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

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

Growing the Good Life is especially rewarding as we start to prepare for winter celebrations. Not only can we harvest food for the feast, but also berries, seedheads and foliage for festive decoration

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

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

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