Parsnip, Parmesan and Sage Bread (4-6)

This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.

Goats Cheese, Onion and Potato Bread (4-6)

Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .

Celeriac and Lancashire Cheese Bread (6)

An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.

Blueberry and Apple Cake (8)

This is from Sophie Grigson’s ” Taste of the Times”.

Scoffins (12)

“Scoffins” were invented in Cornwall and described as a savoury cross between a scone and a muffin.They can be served hot or cold with butter , or with salads or soups. Once discovered they are quite irresistable . For a variation use Wild Garlic Pesto instead of one made with basil.This is another recipe from ” Food Glorious Food”.

Apple Cider Cake (10-12)

A ” secret” recipe from Devon which can be found in ” Food Glorious Food”, based on the ITV series where they searched for Britain’s best recipes. Serve hot as a pudding with clotted cream, custard or ice cream, or cold at tea time.

Peach and Blueberry Cobbler (4)

Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.

Rhubarb and Ginger Cake (8)

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