Homemade Fig Rolls

April 2, 2020

If you like figs then you’ll love these classic British treats.

Scones With Strawberries & Mascarpone

May 10, 2017

Treat the mother in your life to these delicious homemade scones that are light and even better with strawberry jam and mascarpone.

Lemon Cream Scones

March 30, 2017

These Lemon Cream Scones are delicate, fragrant, and delicious. For light, fluffy scones make sure to avoid kneading the dough too many times. A gentle touch is your best bet.

Friday Night Fish & Chips

March 3, 2017

I often will order good old fish & chips when I go out for a quick dinner. The classic English takeout food isn’t elegant, but sinfully delicious. It takes some time to make, as you’ll need to cook in small batches. Fish that can be used are: Dogfish, Blackfish, Catfish, Cod, Haddock, Pacific Pollock, Halibut, or Wolfish.

Cauliflower Shepherd’s Pie

January 25, 2017

Cauliflower Shepherd’s Pie is delicious twist on a classic English dish; this recipe highlights cauliflower in place of a traditional potato topping.

Nectarine Trifle

June 21, 2016

Serve this English dessert to your guests this summer. Garnish with fresh nectarine slices, crush pistachios, mint and fresh raspberries if you like.

Gluten-Free Scones

March 3, 2016

Make this gluten-free version of a traditional cream scone with classic English condiments such as clotted cream and jam

Bread Pudding With Whiskey Sauce

February 3, 2016

Whether you’re entertaining for guests or simply cooking treats for your family, here’s a delectable and easy dessert to try making.

Vegetable Shepherd’s Pie

March 18, 2015

Comfort food can most certainly be hearty vegetable dishes. If you want to make this recipe vegan then use nondairy products instead of butter and milk.

Scotch Eggs

March 22, 2014

Scotch Eggs

Scotch Eggs

You will need to purchase quail’s eggs for this recipe.


1/2 Pound Pork Sausage

1 Tablespoon Chopped Fresh Chives

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

8 Hard Boiled Quail’s Eggs

Unbleached Flour For Coating

1 Beaten Egg

1 1/2 Cups Fresh White Bread Crumbs

Vegetable Oil For Deep-Frying

In a large-size bowl place pork sausage. Mix in chives, kosher salt, and pepper. Divide into 8 equal portions. On a floured surface, flatten each portion into a 2 inch circle. Shell quail’s eggs and dust with flour. Put beaten egg in one small-size dish and bread crumbs in another. Place each egg on a circle of sausage. Mold sausage around egg. Seal seams well.  Roll each sausage-covered egg in beaten egg and then in bread crumbs. Fill a deep-fat fryer 1/3 full with vegetable oil and heat to 360 degrees. Very carefully place eggs into oil and deep-fry for 3 to 4 minutes, until golden brown. Remove from oil and drain well on paper towels until cool. Transfer to serving plate and serve. Makes 8 Scotch Eggs.

© Victoria Hart Glavin


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