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Three perfect picnic recipes from Emily Roux: Arancini, home-made bagels and chocolate cookies
Emily Roux's picnic recipes are as good as you'd expect from the latest culinary star from an extraordinary family.
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How to make Eton Mess with coffee and hazelnut
How to make Eton Mess that's got a hidden surprise within.
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Recipe: Tom Aikens's roast leg of lamb
The arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
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How to make a two-course meal at home, with Raymond Blanc's chefs from Le Manoir on hand to help
Raymond Blanc's cookery school is running online cookery classes, with live advice beamed to your kitchen from Le Manoir aux Quat-Saisons. Octavia Pollock gave it a try.
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How to make scotch pancakes with dark chocolate and roasted hazelnut sauce
Kimpton Fitzroy London's Executive Chef shares a decadent recipe that will delight the senses.
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How to make Quilon's stuffed quail's legs
The Michelin-star winning chefs at Quilon share a delicious recipe.
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Greatest recipes ever: Simon Hopkinson’s Roast Chicken
Fergus Henderson chooses Simon Hopkinson’s roast chicken as one of this greatest recipes ever.
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How to make Toad in the hole, the ultimate British comfort food
Try Melanie Johnson's recipe for toad in the hole – the ultimate British comfort food – with a twist thanks to the addition of bacon and leeks.
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Country Life's 10 best recipes of 2020, from scotch eggs and banana bread to the ultimate shepherd's pie
We'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 Aikens
Tom 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 meatballs
Kimberley 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 Christmas
Truffles 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 mushrooms
Lean, healthy game meat is enjoying something of a renaissance — and hardly surprising, when cooked in recipes such as this one.
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How to make baked Bramley apple with lemon, raspberry and basil
It's the perfect time of year to make the most of the Bramley apple harvest — and this recipe makes the apple the star, rather than just one of the ingredients.
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An autumnal twist on classic mac and cheese
Butternut squash embellishes classic comfort food, says our kitchen garden cook.
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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 gravy
This winter warming recipe is ideal as the nights draw in and the mercury plummets.
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How to make perfect sloe gin
Follow our perfect sloe gin recipe to make the best sloe gin in preparation for your local opening meet.
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How to make Shaun Rankin's award-winning treacle tart
As 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 porridge
Porridge 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 cake
A 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.
