Devilled kidneys are a classic British breakfast dish reaching their height of popularity during the Victorian era.
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.
Who can resist a really good , crisp pickled onion with that sharp vinegar twist and a touch of spice or chilli?
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!
Shredded greens sautéed in butter and garlic and topped with a squeeze of lemon juice and black pepper.
These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.
Horseradish sauce that you buy in the supermarket is a mild version of the sinus-clearing eye-watering sauce that can be made very easily from raw horseradish root.
You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.
The flavour of the sweet roasted cherry tomatoes is really magnified by a quick roasting in the oven with a splash of balsamic vinegar.
Easily made ahead of time, bread sauce is the classic accompaniment for the Christmas turkey.
My grandchildren said Grandad share your favourite recipes. Classic British, tapas and much more. There is something for everyone.
