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'After one lunch, our server took £5 out of a tip we had left and handed it back to our gobsmacked four year old. He’s still talking about it': The best places for Sunday lunch in south-west London
Jo Rodgers tracks down the finest roast lunches in London's smartest postcodes to see you through the winter.
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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?
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How to make three-cheese sourdough bread and a perfect winter-warmer soup to go with it
We'll leave it up to you to decide whether the soup or the sourdough is the star of the show in this pair of recipes...
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Salt of the earth: The secret history of the pub peanut
Having profited from the downfall of the oyster as a bar snack, the salted peanut itself is now in danger of being usurped.
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Curious Questions: Margarine used to be pink — but why?
Margarine has been a staple of our breakfast tables for over a century, but it hasn't always had a smooth ride — particularly from the dairy industry, who managed to impose a most bizarre sanction on their easily-spreadable, industrially mass-produced rival. Martin Fone explains.
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Curious Questions: Wine has been made in Britain for over 1,000 years — so why have we only just turned it into an industry?
With the UK wine industry booming, Martin Fone takes a look at its history.
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Dessert divine: A pear and saffron clafoutis
This recipe from Melanie Johnson combines two seasonal fruits you can find in your garden to create a sumptuous dessert.
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'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.
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'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.
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This Victorian boozy blackberry cordial is as good today as it was 150 years ago. Here's how to make it.
Deborah Nicholls-Lee has been delving into the history of the blackberry, and discovered a brandy-enhanced blackberry cordial recipe from Victorian cook Phyllis Browne.
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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.
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Better than Heinz? How to make your own tomato ketchup
Whether using tomatoes from your own kitchen garden, or from the shop, nothing beats home-made.
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The ultimate starter: Tempura courgette flowers stuffed with smoked salmon and ricotta
A little something to impress the eyes and the palate of your friends and family.
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How to make the ultimate posh chicken and chips
Melanie Johnson's recipe for spatchcock chicken is a marvel.
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Greatest recipes ever: Heston Blumenthal's chips
Tom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.
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Bay watch: Why laurel leaves have done everything from crown emperors and Olympic champions to flavouring stews
Not many plants can claim a place both on the haughty brow of an emperor and in the humble stew pot, says Ian Morton, as he looks at the laurel tree.
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How to make cherry and pistachio cake that's perfect for a summery afternoon tea
Our kitchen garden cook Melanie Johnson provides a recipe using some of the best fruit of the season.
