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Spaghetti and Meatballs
Spaghetti with meatballs seems to be hugely popular in some parts of the US, but for some reason is almost unheard of here in the UK. This is a strange thing because meatballs with spaghetti and a rich tomato sauce turns out to be absolutely delicious and very easy make.

Scotch Pie
Scotch pies were traditionally made with a mutton filling, but that's quite hard to find these days, so lamb is used. Scotch pies are similar to pork pies, in that the meat is fairly dry, not in a sauce, and it is raw when it goes into the pie. What makes scotch pies special is that the pastry is very thin and dry, the lid is recessed below the rim of the pie, and the filling is greasy to soften the pastry.

Chilli Con Carne Brit-style
In Texas and Mexico, Chilli con carne would typically be made using diced beef, a blend of 3 or 4 different types of chilli and probably no beans. It would be stinkin' hot. In the British version we use minced beef, 1 type of chilli ('red'!) and beans, usually red kidney beans. So, not authentic, but very tasty.

Scones
A good scone should be light, fluffy and well-risen. With this recipe, your scones will never turn out like biscuits again!

Chicken Shawarma
Shawarmas must be the most typical street food of the Middle East. They are very cheap and you can find them at cafés, markets and street carts. Just don't expect to find them in posh malls and hotels! The shawarma is similar to a döner kebab and it's quite easy to make your own. The only question is, do you put french fries in or not?

Chicken a la King
Is this a dish fit for a King? Well, maybe not a royal king - the original version was developed at a restaurant in New York in 1890 and named after a Mr King, although some versions have this as Keene. It's very simple and quick to make - creamy chicken, mushrooms and peppers.

Mince, Mash and Cheese Balls
I might have invented this dish - I certainly had trouble putting a name to it. It is similar to the Spanish/South American papas rellenas, except it has a surprising blob of cheese in the middle. Basically, it's a ball of minced beef with cheese embedded in it, surrounded by mashed potato, coated in breadcrumbs and baked.

Country Pate
Country Pate, the French Pâté de Campagne, is a delicious, coarse, meaty treat. It has a rich savoury flavour and is just perfect spread on toast.

Chicken Korma
I've heard chicken korma described as curry for people who don't like curry. I don't know if that's true, but it could well be the go-to dish for people who don't like spicy hot food. But that's no reason to look down on it - it's still tasty, and if you do like it hot, make it so. There are many variations on korma, but basically it's creamy and nutty although in this version I'm leaving out the cream and using coconut milk instead.

Beef, Mushroom and Stilton Pie
I made this particular pie to celebrate Pi Day, which happens on the 14th of March every year. You might be mystified until you see that date written in American format - 3.14, the abbreviated value of the mathematical constant Pi. Or course, you can make this pie for any occasion you like.

Sourdough Bread
Sourdough bread has become pretty trendy in the last decade or two, and with good reason. The crunchy crust and slighlty sour-tasting but chewy interior add up to something utterly marvellous. This is more or less the bread that everybody ate before commercial yeasts and industrial-scale baking were introduced.

Healthy Chicken Cordon Bleu
Normally, chicken cordon bleu is a whole chicken breast, crumbed and deep-fried. There'll be a tiny amount of ham and cheese stuffed inside. It's hard to get excited about. But this version of chicken cordon bleu has the chicken flattened and rolled into a sausage with a generous amount of ham and Swiss cheese. The whole thing is baked in the oven and it is wonderful.

Morcilla de Burgos | Spanish Blood Pudding
Most countries around the world have some kind of blood pudding. Within Spain, there are regional variations too, but the morcilla from Burgos in northern Spain is reckoned to be the best. Morcilla de Burgos is unusual in that it includes lots of onion and rice, and the fat is melted lard rather than the small dice of hard back fat. I've been to Burgos. I bought 1 kilo of artesanal morcilla. It really is the best.

British Pancakes for Pancake Day
Virtually every country in the world has its own version of the pancake. This recipe shows you how to make British pancakes, traditionally eaten on Pancake Day (Shrove Tuesday). British pancakes are thin, with a crispy, lacy edge to them, unlike their thicker and stodgier American cousins. Quick, easy and cheap, they deserve to be eaten more than once a year!

Turkey and Ham Pie with a Long Egg
I recently made a long egg so that I could make a pie in a loaf tin with the egg in the middle. I've done the Pork version (a Gala Pie) and can't/won't make Grosvenor Pie (contains veal), so I came up my with own recipe using turkey mince, turkey chunks and sliced smoked gammon. Anybody who's not impressed by you making one of these has no soul.

Cornish Pasty
Cornish pasties are a tasty mix of meat and vegetables sealed and baked in a pastry parcel. They supposedly originated in Cornwall, England, as a way for tin miners to take a nutritious meal to work with them. These days, 'Cornish Pasty' is a protected designation, meaning that only those pasties produced commercially in Cornwall using specific ingredients can be sold as Cornish pasties.

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