http://cuisine.com.au/recipe-finder/british-irish-scottish-recipes A variety of recipes from the British Isles including Ireland, Scotland, and Wales. It's so much more than just bubble and squeak! en-au http://cuisine.com.au/recipe/Bubble-and-squeak There really isn't a precise recipe for bubble-and-squeak; it's just leftover potatoes and cabbage. But I am assuming that this time the cook is starting from scratch. A non-stick pan will ensure success. http://cuisine.com.au/recipe/plum-sauce Japanese varieties are grown more extensively in Australia than European plums and usually have larger fruit with predominantly red skin tones. The Japanese varieties include all plums collectively known as blood plums. Of these dark-fleshed, spicy plums, the best known are the satsuma and mariposa. Most Japanese plums are classed as cooking plums but they can also be eaten fresh as dessert plums. They also make a terrific plum sauce that is very well-known to mothers and grandmothers, less so to their sons and daughters. And yet it is an outstanding all-purpose barbecue sauce and a splash in the roasting tin after cooking a leg of lamb, before a quick bubble-up with a glass of wine, creates an instant sauce. This sauce keeps for months. I have a bottle in my own cupboard that is two years old. The sauce has become a bit darker over time but still tastes great. http://cuisine.com.au/recipe/Crab-apple-tarte-tatin Is it apple pie or is it "pie" in general that is such a comforting idea? I am not sure. I do not think that the more European apple tart carries the same "homey" feel, although it is equally delicious. Having just returned from travelling in England, France and the United States, I can report that apple pies and tarts are still on almost every menu. http://cuisine.com.au/recipe/Walnut-tart Nuts store very well in the shell in a cool, dry and airy place. They are often sold in netting bags so that air can freely circulate. Freshly cracked walnut meat is a luxury product and I have found it freezes perfectly if stored in an airtight plastic container, allowing you to enjoy fresh-tasting walnuts for several months. So buy plenty. http://cuisine.com.au/recipe/Singing-hinnie Instructions in the old baking books tell that these hearthstone breads are baked on a "girdle". There are pictures of round iron girdles with high hooped handles. I take that to mean in contemporary parlance a very solid heavy pan. In my grandfather's day it meant the flat top of a fuel-burning Aga stove. This is very hearty food. Go the whole hog and have it with fried eggs and bacon - once a year. http://cuisine.com.au/recipe/Devonshire-splits I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie. http://cuisine.com.au/recipe/Cheese-scones I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie. http://cuisine.com.au/recipe/Egg-and-bacon-pie Spring motivates me to spend more time outdoors and do more than just stare at my newly replanted garden or enjoy the bright sky and tree scents on my morning walk. I'm starting to plan picnic outings - some even pack picnics to take to the races. Plan ahead and make special things. Few people can resist home-baked items and here are two favourites, firm enough to travel well and substantial enough to be the centrepiece of lunch. http://cuisine.com.au/recipe/Baked_Strawberry_Custard_Tart The Queensland strawberry season has been going since May but, like clockwork, the peak for flavour and price is September and October. Prices have already dipped below $2 a punnet and soon there'll be so many strawberries that they will sell at cost price. With so much fruit to use, it's time to dust off those berry recipes. http://cuisine.com.au/recipe/calfs_liver_and_creamed_silverbeet Turn over a new leaf and save water It's common practice to wash leafy greens in a colander under a running tap, yet often some grit still clings to the leaves. A cleaner result - which also uses less water - is to fill a bowl with cold water then plunge the greens in, washing them carefully. Lift them out, allowing excess water to run off into the bowl, then leave to drain in a colander before using.