How to cook The Prince of Wales’ favourite dish: Pheasant Crumble Pie
The Prince of Wales guest edited Country Life's November 14 issue, and this is the recipe he commissioned: his favourite dish, pheasant crumble pie. Here's how to make it yourself, as demonstrated by John Williams, executive chef at The Ritz in London.
Curious Questions: How do you make the perfect cream scone?
Everybody loves a good cream tea – but is there a secret to its centrepiece, the perfect cream scone? Martin Fone investigated.
A delicious shepherd’s pie recipe to take away the winter chill
Shepherd's pie is a true British classic which always hits the spot – this delicious take on the dish comes from chef Christian Turner.
How to make blackberry jam: A quick and easy recipe
You know all those blackberries you picked and popped in the freezer a couple of months ago? This is what they've been waiting for.
Curious Questions: How do you make perfect – absolutely perfect – scrambled eggs?
Another heavenly conjunction between curiosity and food - this time, how to perfect one of the simplest meals of all.
Perfect roast goose recipe from Mark Hix
Perfect roast goose and gravy for Christmas Day lunch.
How to make perfect macaroni cheese, creating your own béchamel from scratch
Don't be tempted to use a packet – the real thing is surprisingly easy to make form scratch and well worth the effort, as Christian Turner explains.
A perfect chicken pie recipe for the cold, dark nights ahead
As winter drew closer, we turned our minds to the sort of warm, comforting dishes which fill the home with warmth. Dishes like this one.
Greatest recipes ever: Anna Del Conte’s ragù bolognese sauce
The queen of Italian cookery's slow-cooked classic has been enduringly popular on the Country Life website for a few years now – once you've tried it you'll understand why.
How to make cranberry scones for a cream tea with a Christmas twist
Just when you thought you'd run out of excuses to buy clotted cream in the middle of winter.
Credit: Tara Fisher
Recipe: Thomasina Miers’s sweet potato shepherd’s pie
Thomasina Miers has shared this delicious recipe to help disaster relief charity Shelterbox.
Credit: Melanie Johnson
Pan-fried sea bass with caper-and-anchovy potato cakes, samphire and cream
Our kitchen garden cook reveals a delicious recipe that makes good use of seasonal samphire.
Credit: David Griffen
How to make Michael Caines's curried carrot soup
This delicious soup from the Michelin-starred chef is an ideal winter warmer – Michael Caines has shared the recipe to help
Credit: Melanie Johnson
Carrot, blood-orange and hazelnut cake with cream-cheese frosting
Carrot cake, but not as you know it.
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'For here is pure noodle nirvana': How to make Tom Parker Bowles's favourite Thai soupThe best bit about south-eat Asian-inspired soups is the fact that you can make them entirely your own, from mellow and comforting to blow-your-head-off hot.
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Gill Meller's recipe for wild garlic pestoThe appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
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Sarson's malt vinegar is the best British condiment to pair with chips — and we won't hear otherwiseVibrant, tangy and laced with a depth of flavour, Sarson’s malt vinegar is hard to beat — even in its 230th year.
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'We can grow in four acres what would require 800 to 1,000 acres in conventional farming'Vertical as opposed to horizontal cultivation of fruits and vegetables could be the future of food production — and the answer to Britain's food security problem. Jane Wheatley reports.
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Kendal Mint Cake: The happy accident that fuelled the first ascent of EverestWhat started out as a happy accident, went on to become the world’s best-travelled confectionery.
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How to make an ethereal-sounding seafood, spinach and asparagus puff-pastry cloudOur Kitchen Garden Cook's recipe for a stuffed puff-pastry cloud is easier to make than it is to say.
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How to make a bay and vanilla crème brûlée custard tartElevate your everyday vanilla crème brûlée by infusing it with delicate bay.
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'Mary Berry has an aversion to a soggy cake bottom and I have one to a flaccid croissant': London's best baked goods by the people in the knowFrom high-end to humble, Swedish cinnamon bun to Greggs steak bake, London is an undisputed pantheon to the pastry. Illustrations by Bryony Fripp.
