Food Features
Tom Parker Bowles
April 5th 2013
Tom tells us why April is a forager's delight and shares a wild garlic and nettle soup recipe...
Chef Tom Kerridge Brings his 2 Michelin Stars to the Panoramic restaurant at Royal Ascot
March 15th 2013
The incredibly popular and loveable chef patron Tom Kerridge, who owns the extraordinary two Michelin-starred Hand & Flowers pub in Marlow, is to bring his unpretentious modern British flavours to the Panoramic Restaurant during the Royal Meeting...
Tom Parker Bowles Forced Rhubarb Fool recipe
February 25th 2013
A great name, and beautifully simple to make. Ginger biscuits add a wonderful crunch. Soaking them in King’s Ginger liqueur makes it finer still. As summer goes on, use gooseberries and raspberries instead... Serves 6
Tom Parker Bowles Forced Rhubarb Fool recipe
February 25th 2013
A great name, and beautifully simple to make. Ginger biscuits add a wonderful crunch. Soaking them in King’s Ginger liqueur makes it finer still. As summer goes on, use gooseberries and raspberries instead... Serves 6
Oxtail Consomme recipe...
January 28th 2013
This is one of those glittering soups that pack a mighty flavour punch, the sort of food that leaves you glowing with health and feeling rather smug...
'When mighty Roast Beef was the Englishman's food' - Tom Parker Bowles
January 28th 2013
‘When mighty Roast Beef was the Englishman's food,’ cries Henry Fielding in The Grub Street Opera, ‘It ennobled our brains and enriched our blood.’ So close to so many a Britons' hearts', but just how well do we know our treasured roast beef?
GNAW: New Chocolates For The Festive Season
October 30th 2012
Ho ho ho…it’s good tidings for chocolate-lovers...
GNAW: New Chocolates For The Festive Season
October 30th 2012
Ho ho ho…it’s good tidings for chocolate-lovers...
Latest Column from Tom Parker Bowles
October 24th 2012
This month, Tom shares his tasty recipe for Mexican Beef Stew...
Tom Parker Bowles
September 28th 2012
Tom talks taste - this month, mushrooms are in the spotlight...
Tom Parker Bowles
September 28th 2012
Tom talks taste - this month, mushrooms are in the spotlight...
Brits produce more cheeses than the French!
July 18th 2012
Cheese guru and British Cheese Awards founder, Juliet Harbutt, today announced that over 900 entries are expected this year in the British Cheese Awards, made up of over 700 unique British cheeses...
Brits produce more cheeses than the French!
July 18th 2012
Cheese guru and British Cheese Awards founder, Juliet Harbutt, today announced that over 900 entries are expected this year in the British Cheese Awards, made up of over 700 unique British cheeses...
Lincolnshire farmed shallots – one of the county’s little known gems
June 22nd 2012
Often thought of as a “little onion” and only purchased by just over 13% of the UKs households , shallots are currently enjoyed by a relatively small number of people. Read more about this food gem here...
Reader Offers - 12 months Hi-Life Platinum membership
May 16th 2012
Hi-Life are delighted to offer all Archant Readers (and their friends and family) 12 months Platinum membership for the exclusive rate of £29.95 (RRP £85.99)
Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support
January 12th 2012
Get together with friends and family on Saturday March 10th for the Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support.
Roasting Tips for the perfect Sunday Lunch or Christmas Dinner
December 2nd 2011
It is now officially ‘roast season’. And, although chicken, lamb or pork will do, there’s nothing quite like a traditional, juicy piece of roast beef for Sunday lunch.
Toad in The Hole Recipe
December 2nd 2011
Toad in the Hole made with Grey Poupon Dijon Mustard flavoured batter, served with delicious French Onion Gravy.
Top tips on how to avoid a Christmas dinner disaster
November 30th 2011
Let’s face it, Christmas dinner disasters are far from rare in most households. A poll just released shows a quarter of us have first-hand experience of something going badly wrong on the 25th December...
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