A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!
By
Sailim
Due to wartime rationing, creating notorious meals became a challenge for women on the homefront. They would use fresh caught fish and whatever they could grow. The Apple Orchard, Susan Wiggs
By
Sailim
Compote or compôte is a dessert of whole or pieces of fruit in a sugar syrup. Originally from Europe, this dessert style has become popular in fruit growing regions in America. Credit: The Apple Orchard, Susan Wiggs
By
Sailim
The Scottish bap bread is a soft roll, usually round, sometimes oval, sometimes square. It’s a flat topped bread roll, dusted with flour, and an indented hole is in the middle to stop it from rising to a dome. It’s best eaten fresh out of the oven first thing in the morning, sliced in two […]
By
Sailim
This Scotch Egg Recipe is a fun easy pub snack that is full of flavor, easy to make and is the perfect fun appetizer to serve at gatherings.
By
Sailim
