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"English recipe traditionally served with sausages. Very good served with all types of poultry and game birds."

Ingredients: mixed herbs, onions...

"A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed..."

Ingredients: juices from cooked meat, fresh black pepper...

"A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety..."

Ingredients: sherry wine vinegar, fresh ground black pepper...

"This recipe joins together two of my favourite ketchup ingredients - tomato and tomato."

Ingredients: no-salt-added tomato sauce, ground oregano...

"One of the best Worcestershire Sauce recipes I have found yet. If sodium content is a concern, use a product such as Morton's "Lite Salt" (50% lower sodium than salt) in place of the salt."

Ingredients: cloves, dark corn syrup...

"This is an easy-to-prepare British condiment that is good with hot dogs, hamburgers, sausage, cold cuts, or as an accompaniment to cheese. Use it in any recipe that calls for prepared mustard."

Ingredients: dry mustard, ale, salt...

"The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing..."

Ingredients: pepper, Dijon mustard, eggs...

"Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner..."

Ingredients: sorrel, extra virgin olive oil...

"A nice clone of a favourite sauce that is served in British chip shops."

Ingredients: pepper, curry powder...

"This is a very decent substitute for HP Sauce or London Pub Sauce if you can't find them in stores. Makes a first-class barbecue sauce, also."

Ingredients: corn syrup, dried dates...

"This recipe from the north of England makes an excellent accompaniment to cold meats."

Ingredients: horseradish root, malt vinegar...

"A British sauce that is traditionally served with roast poultry or wild game."

Ingredients: cloves, fresh breadcrumbs...

"First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect..."

Ingredients: fresh orange juice, orange zest...

"easy quick recipe use on anything for that Chinese twist."

Ingredients: soy sauce, soya sauce...