'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.
Sometimes, the simplest of luxuries are the most exquisitely enjoyable, says Tom Parker Bowles, as he dives into peas fresh from the pod.
Tom Parker Bowles sings the praises of everything from gooseberries to globe artichokes as he looks at how to eat seasonally in June.
Tom Parker Bowles — recently shortlisted for the PPA Food Writer of the Year award for his Country Life columns — shares his tips on seasonal eating in May.
Tom Parker Bowles shares his advice for seasonal eating in April.
February may be grim, but it’s never, ever dull says Tom Parker Bowles — especially if you know what to eat.
An alchemy of salt and a delicate curing process over wood chips or sometimes peat makes for the ultimate smoked salmon, says Tom Parker Bowles.
Tom Parker Bowles delves into the mysteries of our ability to smell — and ponders what is the best smell of all.
A symbol of both pagan fertility and Christian piety, the sensual and sublime scallop is both achingly tender and blissfully sweet, says Tom Parker Bowles.
Last week, Tom Parker Bowles waxed lyrical about the joys of bacon, and the perfect bacon sandwich. But where to get your bacon? Here he picks out some of his favourite sources.
Sizzling, crispy and irresistibly pork-scented bacon all starts with a well-reared traditional breed of pig and a slow, careful curing process, says Tom Parker Bowles.
With gleaming skin and a plump, elongated shape, the versatile aubergine offers subtle, yet luscious succour in this Indian dish, says Tom Parker Bowles.
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.
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.
Whether boiled and slathered with butter or fried then served with crab mayonnaise, the Jersey Royal is alwys delicious.
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.
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.
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.
