This soup is delicious and extremely filling. If possible, add a few strands of saffron, which will give it not only a gorgeous golden colour, but also a honey-like taste. Crabs are found all round the coast but especially in Cornwall from where many crab recipes originate. Ingredients Serves: 6 225 Gram Crab meat, fresh [...]
Just why this bread is called Foolish Bread, no-one seems to know. It is similar to a Tuscan pane sciocco which is a lovely, chewy, unsalted bread perfect for making Tuscan Bruschetta. Unsalted bread is not to British taste, so you will find salt in this recipe, but not too much. The bread uses a [...]
This fruited cake uses cider as its liquid, which produces a subtle flavour with more than a hint of apple. Recipes from this part of the world use cider in many imaginative ways to flavour both sweet and savoury dishes. MAKES 16 SQUARES 150 ml (1/4 pint) dry cider 225 g (8 oz) sultanas 100 [...]
If you’ve never tried adding pepper to a sweet dish before now you’ll be pleasantly surprised by its effect. It adds unusual spiciness to what is otherwise a fairly standard fruitcake and is just one example of the huge variety of fruit-cake recipes that come from this part of the world. MAKES 8 SLICES 75 [...]
Few seemingly simple and traditional dishes have so much controversy about their names. There are those who hold that it is shepherd’s pie when made with lamb and cottage pie when made with beef and vice versa. Some people say it should be made with raw meat, others with cooked. This version has more flavoursome [...]
Light, lemony biscuits, which need to be stored in an airtight container to keep their crispness. In other traditional recipes for Shrewsbury biscuits, caraway seeds or currants were added to the basic mixture, to make pleasant variations. MAKES ABOUT 24 100 g (4 oz) butter 150 g (5 oz) caster sugar 2 egg yolks 225 [...]
Rabbit recipes feature widely in the traditional cooking of the Eastern Counties because there used to be a big surplus of wild rabbits and hares, which were partially controlled by shooting for game. If wild rabbit is not available, use commercially produced meat, on sale in many supermarkets. SERVES 4 225 g (8 oz) plain [...]
