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How to make Quilon's stuffed quail's legsThe Michelin-star winning chefs at Quilon share a delicious recipe.
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Greatest recipes ever: Simon Hopkinson’s Roast ChickenFergus Henderson chooses Simon Hopkinson’s roast chicken as one of this greatest recipes ever.
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The ultimate Boxing Day bacon sandwich – with a surprise ingredientSImon Hopkinson shares his recipe for a bacon sandwich with a perfect Christmassy twist.
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Country Life's 10 best recipes of 2020, from scotch eggs and banana bread to the ultimate shepherd's pieWe've gone back through the 2020 archives to see the most-viewed recipes of the past 12 months. If this collection doesn't make you feel hungry, we hope you get your sense of taste back soon.
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The step-by-step, stress-free plan for cooking Christmas lunch, by Tom AikensTom Aikens shares his recipes and advice for the perfect Christmas lunch: turkey, cranberry, roast potatoes and all the trimmings
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How to make monkfish with braised red peppers and hand-made, fresh chorizo meatballsKimberley Hernandexz, head chef of The Silver Birch in Chiswick, shares this wonderful monkfish recipe.
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How to make truffle risotto, a perfect treat for the family at ChristmasTruffles mix of potency and scarcity makes them an extraordinary, rare ingredient — but it's one worth seeking out.
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How to make grouse wrapped in pancetta with cranberry and mushroomsLean, healthy game meat is enjoying something of a renaissance — and hardly surprising, when cooked in recipes such as this one.
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A beginner’s guide to fermentation: ‘After two days it smelt distinctly cheesy, but better at least than the dead-badger smell I was expecting’From sauerkraut and kombucha fruit leather to pickled plums and honey marmalade, the art of fermentation is one well worth learning, advocates lifelong forager John Wright.
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How to make toad in the hole using pigs in blankets, and served up with home-made onion gravyThis winter warming recipe is ideal as the nights draw in and the mercury plummets.
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How to make the simple leek into a sumptuous supper, the Tom Parker Bowles wayLeeks can spice up a simple soup or make a fine accompaniment to foie gras. We take a look at a recipe which is as simple as it is delicious.
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How to make Shaun Rankin's award-winning treacle tartAs the nights turn in and the weather cools, you'll be needing some comfort food. And nothing ticks that box better than treacle tart.
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How to make perfect porridgePorridge is as simple a dish as there is, yet there are dozens of ways to take it from good to great — or, as Goldilocks would have it, from a little too much of this or that to just right. Emma Hughes investigates the dish and speaks to three chefs to get their tips for perfect porridge.
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How to make Montezuma's chocolate and hazelnut cakeA chocolate cake that looks as good as it tastes – though if you get around to decorating it before cutting a slice, you've more will power than we have.
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How to make Tom Parker Bowles' mackerel with potatoes and bayTom Parker Bowles admits he’s a terrible fisherman — and that’s why he loves mackerel. Not only are the easy to catch, they’re better the fresher they’re eaten — he shares his tips and his favourite mackerel recipe.
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How to make Shaun Rankin's grouse with blackcurrant and celeriac pureeShaun Rankin, chef patron of Grantley Hall in the Yorkshire Dales, shares a truly special grouse recipe, with these birds having just come into season.
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How to make carrot and honey cake with mascarpone honey icingProof that, even when the sun is beating down and the mercury is working its way towards 100 degrees, it's never the wrong time for cake.
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How to make gooseberry and elderflower tart, a perfect seasonal summer dessertIt's peak gooseberry season, and the ideal time to make this delicious tart.
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Tom Parker-Bowles: Broad beans, the 'quintessence of early summer' that show the brute power of culinary simplicityOnce believed to be vessels for the souls of the recently departed, a freshly picked pod with broad beans nestling in their velvety white casing is a seasonal obsession for Tom Parker Bowles.
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How to make Mac and Wild’s Venison ChateaubriandScottish chef Andy Waugh shares one of his favourite venison recipes, just as the quality and availability of this meat reaches its peak.
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Tom Parker-Bowles' guide to tomatoes — and the recipe that 'is probably the most useful item in any store cupboard'When it comes to tomatoes, Tom Parker-Bowles only has one rule: keep them the hell away from the fridge.
