Cornish pasties are part of the English culinary heritage dating from the reign of Edward III way back in the 14th century.
Author: Richard
Chicken & 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.
Toast and Dripping
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 Like You Get in the Pub
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
You can’t beat a great peppercorn sauce on a lovely steak, a salmon fillet or a tender chicken breast.
Slow-Cooked Shoulder of Lamb
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 for Easter
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.
Mexican Molé Sauce
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 […]