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