From the Full English and the Bacon Butty to Bedfordshire Clangers, Steak and Kidney Pudding, Jam Roly-Poly and of course the traditional Sunday Roast, the cooking of England is an absolute delight. The book provides a well-written introduction to the history of food in Britain, and offers fascinating historical tit-bits
did you know that the country was rabbit-free until the Romans introduced them as a food source? Damn Romans.
Tried and tested recipes, some with a twist, combine with a stylish evocation of the nation's style; pubs, country lanes, sweet peas in a jar and bracing Sunday walks. Alongside the perfect bacon butty, or an old family recipe for marmalade, there are fascinating historical titbits - did you know that the Romans introduced rabbits to the British Isles as a food source, or that flocks of Turkeys used to be walked from East Anglia to London? Roll up for the Traditional Sunday Roast, a Ploughman's Lunch, Cauliflower Cheese, a Fish Supper, Steak and Kidney Pudding, Jam Roly-Poly and more!