A celebration of the farmhouse foods of Britain and a collection of the best farmhouse recipes that have at their heart local ingredients. the South West has a wonderful tradition of cooking with pastry and clotted cream, the South East has puddings in suet crusts, and the Lake District often uses brown sugar and spices derived from the West India trade but combined with home-grown fruit. there are chapters on Soups and Light meals, Hearty Meals, Sauces and Side Dishes, Puddings, and teatime treats.Every region of Britain has a selection of recipes that bring out the best of the local ingredients, traditional cooking techniques and are much loved all over the country. Sally Lunn Bread and Strawberry Cider from the West Country; Curd tart and Yorkshire Pudding from God’s Own Country; and Partridge Pudding and Kentish Huffkins from the Garden of England. these wonderful recipes - from salads, soups, stews and roasts to cakes, buns and bread - celebrate British food and specific local foods, and will delight palates all over the United Kingdom.