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How raw milk is fighting its way back to our tables: 'One taste and you'll be hooked... there's no going back'
Raw milk has been vilified in the press and by food agencies and competitor industries for decades, but its superior taste and health benefits demand we take a second look, argues Tom Parker Bowles.
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Tom Parker Bowles: Gooseberries are 'a fat green blob wearing three-day stubble' — but I love them anyway
The gooseberry might be the least sexy of all fruit, resembling a fat green blob wearing a three-day growth of stubble. Yet it adds a welcome sharpness to jellies, jams and a simple fool, says Tom Parker Bowles.
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Tom Parker Bowles: Why I detested coriander — and how my loathing turned to total adoration
Having trodden the fine line between love and hate, Tom Parker Bowles finds that what once tasted vile is now sweetly seductive: yes, he has fallen in lust with coriander
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Tom Parker Bowles: The langoustine dish that 'was one of my grandmother’s favourites', as The King told me. And it's one of his, too
Scampi evokes easy pasta dishes or deep-fried pub grub, but call them langoustines and you have a dish fit for a king — or, indeed, The King, says Tom Parker Bowles.
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Tom Parker Bowles: All hail the glory of the gratin
A no-nonsense feast to gird the belly and quicken the heart, the gratin — whether it be slathered over meat, fish or vegetables — is all about an indulgent excess of cream topped by crispy cheese, says Tom Parker Bowles.
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How to eat seasonally in March: Tom Parker Bowles shares tips and recipes
Eating seasonally in March is a real treat, as Tom Parker Bowles explains.
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How to use oranges to brighten up your February food, by Tom Parker Bowles
It may look a little dull compared with other fruit, but the zingy orange was once the preserve of kings and nothing beats its sweet and sharp magic when it comes to brightening up a dreary winter day, says Tom Parker Bowles.
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Soup: The universally-adored comfort food, offering reassurance, consolation, succour and delight
Whether it’s a laborious bouillabaisse, a sophisticated French consommé or a citrusy avgolemono, no dish is as comforting or democratic as soup, says Tom Parker Bowles.
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Tom Parker Bowles on how to eat seasonally in January
Throughout the year, Tom Parker Bowles will be sharing his advice on how to eat seasonlly, month-by-month. We kick things off with his tips on January — which include an outstandingly enticing recipe for blood orange sorbet.
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How to cook a goose if you're having one for Christmas, by Tom Parker Bowles
They may be notoriously vicious and loud, but, once cooked, geese promise succulent dark meat and delectably tasty fat, especially at Christmas, says Tom Parker Bowles.
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The best Christmas food in Britain — including 'the Rolls-Royce of turkey' — as chosen by Tom Parker Bowles
Christmas offers a chance to celebrate all those great food producers who work so passionately to ensure that our feast is as ethical as it is delicious. Tom Parker Bowles applauds some of the very best.
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Tom Parker Bowles: Eating seasonally in October... including a showstopping sticky toffee apple pudding
The chef and food writer shares his tips on eating seasonally in October as the nights draw in.
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The best way to enjoy plums, according to Tom Parker Bowles
For Tom Parker Bowles, nothing beats devouring a freshly- picked and sun-warmed plum in a shady sylvan bower, with the juice dribbling down his chin.
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Making the ultimate salade Niçoise, by Tom Parker Bowles
Obey the rules and there are few finer things than a salade Niçoise served in the shade of an old olive tree, believes Tom Parker Bowles.
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Tom Parker Bowles on peaches, his mother's favourite fruit... and how to turn them into a dessert that's 'summer on a plate'
'This column was very much her idea,' says our food columnist Tom Parker Bowles of his piece for this week's guest editor. And how could he refuse? She is not only The Duchess of Cornwall, but also his mother.
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Tom Parker Bowles: Why peas fresh from the pod are 'absolute quintessence of nubile vitality'
Sometimes, the simplest of luxuries are the most exquisitely enjoyable, says Tom Parker Bowles, as he dives into peas fresh from the pod.
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How to eat seasonally in June, by Tom Parker Bowles
Tom Parker Bowles sings the praises of everything from gooseberries to globe artichokes as he looks at how to eat seasonally in June.
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How to eat seasonally in May, from Jersey Royals to langoustine, by Tom Parker Bowles
Tom Parker Bowles — recently shortlisted for the PPA Food Writer of the Year award for his Country Life columns — shares his tips on seasonal eating in May.
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How to eat seasonally in April, from lamb and Jersey Royals to 'one of the true glories of the British year'
Tom Parker Bowles shares his advice for seasonal eating in April.
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How to eat seasonally in February, by Tom Parker Bowles
February may be grim, but it’s never, ever dull says Tom Parker Bowles — especially if you know what to eat.
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Tom Parker Bowles on Britain's best smoked salmon: 'Pure piscine simplicity and the pinnacle of the smoker’s art'
An alchemy of salt and a delicate curing process over wood chips or sometimes peat makes for the ultimate smoked salmon, says Tom Parker Bowles.
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Curious Questions: Why is smell the most evocative of our senses, 'primal, unconscious and instantaneous, capable of stopping a person dead in their tracks'?
Tom Parker Bowles delves into the mysteries of our ability to smell — and ponders what is the best smell of all.
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Scallops: Tom Parker Bowles on the sublime seafood that 'is both achingly tender and blissfully sweet'
A symbol of both pagan fertility and Christian piety, the sensual and sublime scallop is both achingly tender and blissfully sweet, says Tom Parker Bowles.
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Britain's best bacon: Tom Parker Bowles picks the nation's best producers
Last week, Tom Parker Bowles waxed lyrical about the joys of bacon, and the perfect bacon sandwich. But where to get your bacon? Here he picks out some of his favourite sources.
