Love on the menu

We eat around 2pm, starting with foie gras and sweet Monbazillac wine – a throwback to when we lived in Paris. Then, we move to the Sri Lankan part: biryani, chocolate biscuit pudding, before Sri Lank

Food and recipes have always offered comfort to Diana Henry. As she brings out a book celebrating her life as a food writer, she reveals how festive cooking brings her the most joy of all

HIGH ON GLAMOUR, LOW ON EFFORT, MIMI THORISSON’S NEW YEAR’S EVE MENU WILL SEE IN 2026 IN STYLE

Whether it’s a rosy-cheeked girl wrapped up warm, sun-bathed sheep at twilight or a snow-blanketed apple orchard, myriad pictures sum up the festive season, as 16 friends of COUNTRY LIFE tell Carla Passino

Silver and gold sugared almonds on the table offer an extravagant shimmer, like edible sparkly confetti. And I like the way they glint in the candlelight. This year I’m also using candy canes everywhe

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