-
The prettiest Easter eggs for 2025
Warning: Don't read if hungry.
-
An Italian-inspired recipe for lemon-butter pasta shells with spring greens, ricotta and pangrattato
Spring greens are just about to come into their own, so our Kitchen Garden columnist reveals exactly what to do with them.
-
The BBC and the contender for the greatest April Fool's prank ever played
As April 1 looms, Martin Fone tells the tale of one of the finest stunts ever pulled off.
-
Tom Parker Bowles's Tour de Fromage, from creamy Camembert and spicy, pungent Époisses to the 'mighty, swaggering Roqueforts'
The chef and food writer Tom Parker Bowles picks out his all-time favourite cheeses from across the Channel in France, from buxom, creamy Camembert to mighty, swaggering Roquefort.
-
'For here is pure noodle nirvana': How to make Tom Parker Bowles's favourite Thai soup
The best bit about south-eat Asian-inspired soups is the fact that you can make them entirely your own, from mellow and comforting to blow-your-head-off hot.
-
Gill Meller's recipe for wild garlic pesto
The appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
-
Sarson's malt vinegar is the best British condiment to pair with chips — and we won't hear otherwise
Vibrant, tangy and laced with a depth of flavour, Sarson’s malt vinegar is hard to beat — even in its 230th year.
-
'We can grow in four acres what would require 800 to 1,000 acres in conventional farming'
Vertical as opposed to horizontal cultivation of fruits and vegetables could be the future of food production — and the answer to Britain's food security problem. Jane Wheatley reports.
-
How to make an ethereal-sounding seafood, spinach and asparagus puff-pastry cloud
Our Kitchen Garden Cook's recipe for a stuffed puff-pastry cloud is easier to make than it is to say.
-
How to make a bay and vanilla crème brûlée custard tart
Elevate your everyday vanilla crème brûlée by infusing it with delicate bay.
-
'Mary Berry has an aversion to a soggy cake bottom and I have one to a flaccid croissant': London's best baked goods by the people in the know
From high-end to humble, Swedish cinnamon bun to Greggs steak bake, London is an undisputed pantheon to the pastry. Illustrations by Bryony Fripp.
-
How to make the 'best pancakes in the universe'
When we sent writer Jo Rodgers to Oxfordshire to write up a Country Life guide, we were expecting her to wax lyrical about dreaming spires and Cotswolds villages. Instead, Jo came back raving about pumpkin pancakes — so we decided to track down the recipe.
-
Seven perfect pancake recipes for Shrove Tuesday
Enjoy our foolproof pancake recipe — and six more enticing ways to make them better than ever.
-
Curious Questions: Why is pancake day called 'Shrove Tuesday'?
Martin Fone investigates how Shrove Tuesday got its name — and also unveils the history of the day that precedes it, Collop Monday.
-
The greatest cottage pie recipe
Potatoes are at the heart of so many favourite dishes, including this delicious cottage pie recipe that you will want to make again and again.
-
The need for mead: 'We can re-wild the countryside and get drunk while we’re doing it'
The oldest alcoholic beverage in the world is in the midst of a renaissance.
-
Tom Parker Bowles's favourite recipe: French onion soup
This dish is no mere Gallic broth, rather pure bonhomie in a bowl — a boozy, beefy, allium-scented masterpiece that cries out for the chill depths of winter
