Inside the latest eight books in the Flavours of England series!

England’s many culinary traditions and dishes have maintained
their popularity for centuries, with recipes handed down from
generation to generation and often with a personal twist or
secret ingredient. National institutions such as roast meats with
seasonal vegetables, a full English breakfast, or afternoon tea
have their place in fond childhood memories.

These dishes have always formed a part of families eating
together, with locally sourced ingredients. Popular dishes such
as fish and chips are a must-have treat on daytrips, never losing
sight of the hearty, simple, homemade spirit of their origins,
even when adapted for modern trends in gastro pubs and restaurants.

A return to traditional, fresh local fare and the tried, trusted and
ever-delicious recipes of the past have naturally accompanied
the resurgence of home cooking in recent years. These eight
additions to the Flavours of England cookbook series are a
celebration of that history and the perfect introduction to the
best that the country has to offer today.

Chelsea buns, named after the famous eighteenth century Bun
House near Sloane Square, London, are made from a roll of
dough with a layer of sugar, currants and spice, rolled, cut and
baked. These tasty sweet treats are featured in the Baking book
and form part of an English tradition of naming food after
places, other example include Bakewell tart and Cornish pasty.

Traditionally made with eels from the Thames, pies have been
part of the staple diet of Londoners dating back to at least
the 1700s, when piemen would carry pies around the streets
in small portable ovens. By the end of the nineteenth century
London had over 100 family-run pie shops, each with their own
recipe to make the perfect pie. The classic London pie ‘n’ mash
is explored in the Pies and Pasties book.

Eton mess, featured in the Puddings book, is a traditional
English dessert of strawberries, broken meringue and whipped
double cream, making it perfect for summer. The dish is said to
have originated from Eton College in Berkshire in 1893 and is
still served today at the annual cricket match against the pupils
of Harrow School.