Tom Parker-Bowles

The strawberry and raspberry fool: Who but a fool could say no?

Tom Parker Bowles on the unbeatable joy of the fool, and his favourite strawberry fool recipe.

Tom Parker Bowles: Portugal's food is just as modest, understated and utterly bewitching as the rest of the country

Portuguese cuisine is vibrant and enchanting, says Tom Parker Bowles.

How to eat seasonally in July, by Tom Parker Bowles

The chef and food writer Tom Parker Bowles on the culinary highlights of July, from artichoke to watercress — plus a recipe which will persuade you that broad beans aren't all bad.

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.

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.

Tom Parker Bowles: Why I detested coriander — and how my loathing turned to total adoration

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.