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Nine things you ought to know if you're having goose for ChristmasIf you're looking for a change from turkey for Christmas dinner, goose is the obvious choice – but there are a few things to think about, as Kate Green explains.
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Kalettes, the deliciously earthy alternative to sprouts that will even liven up a curryMelanie Johnson shares a beautiful winter dish, combining the earthy flavours of kalettes with coconut curry prawns.
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Curious Questions: How do you make the perfect slice of toast?Jonathan Self is toast-mad. His entire family is toast-mad. He's spent his life looking for the ultimate way of making the nation's favourite snack. Here's what he suggests you do.
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The great culinary mystery of why don't we eat more rabbit (especially when you take a look at this recipe)It’s madness that we no longer enjoy rabbit as we once did, laments Tom Parker Bowles. Whether seasoned with thyme and cider baked into a juicy pie or grilled over coals until perfectly crispy, it makes for some magnificent dishes.
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How to make a sumptuous scallops dish that uses turnip as its secret weaponOur kitchen garden cook Melanie Johnson shares her recipe for seared scallops with creamy turnip purée and salsa verde.
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How to make cinnamon rolls with a pumpkin twist for HalloweenHalloween might be the last day on which you need another excuse to rustle up sweet treats for the family... but Melanie Johnson's recipe is irresistible.
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How to make a gorgeous hazelnut chocolate cake that you won't even realise is gluten-freeA cake that is every Nutella-lover's fantasy come true. The lady to thank is Melanie Johnson.
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How to make an easy apple-and-cinnamon tray bakeOur kitchen garden cook Melanie Johnson uses the season's crop of apples to superbly tasty effect.
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How to make pear, rosemary and sea-salt focacciaMelanie Johnson's recipe makes the most of the season's fresh, juicy pears alongside a delicious bread recipe.
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How to make a fig and goat’s-cheese galette — and a fig creme brûlée for puddingWith figs in season, Melanie Johnson shares a beautiful galette recipe that really lets them be the star.
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Red Mullet: The beauties of the sea, and the one intractable rule for those looking to cook themWhether deep fried, grilled or poached in acqua pazza, there’s nothing like the subtle, gently rich flavour of red mullet. But always cook it on the bone, warns Tom Parker Bowles, as filleting a fish this fine is plain rude.
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How to make plum upside-down cake with cardamom, vanilla and pistachiosMelanie Johnson shares a beautiful late summer recipe which makes the most of the plum harvest.
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How to make honey chicken and sweetcorn flatbreadsFresh sweetcorn is an annual treat that is at its best; Melanie Johnson shares a recipe to make the most of it.
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Scotch eggs: Tom Parker Bowles on the delights of this 'absolutely magical thing'The jury is out as to whether the humble Scotch egg is a snack or a ‘substantial meal’. Either way, this headline-stealing, hand-held hero is outrageously delicious, says Tom Parker Bowles.
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How to make an apricot pavlova that makes amazing use of 'the golden jewels of summer'Pavlova is always good. Now it's even better.
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The strawberry and raspberry fool: Who but a fool could say no?Tom Parker Bowles on the unbeatable joy of the fool, and his favourite strawberry fool recipe.
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How to make harissa lamb cutlets with garlic and almond runner beansHomegrown runner beans turn this lovely lamb cutlet dish into something memorable.
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How to make the ultimate Bloody Mary prawn cocktailCountry Life's kitchen garden cook Melanie Johnson shares a sensational recipe which makes the most of the cherry tomatoes now in season.
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How to make redcurrant crumble barsMelanie Johnson shares a recipe to make the most of redcurrants, a sharp but tasty seasonal fruit.
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How to eat seasonally in July, by Tom Parker BowlesThe chef and food writer Tom Parker Bowles on the culinary highlights of July, from artichoke to watercress — plus a recipe which will persuade you that broad beans aren't all bad.
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Tom Parker Bowles: Gooseberries are 'a fat green blob wearing three-day stubble' — but I love them anywayThe gooseberry might be the least sexy of all fruit, resembling a fat green blob wearing a three-day growth of stubble. Yet it adds a welcome sharpness to jellies, jams and a simple fool, says Tom Parker Bowles.
