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Wintery Red Cabbage, Sausage and Apple Dunking Stew

Posted by Gill Bland Monday, 27th November 2017

One pot, a host of hearty ingredients and a touch of seasonal spice without being too early to the Christmas party. This dunking stew is the perfect answer to a cold dark evening. It takes moments to prepare and doesn’t require the day-long brewing that a proper thick stew needs. For this reason I’ve called it a dunking stew - calling to a broth makes it sound too weedy but it would be false advertising to imply that the liquid had the fortitude of a regular stew. The juice in this one is ideal for soaking up with thick slices of bread. This is a fast-track to casserole comfort. 

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A Recipe Fit for the Queen

Posted by James McIntosh Monday, 14th September 2015

Food history fascinates me. I believe that food, and cookery books for that matter, are historical narratives of a people in a place, at a time.  They tell us so much about current social and economic factors, the availability of ingredients and wealth. In fact, food is the story of a people, on a plate. And one very special recipe that we may all take for granted is ‘Polet Reine Elizabeth’, also known by the common name of ‘Coronation Chicken’.

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Best of British: Cornish Pasties

Posted by Emma Line Tuesday, 25th August 2015

What are the first things that spring to mind when you think of Cornwall? The beautiful coastline perhaps, picturesque towns and villages maybe… but of course, Cornish pasties!

In the most western peninsula of the British Isles they’re fiercely proud of their name-sake dish. Just ask the Cornish Pasty Association, established in 2002 to protect the quality and authenticity of the Tiddy Oggy – as Cornish speakers say.

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