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 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.
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.
The secret to success in hospitality is often a simple one — give people what they want and do it well.
Tom Parker-Bowles on delight of the perfect plum, and a recipe that lets them shine.
Tom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.
'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.
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.
Sack off the chocolate and savour them pure and unblemished, save for a 'slick of cream and sprinkling of sugar'.
On omelette takes minutes to make, but a lifetime to master — and practice may eventually make perfect, hopes Tom Parker Bowles.
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.
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.
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.
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.
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.
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.
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.
Whether deep fried, grilled or poached in acqua pazza, there’s nothing like the subtle, gently rich flavour of red mullet. But always cook it on the bone, warns Tom Parker Bowles, as filleting a fish this fine is plain rude.
The jury is out as to whether the humble Scotch egg is a snack or a ‘substantial meal’. Either way, this headline-stealing, hand-held hero is outrageously delicious, says Tom Parker Bowles.
