Flavours of England: Baking
The English love to bake. Whether it’s buns, cakes, scones, tarts or pancakes, there’s comfort in a kitchen which smells of fresh baking, and taking a break for afternoon tea is still of great importance in many homes. This collection of some of the finest traditional recipes from around England includes information on their origins and the long history which has seen them savoured from the dining tables of the past to your own today.
Recipes include:
Victoria Sponge
Chelsea Buns
Eccles Cakes
and more.
Huw Jones is a specialist food photographer based in Newport, South Wales. All dishes are prepared and photographed at his purpose-built studio using the best industry equipment.
Gilli Davies is a Cordon Bleu chef who has run restaurants in Oxford, Berlin and Cardiff and published over twenty books on food. 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.
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