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The Dawn Chorus: We tried a Guinness shandy so you don't have toPlus the quiz of the day, swimming the Channel three times to raise money for the Garden Museum, and why the moon looks so big and bright.
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Curious Questions: Wine has been made in Britain for over 1,000 years — so why have we only just turned it into an industry?With the UK wine industry booming, Martin Fone takes a look at its history.
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Dessert divine: A pear and saffron clafoutisThis recipe from Melanie Johnson combines two seasonal fruits you can find in your garden to create a sumptuous dessert.
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'Handheld heaven: Tom Parker Bowles on the 'baroque symphony' of spicy, sublime Mexican cornHot and cool, sharp and sweet, spicy and sublime, Mexican corn on the cob is peerless — but the golden kernels must never, ever be allowed near a pizza.
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'Every month since June 2023 has now ranked as the planet’s hottest... we are challenging everything on which we rely — our weather, our health, our water and our food security'The effects of climate change 'reach right down into every aspect of the planet’s life, from the spread of disease to the profound changes wrought by rising sea levels and intensive storms,' writes our columnist Agromenes.
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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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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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How to make the ultimate posh chicken and chipsMelanie Johnson's recipe for spatchcock chicken is a marvel.
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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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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'.
