Although it is often the butt of jokes, and misrepresented as being bland and boring, there’s obviously a lot more to British food than the stereotypes. This collection explores everything that is great about British food, from traditional Welsh cakes and haggis, to making classic condiments and seasonal preserves.

The national dish of Scotland, we all know that haggis is traditionally served at Burns’ Night celebrations. But what you might not know is that this meaty treat is relatively straightforward to make at home – it’s just a case of sourcing the right cuts of offal and ‘ox bung’ from the butchers. Don’t be put off by the sound of this! It’s just the cleaned and salted large intestine of a cow which is often used to make mortadella, salami etc. and is used for the haggis casing in this recipe.

A kind of cross between a scone, biscuit and pancake, Welsh cakes have been enjoyed at teatime since the 19th century. Made from frugal ingredients like butter, egg, flour and currants, they are traditionally cooked in a griddle pan on the stove, but you can use a cast iron frying pan too.

Blackberry season runs from August to October. Make the most of these plump, dark berries when they are at their best by preserving them to enjoy through the rest of the year. This recipe from jam-making supremo Karen Burns-Booth is easy to follow and has lots of top tips for jam-making success.

Available from some grocers, wild garlic is probably most easy to find out in the wild – you’ll spot it in spring in shady damp woodlands and along riverbeds. It’s recognisable by its pungent smell and long, smooth leaves, and brings an amazing punch to recipes. Whizz into pesto in a matter of minutes and you can then use it in pasta, stirred through veg, pizza and soup.

A classic on picnics and buffet spreads across the nation, we love a good egg sarnie. This version by our own Helen Graves is the egg sandwich to beat them all, made with homemade mayonnaise, good quality eggs, and soft white bread.

You will recognise ‘hispi’ cabbage from many a restaurant menu, but did you know hispi cabbage (also known as ‘hearted’ or ‘sweetheart’ cabbage) has long been a staple of British cuisine? Its mild flavour and tender texture makes it great for sweating down, as in this recipe where it is cooked with sweet shallots, to serve on the side of meat or fish.

This delicious mash-up of a dessert is two British classics in one. This baked pud puts all those Easter hot cross buns to great use, using just a simple handful of ingredients, soaking the spiced sponge in a traditional mix using eggs, cream, milk and sugar and a splash of vanilla.

Transform your bacon sarnies and weekend brunch with a homemade brown sauce. This version of the classic condiment from chef Lisa Allen has just the right balance of savoury, tang, sweetness and spice. It’s really straightforward to make, with all the ingredients simmered together in one pan.

These crêpe-style pancakes are made without egg and dairy, and come out perfectly soft and foldable from the pan. Serve with fresh lemon and sugar or your choice of berries and dairy-free yoghurt.

This very British veg sometimes gets a bad rap, but here the humble marrow is positively transformed by chef Anna Tobias. It’s stuffed with an indulgent filling of slow-cooked Bolognese sauce before being topped with béchamel and cheese and baked until golden and bubbling. 

A celebration of Scottish cooking and ingredients, this roast venison dish is special enough for a dinner party. Try and source sustainable wild venison loin if you can and use beef dripping for cooking, for an extra layer of savoury flavour.