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"A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork,..."

Ingredients: cinnamon, onions, pears...

"A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light..."

Ingredients: Dijon mustard, dried cranberries...

"I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the..."

Ingredients: potatoes, salt...

"A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh..."

Ingredients: lardons, olive oil, salt...

"Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress..."

Ingredients: creme fraiche, double cream...

"During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with..."

Ingredients: salt and black pepper, watercress...

"A classic British breakfast dish – belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. Nonetheless, it usually included mashed potatoes and cabbage and/or leeks. I have fond childhood memories of eating Bubble and Squeak..."

Ingredients: salt & freshly ground black pepper, eggs...

"Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's..."

Ingredients: goat cheese, salt & freshly ground black pepper...

"A wonderful combination of roasted beetroot in a balsamic, garlic and olive oil dressing, served with melted walnut crusted goat's cheese and a side salad of baby salad leaves. I made this recipe up for a light lunch for B and B guests one day; they loved it so much, that I decided to put it on the menu! I have made it for us many times since then,..."

Ingredients: light olive oil, fresh ground black pepper...

"A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added..."

Ingredients: fresh ground black pepper, marmalade...

"I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the “Elizabethan..."

Ingredients: lemons, olive oil, red onions...

"A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant..."

Ingredients: cream, frozen peas, lovage...

"A quick and easy idea for a buffet party that looks really great and professional."

Ingredients: cream cheese, chard leaves...

"An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers..."

Ingredients: clear honey, fresh edible flowers...