• bakewell tart

    A cup of tea and a slice of Bakewell tart, sitting in the garden in the afternoon sunshine. What more do you need?

  • beef wellington sliced on a serving tray

    When it comes to cooking beef wellington you can’t do better than to use Gordon Ramsey’s recipe. It is his signature dish after all.

  • open jar of pickled onions

    Who can resist a really good , crisp pickled onion with that sharp vinegar twist and a touch of spice or chilli?

  • cornish pasties

    Cornish pasties are part of the English culinary heritage dating from the reign of Edward III way back in the 14th century.

  • chicken and sweet potato hotpot

    This chicken and sweet potato hotpot is great for hotpot lovers but instead of the usual lamb and potatoes, we substitute chicken and sweet potato.

  • lancashire hotpot

    The recipe for Lancashire hotpot is thought to have originated 200 years ago in the Northwest of England by workers in the cotton industry.

  • beef dripping on toast

    e snacks I remember from my childhood days in the 1960s. Basically, it is toast or bread with a liberal spread of soft fat and meat jelly, the dripping.

  • pork scratchings in a bowl

    Pork scratchings are a delicious snack of oven-baked salted pork rind and I love them!

  • tripe and onions

    Tripe and onions are one of those recipes that haven’t been popular for many years. It has had a bad press but is experiencing a resurgence among foodies as it is low in calories and high in protein.

  • green peppercorn sauce in bowl with spoon

    You can’t beat a great peppercorn sauce on a lovely steak, a salmon fillet or a tender chicken breast.

  • lamb shoulder

    An overnight marinade before cooking and a slow roast gives you pull apart, melt in the mouth lamb guaranteed to please the family.

  • hot cross buns

    You can’t beat a halved toasted Hot Cross bun, served hot and spread with butter. The smell of warm spices, fruit and peel in a lovely sticky bun is irresistible.

  • Chicken mole

    Molé (pronounced moh-lay) sauce is a classic of Mexican cuisine. Each region of Mexico seems to have its own variation but the one I like is Molé Poblano. This version of the sauce from Puebla has long been considered Mexico’s national dish. Served with chicken or turkey and with a squeeze of lime it is

  • saveloy sausages

    Saveloy sausages are a British classic with their distinctive lipstick-red casing and I can personally testify that they are very tasty.

  • chip butty

    The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.

  • clootie pudding

    Clootie pudding is a traditional Scottish dessert to follow the haggis, neeps and tatties on Burn’s night.

  • cullen skink

    Cullen skink is a thick Scottish soup made with smoked haddock, potatoes and onions. The name originates from Cullen in Moray, Scotland.

  • haggis needs and tatties

    Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.

  • stargazey pie

    This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads.

  • spotted dick

    Spotted dick is one of those cleverly disguised British recipes where the name bears no relation whatsoever to the food created.