English

Lemon curd has nothing to do with cheese or milk. This is a favorite and very traditional spread that people in England have been using on their toast and scones, and in pastry cooking, for at least a few centuries and probably much longer.

Ingredients:

• 2 lemons

• 2 eggs
• 2 oz butter
• 2 tbsp sugar

Remove the zest from the lemons (don't get down to the pith) and squeeze the juice out of them. Put juice, zest and other ingredients into a bowl set over a pan with hot water.

No one is sure where the name "Toad in the Hole" comes from ("Toad in a Hole" is also used).

For the "hole", or batter:

• 4 oz plain white flour

• 2 small eggs
• 1/2 teaspoon salt
• 10 fluid ounces milk

For the "toad" or sausage component:

• 4 100% pork sausages

Essentially, this dish is Yorkshire pudding with sausages in it.

Preheat the oven to 450F. Saute the sausages briefly in a pan to draw off excess fat (or you might grill them if you prefer). Save the fat. Cut the sausages into chunks.

Ingredients:

• 7oz plain flour

• 2 tsp baking powder
• 3 1/2 oz butter
• 3/4 lb potatoes
• 1 lb onions
• 3 tbsp oil
• 1 oz butter
• 1/2 oz chopped fresh parsley
• 4oz cheese, grated
• 2 garlic cloves, crushed
• 1 tbsp milk
• salt and pepper, to taste

First make the pastry. Sift the flour and baking powder into a bowl, then rub the butter into the flour. Mix in enough water (about 3 tbsp) to make a stiff dough. Roll out the pastry and use it to line an 8" flan tin.

(recipe adapted from from Grigson's ENGLISH FOOD)

Ingredients:

• 1 lb finely ground oatmeal

• 1/2 oz fresh yeast
• 1 scant teaspoon salt
• Water to mix: at blood heat

Put the oatmeal and salt in a bowl. Cream the yeast with a teacupful of water, and leave it to rise to a creamy froth.

Mix into the oatmeal and add more water until the batter is like a thick cream.