Recipes
Flavours Of Britain
British regional cookery, cooked on location and brought to life by Paul Roseby. Visiting the producers, the chefs, the cookery writers and regional experts who keep the traditions of British cookery alive.
- Bakewell tart
- Caramelised pears
- Chicken sizzler
- Chicken, broccoli and mushroom pancakes with stilton sauce
- Crispy bury black pudding wontons
- Elizabethan lamb
- Kipper croquettes with tartare velouté and pickled herring herb salad
- Leek and ham pudding
- Pan-fried brill with creamed whitby shellfish, langoustine and fennel
- Pan-fried scallops and cured ham with shredded leeks and lemon butter
- Pickled damsons
- Pork sausages with apples
- Rhubarb, ginger and raisin chutney
- Roast fillet of beef stuffed with braised oxtail
- Roast grouse with heather-scented jus
- Rosemary chocolate pots
- Spiced quince
- Welsh saltmarsh lamb with pickled damsons, black mountain liqueur and garlic mash
- Wensleydale apple pie
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