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Cheese Toastie | Grilled Cheese sandwich
When I was a kid we had cheese on toast, but never as a sandwich with a lid on. That came later, probably with the invention of the Breville™ Sandwich Toaster. I found them too greasy, but you don't need the machine, you can actually make them on a griddle or skillet. Just amazing!

Venison Pastie
Venison pasties have a long and venerable history, having been mentioned by Shakespeare in The Merry Wives of Windsor and Samuel Pepys in his diaries. Because availability of deer was restricted to the 'upper classes', venison was not something ordinary folk could (legally) get hold of. These days venison is sometimes available at supermarkets as well as butchers who deal in game. My version of venison pastie precooks the meat in a tasty red wine sauce.

Chicken Parmos (Chicken Parmesan)
If you're not from the north-east of England, you're probably scratching your head and wondering what a parmo is. Well, it's a flattened out chicken breast, coated in breadcrumbs and smothered with bechamel sauce and cheese. Parmos are very popular in the area around Middlesboro and are frequently consumed late at night after a drinking session.

Hay Baked Chicken
Hay baked chicken is sealed in a casserole with dough. It's packed with hay around the chicken and the hay gives it a wonderful fresh springlike flavour. The chicken basically steams in the casserole, retaining all of its juices and making it wonderfully tender.

Leeks au Gratin
Leeks au gratin is a delicious way to prepare leeks. It's cheesy, creamy and crunchy, easy to make and really tasty.

Aloo Gobi Punjabi-style
This potato and cauliflower curry is not the same as you'd get in a British Indian Restaurant - it's dry rather than saucy, and there's no tomato in it. It's very simple and easy to make, so why not give it a try?

Chicken Egg Foo Young
Egg foo young is one of those dishes that has been adapted for western tastes, and in fact there are 2 very distinct versions. British Chinese restaurant egg foo young is pretty much just scrambled egg trying to be an omelette. This American carryout version, though, is much more interesting - it's deep-fried, comes with a saucy gravy and is very easy to make.

Christmas Dinner Pastie
For a change from turkey curry, how about making these Christmas dinner pasties - they're a great way to use up some leftover turkey, stuffing, pig-in-blanket and gravy. And even if you don't have any of those left over it's quite easy to make everything from scratch.

Make Black Pudding From Scratch
The idea of making a kind of sausage using congealed pigs blood is one that is fairly widespread throughout the world. The French have their boudin noir, the Spanish their morcilla and the Brits their black pudding, or blood pudding.

Eton Mess
Eton mess originated at the ultra-posh Eton College. Nobody seems too sure about the origin of the 'mess' part of it, but that can be what it looks like. It is not an elegant dish!

Tourtiere French Canadian Meat and Potato Pie
Tourtière originated in the French-speaking Canadian region of Québec. It is usually eaten at Christmas and New Year. A tourtière is a big pie containing mixed minced meats and potatoes. Historically, more or less any meat would be used, including squirrel, rabbit and even moose. Nowadays tourtieres are made with pork, beef and veal.

Christmas Sherry Trifle
Trifle is a wonderful concoction of fruity jelly with some kind of sponge cake in it, set custard, whipped cream and maybe fruit and nuts on top. And it's not just for Christmas.

Fish Chowder New England Style
You've probably heard of clam chowder, but fish is also a popular choice for this thick and tasty soup. This is a New England style of chowder because it's cream/milk based. Manhattan-style chowder is tomato-based. It's very easy to make and a great winter warmer.

Corned Beef and Potato Pie
Corned beef and potato pie is a cheap and comforting meal. I think it's more common in the North and North-East of England, and I'm pretty sure I've never seen it on sale in a bakery, supermarket or café. So you'll have to make your own and you'll be glad you did.

Sausage and Bean Casserole
Technically, this casserole is a stew because it's cooked on the stovetop. A true casserole is baked in the oven and is more suited to things that need a very long cooking time. There's no fixed recipe for this dish - people will use whatever sausages they prefer, their own choice of beans and any additional vegetables. But whatever's in it, it's a proper winter warmer and easy to make.

Dauphinoise Potato, Cheese and Onion Pie
I recently had this pie at Calum Franklin's London restaurant, The Pie Room. It's a rich and wonderful chunk of potato dauphinoise surrounded by cheese and beautifully tasty and shiny pastry. This is my slightly different version - it's a lot of work to make a pie, but absolutely worth it.

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