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How to make a fig and goat’s-cheese galette — and a fig creme brûlée for pudding
With figs in season, Melanie Johnson shares a beautiful galette recipe that really lets them be the star.
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Red Mullet: The beauties of the sea, and the one intractable rule for those looking to cook them
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.
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How to make plum upside-down cake with cardamom, vanilla and pistachios
Melanie Johnson shares a beautiful late summer recipe which makes the most of the plum harvest.
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How to make honey chicken and sweetcorn flatbreads
Fresh sweetcorn is an annual treat that is at its best; Melanie Johnson shares a recipe to make the most of it.
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Curious Questions: Why was absinthe banned?
Absinthe is almost unique among alcoholic spirits for having been outlawed in even some of the world's most liberal countries — but how did that happen? Martin Fone traces back the story to find the tales of debauchery, hallucination and even murder that once gave the drink its bad name — and looks at how it's returned to prominence.
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The Coopers who keep Scotland's whisky flowing: 'Nae coopers. Nae whisky.'
Crafting wooden casks is an ancient art form that requires traditional makers to jump through hoops to construct vessels strong enough for the task of maturing precious Scotch whisky, says Joe Gibbs. Photographs by Jeremy Flint.
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Scotch eggs: Tom Parker Bowles on the delights of this 'absolutely magical thing'
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.
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How to make an apricot pavlova that makes amazing use of 'the golden jewels of summer'
Pavlova is always good. Now it's even better.
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Curious Questions: Who came up with Gentleman’s Relish?
Martin Fone takes a look at one of the all-time great toast toppers: Gentleman's Relish.
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How to make harissa lamb cutlets with garlic and almond runner beans
Homegrown runner beans turn this lovely lamb cutlet dish into something memorable.
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Why the great British pub is better than ever
The numbers show that pubs across the country are shutting down — but those that are still thriving are doing so because they're better than ever, says Giles Kime.
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Best beach barbecue recipes — and four golden rules for cooking at the beach
Everything tastes better when it's cooked outdoors, and even more so when it's on the beach. Award-winning food writer Jack Adair Bevan shares his best beach barbecue recipes; photos shot for Country Life on location in Port Gaverne, Cornwall by Benjamin Pryor.
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Curious Questions: What is Worcestershire sauce’s secret ingredient?
The world-famous Worcestershire sauce owes a great deal to a product that comes a very, very long way from Worcestershire itself, as Martin Fone discovers.
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How to make the ultimate Bloody Mary prawn cocktail
Country Life's kitchen garden cook Melanie Johnson shares a sensational recipe which makes the most of the cherry tomatoes now in season.
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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.
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How to make redcurrant crumble bars
Melanie Johnson shares a recipe to make the most of redcurrants, a sharp but tasty seasonal fruit.
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5 scrumptious strawberry recipes to make watching Wimbledon even better
A British summer without strawberries would be unthinkable.
