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"Freshly boiled eggs are encased in a herb flavoured sausage “jacket” and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store “Fortnum & Mason” in 1738, where they are still available today. The word "Scotch"..."

Ingredients: fresh herbs, mace, mixed spice...

"Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip..."

Ingredients: chives, cornichons...

"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...

""In their sty, there’s something lacking – What they need’s a damn good whacking!""

Ingredients: pork loin chops, ale...

"Eat these bad boys right out of the jar,or use them in your favourite shellfish recipes."

Ingredients: cloves, lemon slices, mace...