Tripe and onions are one of those recipes that haven’t been popular for many years. It has had a bad press but is experiencing a resurgence among foodies as it is low in calories and high in protein.
You can’t beat a great peppercorn sauce on a lovely steak, a salmon fillet or a tender chicken breast.
An overnight marinade before cooking and a slow roast gives you pull apart, melt in the mouth lamb guaranteed to please the family.
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.
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 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.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
