Cuisine: British

Bowl of oxtail stew with a side of bread from Pyrenees Café in Bakersfield, CA as seen on Food Network's Diners, Drive-Ins and Dives episode DV2209.

Oxtail stew

By Sonia Sultana

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Cambridge burnt cream

By Sonia Sultana

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Whole roasted pheasant

By Sonia Sultana

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Eton mess

Eton mess is such a classic old-school dessert – whack this in the middle of the table and everyone will go crazy!

By Sonia Sultana

Your Food - $55 basket 5 meals - Spring Quiche

Spring quiche

This is a delicious expression of all that lovely, fresh spring produce out there – with bombs of goat’s cheese and crispy bacon, it’s incredible!

By Sonia Sultana

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Gluten-free chicken pie

By Sonia Sultana

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Hunter’s chicken stew

Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven.

By Sonia Sultana

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Banbury cakes

By Sonia Sultana

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Treacle tart

By Sonia Sultana

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Roast salmon salad

Chunks of lemony fish scattered over a light salad of watercress, herbs, green beans and potatoes – all topped off with a dollop of garlicky yoghurt.

By Sonia Sultana

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Crunchy carrot pittas

If you’re bored of sandwiches, then these stuffed pittas are the best alternative. They’re perfect for packed lunches and there’s no excuse for them not to be delicious – give these a go, then experiment with your own favourite flavour combinations.

By Sonia Sultana

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Store cupboard lentil soup

Onions, carrots, celery and garlic – as they can form the base for so many different dishes. Here, with a few extra store cupboard items, you can make a fantastic soup in no time. Feel free to puree or half-puree the soup, or leave it all chunky, depending on how you like it. Sometimes I add a few dried porcini mushrooms to make it extra special.

By Sonia Sultana