Celebrating Good Friday the British way with these Citrus Hot Cross Buns!

Gnocchi gets a sweet twist in Shaun Rankin’s sweet potato gnocchi that’s ideal for kids.

These American pancakes are a great way to greet the morning with your family on a weekend.

You will love the rich flavors of this lamb loin recipe, paired with a creamy Parmesan risotto and wild mushrooms

Childhood with Chef William Drabble.

This delightful orange posset with rhubarb is great for cooking with kids.

Mark Dodson, shares his gourmet vol-au-vents, which includes mushroom, goat’s cheese and a poached duck egg.

Pink Gin – a simple, delicious cocktail that originated in 19th century England.

Little Victoria sponge cakes with lemon curd and tangy lemon glaze, as well as wafer daisies. Perfect for Mother’s Day!

A delectable and easy fish pie  with a cheesy potato topping, using sustainable Scottish haddock; this pie is very low in calories.

Jammie Dodgers are a popular British biscuit, made from shortbread with a raspberry flavoured jam filling.

If you have a hankering for a traditional British fare this pie is your answer. Don’t like rabbit or pheasant use chicken instead!

Treat someone special by making them a Love Cake. Madeleine shares her recipe for a fruity and moist orange cake.

Sticky Toffee Pudding with a few surprises: chocolate stout, candied ginger, and coffee toffee.

A spicy tangy chicken mulligatawny that’s super simple and healthy.

Earl Grey Raisin Scones with Sticky Lemon Glaze.

A classic British cake, made with carrots, cinnamon and roasted walnuts, layered with cream cheese icing.

The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.

Fresh sage leaves add a “stuffing” flavour to this hotpot and it’s cooked in a chicken gravy style stock pot for richness.

How to bake the perfect Victoria sponge cake. (in Spanish)

Saxe-Coburg soup is a flavorful, British cream soup from The Unofficial Downton Abbey Cookbook.

Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sage and Mustard Sauce.