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The Clockspire restaurant review: A sensation in Somerset — and how to prepare their signature venison dish
The Clockspire in sleepy Milborne Port offers a stylish slice of sophisticated dining that you might not expect to discover in rural Somerset. Paula Lester paid a visit, and came away with an amazing experience — and a wonderful venison recipe to share.
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How to make parkin, the traditional Northern ginger cake
A slice of dark, sticky and spicy parkin is a northern delight that's a tradition for Bonfire night, but tastes so good it should be eaten all year round, says Debora Robertson.
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How to make Butternut shakshuka, a wonderful, hearty one-pot dish that's ideal autumnal comfort food
Melanie Johnson shares a recipe for butternut squash that's simple, tasty and exotic.
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Britain's best bacon: Tom Parker Bowles picks the nation's best producers
Last week, Tom Parker Bowles waxed lyrical about the joys of bacon, and the perfect bacon sandwich. But where to get your bacon? Here he picks out some of his favourite sources.
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Brilliant bonfire night recipes
Across the country Bonfire Night celebrations will be taking place this weekend – whether you're heading to a fireworks display or burning your own effigy of Guy Fawkes, these recipes will help your night go with a bang.
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How to make Isle of Wight doughnuts, the spiced plum treat unique to this corner of Britain
On the Isle of Wight, the humble doughnut takes a rather different — if no less delicious — form than it does in the rest of Britain. Author James Rayner explains more, and shares his recipe for this spicy plum treat.
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How to make gnudi — the feather-light cousin of gnocchi — with wild mushrooms and chorizo
Wild mushroom season is upon us, and what better way to celebrate than with this delectable concoction of ingredients.
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Recipe: How to make The Ivy's Shepherd's pie, perhaps the ultimate comfort food
The nights are drawing in, the weather is dreich and it's time for comfort food. That means that it's the ideal time for shepherd’s pie, which has long been one of the most-requested items on the menu at The Ivy. Here's how they do it.
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How to make chocolate loaf with raspberries, chocolate chips... and a surprise ingredient
With its fresh fruity twist, this decadent chocolate load is a perfect afternoon pick-me-up.
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How to make Baingan Bharta, spiced smoky aubergines
With gleaming skin and a plump, elongated shape, the versatile aubergine offers subtle, yet luscious succour in this Indian dish, says Tom Parker Bowles.
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How to make scallops with sweetcorn cream and bacon
Ideal for a fancy lunch or a special supper, this dish makes the most of some lovely ingredients you might not have seen together before. Popcorn and scallops, together at last!
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How to make matcha and cherry mille crêpe cake
Melanie Johnson turns this season's cherries into three mouthwatering dishes.
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How to make a picture perfect blackberry tartlet with mascarpone, maple syrup — and a few chocolate hob-nobs
We all love blackberries — and you'll love them even more in this recipe from cooks behind Wild by Tart.
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How to make raspberry-and-pistachio choux Paris-Brest, perfect with a glass of rosé
Melanie Johnson makes the most of juicy British berries with these sweet recipes.
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How to make Richard Corrigan’s roast grouse and foie gras pie
As game season begins, we share a recipe from chef Richard Corrigan that makes the most of one of the most famous seasonal ingredients.
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How to make strawberry cheesecake with a Pimm's glaze, just in time for Wimbledon
Wimbledon, one of the great highlights of the British summer, is almost upon us — and that means strawberries and Pimm's, which come together beautifully in this recipe.
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How to make elderflower cordial and wine
The English summer is thought to start when the elder blossoms and ends when the berries ripen. Country Life recommends some recipes for this versatile plant.
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How to make Spring roast lamb with maple yoghurt marinade, and maple-glazed roast potatoes
If your mouth isn't watering already at this maple roast lamb recipe, you're made of stronger stuff than we are.
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Tom Parker Bowles: Why Dorset snails are as good (if not better) than French ones — and a recipe to prove it
Snails might forever be associated with French cuisine, but the slippery little suckers bred on these shores are rivalling the best Bordeaux has to offer, says Tom Parker Bowles.
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How to make elderflower drizzle cake, by Michelin-starred chef Tommy Banks
Tommy Banks, head chef at The Black Swan at Oldstead, shares a delicious summery recipe to make the most of the elderflower as it comes into bloom.
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How to make Ed Brown's Elderflower 'Champagne'
Ed Brown is arguably Britain's top expert on elderflowers — and here's his favourite method for turning them into something rather special...
