Rose Prince - The New English Table - 200 Recipes from the Queen of Thrifty, Inventive Cooking

Cold Goose and Cucumber

Goose Fat

Gooseberries

Gooseberry Sauce for Duck

Gooseberry Fool

The Local Table

Grouse

Roast Grouse

Grouse with Heather Honey Toast

Grouse Stock with Oat Groats and Bacon

Gurnard

Gurnard with Sweet and Sour Violet Aubergine and Celery

Fish Stock

Cockle, Potato and Garlic Hotpot

Haddock

Spiced Haddock Pasties

Baked Haddock Soup

Raw Haddock with Apples

Creamy Haddock Cakes

Ham and Gammon

Ham and Peas Dressed with Mayonnaise, Capers and Chives

Gammon and Lentil Broth

Honey

Greengage and Almond Tart with Honey Sauce

Honeycomb Cream with Hazelnut Meringue and Raspberries

John Dory

Spiced John Dory

Fried John Dory with Brown Butter, Parsley and Hazelnuts

Lamb and Mutton

Curried Lamb and Brown Lentil Broth

Lamb Braised with Thyme and Rosemary, Served with Egg Pasta

Skewered Spiced Mutton

Flatbreads

Barbecued Somerset Salt-marsh Mutton

Lamb Shoulder Steak with Broad Beans, Shallots and Mint

Lamb with Tomatoes and Garlic, Finished with Spring Vegetables

Leg of Mutton Slow-roasted with Woody Herbs, Butter and Hay

Shepherd’s Pie

Pistachio and Lamb Rice

Lamb stock

Langoustines

Langoustine Tartare with Hot Olive Oil

Langoustine Cocktail

Langoustine Stock

Langoustine Soup with Lemon Grass and Coconut

Lemons

Water Pudding

Leg of Hogget with Lemon

Lentils

A Lentil Store

Brown Lentils with Red Wine, Carrots and Thyme

Lentils and Rice

Mackerel

Grilled Mackerel

Cured Mackerel

Megrim Soles

Fried Megrim Sole

Mushrooms

Any-mushroom Soup

Mushroom Salad with Lemon, Parsley and Prawns

Mushrooms on Toast

Guinea Fowl Stuffed with Mushrooms, Groats and Herbs

Oats

Bircher Muesli

Haggis and Vegetables that are not Tatties and Neeps’

Oatcakes

Split Mealy Pudding, Scrambled Eggs and Cress

Olive Oil

Little Lemon and Olive Oil Cakes

Raisin, Currant and Sultana Pie in Olive Oil Pastry

Mayonnaise

The Lost Kitchen

Ox Tongue

Braised Tongue

Sandwiches

Hot Tongue with Potato Salad

Hash

Oysters

Grilled Oysters with Butter, Watercress, Celery and Aniseed

Partridges

Pot-roasted Partridges with Breadcrumbs

Partridge Legs

Partridge and Pears

Potted Partridge and Pistachio

Cold Partridge with Wood-roasted Peppers

Partridge Stock

Peas

Pea Stock

Pea Soup with Lettuce and Herbs

Pea and Wild Garlic Broth

Living Pea Salad with Mint

Pea Pies

Pheasant

Bacon-wrapped Pheasant

Stir-fried Pheasant with Ginger and Black Beans

Pheasant Stock

Cold Pheasant with Chickpeas, Pine Nuts, Aubergine and Mint

Pistachio Nuts

Pistachio Biscuits

Pistachio and Lamb Rice

Pomegranates

Fresh Pomegranate Jelly

Mutton Leg Chops with Ginger and Pomegranate Salsa

Pork

Roast Middle Loin of Pork

Roast Spare Rib of Pork Stuffed with Prunes

Warm Pork Sandwiches with Apple Sauce

Cold Pork with Anchovy and Caper Sauce

Potted Pork with Basil

Toast

Butter and Radishes

Leek Jam

Pickled Pears

Lettuce with Dressing

Cucumber Pickle

Pork Chump Chops Braised with Lentils, Cider and Cream

Raised Pork and Duck Pie

Braised Hand of Pork with Wine

Potatoes

Whipped Potatoes with Lancashire Cheese

Potato and Fresh Cheese in an Olive Oil Pastry Pie

Prawns and Shrimps

Prawn Salad with Raw Apple, Rhubarb and Walnut Oil

Pint of Shell-on Prawns with Scrumpy Butter

Shrimp (or Prawn) Shell Broth with Ale and Straw Mushrooms

Potted Shrimps with Egg Pasta

Prawn and Shrimp Stock

Mathias’s Prawn Curry with Coconut Tea’

