Lobster Thermidor

Lobster Thermidor is a classic French dish that traditionally consisted of cooked lobster meat bound in Béchamel sauce flavoured with mustard and Cognac

Victoria Sponge

The cream tea or high tea has an incredibly grand history and an impeccable pedigree, the Duchess of Bedford is believed to have created with what we now think of as high tea. As tastes changed and the huge Georgian midday meal had become less important and perhaps more importantly smaller, the Duchess is said to have suffered from "a sinking feeling" at about four o'clock in the afternoon. To counter this Duchess had her servants sneak her a pot of tea and a few baked cakes, bread and pastries into her dressing room.

Bread Sauce

It is usually served warm as an accompaniment to roast chicken and turkey and game birds. You can buy bread sauce mixes but the recipe is very simple.

Emulsions

In the kitchen, an emulsion is normally the combination of fat and water (or water-based) ingredients.

Melba Toast

Melba toast is completely dry, crisp, thinly sliced, toasted bread and most often served with soup or pâté. History has it that the name was given to the toast by the world’s most famous hotel manager César Ritz.

Mirepoix

Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking.

Traditional Fish and Chips

In 1859 Charles Dickens published ' A Tale of Two Cities ' and included a typical rich description of ‘Husky chips of potatoes, fried with some reluctant drops of oil’ . This is the first acknowledged recorded use of the word chip used in reference to fried potatoes.