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"Every time you make this recipe, use a different chutney and/or a different barbecue sauce. The possibilities are almost endless!"

Ingredients: chutney, ground veal, onions...

"A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use."

Ingredients: rolls, lemon twists...

"In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken."

Ingredients: chicken legs-thighs, dried sage...

"These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly."

Ingredients: eggs, fresh breadcrumbs...

"This recipe is from the 'Compleat Housewife' written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice."

Ingredients: fresh thyme, heavy cream...

"Tasty little buggers. These bear a close resemblance to Scottish sausage rolls."

Ingredients: eggs, fresh breadcrumbs...

"Wonderful as an appetizer or main dish. Recipe doubles nicely."

Ingredients: ground lean pork, fresh breadcrumbs...