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.
Tom Parker Bowles on the unbeatable joy of the fool, and his favourite strawberry fool recipe.
Portuguese cuisine is vibrant and enchanting, says 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.
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.
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.
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.
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.
Eating seasonally in March is a real treat, as Tom Parker Bowles explains.
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.
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.
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.
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.
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.
The chef and food writer shares his tips on eating seasonally in October as the nights draw in.
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.
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.
