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| (Chocolate Fudge Cake) | British | Modern | Breads, Cakes and Pastries | Miscellaneous |
| A New Hot Pot (A New Hot Pot) | British | Traditional | Meat | Miscellaneous |
| Alexanders Soup (Alexanders Soup) | British | Traditional | Starters | Miscellaneous |
| Celery Soup (Celery Soup) | British | Traditional | Starters | Miscellaneous |
| Crabapple Schnapps (Crabapple Schnapps) | British | Traditional | Drinks | Miscellaneous |
| Date Sweetmeats (Date Sweetmeats) | British | Traditional | Snacks | Miscellaneous |
| Elderberry Irish Tea Cake (Elderberry Irish Tea Cake) | Ireland | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Fidget Pie (Fidget Pie) | England | Traditional | Meat | Miscellaneous |
| Gooseberry Batter (Gooseberry Batter) | British | Traditional | Dessert | Miscellaneous |
| Omelette Parmentier (Omelette Parmentier) | British | Traditional | Snacks | Miscellaneous |
| Sorrel Soup with Egg Liaison (Sorrel Soup with Egg Liaison) | British | Traditional | Starters | Miscellaneous |
| Tamarillo Batter (Tamarillo Batter) | British | Traditional | Dessert | Miscellaneous |
| "Big John" Dessert (Großer Hans) | Germany | Traditional | Dessert | Miscellaneous |
| "False" Beans (Fasole "Minīită") | Romania | Traditional | Vegetarian | Miscellaneous |
| Ćevapčići | Serbia | Traditional | Meat | Miscellaneous |
| İskender Kebap (Kebapçı İskender) | Turkish | Traditional | Meat | Miscellaneous |
| 'Fat Rice' (Riz au Gras) | Benin | Traditional | Meat | Miscellaneous |
| 'West Indian' Mulled Wine | Fusion | Modern | Drinks | Miscellaneous |
| 2-Minute Lemon Cheesecake | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 20-minute Icing | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 3-Step Blueberry Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 5-to-1 Martini Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| 7-Minute Frosting | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 7-Up Lemon Cheesecake with Strawberry Glaze | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 8 Minute Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Broad Bean Pudding (Potage Fene Boiles) | English | Medieval | Accompaniments to Main Courses | Medieval |
| A Chinese Balloon | Fusion | Modern | Meat | Miscellaneous |
| A Different Sauerbraten | German | Traditional | Meat | Miscellaneous |
| A Dish of Asparagus, Another Way (Aliter patina de aparagis) | Roman | Traditional | Accompaniments to Main Courses | Roman |
| A Dish of Peas (Perry of Pesoun) | English | Medieval | Accompaniments to Main Courses | Medieval |
| A dish of roses (Patinam de rosis) | Roman | Traditional | Main Course | Roman |
| A Feast Dish (Xerem de Festa) | Cape Verde | Traditional | Meat | Miscellaneous |
| A Fruit Pie (Tart de ffruyte) | English | Medieval | Main Course | Medieval |
| A Gruel of Husked Barley (Gruyau) | French | Medieval | Main Course | Medieval |
| A Libyan Way with Couscous | Libya | Traditional | Accompaniments to Main Courses | Miscellaneous |
| A Masterpiece Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Meat Pie (Tourte à la viande) | France | Traditional | Meat | Miscellaneous |
| A Messe of Greens | British | Traditional | Accompaniments to Main Courses | Miscellaneous |
| A Pudding of Raisins (A Potage of Roysons) | English | Medieval | Dessert | Medieval |
| A Spring Tart | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Tansy | British | Traditional | Dessert | Miscellaneous |
| A Tarte of Beans | British | Elizabethan | Main Course | Elizabethan |
| A Tarte of Strawberries | British | Elizabethan | Dessert | Elizabethan |
| A+ Brownies | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A1 Sauce | American | Traditional | Sauces and Jams | Miscellaneous |
| Aadun | Nigeria | Traditional | Accompaniments to Main Courses | Miscellaneous |
| Abacchio alla Cacciatora | Italy | Traditional | Meat | Miscellaneous |
| Abbey Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| Abbot's Dream Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| Abelito Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.