English

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!

 
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Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato SkinsServes 4

Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins

This is a complete meal for four, which has a great deal going for it in terms of child appeal yet, at the same time, will be equally appreciated by young-at-heart adults.

 
 
Fromage Frais Cheesecake with Strawberry SauceServes 8

Fromage Frais Cheesecake with Strawberry Sauce

Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).

 
 
Fromage Frais Creams with Red Fruit CompoteServes 6

Fromage Frais Creams with Red Fruit Compote

Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.

 
 
Fried Plaice Fillets with a Herb and Polenta CrustServes 2

Fried Plaice Fillets with a Herb and Polenta Crust

A good way to avoid making breadcrumbs, and therefore save time, is to keep a packet of polenta (cornmeal) in the cupboard. It makes an excellent coating for all types of fish.

 
 
Canary Puddings with Lemon Curd ToppingServes 8

Canary Puddings with Lemon Curd Topping

With a name like this, it's hardly surprising that Canary puddings are such a hit in the restaurant at Norwich City FC. Whether you're a Norwich supporter or not, this dessert will score every time!

 
 
Fresh Crab Salad in VinaigretteServes 2

Fresh Crab Salad in Vinaigrette

Crab is one of those quintessentially summer ingredients: try this wonderful quick and easy salad for a real treat!

 
 
Apricot and Nut CrunchiesMakes 24

Apricot and Nut Crunchies

One of the quickest and easiest recipes on record - so there's no excuse for not keeping the biscuit tin topped up with these teatime goodies. Use whatever combination of fruit and nuts you like!

 
 
Roasted Stuffed Apples with Thyme and Parsley

Roasted Stuffed Apples with Thyme and Parsley

This is the perfect accompaniment to Classic Roast Pork with Crackling, as the acidity of the apples offsets the richness of the pork perfectly.

 
 
Foil-baked Salmon Served with English Parsley SauceServes 4

Foil-baked Salmon Served with English Parsley Sauce

An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.

 
 
Fatless White SauceMakes about 10 fl oz (275 ml)

Fatless White Sauce

Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet.

 
 
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