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Hearty barley and vegetable soup with lamb or beef. Ingredients (Serves 4–6) 500 g lamb or mutton neck or shoulder, diced 100 g pearl barley 2 tbsp vegetable oil or butter 1 onion, chopped 2 carrots, diced 1 turnip or swede, diced 1 leek, sliced 1 celery stalk, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Prepare the barley: Rinse pearl barley under cold water and soak for 1–2 hours if t

Classic British Sunday roast with gravy and vegetables. Ingredients (Serves 4–6) For the Roast Meat (Choose one): 1.5–2 kg beef joint, leg of lamb, or whole chicken 2–3 tbsp olive oil or butter Salt and freshly ground black pepper Fresh herbs (rosemary, thyme, or sage) For the Vegetables: 800 g potatoes, peeled and cut into chunks 300 g carrots, peeled and chopped 300 g parsnips, peeled and chopped 200 g Brussels sprouts or green beans 2–3 tbsp olive oil Salt and pepper, to t

Poached eggs with bacon or ham on an English muffin, topped with hollandaise sauce. Ingredients (Serves 2) For the Hollandaise Sauce: 3 large egg yolks 100 g unsalted butter, melted 1 tsp lemon juice Salt and cayenne pepper, to taste For the Eggs Benedict: 2 English muffins, split and toasted 4 slices Canadian bacon or back bacon 4 large eggs 1 tbsp white vinegar (for poaching eggs) Fresh chives or parsley, chopped (optional, for garnish) Preparation Prepare the Hollandaise S

Fried eggs, bacon, sausages, baked beans, grilled tomatoes, mushrooms, and toast. Ingredients (Serves 2) 4 sausages (pork or beef) 4 slices of back bacon 2–4 large eggs 100 g mushrooms, sliced 1–2 tomatoes, halved 150 g baked beans 2–4 slices of bread, for toast 2 tbsp butter or oil, for frying Salt and freshly ground black pepper, to taste Preparation Cook the sausages: Heat a frying pan over medium heat and cook sausages until browned and cooked through, about 10–12 minutes