recent visit to the pioneering nature-recovery project being undertaken by the Duke of Norfolk in West Sussex.
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HOLM is where the heart is: A triumphant restaurant with rooms in Somerset’s South PethertonA former bank turned restaurant with rooms in Somerset is right on the money, says Rosie Paterson.
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How to grow your own botanicals and impress at cocktail hourOnce associated largely with gin, there is a host of easy-to-grow botanicals that will enliven both drinks and mealtimes, advises Natasha Goodfellow.
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A summer scone recipe with apricot, chamomile and honey, as imagined by the creator of a royal wedding cakeClaire Ptak shares a deliciously summery summer scone recipe.
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A taste of The Season: How to make Pimm's PavlovaIt's the time of the year where strawberries take centre stage — use this 'thoroughly British' recipe to celebrate this succulent red fruit with our favourite summertime drink.
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Recipe: Creamy tarragon prawns and asparagus with spinach gnocchiMelanie Johnson's recipe takes the 'subtle yet perceivable' taste of tarragon and uses it to elevate this hearty seafood pasta.
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A perfect summer lunch recipe for the long weekend: Spicy udon noodles with tofu and watercressMelanie Johnson shares a dish which makes the most of cress's peppery punch.
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This is how we brew it: The cafés of the CotswoldsHaving lived in the shadow of its Antipodean counterpart, British coffee-shop culture is finally thriving. Ben Lerwill visits the Cotswolds, where it all began
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Where to find the world's best club sandwich — and the story of this triple-layered paean to poolside delightThe club sandwich, arguably the most famous of all sarnies, is a poolside staple, but its origins are tricky to trace, says Tom Parker Bowles.
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Jonathan Self: Real friendship survives separation, violently different opinions and surprisingly shabby behaviour'The reopening of a much-loved restaurant is, says Jonathan Self, like a joyous reunion with an old friend.
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Chocolate hobnobs, mascarpone and mint — the perfect cheesecake for summerMelanie Johnson has crafted a delicious mint mojito cheesecake that will impress everyone.
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The wicker weavers who can make a picnic hamper with such skill that you can choose whether it's silent or squeakyLifting the lid on a sturdy hamper to find cold ham and ginger beer is a summer joy. Here are some of the wicker weavers who make the dream come true.
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Charcuterie, chilli oil, pickling and pastry: how to make the world's best picnicWith picnic season fast approaching, it’s time to elevate your alfresco feast to Michelin-star levels of deliciousness. We ask some of the finest chefs their top tips for portable culinary success.
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‘I have nothing but rapt adoration and the greatest of respect for this sugary art form’: Tom Parker Bowles on the perfection of puddingsWhat? More puddings? Definitely yes, says Tom Parker Bowles, as he celebrates our desire to devour sweet, sticky and spoiling delights, from trifles, crumbles and fools to fruit pies and piping-hot, steamed treacle sponges.
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Jason Goodwin: When gaucho chic in Dorset becomes something 'between instrument of torture and decommissioned nuclear reactor'An attempt to bring a touch of gaucho chic to Dorset doesn't go well for our columnist.
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Farmers warn of looming food crisis after 'wettest winter in 150 years''To still be underwater in spring is unheard of. Our whole arable operation is on hold.'
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Asparagus and prawn pappardelle with chorizo that sings of SpringThis recipe comes with 'a flavour punch you don't want to miss'
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Spring onion beignets that are perfect for dipping and dunkingThis versatile vegetable creates a delicious starter to welcome in the longer days.
