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How to make Black Forest pavlova that's 'quite the showstopper'If your mouth isn't watering just from the look of this picture, it might be time to check your pulse.
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How to make honey- and thyme-roasted apricots with almond pannacotta bundt and toasted almondsSweet and juicy apricots aren’t always easy to find, but when you do, they’re a summer highlight, says Melanie Johnson.
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How to make perfect gnocchi with courgettes, lemon and basil, ideal for a summer supperMelanie Johnson shares a recipe that makes the most of the courgettes which are currently doing beautifully in gardens around the country.
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How to make dairy-free coconut ice cream with caramel sauceJeremy Pang's ice cream recipe is a perfect summer treat that anyone can enjoy.
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Tom Parker Bowles on peaches, his mother's favourite fruit... and how to turn them into a dessert that's 'summer on a plate''This column was very much her idea,' says our food columnist Tom Parker Bowles of his piece for this week's guest editor. And how could he refuse? She is not only The Duchess of Cornwall, but also his mother.
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How to make The Duchess of Cornwall's favourite dish: Roast chicken with tarragon and creamJohn Williams, the revered executive chef of The Ritz, cooks The Duchess of Cornwall's favourite dish: Roast chicken with tarragon and cream.
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Making the ultimate elderflower jam in a bucolic place that 'is everything the English countryside should be'Delicate yet fragrant elderflowers make a jam that tastes like an English summer–especially when married with gooseberries, finds Tessa Waugh
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How to make a classic Margherita pizza with sourdough crustCherry tomatoes take Melanie Johnson to Italy for this week’s recipe.
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How to make Oysters Rockefeller Deconstructed, by chef Slade RushingSlade Rushing of Louie London shares the recipe he put together to revitalise this classic dish.
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How to make citrus and prawn Thai massaman curry with spring greensSpring greens are a wonderful seasonal ingredient that can be used in all sorts of ways.
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How to make Charlie Hibbert's orange and almond upside-down cakeA delicious dessert with a Mediterranean twist, Charlie's upside-down cake uses olive oil and orange in place of the pineapple you remember from childhood.
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Three wonderful fresh sprouting broccoli recipes to make the most of this sublime seasonal vegetableMelanie Johnson shares her ways to make the most of this seasonal vegetable as it's at its best.
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Five best Easter recipes, from hot cross buns and roast lamb to an unbeatable queen of puddingsTop chefs such as Tom Aikens and Simon Hopkinson have contributed beautiful recipes to Country Life over the years — we've collated some of the best Easter recipes together.
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How to eat seasonally in April, from lamb and Jersey Royals to 'one of the true glories of the British year'Tom Parker Bowles shares his advice for seasonal eating in April.
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How to make Emily Scott's Cornish clotted cream and lemon drizzle Bundt cakeDelicious at any time, but this lemon drizzle Bundt cake recipe from Cornish chef Emily Scott — which goes heavy on the clotted cream — is ideal for Mother's Day.
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Charlie Bigham shares his tips on how to make the perfect pieThe man whose name adorns what are arguably the best pre-prepared meals in the supermarket chillers has shared his pie tips with us, to mark British Pie Week.
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How to make honey and soy chicken that's a mouthwatering way to get kale onto your plateMelanie Johnson shares a recipe that makes kale as delicious as it is healthy.
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Recipe: How to make Anna Haugh's Potato and Truffle VeloutéPotato soup is elevated to new and wonderful levels by chef Anna Haugh in this gorgeous potato and truffle velouté.
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Recipe: Chocolate and pomegranate tart, an ideal dish to brighten up JanuaryTart and jewel like, pomegranate seeds are just what we need to brighten January, says our kitchen garden chef, Melanie Johnson.
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How to cook a Christmas turkey on the barbecueIf the oven breaks down on Christmas Day, fear not: you can cook Christmas turkey on the barbecue with relative ease, and it'll do just as good a job — if not better. So much so that it's probably worth considering even if your oven is working just fine.
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Tom Parker Bowles on Britain's best smoked salmon: 'Pure piscine simplicity and the pinnacle of the smoker’s art'An alchemy of salt and a delicate curing process over wood chips or sometimes peat makes for the ultimate smoked salmon, says Tom Parker Bowles.
