Traditional Welsh recipes are characterized by what was the standard diet of the local working population - coalminers, fishermen, farmers and labourers - and the ingredients available to them. For many years, Welsh cooking was a well-kept secret, with recipes passed from generation to generation only by word of mouth. This oral tradition means that recipes often have regional variations, and have also been altered over the years to adjust to times of hardship or plenty. After an exploration of the geography and culinary history of the region, this book presents a selection of traditional Welsh fare from the hills, valleys and fishing villages.

From joints and casseroles to pies and puddings, 70 classic recipes shown step by step in more than 250 photographs. It includes succulent roasts of beef, chicken, pork, goose, duck and pheasant served with all the trimmings, as well as delicious alternatives such as rich casseroles, quintessentially English pies, and non-meat options. Whether your preferred Sunday meal is Rib of Beef with Yorkshire Pudding, Roast Lamb with Mint Sauce, Venison Stew, Poached Salmon or Veal and Ham Pie, this book will inspire you through the year, and delight your guests. It begins with a chapter on the perfect appetizer to start your meal, and ends with a fabulous array of some of England's traditional puddings and desserts. A traditional Sunday lunch often begins with an appetizer followed by a hearty main course, and - just when everyone believes they've had enough - ends with a delicious pudding, often served with custard.This book contains dishes to whet the appetite such as Watercress Soup and Pears with Stilton and Walnuts, main courses such as Stuffed Roast Chicken with Bread Sauce and Pot-roasted Beef with Stout, accompaniments such as Cauliflower Cheese and Roast Potatoes, and classic English desserts such as Eton Mess and Fruit and Wine Jelly. The book contains all you need for entertaining friends and family with a perfect English Sunday lunch.

This book features favourite dishes for family meals, with 70 traditional appetizers, main courses and desserts. It offers a classic collection of recipes for creating delicious and memorable Sunday lunches for family and friends, shown in more than 250 photographs. It includes succulent roasts, such as beef, chicken, pork and goose, with all the trimmings, as well delicious alternatives such as rich casseroles and tempting pies, as well as non-meat alternatives. Whether your best Sunday meal is Roast beef with Yorkshire Pudding, Lamb with Mint Sauce, Venison Stew, Poached Salmon, or Veal and Ham Pie, this book will help you create meals that will delight everyone. Every recipe comes with step-by-step illustrations and a glorious picture of each finished dish, for confident cooking every time, whatever your experience. Eating a special meal on a Sunday, when everyone sits round the table together, has been a tradition in many cultures for generations, and this is celebrated here with a mouth-watering selection of recipes. Here you will find light and easy appetizers, such as Watercress Soup and Smoked Mackerel Pate, followed by a chapter full of satisfying main courses, including Steak and Kidney Pie and Fisherman's Casserole, as well as beautiful roasts. Also included are a selection of tasty accompaniments, such as Roast Potatoes, Cauliflower Cheese and Braised Red Cabbage. The chapter devoted to desserts contains classics such as Lemon Meringue Pie, Fruit Crumbles and Bakewell Tart. With such an array of combinations to choose from, this book contains all you need for creating a perfect Sunday lunch.

This comprehensive and sumptuous book begins with an introduction detailing the historical background of cooking and eating in Britain, describing regional differences, local dishes, festivals, feast days and folk customs. Over 360 recipes then bring together the best of Britain's regional and national traditions. There are breakfasts of porridge, bacon and eggs, lunchtime soups, quiches and pasties, hearty dining highlights such as beef Wellington and braised sausages with onions, and teatime classics such as cucumber sandwiches and Victoria sponge. For anyone who wants to discover the cultural diversity of cooking and eating in the British Isles, this is the perfect book.

The vital components of a Sunday lunch are a plentiful supply of food, beginning with a small appetizer to whet the appetite, followed usually by a joint of roast meat, various side dishes including some kind of potato, a rich, tasty gravy, and - just when everyone believes they've had enough - a sweet and toothsome pudding served with custard! This book exactly follows those expectations, with a chapter on each course. Every recipe comes with easy-to-follow step-by-step illustrations and a glorious picture of the finished dish, for confident cooking every time, whatever your experience.

For thirty years Microwave Cooking Properly Explained has been the standard work on microwave cooking. Its recipes show how to use your microwave to make delicious soups, starters, desserts and main courses using fish, meat, poultry, eggs, cheese, vegetables, rice, pasta and pulses. Don't just use your microwave to heat up a ready-made meal - use it to make your own Lamb Korma, Salmon with Creamy Chive Sauce, Ratatouille and Chocolate Truffles to delight your family.

This book is for anyone with a microwave. It covers all powers of microwave oven up to 1000W with an A-Z listing and tables for each food item. Tips and hints about preparing and cooking different types of food are also included.

