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Railway Mutton Curry
I've been a fan of Dan Toombs - The Curry Guy - for a few years now, and we've been trying to get this collaboration together for about a year. So, it finally happened, and Dan came and showed me how to cook a few things. This is his recipe for Railway Mutton Curry - the story goes this is a curry that was served on railways during the Raj, toned down for British tastes.

Rabbit and Bacon Pie
I was inspired to make rabbit pie after watching a short film from 1932. Some of the techniques used in the film were absolutely not what I would normally do, but I decided to try it anyway. The film showed a pie with top crust only, boiled eggs included (why?) and jellied stock added at the end. This pie was served cold and completely fell apart when sliced. I decided that this was really 2 pies - a hot one and a cold one.

Base Curry Sauce
This is one of the base curry recipes used by Dan Toombs, The Curry Guy. If you cook lots of curries, make up a batch of this and store what you don't use in the freezer. On it's own, this is actually a bland-tasting liquid, but it adds terrific depth to finished curries. Because it can be used in something as mild as a korma or as ferocious as a phal, it doesn't contain any real chilli heat.

Devilled Kidneys on Toast
Devilled kidneys were a staple of the Victorian English upper-class breakfast buffet. These days, we would probably view them as too heavy for breakfast - but you could probably get away with sneaking some into a Full English. The 'devil' in the name comes from the heat of the sauce. To be honest, it's not usually fiery like some curries can be - we're talking cayenne pepper, English mustard and Worcestershire sauce, so it's gently warming rather than lip-numbingly potent.

Beef and Cheese Sausage Rolls
If you love sausage rolls, you'll adore this version. Really meaty, really cheesy, and the pastry is really buttery.

Bunny Chow
Bunny chow originated in Durban, South Africa. The hollowed-out loaf is an edible container (a bit like the pastry on a pie or a pasty). The curry can use any kind of meat or veg, but the distinctive thing is the Durban Masala spice mix. Bunny chow is easy to make and great fun to eat.

Bara Brith
Bara brith is a very traditional tea-flavoured fruit loaf from Wales. Originally, bara brith would be made with a yeasted dough, but this version uses self-raising flour as a raising agent. It's a very easy thing to make, and very tasty.

Rag Pudding
Chances are, you've never heard of rag pudding, unless you're familiar with the area around Manchester, specifically Oldham. Rag pudding is a lot like steak and kidney pudding, except it's steamed in a cloth (or rag, hence the name) rather than a bowl or basin. Another popular filling for rag pudding is minced beef and onion.

Staffordshire Oatcakes
Staffordshire oatcakes are hugely popular in the Potteries area of North Staffs. They are basically pancakes of oatmeal and flour, leavened with yeast, and they are delicious stuffed with bacon and melted cheese.

Bobotie with Yellow Rice
Bobotie (pronounced ba-boor-tea) was invented by Malaysians in the Cape Town area of South Africa as far back as the 17th Century. Today it's considered to be South Africa's national dish, and with good reason. It's absolutely delicious, pure comfort food.

Fried Green Tomatoes and Remoulade Sauce
Most people have probably heard of the book and film Fried Green Tomatoes at the Whistle Stop Café. But if you don't live in the US, especially the southern states, you might not have had the chance to try them. If you do get your hands on some big green tomatoes, do give this a try - it's really easy, and tastes a whole lot better than it sounds.

Welsh Cakes
At the risk of upsetting the good people of Wales, imagine a scone, not baked in the oven, but cooked on a hot stone or griddle plate. That's a Welsh cake, also known as a griddle cake. Amazingly quick and easy to make, and delicious with a nice cup of tea.

Summer Pudding
This unlikely-sounding dessert is an excellent way to use up a late summer glut of berries and soft fruits. Summer pudding is seriously easy to make and tastes fabulous. It's probably quite healthy too.

Bacon Cheese Mushroom Quiche / Flan / Tart
If you think real men don't eat quiche, you're missing out - this one is rich with eggs, bacon, cheese and mushrooms in a tasty pastry case. It's pretty easy to make and perfect on a hot summer's day with some salad.

Salmon Fishcakes
I don't know of any historical or regional background to these delicious fishcakes, but they are easy to make, proper comfort food. You can use leftover mash, or fresh. And canned salmon, or fresh.

Shakshuka Tomato and Egg Breakfast
Shakshuka seems to have originated in Morocco and spread across the north of Africa to Israel and other parts of the Middle East. From there it's spread into Western countries and Yotam Ottolenghi probably had a lot to do with that. Wherever it came from, it's easy to make, and delicious. Shakshuka is similar to the Mexican Huevos Rancheros, and the Italian Eggs in Purgatory.

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