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How to make a perfect chicken and sweetcorn pie that's a perfect pick-me-up in Autumn drizzleOur Kitchen Garden Cook Melanie Johnson shares a delicious chicken and sweetcorn pie recipe, a lovely warming dish for the colder months.
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Making the ultimate salade Niçoise, by Tom Parker BowlesObey the rules and there are few finer things than a salade Niçoise served in the shade of an old olive tree, believes Tom Parker Bowles.
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How to make roast chicken with port and figs, served with hispi cabbage and garlic-roasted potatoesJuicy figs add perfectly subtle sweetness to savoury dishes, says our kitchen garden cook Melanie Johnson.
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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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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 strawberry and frangipane galetteAs the strawberry crops begin in earnest, Melanie Johnson shares a delicious treat that will help you make the most of them: strawberry and frangipane galette.
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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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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 stuffed butternut squash with bangers and mashWhen autumn arrives, it brings with it the most amazing excuse to eat comfort food.
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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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How to eat seasonally in February, by Tom Parker BowlesFebruary may be grim, but it’s never, ever dull says Tom Parker Bowles — especially if you know what to eat.
