Agnes Bertha Marshall was a celebrity London cook in the mid 1800s, and the author of four cookbooks. She was one of the first people to serve ice cream in edible cones.
Ainsley Harriott is an English TV celebrity chef and a best-selling cookbook author. He has also been known for his comedic and singing talents. He is the son of a famous jazz pianist.
This is a robust salad dressing with sharp, strong, savoury tastes. It’s particularly good with salads made out of milder-tasting items such as pasta, potatoes, beans, etc.
Antony Worrall Thompson is an English celebrity cook. He has published many books, has owned and run several restaurants and been on food programmes on TV.
A lovely warming, filling dessert, so save room for it.
Very, very good.
This is a composed salad; arrange it on a platter and supply spoons for people to use in serving themselves. Nice served with a good crusty bread.
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.
Belgian buns are large, soft, round buns formed from a swirled strip of bread-like dough with raisins, white icing and a red candied cherry. No one is certain where they originated but one thing is certain: it does not appear to have been Belgium.
Blaunche Escrepes means literally “white pancakes” (think “blanches crepes” if you have any French.) They were made in England in the 1200s from white wheat flour. They were often used to accompany “Poume d’oranges” (pork meatballs.) Cooking Tips A batter is made of the flour and beaten, fluffy egg white, with some white wine to…
Very tasty fritters. These are also good even without the cheese in them! You may also wish to try other cheeses.
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.
A sophisticated but really easy vegetable side dish. If you end up liking it, you’ll have it easily committed to memory in no time flat.
These flavours are fantastic together. Nice with mash.
A very tasty cabbage side dish. Lovely with mash and something else.