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.
You can’t beat a great peppercorn sauce on a lovely steak, a salmon fillet or a tender chicken breast.
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.
The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.
My grandchildren said Grandad share your favourite recipes. Classic British, tapas and much more. There is something for everyone.
