Go into any British cafe or restaurant between 7:00 and 8:00 on a weekday morning and a fair proportion of the tradesmen there will be tucking into a sausage sandwich. Across the nation, on Saturday and Sunday mornings the smell of sausages cooking in the pan fills the air.
Beans on toast have been a British staple for years. Eaten for breakfast, lunch or dinner, it’s simple, delicious and very comforting.
Some of you may not be familiar with gala pie at all, it’s basically a pork pie cooked in a loaf tin with a central column of boiled eggs running through the middle
Cooks have been dreaming up ways to use up leftover potatoes and vegetables in different parts of Britain since the humble spud was first mashed.
South of the border we English fry up ours to make bubble and squeak. Across the Irish sea, they make colcannon and in Scotland, they have the curiously named rumbledethumps.
A great alternative version of the classic Welsh rarebit with lovely smoked haddock.
Eccles cakes sometimes known as squashed-fly cakes are traditional puff pastry wrapped pies similar to turnovers, filled with currants and topped with coarse brown sugar.
A cup of tea and a slice of Bakewell tart, sitting in the garden in the afternoon sunshine. What more do you need?
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.
Cornish pasties are part of the English culinary heritage dating from the reign of Edward III way back in the 14th century.
The recipe for Lancashire hotpot is thought to have originated 200 years ago in the Northwest of England by workers in the cotton industry.
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
Find out more