This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
A country-style terrine topped with autumnal fruit jelly.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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