France may be synonymous with fromage, but the terroir of our green and pleasant land gives rise to all manner of magnificent varieties of our own, declares Tom Parker Bowles, who picks his favourites

There’s a world of difference between mass-market smoked salmon and the traditionally produced kind, as Tom Howells discovers on a trip to London’s Secret Smokehouse

To truly understand Irish food you need to cook with what’s around you in the hedgerows, gardens, fields and ocean. Irish cooking is rooted in simplicity, shaped by the land and sea, and passed down t

Ingredients Plain flourSalt and black pepper4 generous slices of beef shinat least 1in thick, on the boneTwo or three good glugsof olive oil1 large onion, diced2 sticks of celery, diced2 carrots, dice

INGREDIENTS Plain flour Salt and black pepper 4 generous slices of beef shin at least 1in thick, on the bone Two or three good glugs of olive oil 1 large onion, diced 2 sticks of celery, diced 2 carro

Look to the Highlands for Hogmanay inspiration – these recipes are perfect for a New Year’s Eve celebration, or as a hangover cure buffet the following day