FOOD & DR INK
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England is not a country that is well known around the world for its gastronomy; when we think of great food, it’s more likely that countries like France, Italy or Greece spring to mind. But actually our country has a wonderful history of great regional cooking, with a wealth of delicious, diverse cookery traditions that use ingredients native to our island. This month’s recipes are from the Flavours of England series by Cordon Bleu chef Gilli Davies. Published by Graffeg, these cookbooks offer a fresh take on a range of traditional regional English delicacies, while still honouring simple and locally sourced ingredients. “After years of bad press, today England boasts a top drawer culinary culture with cooks and chefs that celebrate the range and diversity of home grown ingredients,” says Gilli. Anyone interested in the food heritage of Cambridge and the surrounding area will be interested to discover that among the wide range of recipes, specialities from the East of England are heavily featured. With recipes including Spiced Aylesbury Duck, Cockle and Samphire fish cakes or Cromer Crab Tartlets, Gilli Davies gives the reader an overview of Cambridgeshire and Norfolk’s rich and diverse culinary heritage. The first four books in the series – Soups & Starters, Roasts, Fish & Seafood and Vegetarian – are published this month, with new volumes – Puddings , Baking and Pies & Pasties – coming out in July 2019. The series is a must-buy for any home cooks interested in widening their repertoire to include dishes from all across England.
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