Flavours of England: English Breakfast
The mention of grand breakfasts can be traced back to the early 1300s and their popularity continued after the Second World War, when the lifting of rations meant the English breakfast tradition spread from the middle to the working classes and it became the staple way to start the day for a huge proportion of the population. Still considered ‘the most important meal of the day’, these recipes are perfect for starting the morning off with a taste of England.
Recipes include:
Full English
Kedgeree
Kippers
and more.
Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine,and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has forty years of experience giving cookery demonstrations and a former chair of the Guild of Food Writers.
Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on-site using the highest standard industry equipment. His stunning images 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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