The English Kitchen

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/2 tsp of salt to every cup of plain flour.

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Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good. I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst. I am happy to say that over the past 11 years I have discovered that most of what I had heard was totally and completely wrong! Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past eleven years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious! I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures. I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Winter O, wind, If Winter comes, can Spring be far behind? ~Percy Bysshe Shelley

apples clementines passion fruit pears pineapple pomegranate satsumas tangerines

beetroot brussels sprouts cauliflower celeriac celery chicory horseradish jerusalem artichoke kale leeks parsnips potatoes (maincrop) salsify shallots swede turnips

VEGETABLES carrots kohlrabi onions radishes rocket spinach watercress MEAT AND FOWL duck goose grouse guinea fowl hare mallard partridge pheasant rabbit turkey venison wood pigeon FISH ETC. brill clams coley conger eel eel haddock halibut hake john dory lemon sole monkfish mussels oysters plaice scallops sea bass sea bream skate turbot winkles cockles cod crab dab langoustine mackerel pollack OTHER DELECTABLES chives coriander mushrooms (cultivated) mushrooms (wild) parsley (curly)

A lot of you have suggested that I write a cookbook. The good news is I already have. Recipes From The Big Blue Binder. A delicious sampling of all my tried and trues, and family favourites gleaned from a lifetime of love and good cookin'! Find such favourites as Banana Granola Pancakes, Mom's Split Pea Soup, Chicken Caesar Salad Pizza, and Grammy Woodworth's Blueberry Buckle to name but a few. 178 pages of delicious recipes and beautiful colour pictures, available as a lovely book or as a download. You can click on the book to go to my storefront to purchase. If you already own it, please feel free to leave feedback on my Lulu page. Thanks so much!

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You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container for up to 2 months.

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Marie Alice Joan Rayner

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I can't pretend to know everything, but I more than welcome your questions and suggestions. Feel free to e-mail me on MarieAliceJoan at aol dot com and I'll endeavour to find out the answers to your most burning questions. Maybe we can learn together!

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