This is my favourite lunch dish, poached eggs and fresh spinach as an Egg Florentine. It is the quickest dish to make, so perfect for lunch on a busy working day.
Photo © Elaine Lemm
So simple, so quick and pretty cheap to make. Pork Meatballs may have been pushed off the British food radar, thanks to Ikea, but to be honest, nothing beats the homemade. Couple it with a simple yet tasty tomato sauce and you have cracked it. All that's missing is a green salad.
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Photo and Recipe © British Onions
The Irish do St Patrick's in such style, the Welsh openly celebrate St David, as do the Scots with Andrew but St George celebrations are fractional in comparison. This year the day has further sunk into oblivion because it falls so close to Easter.
We have such great food and drink so the least we can do is celebrate that surely. Think traditional English food and what springs to mind but Fish and Chips, Roast Beef, Yorkshire Puds, Afternoon Tea, a pie and a pint, a fat stodgy pudding .... I could go on. Here's a collection of St George's Day Recipes and Drinks, try telling me there isn't something in there worth celebrating.
It is probably the time for a Full English Breakfast but as we are having a full on Sunday Lunch today I fancy something a bit different. Am thinking maybe a stack of delicious Crempog - Welsh Pancakes or American Pancakes which can be served almost the same way as a full English with some crispy bacon. Yum.
I can always make a scaled down full breakfast on an English Muffin with a slice of bacon or a sausage and a large spoonful of scrambled egg, maybe Eggs Benedict? Or I can sit here thinking and we'll end up with nothing. Pancakes it is.
Today, Good Friday, is the day to eat Hot Cross Buns.
The buns are marked with a cross and were originally eaten by the Saxons to honour their goddess Eostre - it is thought the bun represented the moon and the cross the moon's quarters. To Christians, the cross symbolizes the crucifixion.
This recipe is a quicker, lighter - and somewhat easier - recipe than my traditional one, both are delicious, just depends on how much time you have.
QUICK TIP: Make a large batch and after baking keep some back to eat warm with lots of butter and freeze the rest.
Photo © Elaine Lemm
Get ready for Easter and bring on the chocolate. Got some serious baking to do for the weekend and making a start with a Chocolate and Nut Brownie. I am going to cook up a batch today which will hopefully see us through the weekend, somehow I have my doubts.
A baked ham at Easter is now as traditional as at Christmas. There are many variations out there, I love this one made using Welsh Cider. I used a particularly lovely Welsh Cider for this recipe from Rosies Cider in Llandegla North Wales, you can of course use any of your favourite dry ciders.
If, by any small chance, you have any leftover Hot Cross Buns (rare, but you never know) don't throw them away. The buns make the most wonderful bread and butter pudding. The fruit and spices give the pudding a delicious flavour and the spice laden bread soaks up the lovely custardy sauce resulting in a soft, squashy, moreish pudding.
You can make a traditional pudding with buttered sliced bread but the beauty of a bread and butter pudding recipes is you can actually use any bread-like base. Old croissants, brioche, fruit loaf and as already mentioned, hot cross buns. Try them they are lovely and very, very easy to make
Photo © RFB Photography
Sunday is not the same without a roast.The cooking of the Sunday roast is (apparently) in decline. Some say it is because cooking it is so difficult, well it isn't. All you need are a few hints and tips to help you along. You 'll find mine below.
There are many advantages to cooking a roast over the quicker, easier cuts. Once the oven is heated for the meat you can cook the veg alongside, and then of course there's the cooking of the Yorkshire Puddings. A decent sized roast will often make more than one meal as well, turn leftover into a pie, mince, burgers or simply sliced in sandwiches.
- How to Cook the Perfect Roast More Sunday Lunch Recipes
- Perfect Yorkshire Puddings
- Gravy for Roast Beef
- Cauliflower Cheese Recipe
- Roast Potatoes
- Roast Parsnips
Photo © RFB Photography
Despite having many recipes to choose from, I have decided on a Spring Onion, Pea and Mint Soup, quick and easy to make and with all the flavours of spring. This is the best time of year for lamb, and with so much good Spring lamb around, eat it while you can
And to finish it all off, an Apple Pie, it never fails to please . Make the pie in advance and just warm it up a little before serving. That leaves plenty of time for those long walks, or whatever else takes your fancy.