British

Quick, juicy and tender, these roasted pork fillets with orange make a great mid-week dinner. Serve with some crusty bread and a green salad.

Luscious blackberries add their special tart sweetness to this classic apple pie, topped with a buttery, sugar-strewn pastry lid.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

Rich, creamy and sweet, this classic custard recipe is the perfect accompaniment to many pies, cakes and desserts.

Can be made two weeks ahead; keep refrigerated. Note

A fool is a traditional English dessert made from cooked fruit mixed with whipped cream. You need about four trimmed stalks of rhubarb for this recipe.

Steeping the fruit in Grand Marnier make this Christmas cake extra delectable. If you're storing before decorating, you can poke a few holes in the top and splash a little liqueur over the cake then wrap, and repeat.

Creamy, delicious and perfect for summer-time desserts.

This fragrant veal stock is the perfect base for your homemade soups, casseroles and curries.

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.

Make a delicious pie base and crust with this parmesan cheese spiked short crust pastry recipe. You can leave the cheese out if you prefer, and even replace it with sugar for a sweet dish.

Sweet, dense and oozing with sticky golden syrup, this gorgeous steamed pudding is perfect served warm with a dollop of cream or ice-cream for an indulgent weekend treat.

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.

A classic snack, enjoy these pickled eggs on their own, as part of a picnic spread, or atop a sandwich with some sliced meat and vegetables.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

Basic cup cakes make a great project when you're looking to bake with the kids on a wet afternoon.

The thing about rock cakes is that they should look like little rocks, not taste or bite like one. Our simple rock cake recipe makes for little golden nuggets with a scone-like interior studded with sultanas.

Spicy pickled onions, packed with chillies, cloves and ginger, make the perfect accompaniment to a classic ploughman's lunch.

Start your day on a zingy note with this marmalade that uses ginger to liven up your breakfast table.

This breakfast spread removes the pith and peel of the oranges for a sweeter and smoother version of the iconic marmalade.

Cake can be made up to three months ahead. Note

It is fine to use just 1 x 300ml carton of cream for this recipe. Note

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months. Note

We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well. Note

You could also make this cake in a deep 18cm round cake pan. This cake is best made on day of serving. Note

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling. Note

Mini versions of an old classic dessert that are perfect for individual serving.

We painted a branch of real holly roughly with melted dark chocolate to make the inedible decoration on the cake. Remove cake from fridge, then top with the chocolate decoration. Note

This recipe can be made a day ahead store covered, in refrigerator freeze not suitable Note

Rhubarb can be cooked several hours ahead. Place in pie dish, cover and refrigerate. Top rhubarb with crumble topping and bake as required. Note

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces. Note

This light and delicious sponge cake is a quick and tasty treat for the whole family to enjoy.

This basic fruit mix is enough to make a pudding (boiled or steamed) large enough to serve 10 people, a regular-sized cake and a dozen mince pies. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This recipe is suitable to freeze. Note

If you want, yo u can prepare the cake with almond paste (marzipan) before covering it with ready-made icing. Note

The fruit mix is enough to make a pudding, a cake and a dozen mince pies. Note

Pies can be cooked one day ahead; keep, covered, in refrigerator. Reheat pies in a single layer on oven trays, covered loosely with foil, in oven (180°C/160°C fan-forced) for about 10 minutes. Uncooked pies can be frozen between layers of freezer wrap for up to three months; thaw in refrigerator for 12 hours or overnight […]

You don’t have to use fruit bread, ­you could use white bread, croissants or panettone. Croissants are particularly delicious with the strawberry jam. Note

Warming buns packed fulls of currants, pecans and spices and topped with gooey honey and coffee icing.

These delicious savoury potato pancakes are absolutely beautiful enjoyed with smoked salmon and dill cream. Perfect any time of the day, this dish is a real winner!

Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note

recipe best made just before serving microwave not suitable Note

This cake can also be made in a deep 18cm (7¼-inch) square cake pan. Note

Although associated with America, the shortcake in fact originated in England and Europe. In England it was known as shortbread, until that name came to be used exclusively for the New Year Scottish shortbreads. Shortcake can be made a week ahead, assemble just before serving. Store covered, in refrigerator freeze shortcake suitable microwave jam suitable. […]

Rhubarb comes in bunches and needs all leaves trimmed away and stalks washed before cooking. Any leftover rhubarb puree is delicious served with muesli or cereal for breakfast, or topped with a favourite crumble mixture. Note

For those who prefer a light fruit cake, this is ideal. Keep the cake for 3 to 4 days before cutting, then cut with a sharp serrated or electric knife to cut cleanly through the almonds. Note

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note

This pudding recipe is suitable to freeze. Note

Sandwiches can be prepared several hours ahead. Keep wrapped in plastic wrap in the refrigerator until required. Bread is an excellent source of energy-giving carbohydrates. Wholemeal and wholegrain breads are also a rich source of dietary fibre and other nutrients because they contain the natural goodness of the entire grain. Note

You need 1 large (230g) overripe banana to get the amount of mashed banana required for this recipe. Note