Food and Drink
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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
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Dawn Chorus: The Dorchester’s plans for British Pie Week, Anya Hindmarch takes flight and how to rent the Earl of Suffolk’s childhood home
Everything you need to know about Pie Week, Anya Hindmarch's new 1970s-inspired travel collection, the Earl of Suffolk's home and foraging in Somerset.
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Celeriac-crusted cod with chorizo butter and romanesco sauce
Make the most of seasonal celeriac whilst it's still around with this easy mid-week or weekend recipe.
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Dawn Chorus: 2,400 pristine acres of The Highlands for sale, plus the ultimate boiled egg in a mere 32 minutes
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'I thought we were forgotten': The Ritz Restaurant has been awarded a second Michelin Star
Chef John Williams has won his long-awaited second Star, plus all the other Michelin winners (and losers) you need to know about.
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How to use fresh and bold horseradish to liven up salmon
This quick and easy horseradish-crusted salmon with celeriac mash makes for a perfect mid-week meal.
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Curious questions: Why do we use Seville oranges to make marmalade?
Why do we use Seville oranges to make marmalade when there are more than 400 other varieties available worldwide? And do they really make the best preserve? Jane Wheatley investigates.
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A decadent savoury tart that makes the most of seasonal curly kale
The only thing better than a normal tart, is a tart with a Gruyère crust. Melanie Johnson reveals how to make one using curly kale, mushrooms and caramelised shallots.
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Tom Parker Bowles: The Lancashire hotpot, a stew 'that's as straight talking as a Bolton costermonger after his third pint of Thwaites Gold'
A true Lancastrian legend, the hotpot – when made with tasty, slow-cooked mutton, a hearty gravy and topped with thinly sliced crispy potato – is the Henry V of stews.
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Aberdeen Angus, the beef that's the best of all worlds
The award-winning author, food historian and chef Neil Buttery tells the tale of the Aberdeen Angus — and some tips on how to make the perfect steak.
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A sausage, cabbage and lentil tray bake to brighten the dark days of January
This perfect winter warmer is also delightfully simple: put it all on a tray and cook it through.
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Mince pies really did once contain meat — and this Victorian recipe will convince you that they should to this day
Once packed with meat, such as ox tongue and mutton, alongside dried and candied fruit and extravagant spices, the mince pie is not what it once was — and food historian Neil Buttery says that's made them worse.
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The greatest pies of Christmas past, including 300lb whopper that included 20 rabbits, 15 woodcock, a curlew and 46 yellowhammers
Today’s baked goods pale in comparison to a Georgian festive speciality, says food historian Neil Buttery, as he lifts the lid on the Yorkshire Christmas Pye.
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How the humble potato became the most important part of Christmas lunch, and how you can make them crunchier than ever
We all aspire to cook roast potatoes with the elusive shatteringly crisp shell and cloud-like interior, salivates Emma Hughes, as she discovers the golden rules for serving up the crunchiest of spuds
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Tom Parker Bowles: Forget turkey and pigs-in-blankets — the Christmas ham is the king of the yuletide feast
Ribboned with fat and gleaming with a clove-studded glaze,Tom Parker Bowles sings the praises of the succulent Christmas ham.
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Are posh mince pies worth it? Four of the best on test, from Daylesford, The Newt and more
Do you prefer a zesty, fruity filling or a crunchy pastry topping? Amie Elizabeth White asked the Country Life team to assess some of the fanciest mince pies on the market — here's how they fared.
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A Brussels sprout recipe that sounds completely bizarre, but will make you glad you didn't wait until Christmas to start eating them
Anyone for Brussels sprout spaghetti carbonara? No, really — wait until you try it.
