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Flavours Of England: Roasts
[Hardback - 2019]
gilli davies
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Category: Cooking
Sub-category: Barbeque & Grilling
Publisher: Graffeg | ISBN: 9781912654741 | Pages: 48
Shipping Weight: 0 | Dimensions: null

Description

The Sunday roast has to be the pinnacle of eating in England - from the first delicious aromas wafting out of the kitchen to sitting down to a plateful of crisp flavourful meat and all the trimmings. Well - this is surely heaven! Roast rib of beef with Yorkshire puddings may be most iconic but the English can also boast wonderful roasts of lamb, pork and all sorts of fowl. Travelling around England, the various breeds of livestock bring diverse flavours such as the famous Norfolk Bronze turkeys much favoured for Christmas, or roast leg of Herdwick Lamb, an upland breed that has its own specific flavour. As for pork, this varies with breed and cut. Try roast belly pork from Somerset cooked in local cider with caramelised apples, or melting Tamworth pork with brandy and cream. This collection of recipes showcases the finest ingredients and techniques to help you create a sensational and diverse range of traditional roasts. Recipes included: Roast Rib of English Beef with Yorkshire Puddings; Rack of Romney Salt Marsh Lamb with Herb Crust; Roast Goose with Wild Berries from the New Forest; Roast Belly Pork with Sage, Somerset Cider and Caramelized Apples; Roast Norfolk Bronze Christmas Turkey with all the Trimmings; Tamworth Pork with Brandy and Cream; Spiced Aylesbury Duck; York Ham with Pease Pudding; Roast Leg of Herdwick Lamb with Mint Sauce; Slow Roast Northumbrian Beef with Wild Mushroom Sauce; Roast Pheasant from the Peak District.

About the Author

Gilli Davies, now based in York, is a Cordon Bleu chef who has run restaurants in Oxford, Berlin and Cardiff and published over twenty books on food, including popular series on Welsh cuisine and organic produce. A national food judge for quality ingredients, restaurants and chefs, an advisor to the Food Standards Agency and former chair of the Guild of Food Writers, Gilli has appeared extensively in the media, with highlights such as the 10-part BBC series Tastes of Wales.

Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. His stunning images also complement Gilli s recipes in Graffeg s Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray s Cookery School.

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