Ice Cream Made Easy shows how to make luscious, creamy concoctions, light-and-airy yogurt mixtures and dairy-free ice creams, as well as refreshing fruit-filled sorbets, icy granitas and slushy drinks. And if that's not enough, there's a selection of dreamy toppings and sauces, plus some inspirational ideas for quick ice cream desserts. There are ices to suit any occasion (simple or stylish) at any time of the year from classic favourites like Vanilla or Chocolate to modern flavours like Strawberry Pavlova Ripple, Toasted Apple and Cinnamon, or Chunky Pecan and Maple. Don't worry if you haven't got an ice cream machine, as many of the recipes can be made by hand. Most are so easy to make and so scrumptious that you may not want to share them - you may want to indulge all by yourself!

The microwave has many advantages over conventional cooking: it's quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool. Annette Yates' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately. Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.

Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and space-saving method is ideal for students, singletons, families and large dinner parties alike. This best-selling title includes recipes that combine healthy, low-fat meal ideas with traditional, hearty fare. Cooking charts give steaming times for all kinds of foods, in additon to the many delicious recipes for eggs, vegetables, couscous, rice, pasta, fish, poultry, meat, desserts, parcels and wraps.

- A glorious heritage collection presenting 30 of England's favorite dishes, from hearty breakfasts to classic tea-time treats.
- Authentic, traditional recipes make the most of the best country ingredients, from rich butter and cream and well-sourced meat, game and fish to delicious orchard fruits and berries.
- Discover the pleasures of fresh and creamy Devon crab soup, perfectly roasted beef with Yorkshire puddings, scones with jam and cream, and Queen of puddings.

This fully revised and updated edition of The Combination Microwave Cook has over 100 recipes - from simple snacks, vegetable, vegetarian, meat, fish and poultry dishes, to sweet and savoury bakes and pastries - all developed to make full use of these ultra modern appliances. Combine the well-known advantages of microwaves with the traditional crisp, golden finish which makes dishes so appetising. Imagine crisp, flaky pastry, golden-brown gratin and baked pasta dishes, main dishes, cakes and desserts, all cooked (and browned) in a fraction of the conventional cooking time.

This is a classic guide to a little-known cuisine, with over 65 traditional recipes featuring the best of Welsh cooking. Try the authentic local versions of every day favourites like Welsh Rarebit and Fish Pie, and explore the more unusual dishes of the region such as Cawl Mamgu (lamb and leek stew) and Bara Brith (sweetened pancakes). Make the most of fresh, nutritious ingredients - fish and shellfish, well-reared meat, fresh garden vegetables and rich dairy produce - in healthy, tasty dishes. For many years, Welsh cooking was a well-kept secret, with recipes passed from generation to generation by word of mouth. This means that there are often many regional variations, or recipes have been altered over the years to adjust them to times of hardship or plenty. Traditional Welsh recipes revolve around the ingredients available to them, such as fresh garden vegetables, river, lake and sea fish, and meat from home-reared animals. Welsh lamb and beef are a prominent feature of the local diet, as well as freshly caught fish and shellfish such as salmon, brown trout, white crab, lobster and cockles.After exploring the geography and cuisine history of the region, this delightful new book presents over 65 traditional Welsh recipes. Individual chapters cover starters and light meals, fish, meat and poultry, puddings, bakes and cakes, and include familiar classics such as Welsh Rarebit, Potato Cakes and Fish Pie and local favourites such as Cawl Cennin (leek soup with potato and bacon), Cawl Mamgu (lamb and leek stew), Bara Brith (sweetened pancakes) and Bakestone Pancakes.

This book contains soups for very season: light and chilled for a warm summer's day, smooth, pureed or creamed for more formal occasions and hearty and thick, a meal in itself for a cold winter's day. It includes instructions for those who prefer to cook in their microwave.

Wake up to the aroma of fresh bread wafting through your kitchen every morning! A dream? No. With your bread machine, it's a reality. Push a button or two and transform what seems like a laborious, time-consuming and skilled process into a spectacularly easy affair. So why do you need this book when bread machines come with their own recipes? Well, such recipes vary, sometimes on the high side, in the amount of yeast, salt, sugar, fat and dried milk powder they contain. Annette Yates has set about reducing these ingredients and providing recipes for making loaves that are as natural as they can be. And they are delicious too. Or you can add extra ingredients - like herbs, spices, seeds, nuts, fruit, vegetables, honey, mustard and even chocolate! - and transform simple bread into something really special. Try it and see...

Here is a feast of super soups: light and chilled for a warm summer's day; smooth pureed or creamed for that formal occasion; hearty and thick for a cold winter evening. Subtle, rich, savoury, sweet, traditional or quick-to-make sauces which transform everyday meals or that special party dish into a true culinary delight.