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How to make perfect porridge
Porridge is as simple a dish as there is, yet there are dozens of ways to take it from good to great — or, as Goldilocks would have it, from a little too much of this or that to just right. Emma Hughes investigates the dish and speaks to three chefs to get their tips for perfect porridge.
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How to make Montezuma's chocolate and hazelnut cake
A chocolate cake that looks as good as it tastes – though if you get around to decorating it before cutting a slice, you've more will power than we have.
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How to make Tom Parker Bowles' mackerel with potatoes and bay
Tom Parker Bowles admits he’s a terrible fisherman — and that’s why he loves mackerel. Not only are the easy to catch, they’re better the fresher they’re eaten — he shares his tips and his favourite mackerel recipe.
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How to make Shaun Rankin's grouse with blackcurrant and celeriac puree
Shaun Rankin, chef patron of Grantley Hall in the Yorkshire Dales, shares a truly special grouse recipe, with these birds having just come into season.
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How to make carrot and honey cake with mascarpone honey icing
Proof that, even when the sun is beating down and the mercury is working its way towards 100 degrees, it's never the wrong time for cake.
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How to make Princess Anne's favourite recipe — including the special ingredient that's probably already in your cupboard
HRH The Princess Royal has guest edited Country Life's 29 July 2020 issue — and one of the features covers her favourite game recipe, devilled pheasant.
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How to make gooseberry and elderflower tart, a perfect seasonal summer dessert
It's peak gooseberry season, and the ideal time to make this delicious tart.
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Tom Parker-Bowles: Broad beans, the 'quintessence of early summer' that show the brute power of culinary simplicity
Once believed to be vessels for the souls of the recently departed, a freshly picked pod with broad beans nestling in their velvety white casing is a seasonal obsession for Tom Parker Bowles.
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Tom Parker-Bowles' guide to tomatoes — and the recipe that 'is probably the most useful item in any store cupboard'
When it comes to tomatoes, Tom Parker-Bowles only has one rule: keep them the hell away from the fridge.
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How to make Royal Ascot's carrot cake
Royal Ascot is closed to fans this year, but you can at least have a taste of what racegoers would have enjoyed.
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How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbs
Now's the time to enjoy British-grown asparagus.
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How to make perfect asparagus risotto, with the vegetable that's 'one of the true joys of English spring and summer'
Asparagus is a delight even when simply steamed and eaten hot with lashings of melted butter, but it's even more of a joy when dotted through a fresh-tasting risotto, says Tom Parker Bowles.
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How to make a triple-layer Victorian cake with peaches, cream and maple syrup
If you're going to make a cake, make it a good one. Make it this one.
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Six authentic wartime recipes to celebrate VE Day, from Lord Woolton's pie to 'Surprise Potato Balls'
Wartime recipes exhibited incredibly ingenuity with limited ingredients — here are six of the best.
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How to make perfect scotch eggs, for the ideal back garden picnic
This recipe from top caterers Doggart & Squash will help you make that type of delicious, fresh scotch egg which you get at lovely events, but will never, ever find at a supermarket.
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A 'serious fish pie recipe' with some fabulous extra surprises for extra texture and taste
Fish pie is always a winner, but the chefs of Fortnum & Mason have a few extra touches which elevate this recipe still further.
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How to make pasta with radicchio, pear, walnut and feta
Radicchio's bitter leaves add interesting flavours to this spring pasta dish.
