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Balmoral Chicken
This wonderful dish is similar to chicken cordon bleu or chicken Kiev, but in my version I don't just cut a slot in a chicken breast and ram haggis in, I butterfly and flatten the chicken, form the haggis into a sausage and roll it up in the chicken. Then I wrap it all in bacon and bake it. It certainly makes a change from the regular haggis, neeps and tatties on Burn's Night.

Pierogi Ruskie
Pierogi are associated with Poland, but they are quite common in East Europe and Slavic countries, and of course, wherever Poles have settled. Pierogi (that's the plural) are very similar to the Italian ravioli but they're generally not served with a sauce. You can eat them hot or cold, as a snack, a side dish or part of a main meal. They take a bit of practice to make, but it is worth the effort.

Chicken and Mushroom Pie
Chicken and mushroom must be one of the favourite UK savoury pie fillings. The creamy sauce enveloping the tender chicken and mushroom chunks, all encased in crispy pastry is just wonderful.

No-Yeast Pizza Dough
If you find yourself wanting to make pizza but don't have any yeast or the time to wait for it to prove, try this amazing recipe for no-yeast pizza. It's only self-raising flour and Greek yoghurt. It doesn't give you the complex chewiness and flavour of a slowly-risen yeast dough, but it's perfectly acceptable for a very quick pizza.

Salmon en Croute
Salmon en Croute (from the French 'en croute' meaning in - pastry - crust) has been around in some form or another for centuries. Modern versions contain two fillets of salmon sandwiching a paste of spinach and cream cheese all wrapped in puff or flaky pastry. Ready-made pastry is pretty good these days, so I recommend that.

Wisconsin Butter Burger
In 1936 Solly's Café (now Grille) made Milwaukee famous by inventing the butter burger. It's a very simple burger, elevated to exquisiteness by being smothered in ridiculous amounts of butter. So, not a healthy thing and definitely something to only have as an occasional treat.

IKEA Meatballs with Cream Sauce
Bit of an odd recipe this - it's more or less identical to one IKEA published in April 2020, but in my own words and without the flatpack cartoon pics. The meatballs and sauce are really easy to make, and very tasty - well worth trying. You should serve it with a dollop of lingonberry jam - available from IKEA in normal times, but you can substitute cranberry sauce/jam, or blackberry/blueberry jam, anything sharp.

Maltloaf
This unusual treat is associated in my mind with the popular commercial version, Soreen. Their 60s/70s/80s/who knows advertising slogan 'where's the Soreen, Doreen' is forever engraved in some portion of my memory, read-only, unerasable. Maltloaf itself is a deeply weird thing - a rich fruity loaf that's not really bread and not really cake. But it is delicious - spread thickly with butter and wash it down with a cup of tea.

Crispy Sesame Chicken Thighs
I don't know if this is a common dish in British Chinese takeaways, but I've certainly had something like it in Madrid. It's very easy and quick to make, and very tasty.

Meatloaf
Like apple pie and hamburgers, meatloaf is almost a synonym for American cooking. It usually has a tomato ketchup-based glaze, but this recipe doesn't. It has a very tasty gravy instead.

Simnel Cake
Variations of this cake have been around for centuries, but it is a bit scarce these days. A simnel cake is similar to a Christmas fruit cake, but much less dense and heavy. It has a secret stash of marzipan inside and on the top. The top is also decorated with marzipan balls - eleven of them to represent the Apostles (Judas doesn't get one). The version in this recipe is basically the Lancashire one from Bury. There's also a Shropshire one that includes saffron.

Panackelty
I was born in County Durham and spent the first five years of my life there. My mother spent half her life there. So it's no surprise that this North-East-English dish was a regular feature on our dinner table. I always thought it was called 'fanackerty', but it can also be called panackelty, panaculty, panackaty, panackerty and many other similar spellings. It's basically a stew of potato, onion and corned beef, although it can have bacon, sausages, leftover meat, other root vegetables. It's common throughout County Durham and south Tyneside. There's another thing called 'pan haggerty' - that's onion, potatoes and cheese and is common in Northumberland, Cumbria and Lancashire.

Bedfordshire Clanger
This traditional pastry from Bedfordshire has a few things in common with the Cornish pasty - it was a way for agricultural workers to take food to work with them. The pastry crust is like a big sausage roll and it contains a meaty filling in one end, and a sweet dessert in the other. In this recipe my savoury filling is pork and cider, and the sweet is apple and sultanas. Herefordshire also lays claim to inventing the clanger.

Stuffed Crust Minced Beef Pasty
I bought a Cornish pasty a few weeks ago, and as I was munching my way through the inch-thick, tasteless, and hugely fattening semi-circular crust, I though it would be immeasurably improved by stuffing it with cheese, as is sometimes done with pizzas. Of course, you can't even think about doing that to a regular Cornish pasty without the entire population of Cornwall descending on your head, so this is not, in any way, to be mistaken for or described as a Cornish pasty. It's filled with minced beef in gravy. With cheese. The crust is stuffed. With cheese. It's delicious. With cheese.

Oxtail Soup
Oxtail soup is an intensely meaty, fairly smooth soup. Served with some crunchy bread, it's a delicious winter warmer that brings back (for me at least) memories of childhood.

Jaffa Cakes
In 1929, McVitie and Price introduced the Jaffa cake. While it is technically a cake (the base is Genoise sponge) it is eaten like a biscuit.

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