Warm, comforting and simply splendid to eat.
Sometimes there’s nothing better than a reassuring good traditional meal – the Sunday roast, a clotted cream scone with tea or a bowl of leek and potato soup.
The National Trust has been promoting not only British food and produce for many years but we’ve also been feeding our members and visitors at our properties with such fare. When it comes to great food that never disappoints, the National Trust is one of the best.
This is why we have produced the Complete Traditional Recipe Book – jam-packed with mouth-watering, tum-tickling recipes and meal suggestions that are exactly how mother used to make.
With everything from medieval braised rabbit, shepherd's pie and toad in the hole to puddings like Apple Hat, College Pudding and delicate desserts Damson Snow and Marbled Rose Cream.
With all recipes tried and tested by the National Trust, simple instructions and stunning photography, this book really is worth a look.
About the author
General Editor Sarah Edington is the author of many books on food. She was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. As well as writing about food she specializes in tours of historic kitchens.
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