Every roast dinner deserves a really good gravy, it’s just too dry or plain without one!
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
Sides
Spicy Cauliflower Fritters
Cauliflower is very much back in fashion as a favourite low-carb food. These spicy cauliflower fritters with ginger and chilli will give the taste buds a workout.
Slow Roasted Tomato Confit
These slow-roasted tomatoes are cooked with garlic and oil and then stored in jars to use in tons of different ways.
English Clotted Cream
Clotted cream is a speciality from the counties of Devon and Cornwall in Southwest England. As it’s name suggests it is thick, rich and the ideal accompaniment to scones.
Devilled Kidneys
Devilled kidneys are a classic British breakfast dish reaching their height of popularity during the Victorian era.
Rumbledethumps
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.
Make Your Own Pickled Onions
Who can resist a really good , crisp pickled onion with that sharp vinegar twist and a touch of spice or chilli?
Yorkshire Puddings
A very versatile dish, Yorkshires can be a starter, side or even a main dish like Toad in the Hole. Giant ones can contain the entire meal!
Buttered Spring Greens with Lemon and Garlic
Shredded greens sautéed in butter and garlic and topped with a squeeze of lemon juice and black pepper.
Glazed Chantenay Carrots
These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.
