Molé (pronounced moh-lay) sauce is a classic of Mexican cuisine. Each region of Mexico seems to have its own variation but the one I like is Molé Poblano. This version of the sauce from Puebla has long been considered Mexico’s national dish. Served with chicken or turkey and with a […]
Saveloy sausages are a British classic with their distinctive lipstick-red casing and I can personally testify that they are very tasty.
In Grandads Cookbook I like to showcase traditional British recipes like Fish and Chips, Pie and Mash or Toad in the Hole.
The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.
Clootie pudding is a traditional Scottish dessert to follow the haggis, neeps and tatties on Burn’s night.
Cullen skink is a thick Scottish soup made with smoked haddock, potatoes and onions. The name originates from Cullen in Moray, Scotland.
Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.
This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads.
Spotted dick is one of those cleverly disguised British recipes where the name bears no relation whatsoever to the food created.
Cod en papillote simply means “in parchment”. This is a really easy style of cooking fish especially if you are not confident with fish in the kitchen.
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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