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.
Tom Parker-Bowles is food writer, critic and regular contributor to Country Life.
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.
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.
Tableside cooking is nothing new, but modern-day diners have forgotten how fun it can be, says Tom Parker Bowles, who makes his case for its renaissance.
A versatile Old Master, turbot is a flat fish so eternally appealing that it commands its own cooking vessel, says Tom Parker Bowles, who also shares his favourite turbot recipe: Rick Stein's turbot-powered last supper dish.
It’s madness that we no longer enjoy rabbit as we once did, laments Tom Parker Bowles. Whether seasoned with thyme and cider baked into a juicy pie or grilled over coals until perfectly crispy, it makes for some magnificent dishes.
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.
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.
Tom Parker Bowles on the unbeatable joy of the fool, and his favourite strawberry fool recipe.
'August may mark the end of summer,' says Tom Parker Bowles, 'but it’s a time to revel in the moment.' Especially when it comes to enjoying the best foods of the height of summer.
Portuguese cuisine is vibrant and enchanting, says Tom Parker Bowles.
The chef and food writer Tom Parker Bowles on the culinary highlights of July, from artichoke to watercress — plus a recipe which will persuade you that broad beans aren't all bad.
Raw milk has been vilified in the press and by food agencies and competitor industries for decades, but its superior taste and health benefits demand we take a second look, argues Tom Parker Bowles.
The gooseberry might be the least sexy of all fruit, resembling a fat green blob wearing a three-day growth of stubble. Yet it adds a welcome sharpness to jellies, jams and a simple fool, says Tom Parker Bowles.
Scampi evokes easy pasta dishes or deep-fried pub grub, but call them langoustines and you have a dish fit for a king — or, indeed, The King, says Tom Parker Bowles.
A no-nonsense feast to gird the belly and quicken the heart, the gratin — whether it be slathered over meat, fish or vegetables — is all about an indulgent excess of cream topped by crispy cheese, says Tom Parker Bowles.
Eating seasonally in March is a real treat, as Tom Parker Bowles explains.
It may look a little dull compared with other fruit, but the zingy orange was once the preserve of kings and nothing beats its sweet and sharp magic when it comes to brightening up a dreary winter day, says Tom Parker Bowles.
Whether it’s a laborious bouillabaisse, a sophisticated French consommé or a citrusy avgolemono, no dish is as comforting or democratic as soup, says Tom Parker Bowles.