Our Bangers & Mash consists of Cumberland sausages served with mashed potato and onion gravy. Traditionally served in pubs, a recent survey ranked it as Britain’s most popular comfort food. What are Bangers? Sausage Bangers surfaced during WWI and became even more widespread during WWII. Meat was in short supply […]
When Tom Kerridge showcased his version of shakshuka on ITV’s This Morning, it reminded me of this easy and tasty one dish brunch, so make and enjoy! Shakshuka is a classic North African and Middle Eastern dish. Eaten for breakfast or any meal of the day, it’s made from simple, […]
My Dolmio lasagne plus is a really easy mid week cheat boosting the flavours in the red sauce ragu.
Toad in the hole is a British classic. This version from Lisa Faulkner took my fancy so I thought I would share it. History ⚠️ Let’s make something clear from the start. This dish does not contain any toads, nor any holes for that matter. To explain, a little bit […]
Bouillabaisse A La Marseillaise is a traditional Provençal fish stew originating from the port city of Marseille. Marseille There are plenty of variations of bouillabaisse, and even in Marseille, you’ll find strong debates over the proper way to make it. Tradition dictates that it requires many different varieties of fish, […]
Potatoes Dauphinoise or gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique. Origins It originates from the Dauphiné region in south-eastern France, situated between the Alps and the Rhone valley. Cheese? English speaking countries like the USA or here in the […]
Raimundo António de Bulhão Pato Portuguese Clams à Bulhao Pato are named after the 19th century poet, Raimundo António de Bulhão Pato. So enamoured was Pato by the light and fresh seafood dish he regularly wrote about it in his work. On the Algarve These clams bring back many fond […]
In my opinion, plaice should be cooked simply as it has a subtle sweet taste. The featured recipe from Hugh Fearnley-Whittingstall brings out this sweetness while adding the caramelised cherry tomatoes.
Slow-cooked duck legs make for an indulgent ragu, and this recipe from Great British Chefs ensures you’ll end up with a rich pasta sauce, perfect with a punchy red wine, such as Merlot. If you have any leftover roast duck this could be shredded and would work equally well. In […]
Sometimes less is more, and this really simple Portuguese tomato salad is much better than the sum of its ingredients. This simple but delicious salad makes a great accompaniment for meat or fish. Make it in advance to let the flavours mingle and you will be delighted. It reminds me […]
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!
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