East End Eels An East End of London dish traditionally served in Pie and Mash shops like Manzes near Tower Bridge. This recipe substitutes the normally used silver eels for conger eel. Where Do We Get Eels? Jellied eels production uses farmed silver eels mainly from Holland. Traps along the River Thames and its tributaries […]
Immortalised in ‘The Christmas Song’ by Nat King Cole, “Chestnuts roasting on an open fire …” they are part of Christmas tradition. Visiting Trafalgar Square in London to see the Christmas tree is a family tradition going back to my own childhood. Donated annually from the people of Norway to the British people, the tree […]
This celebration bread from Great British Bake Off’s Kimberley Wilson is perfect party food just made for sharing. Credits: BBC Good Food
A bowl of fresh clams steamed in their own juices, served in a bowl with some papo secos, crusty Portuguese rolls, are my favourite memory of holidays in the Algarve.
This golden nutty brittle from Sainsbury’s magazine is so easy to make and goes down really well with a nice cup of coffee.
Pastel de Nata, an egg tart pastry dusted with cinnamon, has become very popular and widely available in the last few years. They go down really well with a cup of coffee.
This recipe from the spruce Eats for quick and easy barbequed mussels, even on a disposable one!
Welsh rabbit or Welsh rarebit is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain.