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!
For 40 years, the nation has been making this pudding, which tastes even better if you prepare it a few weeks before Christmas then leave it in a cool place to mature. Serve with traditional brandy sauce.
Cheap and easy to make, it's well worth baking a batch of these lovely muffins for tea… they knock the spots off anything you can buy.
Use the right-sized tin and you can't go wrong with this blissfully easy cake - everyone you make it for will be amazed that it was so simple as it tastes divine.
Instead of making individual muffins, this recipe makes one large cake (or you could do small ones if you prefer). Although this one is made with apple, you could equally use plums or apricots in the summer.
There's something wintry about these lovely light jellies - the cider, dried fruits and cider syllabub all combine to create a great taste sensation, indulgent enough to serve at a special-occasion dinner.
Those who find a traditional fruit cake too heavy might enjoy Stollen which, although it still contains dried fruit, it altogether lighter. And, of course, the sweet-toothed will love the seam of marzipan running through the middle!
What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!
Chips really do need something with them to give them a bit of a lift, which is where this zingy, tomato-based relish comes in. Who needs tomato ketchup?
With a royally good taste, queen of puddings is one of those old-fashioned desserts that should find favour in a recession: cheap and easy but no less delicious for it.
A lovely wintry soup, butter beans absorb the flavours of parsley, bacon, onions and garlic in this hearty and cheap dish. Perfect on a winter's day.
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