This spring, try Regional Cooking of England (edited by Carol Wilson).
It’s a hefty, encyclopedia-sized 650-pager, with 280 updated recipes set out on double-page spreads with numbered steps and elegant, updated photographs. All the old favourites are present and correct – braised oxtail, steak-and-kidney pud, mackerel with gooseberries, angels on horseback, syrup sponge, elderflower cordial – and not
