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A perfect summer lunch recipe for the long weekend: Spicy udon noodles with tofu and watercress
Melanie Johnson shares a dish which makes the most of cress's peppery punch.
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This is how we brew it: The cafés of the Cotswolds
Having lived in the shadow of its Antipodean counterpart, British coffee-shop culture is finally thriving. Ben Lerwill visits the Cotswolds, where it all began
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Where to find the world's best club sandwich — and the story of this triple-layered paean to poolside delight
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.
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Chocolate hobnobs, mascarpone and mint — the perfect cheesecake for summer
Melanie Johnson has crafted a delicious mint mojito cheesecake that will impress everyone.
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The wicker weavers who can make a picnic hamper with such skill that you can choose whether it's silent or squeaky
Lifting the lid on a sturdy hamper to find cold ham and ginger beer is a summer joy. Here are some of the wicker weavers who make the dream come true.
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Charcuterie, chilli oil, pickling and pastry: how to make the world's best picnic
With picnic season fast approaching, it’s time to elevate your alfresco feast to Michelin-star levels of deliciousness. We ask some of the finest chefs their top tips for portable culinary success.
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‘I have nothing but rapt adoration and the greatest of respect for this sugary art form’: Tom Parker Bowles on the perfection of puddings
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.
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Tom Parker Bowles shares his sublime fish pie recipe, but with a few rules attached
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.
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Asparagus and prawn pappardelle with chorizo that sings of Spring
This recipe comes with 'a flavour punch you don't want to miss'
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Spring onion beignets that are perfect for dipping and dunking
This versatile vegetable creates a delicious starter to welcome in the longer days.
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Curious Questions: Why do we eat hot cross buns at Easter?
Annunciata Elwes traces the curious history of the hot cross bun in Britain.
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Curious Questions: The kiwi fruit is from China, and is China's national fruit — so how did it get its New Zealand-inspired name?
Martin Fone peels the layers back on the strange tale of how the kiwi fruit got its name.
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Tom Parker Bowles on the classic English food that's 'never dull, comforting, and impossible to resist'
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.
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A 'dramatically delicious' leek, saffron and seafood pie
Melanie Johnson takes this sweet staple vegetable and combines it with saffron to elevate a fish pie.
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How to make braised beef short rib with celeriac-and-Parmesan mash
Our kitchen garden cook Melanie Johnson turns her hand to a superb meal made even better with seasonal celeriac mash.
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A rhubarb and marmalade meringue roulade to set tongues wagging
As well as being quite the tongue twister, this kitchen-garden dessert is a delicious dessert.
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'One of the most amazing things in terms of food in this country' — How a tower of thorns makes salt
Made with wind, sea and thorns on the wild west coast of Scotland, Blackthorn Salt brings surprising health benefits, as well as being a unique example of sustainable craftsmanship.
