This classic British cookbook, newly updated and redesigned for 2010, contains a wealth of tempting traditional recipes. Choose from time-honoured family favourites such as Toad in the Hole or Rice Pudding, or discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14th-century Macaroni Cheese to 19th-century Mulligatawny Soup, and the introductions to each chapter provide a fascinating account of our culinary tradititions and influences. Sarah Edington's research has uncovered long-forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by: soups; fish dishes; meat dishes; vegetables and side dishes; hot puddings; cold puddings; breads, teabreads and scones; jams and preserves; drinks and confectionery.