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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.

The Long Egg Saga
Imagine a video about how to make a reconstituted boiled egg, about 8 inches long. The guy making it is a bit nervous and clumsy, and the end result isn't great. But 1.7 million people have watched it. Then imagine he works on it some more and does another video a year later. The result is much better and he's endearingly ecstatic at the end. And 4.4 million folks have watched it. Now he's done another one.

Hot-Smoked Salmon
Smoked salmon is one of the most luxurious things there is, and its price reflects that. But you can make hot-smoked salmon at home, quite quickly and without any special equipment.

Beef, Mushroom and Marrowbone Pie
This pie came about because I wanted to make something like the cow pies (Americans stop sniggering) that cartoon character Desperate Dan lives on. His pies have a pair of cow horns sticking out of the top but I can't get those. But the idea of three marrowbones sticking out of the top is borrowed from Calum Franklin's great book, The Pie Room. And, a confession - I normally insist that a pie must have pastry top and bottom. This only has pastry on top, but it's still fabulous.

Giant Ultimate Sausage Roll
You might call this epic sausage roll a poor man's beef wellington - it's a big fat roll of sausage meat wrapped in pastry. It looks and tastes fantastic. It's made for sharing and could easily replace a big roasted hunk of meat in a traditional Brit Sunday dinner.

Sourdough Crumpets
Homemade crumpets are fabulous things, but the batter contains yeast and needs time to rise. If you have a sourdough starter on the go though, you can very quickly make amazing crumpets with fantastic flavour.

Big Pork Pie - Stand Pie
This big pork pie is made for sharing. It appears at Christmastime in Yorkshire, although I dare say other regions have them and you can get them all year round. 'Stand' is short for 'standing', because this is a raised pie that's made around a former. At first glance you might mistake this stand pie for a Melton Mowbray pie, but it isn't. The main difference is that the pork in a stand pie is cured, making it pink. The meat in a Melton Mowbray pie is not cured and takes on a greyish colour.

Gingerbread Sleigh and Reindeers
There are those who say no Christmas is complete without something made out of gingerbread - a house, typically, but really anything goes - your favourite building, your dog, or Santa's sleigh with edible reindeer. Yum.

Easy Christmas Pudding
The traditional Christmas pudding is a heavy, dense thing, and trying to eat a portion just after a massive Christmas main course is just silly. And also, the trad pud has to be steamed for several hours. This cheats recipe for Christmas pudding is based around a jar of mincemeat - it's light, fruity, and cooks in the microwave in about 10 minutes.

Christmas Mince Pies
Mince pies are the essence of Christmas for me. Little tarty things, crispy buttery pastry containing a dollop of fruity, boozy mincemeat (mincemeat recipe here). The name, misleading though it is, possibly comes from a time when all food was called meat.

Brandy Sauce
Try this deliciously simple sauce with your Christmas pudding - it's easier than custard (I always manage to scramble the eggs in custard) and more substantial than brandy butter. Based on a simple white sauce, this brandy sauce is a doddle to make.

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