Irish

The three types of nuts used here are tossed with the spice mixture then toasted, a process that infuses the cake with their combined flavours. The secret to a successful teacake lies in the beating of the sugar, egg and butter ­ the mixture must be very light in colour and full of air.

This creamy custard sauce is traditionally served cold and can be made well ahead of time. If you're cooking for all the family you can leave out the liqueur, or just add it to half of the custard and serve in two different jugs.

Bread sauce is a classic English accompaniment to roast chicken or beef dishes.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

A fool is a traditional English dessert made from cooked fruit mixed with whipped cream. You need about four trimmed stalks of rhubarb for this recipe.

Creamy, delicious and perfect for summer-time desserts.

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months. Note