Explores the culinary heritage of this part of the West Country. While recognisably English, Somerset cooking has its own special traits. As well as recipes, she provides vignettes, photos and observations on the county. Try a Somerset Oggie, a Mutton Casserole, Rabbit and Onion Bake, a Lemon Cake, Blackberry Cobbler and Prune Puff. Wash it down with Somerset Cider, Nettle Beer, Old English Mead or Dunkery Lemonade.
Thirty years ago, the Rothwell family came down to Somerset from their native Lancashire to holiday in beautiful Halsway Manor. While travelling between Stogumber, Dunster and the Quantocks, Catherine fell in love with the local cuisine, which, while recognizably English, has its own unique traits. The fully illustrated From Sally Lunns to Cider Sauce is her opportunity to record not just the recipes she began collecting three decades ago, but also dozens of vignettes and observations on the life and history of the county. There might be a lifetime's worth of eating in the book, which includes recipes for such delicacies as Somerset Oggie, Ox Cheek, and Crab Salad. Hearty main meals include Roast Gliny, Mutton Casserole, Fish Flan, and Rabbit and Onion Bake. For pudding, Somerset really comes into its own, offering Loganberry Sponge, Watchet Fig Pie, Zummerzet Fritters, Apple Charlotte and Blackberry Cobbler. And to wash it all down, you'll need to prepare a jug of Dunkery Lemonade or - why not? - Somerset Farm Cider.