Henrietta's Home Cooking

In this cookery book, Henrietta Green argues that British peasant cooking is alive and kicking and can rival the cooking traditions of Italy, France, Spain or Greece. Taking some of the old favourites, such as dumplings, she shows how, with a sprinkling of fresh herbs and a pinch of mashed potato, they can be as light and flavourful as any gnocchi. The book contains over 120 recipes divided into chapters on key ingredients - the pig, the rabbit, the potato, pearl barley and cabbage, for example - showing how best to use Britain's indigenous ingredients which rival or surpass in flavour the fashionable alternatives from countries such as Italy. Amongst the recipes are home-made sausages, pigeons with split peas, leek and ham hock soup, cockle, and mussel and wild garlic pie. Desserts and cakes include fruit fairings, spiced shortbread and sticky toffee pudding.