Great British food means unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it.
More about British cuisine
Try Sue Payne's version of a nineteenth century classic, originally created at the Reform Club by chef Alexis Soyer
Stem ginger adds a delicious flavour to a traditional pudding in Michel Lemoine's recipe for a gloriously indulgent dessert
Andrew Nutter's sublimely delicious tart is accompanied by a refreshing orange and pecan salad
For a unusual breakfast or tea-time treat try Paul Hollywood's recipe for chocolate bread, studded with chocolate chips
Lotte Duncan's recipe is for a glorious red cordial, traditionally diluted with water to drink or poured over batter puddings
