Seasonal recipes
Seasonal recipes from warming soups to foraged fodder.
Hot cross buns: A brief history of our favourite Easter bake – and the perfect recipe
Easter wouldn’t be the same without hot cross buns. Their history can be traced back to the Hertfordshire countryside, where an old mill still bakes buns to an ancient recipe. Learn all about the origins of the hot cross bun, why they are eaten at Easter and the best recipe to make your own.
Christmas recipes: Festive vegetables
Delectable dishes of carrots, parsnips and sprouts add colour, flavour and texture to make your Christmas feast sparkle. Claire Thomson presents six seasonal recipes
The perfect elderberry cordial recipe
This simple elderberry cordial recipe is the perfect way to use your foraged elderberries, says forager and chef Rachel Lambert
Elderberry wine
Try your hand at winemaking this autumn using one of the UK's most bountiful hedgerow fruits. This light but rich elderberry wine is perfect for the cooler months
Blackberry and apple sorbet
This fruity sorbet is perfect for using up hand picked blackberries and makes a light and fruity desert.
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Courgette chutney
Courgettes shadowing the house? Use up a glut by making this easy courgette chutney – perfect with blue cheese or cheddar.
Homemade apple swirls recipe
This homemade apple swirls recipe is easy to make and is a perfect treat on chilly autumn days.
Delicious winter soup recipes
When you next head off on a chilly ramble, why not take a flask of hot soup? Here is our pick of the best wholesome, delicious soup recipes – plus easy bread recipes to make too
How to dry apple slices
This eco-friendly way to dry apples doesn’t need an oven and is perfect for using up your autumn surplus.
Easy apple and blackberry crumble
Enjoy a classic crumble flavour with this easy and timeless recipe.
Autumn
Mulled spiced cider
This delicious, festive spiced cider recipe is perfect for warming you up in autumn and winter – and if you have any left over, it’s wonderful as a poaching liquid for pears, says chef and food writer Gill Meller.
Peppered cider apple chutney
Make this peppery apple chutney by River Cottage preserver Pam 'The Jam' Corbin and serve it with a slab of strong cheese
Spiced toffee apple cake
This autumn, why not make this Bonfire Night-inspired cake? A great twist on traditional toffee apples, enjoy with a cuppa, or warm with cream and extra toffee sauce – yummy!
Spring
Dandelion guide: where to find, how to pick and recipe ideas
It's dandelion time! Rachel Lambert, foraging tutor and author of Wild & Sweet, is your guide to how to forage for dandelions in Britain, including where they can be found, nutritional benefits and recipe ideas
Gingerbread Easter bunnies
Children will love baking these easy gingerbread bunnies as a treat for Easter – perfect with a cuppa for adults too!
Wild garlic pesto
Turn your foraged finds into a delicious, vibrant pesto to enjoy this spring. Here is our easy recipe for wild garlic pesto which can be added to pasta or soups.
Summer
Grilled lamb with lavender, feta and honey
Lavender and lamb are absolutely lovely together, and this campfire recipe is the perfect way to combine them, says chef and food writer Gill Meller.
Nettle tea
Nettle tea has many benefits; it can help fight infections, reduce pain and swelling, and lower blood pressure. It even tastes great. Learn how to make nettle tea with this easy campfire recipe by chef and food writer Gill Meller.
Pineapple weed syrup
Learn how to make pineapple weed syrup with this simple recipe by forager and chef Rachel Lambert.
Winter
Hugh Fearnley-Whittingstall's Venison Ragu
The River Cottage chef and author gives us his rich and earthy recipe for Venison pasta ragu. Perfect for a slow-cooked treat at the end of a winter walk.
Podcast: A beautiful and relaxing walk on the Isle of Seil with poet Kenneth Steven
Enjoy a ramble with poetry and wildlife on an island in the Inner Hebrides in episode 5, season 11 of the Countryfile Magazine podcast: the Plodcast
Beet bourguignon by Tom Hunt
Warm up with this comforting alternative to beef bourguignon, made with seasonal sweet beetroot, red wine and winter veg.