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.
We British do like our traditions and you can’t get anything more quintessentially British than afternoon tea. Whether it is the full experience at the Savoy or Fortnum & Masons, or sitting quietly in the garden with a mug of Earl Grey and a slice of Victoria sponge, three o’clock is tea time.
Sometimes when I come home from work I don’t want to make a curry from scratch so I cheat and use a shop-bought sauce
A great alternative version of the classic Welsh rarebit with lovely smoked haddock.
Recently in Gran Canaria, we had an unusual combination of chicken and prawns in a green pepper sauce. But it works!
Razor clams are an edible species of shellfish which gets their common name from their resemblance to an old fashioned cut-throat razor.
Tottenham Cake is a well-known North London delicacy, sold country-wide. It is a tray-baked sponge cake topped with very sweet, pink icing.
Eccles cakes sometimes known as squashed-fly cakes are traditional puff pastry wrapped pies similar to turnovers, filled with currants and topped with coarse brown sugar.
A cup of tea and a slice of Bakewell tart, sitting in the garden in the afternoon sunshine. What more do you need?
When it comes to cooking beef wellington you can’t do better than to use Gordon Ramsey’s recipe. It is his signature dish after all.
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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