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By French Tart on December 9, 2008
"There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts..."
Prep Time: 15 mins
Total Time: 1 hrs 45 mins
By French Tart on March 19, 2008
"This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes,..."
Ingredients: fresh coarse ground black pepper, fresh white breadcrumbs...
Prep Time: 45 mins
Total Time: 1 hrs 25 mins
By French Tart on July 6, 2007
"The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food..."
Prep Time: 30 mins
Total Time: 35 mins