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How to eat seasonally in February, by Tom Parker Bowles
February may be grim, but it’s never, ever dull says Tom Parker Bowles — especially if you know what to eat.
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Recipe: How to make Anna Haugh's Potato and Truffle Velouté
Potato soup is elevated to new and wonderful levels by chef Anna Haugh in this gorgeous potato and truffle velouté.
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Recipe: Chocolate and pomegranate tart, an ideal dish to brighten up January
Tart and jewel like, pomegranate seeds are just what we need to brighten January, says our kitchen garden chef, Melanie Johnson.
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How to cook a Christmas turkey on the barbecue
If the oven breaks down on Christmas Day, fear not: you can cook Christmas turkey on the barbecue with relative ease, and it'll do just as good a job — if not better. So much so that it's probably worth considering even if your oven is working just fine.
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Tom Parker Bowles on Britain's best smoked salmon: 'Pure piscine simplicity and the pinnacle of the smoker’s art'
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.
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The Clockspire restaurant review: A sensation in Somerset — and how to prepare their signature venison dish
The Clockspire in sleepy Milborne Port offers a stylish slice of sophisticated dining that you might not expect to discover in rural Somerset. Paula Lester paid a visit, and came away with an amazing experience — and a wonderful venison recipe to share.
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How to make parkin, the traditional Northern ginger cake
A slice of dark, sticky and spicy parkin is a northern delight that's a tradition for Bonfire night, but tastes so good it should be eaten all year round, says Debora Robertson.
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How to make Butternut shakshuka, a wonderful, hearty one-pot dish that's ideal autumnal comfort food
Melanie Johnson shares a recipe for butternut squash that's simple, tasty and exotic.
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How to make Isle of Wight doughnuts, the spiced plum treat unique to this corner of Britain
On the Isle of Wight, the humble doughnut takes a rather different — if no less delicious — form than it does in the rest of Britain. Author James Rayner explains more, and shares his recipe for this spicy plum treat.
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How to make gnudi — the feather-light cousin of gnocchi — with wild mushrooms and chorizo
Wild mushroom season is upon us, and what better way to celebrate than with this delectable concoction of ingredients.
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Recipe: How to make The Ivy's Shepherd's pie, perhaps the ultimate comfort food
The nights are drawing in, the weather is dreich and it's time for comfort food. That means that it's the ideal time for shepherd’s pie, which has long been one of the most-requested items on the menu at The Ivy. Here's how they do it.
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A classic apple and cinnamon cake recipe with a punchy extra twist
This mouthwatering German apple and cinnamon cake is dished up with a sauce that blends sweet and savoury in style, thanks to the mix of caramel and miso.
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How to make chocolate loaf with raspberries, chocolate chips... and a surprise ingredient
With its fresh fruity twist, this decadent chocolate load is a perfect afternoon pick-me-up.
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How to make scallops with sweetcorn cream and bacon
Ideal for a fancy lunch or a special supper, this dish makes the most of some lovely ingredients you might not have seen together before. Popcorn and scallops, together at last!
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How to make matcha and cherry mille crêpe cake
Melanie Johnson turns this season's cherries into three mouthwatering dishes.
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How to make a picture perfect blackberry tartlet with mascarpone, maple syrup — and a few chocolate hob-nobs
We all love blackberries — and you'll love them even more in this recipe from cooks behind Wild by Tart.
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How to make Richard Corrigan’s roast grouse and foie gras pie
As game season begins, we share a recipe from chef Richard Corrigan that makes the most of one of the most famous seasonal ingredients.
