Game & Country Recipes
Lancashire Hotpot Recipe: Traditional Lamb & Potato
Authentic Lancashire hotpot with slow-cooked lamb, onions and a crisp potato top.
Toad in the Hole Recipe: Crisp Yorkshire Batter & Onion Gravy
Fat pork sausages in a tall, crisp Yorkshire pudding batter with onion gravy.
Rice Pudding Recipe: Creamy Baked with Nutmeg Skin
Creamy old-fashioned baked rice pudding with a golden nutmeg skin.
Bakewell Tart Recipe: Traditional Almond & Raspberry Jam
Traditional Bakewell tart with raspberry jam and a moist almond frangipane filling.
Jam Roly Poly Recipe: Traditional Suet Pudding & Custard
Traditional jam roly poly, a golden baked suet pudding served with hot custard.
Treacle Tart Recipe: Traditional Golden Syrup & Lemon
Classic treacle tart with crisp shortcrust and a sticky golden syrup and lemon filling.
Bread and Butter Pudding Recipe: Traditional Custard Bake
Traditional bread and butter pudding with rich egg custard, sultanas and a crisp golden top.
Apple Crumble Recipe: Classic Bramley with Oat Topping
Classic apple crumble with tender Bramley apples and a crisp buttery oat topping.
Sticky Toffee Pudding Recipe: Easy Traditional Date Sponge
Soft date sponge with a glossy toffee sauce, the ultimate traditional British pudding.
Parkin Recipe: Traditional Sticky Ginger Cake for Bonfire Night
Traditional sticky parkin with oats, ginger and black treacle. A classic northern cake for Bonfire Night and Halloween that improves with keeping.
Bread Sauce Recipe: Traditional with Cloves & Bay
Traditional bread sauce with milk, onion, cloves and bay. The classic partner for roast pheasant, partridge and turkey.
