An overnight marinade before cooking and a slow roast gives you pull apart, melt in the mouth lamb guaranteed to please the family.
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.
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 […]
Saveloy sausages are a British classic with their distinctive lipstick-red casing and I can personally testify that they are very tasty.
In Grandads Cookbook I like to showcase traditional British recipes like Fish and Chips, Pie and Mash or Toad in the Hole.
The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.
Clootie pudding is a traditional Scottish dessert to follow the haggis, neeps and tatties on Burn’s night.
Cullen skink is a thick Scottish soup made with smoked haddock, potatoes and onions. The name originates from Cullen in Moray, Scotland.
Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.
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.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
