Tom Parker-Bowles

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.

'Hotter than the hinges of hell': Tom Parker Bowles's 10-alarm chili

All will argue that theirs is the one-and-only true recipe, but when it comes to a Texas chili, tomatoes and beans are sacrilege

Can a gentleman use food as an aphrodisiac? Tom Parker Bowles on mankind's search for the ultimate 'jiggy jiggy juice'

Tiger's penis, baboon wee, horny goat weed, snake soup — do any of these unusual dishes actually have what it takes to help the wannabe lothario?

'A British comfort-food classic, it soothes and satisfies in equal measure': Tom Parker Bowles and the perfect cottage pie

A British food classic, the humble cottage pie–lusciously rich beef mince, topped with buttery, yet crisply tipped mashed potato–is guaranteed to sooth and satisfy in equal, economic measure.

'Handheld heaven: Tom Parker Bowles on the 'baroque symphony' of spicy, sublime Mexican corn

Hot and cool, sharp and sweet, spicy and sublime, Mexican corn on the cob is peerless — but the golden kernels must never, ever be allowed near a pizza.

'I enjoy seeing people having a good time. That, for me, is the key': Meet some of London's best restaurateurs

The secret to success in hospitality is often a simple one — give people what they want and do it well.

The story of the Victoria plum, and how to serve them roast with nuts and cream

Tom Parker-Bowles on delight of the perfect plum, and a recipe that lets them shine.

Greatest recipes ever: Heston Blumenthal's chips

Tom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.

How to eat seasonally in August, by Tom Parker Bowles

'August may mark the end of summer,' says Tom Parker Bowles, 'but it’s a time to revel in the moment.' Especially when it comes to enjoying the best foods of the height of summer.

Tom Parker-Bowles on the BBQ: 'Cooking over coals is both empirical science and blessed art, as well as mastery, albeit temporary, of that naughty Titan’s greatest gift'

Sausages are all well and good (unless simultaneously raw and burnt to a crisp), but the primitive art of barbecuing over charcoal lends itself to far grander fare.

The sacred, the profane, the chaste and the lascivious: The secrets of the best strawberries according to Tom Parker-Bowles

Sack off the chocolate and savour them pure and unblemished, save for a 'slick of cream and sprinkling of sugar'.

The dish that's as simple as it is brilliant: Tom Parker-Bowles on omelettes, and his ultimate omelette recipe

On omelette takes minutes to make, but a lifetime to master — and practice may eventually make perfect, hopes Tom Parker Bowles.

Where to find the world's best club sandwich

The club sandwich, arguably the most famous of all sarnies, is a poolside staple, but its origins are tricky to trace, says Tom Parker Bowles.

‘I have nothing but rapt adoration and the greatest of respect for this sugary art form’: Tom Parker Bowles on the perfection of puddings

What? More puddings? Definitely yes, says Tom Parker Bowles, as he celebrates our desire to devour sweet, sticky and spoiling delights, from trifles, crumbles and fools to fruit pies and piping-hot, steamed treacle sponges.

Tom Parker Bowles shares his sublime fish pie recipe, but with a few rules attached

To salmon or not to salmon? Cod or monkfish? Pastry or mash potato? Whatever your preferences, Tom's recipe is sure to spread joy at the dinner table.

Tom Parker Bowles on the classic English food that's 'never dull, comforting, and impossible to resist'

We defy you to Tom Parker Bowles's puddings piece and not hanker after a steak and kidney pudding. Thankfully, Tom also shares the late Gary Rhodes's recipe for exactly that.

‘I hated it at first’: Britain’s top caviar supplier on eggs, royal clientele and the future of Beluga sturgeon

Tableside cooking: Dinner with a side of drama

Tableside cooking is nothing new, but modern-day diners have forgotten how fun it can be, says Tom Parker Bowles, who makes his case for its renaissance.

How to make Rick Stein’s turbot with hollandaise — and why you should never make it with a perfectly fresh fish

A versatile Old Master, turbot is a flat fish so eternally appealing that it commands its own cooking vessel, says Tom Parker Bowles, who also shares his favourite turbot recipe: Rick Stein's turbot-powered last supper dish.

The great culinary mystery of why don't we eat more rabbit (especially when you take a look at this recipe)

It’s madness that we no longer enjoy rabbit as we once did, laments Tom Parker Bowles. Whether seasoned with thyme and cider baked into a juicy pie or grilled over coals until perfectly crispy, it makes for some magnificent dishes.