The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuille
Here's how to elevate simple rhubarb and custard to something rather smart.
Recipes
Find delicious recipes for every occasion using fresh seasonal ingredients and local produce.
PUB & RESTAURANT REVIEWS | RECIPES
+ Spring
As the days get longer, take advantage of the sweet offerings of the new season. Try our sensational recipes for lamb, asparagus and elderflower and embrace the vibrant, colourful dishes of spring.
+ Summer
Explore our collection of sumptuous summer recipes. From seasonal salads to light and fruity puds, we reveal the best dishes to serve al fresco on a sun-soaked terrace.
+ Autumn
As the nights draw in, why not make the most of the seasonal harvest. Chase away the autumn chill with our sensational recipes using juicy apples, sweet potatoes, fragrant mushrooms and rich game.
+ Winter
Magnificent winter warmers including piping hot pies, roast dinners, slow cooking and hearty puddings and crumbles. Take comfort in our collection of wonderful winter recipes.
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How to make pan-fried haddock with wild garlic mayonnaise
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Four recipes to make the humble cucumber rather more interesting
Cucumber is fresh and delicious, but it's difficult to use it in a dish that really zips off the plate.
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Roast dinner tips fresh from the Oxfordshire kitchen of Raymond Blanc
The highlight of any Brit's weekend; a Sunday roast is simple yet wondrously appreciated. The Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons teach a wealth of transferable knowledge in their hands-on courses; Alexandra Fraser shares those she found the most useful after attending one such lesson.
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York's finest hotel, a state-of-the-art cookery school and the secret to throwing the perfect dinner party
Newly opened this month, The Grand's state-of-the-art cookery school, spearheaded by the charasmatic Andrew Dixon, teaches aspiring culinary connoisseurs everything from bubble and squeak to thai green fish curry. Alexandra Fraser paid a visit.
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10 of the best British pies, from the Scotch to the Stargazy
Pies are a great British culinary tradition – but what they consist of varies enormously depending on where you are. Flora Watkins picks out 10 of the best.
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How to make three-cheese sourdough bread and a perfect winter-warmer soup to go with it
We'll leave it up to you to decide whether the soup or the sourdough is the star of the show in this pair of recipes...
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Andrew Whitley’s sourdough bread recipe
Elisabeth Luard chooses Andrew Whitley’s sourdough bread as one of her greatest recipes ever
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How to make Salted Caramel Millionaire's Shortbread
Warning: just looking at this page might expand your waistline.
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Curious Questions: How do you make soufflés that don't collapse?
Soufflés have such a reputation for being difficult that many of us don’t even attempt them. Debora Robertson says we should feel the fear and cook them anyway, armed with these secrets for success.
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How to make Jane Hornby's chicken and bacon pie
Chicken pie is as good as it gets for comfort food – and it's incredibly easy to do. Here's how.
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Eight perfect pancake recipes for Shrove Tuesday
Enjoy our foolproof pancake recipe - and eight enticing ways to make them better than ever.
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How to make the perfect Tarte au Citron
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Recipe: Jane Hornby's asparagus and bacon frittata
This delicious recipe ideal for an indulgent weekend brunch comes from Jane Hornby's latest cookery book.
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Recipe: A truffled chicken dish inspired by the longest-serving-three-Michelin-star-restaurant since 1965
Poached with slices of black truffle in a broth flavoured with tarragon and Madeira: there’s no finer way to treat a bird, says Simon Hopkinson.
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Recipe: Roast chicken with blood oranges, sweet potato and avocado salsa
The short but sweet season for blood oranges is upon us – and our kitchen garden cook Melanie Johnson has a recipe to make the most of it.
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How to make kedgeree, the classic rice dish that makes a perfect weekend brunch
Kedgeree is a classic Anglo-Indian dish that's been hugely popular in Britain since Victorian times.
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How to make sticky pomegranate chicken with giant couscous and tenderstem broccoli
Pomegranates are like little winter jewels that can brighten any dish, adding both flavour and colour – our Kitchen Garden Cook Melanie Johnson provides a delicious recipe to demonstrate.
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Why we all love a crumble and how to make yours the best in the family
It feels as if we’ve been eating them forever, yet they’re actually a relatively recent and possibly American–invention. Debora Robertson examines our enduring love of humble crumbles and explains why deconstructing them is a crime.
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Recipe: Mini blue cheese Croque Madame with quail's eggs
We're not suggesting that you stick two fingers up to Veganuary. But if you are...
