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DISHY THINGS IN ENGLAND
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Cook: Pound Cake revisited - Crunchy Butter Cake

Cook: Pound Cake revisited – Crunchy Butter Cake

September 2, 2015 · by Karen R · in : Cook, Country and Schoolroom Teas, English Breakfasts, Gluten Free, Revitalise

A comfort standard. Perfect for a chilly spring day with an under-the-weather child. My daughter is at home today and we wanted to tempt her with dishy things healing and yummy. Rice paper rolls filled with egg crepe, lettuce, grated…

Cook: Pir Gam. That is, Pear Jam. Failsafe

Cook: Pir Gam. That is, Pear Jam. Failsafe

February 3, 2014 · by Karen R · in : Cook, Sweet Dishes

Jam is an essential part of the English food tradition. Without it, what can we possibly put on our toast, wiggs or gluten free muffins and scones? Good Things In England has a few things to say about Pears. While…

Cook: Seaweed and Scallion Taro Cakes. Gluten Free, Grain Free

Cook: Seaweed and Scallion Taro Cakes. Gluten Free, Grain Free

January 29, 2014 · by Karen R · in : Cook, Gluten Free, Revitalise, Savouries

This is another stretch – towards the Asian flavours I adore and that I miss so much. It’s incredibly difficult in London to find Asian restaurants without added MSG. So when the cravings hit, for those tangy, oily, sweetly acidic…

Cook: Parsnips and Yams for Crispy Gluten-Free Biscuit Treats?

Cook: Parsnips and Yams for Crispy Gluten-Free Biscuit Treats?

January 24, 2014 · by Karen R · in : Cook, Country and Schoolroom Teas, Gluten Free, Vegetables

Parsnips. Delicious. Definitely one of my favourite vegetables, yet I hardly ever buy them. This gluten and grain-free biscuit recipe was again inspired by Adam’s Luxury and Eve’s Cookery in the British Library. It contains several truly delicious parsnip recipes….

Cook: Mayonnaise & Tartare Sauce..."He little knows of England

Cook: Mayonnaise & Tartare Sauce…”He little knows of England

December 24, 2013 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, References and Inspiration, Sauce, Savouries, Uncategorized

who only England knows.” Charles Esme Francatelli was an Englishman born and bred, and prided himself on that fact, but he had inherited a gift for cooking from his Italian forebears and also had the advantage of being a pupil…

Cook: To Fry Sprats. Omega 3 breakfast richness.

Cook: To Fry Sprats. Omega 3 breakfast richness.

December 3, 2013 · by Karen R · in : Cook, English Breakfasts, Fish, Luncheon, Dinners and Dishy Suppers, Revitalise, Savouries, Specialities

These omega 3 rich, fatty fish are, according to a dear Mrs. Loftus from Southwold, a delicious and naturally nutritious breakfast. Start your day with a boost for your brain, with oils from real, sustainably caught fish, rather than a…

Cook: Tropical Pudding for Christmas

Cook: Tropical Pudding for Christmas

December 2, 2013 · by Karen R · in : Cook, Gluten Free, Specialities, Sweet Dishes

Lord Barrington’s Plum Pudding. Gluten Free. Dairy-Free. No added Animal Fat. I’ve swapped the Suet for sweetly nourishing Coconut Oil, whose benefits include “antimicrobial properties; absorption directly for quick energy; and contribution to the health of the immune system.” according to my…

Cook: To Roast Goose in the English Fashion

Cook: To Roast Goose in the English Fashion

November 27, 2013 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Specialities

The Roast Meat of Old England I was tempted to cook Moor Fowl, Jugged Pigeon, Ortolan or Roast Cygnet with you. But of course, and probably for the best, I’m not able to source any of these birds. The Cygnet…

Cook: Roast Duck with Gluten-Free Stuffing for a smaller Christmas setting

Cook: Roast Duck with Gluten-Free Stuffing for a smaller Christmas setting

November 26, 2013 · by Karen R · in : Cook, Luncheon, Dinners and Dishy Suppers, Specialities

A duck serves fewer people than a chicken and certainly less than a turkey! Unlike a chook, it has the novelty value that a turkey does – making it a perfect festive option for a small family, a Christmas ‘en…

Cook: Orange Jelly and Apricot Jellied Oranges

Cook: Orange Jelly and Apricot Jellied Oranges

November 25, 2013 · by Karen R · in : Cook, Revitalise, Sweet Dishes

“Christmas wouldn’t be Christmas without Orange Jelly”, writes a friend of Florence White’s from Yorkshire. Oranges were introduced to England from Spain as early as 1290, but became a more prominent part of English food after Sir Walter Raleigh re-introduced…

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Heritage Cookery Refreshed

Dishy Things In England recreates traditional English Cookery with modern, whole food ingredients - as good as the raw materials would have been back then, before processing and packaging compromised our food chain.

The recipes I'm reinventing; gluten free; cow's dairy-free; sulfites free, are all from early 20thC "receipts book" GOOD THINGS IN ENGLAND.

I love to be aimless in adventure, as I am now, an Australian perched in Hoxton, London, but I am rudderless without a kitchen.

It is the centre of our family, from where so many joyful ambles begin.

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  • Cook: Banana Bread for Poor Knights of Windsor
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