“yuv onle got vegan sausage rolls? ’ad rather shit t’bed”

Evoke holidays at the Cornish seaside where this recipe hails. It’s named for the filling of mackerel or sardines (whatever the day’s catch might be) as their heads look skyward through a golden crust

LEISURE

OH, how I was looking forward to my birthday! Now that the war was finally over, I could have a proper party, like I’d had when I was small. All through the years, I’d never forgotten how my little ch

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

Continuing our new series, photographer Andrew Montgomery and Leiths-trained cook Cherie Denham bring us pork recipes inspired by the Emerald Isle