You can’t beat a great peppercorn sauce on a lovely steak, a salmon fillet or a tender chicken breast.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
Recent Recipes
Slow-Cooked Shoulder of Lamb
An overnight marinade before cooking and a slow roast gives you pull apart, melt in the mouth lamb guaranteed to please the family.
Hot Cross Buns for Easter
You can’t beat a halved toasted Hot Cross bun, served hot and spread with butter. The smell of warm spices, fruit and peel in a lovely sticky bun is irresistible.
Mexican Molé Sauce
FacebookMolé (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
Saveloy sausages are a British classic with their distinctive lipstick-red casing and I can personally testify that they are very tasty.
Odd British Recipes – Where are They From?
In Grandads Cookbook I like to showcase traditional British recipes like Fish and Chips, Pie and Mash or Toad in the Hole.
Chip Butty
The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.
Clootie Pudding
Clootie pudding is a traditional Scottish dessert to follow the haggis, neeps and tatties on Burn’s night.
Cullen Skink
Cullen skink is a thick Scottish soup made with smoked haddock, potatoes and onions. The name originates from Cullen in Moray, Scotland.
Haggis, Neeps and Tatties with Whiskey Sauce
Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.
