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Spam: The tinned meaty treat that brought a taste of the ‘hot-dog life of Hollywood’ to war-weary Britain
Courtesy of our ‘special relationship’ with the US, Spam was a culinary phenomenon, says Mary Greene. So much so that in 1944, London’s Simpson’s, renowned for its roast beef, was offering creamed Spam casserole instead.
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Never leave a bun behind: What to do with leftover hot cross buns
Where did hot cross buns originate from — and what can do with any leftover ones?
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Two quick and easy seasonal asparagus recipes to try this Easter Weekend
Asparagus has royal roots — it was once a favourite of Madame de Pompadour.
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Gill Meller's recipe for a seasonal new potato omelette, with smoked garlic, onions and Cheddar cheese
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How to make a rhubarb and Swiss meringue cake that's almost too pretty to eat
Make the most of the last few stems of forced rhubarb.
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The prettiest Easter eggs for 2025
Warning: Don't read if hungry.
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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.
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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.
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'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.
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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.
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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.
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'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.
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Kendal Mint Cake: The happy accident that fuelled the first ascent of Everest
What started out as a happy accident, went on to become the world’s best-travelled confectionery.
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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.
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How to make a bay and vanilla crème brûlée custard tart
Elevate your everyday vanilla crème brûlée by infusing it with delicate bay.
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'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.
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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.
