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A fig, honey and walnut cake that's the perfect autumn bakeMake the most of these sweet late summer fruits, and finish them off with a Cognac glaze.
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Charlie Bigham: The man behind the meals on food, farming, and why cooking his lasagne takes three hoursWho doesn't love a Charlie Bigham fish pie or tikka masala? We spoke to the main man on the Country Life podcast to learn the secrets behind his famous food and hear more about his new cookbook.
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'I enjoy seeing people having a good time. That, for me, is the key': Meet some of London's best restaurateursThe secret to success in hospitality is often a simple one — give people what they want and do it well.
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This Victorian boozy blackberry cordial is as good today as it was 150 years ago. Here's how to make it.Deborah Nicholls-Lee has been delving into the history of the blackberry, and discovered a brandy-enhanced blackberry cordial recipe from Victorian cook Phyllis Browne.
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The story of the Victoria plum, and how to serve them roast with nuts and creamTom Parker-Bowles on delight of the perfect plum, and a recipe that lets them shine.
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Better than Heinz? How to make your own tomato ketchupWhether using tomatoes from your own kitchen garden, or from the shop, nothing beats home-made.
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More home-grown food needed in the face of global instability and climate change, says NFU, as it marks 'self-sufficiency day'The nation's largest farming union has urged the Government to not let domestic food production drop below current levels.
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The ultimate starter: Tempura courgette flowers stuffed with smoked salmon and ricottaA little something to impress the eyes and the palate of your friends and family.
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Greatest recipes ever: Heston Blumenthal's chipsTom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.
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Bay watch: Why laurel leaves have done everything from crown emperors and Olympic champions to flavouring stewsNot many plants can claim a place both on the haughty brow of an emperor and in the humble stew pot, says Ian Morton, as he looks at the laurel tree.
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How to make cherry and pistachio cake that's perfect for a summery afternoon teaOur kitchen garden cook Melanie Johnson provides a recipe using some of the best fruit of the season.
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How to eat seasonally in August, by Tom Parker Bowles'August may mark the end of summer,' says Tom Parker Bowles, 'but it’s a time to revel in the moment.' Especially when it comes to enjoying the best foods of the height of summer.
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Tom Parker-Bowles on the BBQ: 'Cooking over coals is both empirical science and blessed art, as well as mastery, albeit temporary, of that naughty Titan’s greatest gift'Sausages are all well and good (unless simultaneously raw and burnt to a crisp), but the primitive art of barbecuing over charcoal lends itself to far grander fare.
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The Legacy: Thomas Twining, the man who made such good tea, not even the Boston rebels would toss it in the harbourArriving in London as a young boy, Thomas Twining saw a gap in the market, and made his name as one of Britain's first tea sellers.
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Victoria sponge: The ultimate test of every baker and a favourite of the nationThanks to the Women's Institute and wartime rationing, this sweet spongecake is now the bedrock of tea-time treats.
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Curious Questions: What is mock turtle soup? And did it come before or after 'Alice in Wonderland'?Martin Fone delves into the curious tale of an iconic Victorian delicacy: mock turtle soup.
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The sacred, the profane, the chaste and the lascivious: The secrets of the best strawberries according to Tom Parker-BowlesSack off the chocolate and savour them pure and unblemished, save for a 'slick of cream and sprinkling of sugar'.
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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.
