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How to make Baingan Bharta, spiced smoky aubergines
With gleaming skin and a plump, elongated shape, the versatile aubergine offers subtle, yet luscious succour in this Indian dish, says Tom Parker Bowles.
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Tom Parker Bowles in search of the perfect strawberries and cream
Plump, buxom, sweet, juicy and with curves in all the right places, the strawberry is the very quintessence of an English summer for Tom Parker Bowles.
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How to make Rick Stein’s Maryland crab cakes with tarragon-and-butter sauce
The humble crab is a hard-shelled hero that never fails to delight. Tom Parker Bowles takes a look at this delicacy, and then shares his favourite crab recipe — a slice of perfection dreamt up by Rick Stein.
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How to make Tom Parker Bowles's pasta with artichokes and pecorino
Don’t be put off by the effort it takes to prepare and eat a globe artichoke, says Tom Parker Bowles, for the languid pleasure of pulling off its petals is worth the wait.
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Tom Parker Bowles: Why Dorset snails are as good (if not better) than French ones — and a recipe to prove it
Snails might forever be associated with French cuisine, but the slippery little suckers bred on these shores are rivalling the best Bordeaux has to offer, says Tom Parker Bowles.
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Tom Parker-Bowles on the king of potatoes, the Jersey Royal
Whether boiled and slathered with butter or fried then served with crab mayonnaise, the Jersey Royal is alwys delicious.
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Tom Parker-Bowles on forced rhubarb, the crop grown in the dark and harvested by candlelight
Only available for a fleeting moment, rose-hued forced rhubarb — grown in the dark and harvested by candlelight in Yorkshire’s ‘tusky triangle’ — is an ephemeral vegetable with a muted, yet distinct, lip-smacking tartness, says Tom Parker Bowles.
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How to make Tom Parker Bowles' mackerel with potatoes and bay
Tom Parker Bowles admits he’s a terrible fisherman — and that’s why he loves mackerel. Not only are the easy to catch, they’re better the fresher they’re eaten — he shares his tips and his favourite mackerel recipe.
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Tom Parker-Bowles: Broad beans, the 'quintessence of early summer' that show the brute power of culinary simplicity
Once believed to be vessels for the souls of the recently departed, a freshly picked pod with broad beans nestling in their velvety white casing is a seasonal obsession for Tom Parker Bowles.
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Tom Parker-Bowles' guide to tomatoes — and the recipe that 'is probably the most useful item in any store cupboard'
When it comes to tomatoes, Tom Parker-Bowles only has one rule: keep them the hell away from the fridge.
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How to make perfect asparagus risotto, with the vegetable that's 'one of the true joys of English spring and summer'
Asparagus is a delight even when simply steamed and eaten hot with lashings of melted butter, but it's even more of a joy when dotted through a fresh-tasting risotto, says Tom Parker Bowles.
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How to make Thai steamed mussels with lemongrass, lime leaves and basil
Undaunted by turbulent tides, these magnificent molluscs are delectable when served in pots with fries, but even better paired with Asian flavours, says Tom Parker Bowles
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How to cook Dover sole with shrimps and tomato, as recommended by Tom Parker-Bowles
Dover sole is a fish that can be kept as simple as can be, yet adding a little extra from time to time can reap rewards.
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Tom Parker Bowles' five favourite cocktails
As far as Tom Parker Bowles is concerned, there are only five true cocktails – and none of them come with umbrellas, sparklers or a sugar overdose. We apologise to the mojito lovers, this one may not be for you…
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Why you shouldn’t fear eating offal — it's food 'to soothe, comfort and delight'
Sustainable eating means cutting waste — and that means using the whole animal. Yet it’s nothing that should make you feel squeamish, says Tom Parker-Bowles.
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Tom Parker-Bowles: Why a well-stocked larder is a very splendid thing, and the building block for 1,000 dishes
A well-stocked store cupboard is an essential of British life in the 21st century, says Tom Parker-Bowles as he reveals the various bits and bobs in his own kitchen.
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In praise of the great British sausage – and five of the best bangers you can buy
Few foods are equally at home on the tables of royalty as they are at the local greasy spoon, but the sausage is one of them. Tom Parker-Bowles waxes lyrical about our brilliant British bangers.
