A lovely warming, filling dessert, so save room for it.
Very, very good.
A really yummy bread, nice warm with a bowl of soup or a salad.
A rich, luscious but easy way to serve leeks.
A classic English dessert.
A very interesting and yummy way to present mincemeat. Nice served warm.
Barley water is an old-fashioned drink that was traditionally given to children.
Bath Buns are large buns made from a yeast-risen yellowish dough formed into balls, brushed with beaten egg yolk and baked. The dough has candied peel with currants or raisins in it, which poke out of the bun in many places. The top is sprinkled with crushed lump sugar. Some versions of Bath Buns can…
Bath Olivers are bland flavoured, thin, crisp, ivory-coloured biscuits with tiny holes poked in them. They are made from fat (butter, oil and beef fat), flour, milk and yeast, and sold in a white paper cylinder. They are good with cheese. Bath Olivers are relatively expensive, about twice the price of water biscuits. History Notes…
This is an embarrassingly dead easy soup, but it is very hearty and nummy!
Lovely with mashed potato and cabbage.
They’ll never know there’s beet in it.
Black Tomatoes are not actually black, just deep, purplish-red. There are many versions of “Black Tomato” seeds available to the home gardener, some which produce tomatoes which are purplish-brown, others that produce tomatoes that inside seem grey, about the colour of overcooked liver. Neither of which are actually appealing once you see them. A new…
With its robust flavours, a slice of this quiche easily stands up as the main item on a plate of food. You can serve this quiche hot in the winter, or room temperature in the summer.
There are two easy parts to this recipe: a cheese pie, and some carmelized onions that go on top as a garnish.
This is gorgeous. It’s not everyone’s cup of tea — chances are, if you don’t like strong tastes like horseradish with your beef, you’re not going to want blue cheese.
Today, we don’t think twice about making salad dressings or mayonnaise based on oil. Up until the end of the 1800s, though, if you didn’t live in Southern Europe with its ready access to olive oil, you might have been stumped. There were no vegetable oils yet available to you. The plethora of bottled vegetable…
How many this recipe serves depends on how many leeks you have or buy, which will of course depend on how many you are planning on feeding.
A very tasty cabbage side dish. Lovely with mash and something else.
If you love sardines and the rich, tangy preserves known as Branston Pickle, your ship has come in. This is an easy mixture of sardines and pickle to spread on hot buttered toast.
For Thanksgiving or Christmas (or anytime), consider reviving an old tradition which has just about vanished completely — bread sauce. Bread sauce was always a classic accompaniment to pork or chicken.
The melted Brie makes these potato fritters transcendent.
Lea & Perrins © Denzil Green North Americans pat themselves on the back for having revolutionised their cooking in the past few decades. Pasta, olive oil and designer sea salts are now taken completely for granted. They feel even more on top of the world when they make jokes about British food. The jokes are…
A very hearty vegetable side dish.