The roast beef of old England is only half the story: at last the world has recognised that our native cuisine is well worth a detour. Tuck into crumbles, casseroles and cakes to see why!
Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.
You can, of course, make this in one large baking dish but the puddings look really pretty presented in individual dishes, particularly when entertaining.
A no-fuss way to cook and serve roast pork, stuffed with vibrant fresh herbs for a pairing made in paradise.
Using cheaper beef rather than fillet steak makes this a much more economical dish - yet it doesn't suffer anything in the process and is still the most fantastic recipe.
Try to start this recipe the day before: it's a triumph of classic Greek cooking and one of the best ways of cooking pork, with wine and spices.
The addition of gherkins to the sauce adds crunch and a certain piquancy to this recipe, cutting through the richness of the gammon. A very impressive supper dish and special enough for entertaining.
Who can resist one of these? Basic Rice Krispie cakes are given a visual lift with the addition of silver Smarties and silver cupcake cases. They'd be perfect for a tea party.
Having an impromptu Sunday lunch gathering and not much time to cook? The recipe fits the bill perfectly, with rosemary and caramelised apples complementing the roast pork.
Forget fiddly peeling of fresh chestnuts - a pack of cooked and peeled chestnuts makes the job much quicker and easier. A classic Christmas combination of ingredients.
This is perfect for winter, when celery and celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
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