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Morning Rolls
Morning rolls, or breakfast rolls are a Scottish tradition. They have a soft, fluffy interior and a slightly crunchy crust. Except in Glasgow where the rolls are 'well-fired' to the extent that they look burnt.

The Best Cheese on Toast
Basic cheese on toast is a superb quick and easy tummy filler, but this slightly more elaborate version takes it to the next level. It really is The Best Cheese On Toast You'll Ever Have. And it's still quick, easy and cheap to make.

Cock-a-Leekie Soup
This traditional Scots soup of chicken, leeks and prunes, is usually served as part of a Burn's Night Supper in January, and on St Andrew's Day in November. But of course you can make it any time you like.

Toffee Apple Cake and Caramel Apples
In Britain, toffee apples were associated with Bonfire Night, fairgrounds, and more recently with Halloween. The toffee was usually bright red, extremely brittle and very hard on your teeth. This version is a softer caramel that is much more pleasant. Add the flavours of toffee apples to a cake and you've got a real treat!

Chicken Fricassée
Chicken fricassee is a very old French dish. The word 'fricassee' refers both to the name of the dish and the method of cooking. A fricassee basically is pieces of meat (chicken, rabbit, maybe veal) fried and then cooked in their juices. It's very easy, quite quick, and massively tasty.

Pie and Mash with Liquor
Dating from the times when London's River Thames was cleaner and full of life, these pies would originally have contained eels - the accompanying sauce is made from the liquid (the liquor) the eels were cooked in, along with a load of parsley that gives it its green colour. Nowadays the most common filling is minced beef, although finely diced beef can also be used.

Cassoulet
There are three main variations on cassoulet - the one from Toulouse uses mutton, the Castelnaudary one includes confit duck legs and pork, the Carcassonne one has poultry such as goose and partridges. This recipe is based on the middle one but with chicken instead of duck. It's a proper winter warmer and you can make it in a slow cooker.

Join the Big Leagues:
Discover How Pitmasters Smoke the Perfect Brisket Smoking the perfect brisket is an art form. So, it isn't surprising to learn that pitmasters – the artists of the barbecue world – have mastered it. Well, the good news is that you don’t have to be an expert to turn out the perfect smoked brisket! Here are all the tips and secrets that you can use to get a juicy, smoky, and out-of-this-world result!

Hummus
Hummus is becoming increasingly popular outside its native Mediterranean / Middle Eastern home. It's a delicious spread / dip of chick peas (garbanzos), tahini, lemon and garlic that goes well with almost any salad, fish or meat dish. Or on its own on toast or bread.

Apple Strudel
This delicious dessert is a miracle of engineering - a ton of apple filling held together by the thinnes of pastries. I would say that making this is not for the faint-hearted, but it's well worth a go.

Cajun Jambalaya
There are two main types of jambalaya - Creole, which is common in New Orleans and is coloured red by tomatoes, and this one, Cajun, which is brownish and quite dry. It's very easy to make and seriously tasty.

British Christmas Dinner and all the trimmings
Making a British Christmas Dinner, roast turkey and all the trimmings, can be a challenge. It's something you might only do once a year, and likely for a lot more people than you normally cook for. To make it easier, plan ahead and do as much prep as you can the day before. And don't give yourself too much work to do - I think three vegetables and two type of potato is more than enough. Good luck and don't panic!

Turducken - Three-bird Roast
I've always shied away from trying a 'turducken', a turkey stuffed with a duck stuffed with a chicken, and all stuffed with stuffing. Speaking as the inventor of the domestic long egg, it seemed gimmicky to me.

Apple Pie
As American as apple pie? Well no, not really. In fact apple pie originated in England as early as 1390. Apples aren't native to North America and were brought by the first settlers. But we'll let it go - apple pie is a tasty dessert wherever it comes from. Except fast food joints.

Boerewors South African Sausage
Boerewors - farmer's sausage - is a classic of South African cuisine. It's a long, coiled sausage, perfect for cooking on a braai (barbecue).

Nargisi Kofta Indian Scotch Egg
It is said that nargisi kofta was the inspiration for the invention of the scotch egg by Fortnum and Mason in 1738. The Indian version is a boiled egg wrapped in minced meat and frequently served in a curry sauce. The koftas aren't coated in breadcrumbs. The name comes from the nargis flower (narcissus) because its yellow trumpet and white petals look like a sliced open boiled egg.

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