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

This time of year represents big business–and exhaustion–for the producers of festive fare, from crackers to hellebores to ham. Jane Wheatley visits six stalwarts who are flat out right now

The search for still-life subjects led the artist Kate Friend to some of the greatest gardens and gardeners in the country, discovers Tiffany Daneff

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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

Giant leeks and pumpkins the size of a small car can give impression that there is something slightly comical about competitive fruit and vegetable growing. But those who take part in this cherished B