Quince

Roast Quince

Rabbit

Potted Rabbit with Pork, Rosemary, Pink Pepper and Lemon

Radishes

Butter and Radishes

Radish and Horseradish Sauce

Rice – Short Grain

Tornato Rice

Rice – Long Grain

Spiced Rice with Cauliflower, Coconut, Cloves and Ginger

Brökens Pudding with Caramelised Pineapple

Roots

Roasted Mixed Root Vegetables

Raw Roots

Sweet Potato Stew with Crab, Coriander, Lime and Butter

Carrot Butter Sauce

Carrot Soup

Roses

Lamb with Rose and Almonds

Blancmange with Crystallised Rose Petals

Runner Beans

Runner Beans with Shallot, Mustard, Oil and Vinegar

Beans, Beans and Beans

Sardines

Grilled Sardines with Bread, Walnut and Chilli Sauce

Canned Pilchards with New Potatoes

Sausages

Sausage Meatballs and Farro Broth with Mustard

Wurst with Butterbeans, Tarragon, Leeks and Cream

Scallops

Scallops Baked in Their Shells with Mace

Squash and Pumpkin

Baked Gem Squash

Pumpkin Soup

Sweetbreads

Lamb Sweetbreads Wrapped in Ham with Peas and Lovage

Tea

Tea-soaked Fruitcake

Lemon Lapsang Souchong Jelly

Tomatoes

A Cooked Tomato Store

Tomato and Spelt Soup

Chilled Tomato, Lime, Basil and Lemon Grass Soup

Skinned Tomato and Dandelion Salad

Trotters and Knuckles

Spelt Groats, Knuckle of Pork and Herbs

Pig’s Trotter, Woodpigeon and Wheat Soup with Cobnut and Watercress Sauce

Rhythms of Dinner and a Time to Eat Soup

Turkey

Roast Turkey with Dried Cherry, Apple and Cornbread Stuffing and Duck and Chestnut Forcemeat

Turkey Legs Stuffed with Nettles and Garlic

Using Turkey Stock

Using Cold Turkey

Veal

Baked Short Pasta with Veal Meatballs and Green Ricotta

Stuffed Breast of Veal

Watercress

Watercress Soup

Watercress and Radish Sauce for Pasta

Wheat

Bread Soups

Wild Yeast Bread

Thin Breads

Three-minute Spelt Bread

‘Saffron’ Buns

Airy Buns

Berkswell Cheese Scones

Farro with Potatoes and Basil Oil

Spelt and Lentil Salad with Lots of Parsley

Wild Salmon

Poached Wild Salmon

Wild Salmon and Halibut Cured and Served in Soy, Lime and Garlic Broth

Woodpigeon

Pigeon Breasts with Buttered Shrimps

Potted Pigeon Salad with Celery and Mustard Dressing

Pigeon Rice with Figs and Whole Wheat

APPLES

Apple Soup

Apple, Red Cabbage and Watercress Salad

Hot Apple Juice

Russet Jelly Ice

An apple is often the earliest of our food memories. From the moment an infant takes its first carefully sieved apple purée, to the apple in the lunchbox or the one pinched from a tree in next door’s garden, apples are always close by. For busy students and workers, they are a constant – reliable pocket fodder or desktop picnic regular. Apple turnovers and doughnuts are just another, naughtier, form of the fruit. Then young families make their first apple crumble, and over time come apple snow, pies, tarts and charlottes. Non-pudding eaters never tire of apples with cheese. Then after this lifetime with a fruit that is a symbol of the heart, some of us will face the end with the occasional bowl of apple purée again. I hope I do, teeth or no teeth.

Apples are an emblem of what is wrong and what is right about our food supply. There are thousands of varieties but only a handful of them are grown commercially – a monoculture that squanders custom and harms the environment. But this dent in diversity is now – slowly – reversing, with apple farmers bringing traditional varieties to city markets and even supermarkets putting a few unfamiliar apples on their shelves. There has been a revival of apple customs, community orchards and ‘Apple Days’, when children can taste some odd things made with apples and adults get squiffy on farmhouse cider. Yet Britain grows a shamefully small crop. It was once enormous, but the creation of a free market with other European countries in the 1970s saw British farmers chop down every tree, grub them up and plant a more valuable crop. Did they know at the time that to destroy an orchard is to terminate the survival of a menagerie of wildlife, including the vital wild bee population? They do now, and so does Defra (the Department of Food and Rural Affairs), which is offering incentives to farmers planting orchards. So there’s hope – a long way still to go, but I feel optimistic.