- Devilled Kidneys
Devilled kidneys are a classic British breakfast dish reaching their height of popularity during the Victorian era.
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.
- Pickled Onions
Who can resist a really good , crisp pickled onion with that sharp vinegar twist and a touch of spice or chilli?
- Yorkshire Puddings
A very versatile dish, Yorkshires can be a starter, side or even a main dish like Toad in the Hole. Giant ones can contain the entire meal!
- Buttered Spring Greens with Lemon and Garlic
Shredded greens sautéed in butter and garlic and topped with a squeeze of lemon juice and black pepper.
- Glazed Chantenay Carrots
These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.
- Horseradish Sauce
Horseradish sauce that you buy in the supermarket is a mild version of the sinus-clearing eye-watering sauce that can be made very easily from raw horseradish root.
- Chip Shop Curry Sauce
You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.
- Roasted Cherry Tomatoes
The flavour of the sweet roasted cherry tomatoes is really magnified by a quick roasting in the oven with a splash of balsamic vinegar.
- Bread Sauce
Easily made ahead of time, bread sauce is the classic accompaniment for the Christmas turkey.