Today’s recipe for Lincolnshire Sausage, Sage & Onion Pies is a cheat’s recipe. and only uses 4 ingredients

Using Store Cupboard Ingredients

Today’s recipe for Lincolnshire Sausage, Sage & Onion Pies is a cheat’s recipe. and only uses 4 ingredients.

Made with ready-rolled puff pastry, butcher’s sausages, a packet of stuffing mixture and an egg, these pies taste fabulous.

Lincolnshire Sausage, Sage & Onion Pies are certainly not “haute cuisine”, but they make a fabulous family meal.

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This recipe for Chow Fan (Egg Fried Rice), is our old Amah’s recipe, that mum adopted, and which was one of my favourite meals

Memories of a Hong Kong Childhood

This recipe for Chow Fan (Egg Fried Rice), is our old Amah’s recipe, that mum adopted, and which was one of our favourite meals when I was growing up.

Also known as Chao Fan, it’s a Cantonese egg fried rice dish that is a staple recipe in Hong Kong and the Canton area of China.

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Today’s recipe for Bunny on the Lawn isn’t so much a recipe, but an idea with a simple method, it was popular party food in the 60’s and 70’s

Retro Party Food for Children and Adults

Today’s recipe for Bunny on the Lawn isn’t so much a recipe, but an idea along with a simple method.

Beloved of old-fashioned children’s birthday parties, I made and served this on Easter Sunday, as a delectable retro desssert.

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This recipe for Traditional British Hot Cross Buns is my late mother’s recipe, and is one that she always used at Easter.

A Classic Yeasted Hot Cross Bun Recipe

Today’s recipe for Traditional British Hot Cross Buns has been shared on Lavender & Lovage before, but many years ago.

However, I decided it was time to give the photos a makeover, as well as sharing a new and more uptodate printable recipe card.

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My recipe for Microwave Omelette in a Mug, is a fabulously healthy and high protein light meal or breakfast dish.

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What a fabulous recipe this is for Yorkshire Farmhouse Fruit Cake. A proper old-fashioned “cut and come again” fruit cake.

Vintage Recipe from Farmhouse Cookery by Mrs Arthur Webb

What a fabulous recipe this is for Yorkshire Farmhouse Fruit Cake. A proper old-fashioned “cut and come again” fruit cake.

The one that your granny or mum would serve for Sunday tea, or for elevenses. This recipe was found in an old cookbook called Farmhouse Cookery by Mrs Arthur Webb.

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My last Christmas inspired recipe is for Fruity Aromatic Slow Cooker Ham (Gammon). This lovely baked ham recipe is simplicity itself.

A Fabulous Slow Cooked Ham with Aromatic Spices and Fruit

My last Christmas inspired recipe is for Fruity Aromatic Slow Cooker Ham (Gammon). This lovely baked ham recipe is simplicity itself and the results are spectactular.

It’s a lesson in how to transform a piece of supermarket ham/gammon into a delicious festive meal…..and for ease, you cook this in your slow cooker, or on the slow cooker setting of a multi-cooker, such as a Ninja Foodi, Instant Pot or Crock Pot.

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I have several Christmas Pudding recipes, but today’s recipe for 1930’s Special Christmas Pudding is, as the title says, very special

Pressure Cooker Recipe for Stir-up-Sunday

I have several Christmas Pudding recipes on Lavender & Lovage, but today’s recipe for 1930’s Special Christmas Pudding is, as the title says, very special.

It’s taken from a Sainsbury’s leaflet from the 1930’s, which was published for Stir up Sunday at the time.

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A fabulous recipe, which is nearly 100 years old – the 1920’s BeRo Christmas Cake was first shared in the 3rd edition

A Simple but Traditional Christmas Cake

A fabulous recipe, which is nearly 100 years old – the 1920’s BeRo Christmas Cake was first shared in the 3rd edition of these little cookery books.

The Be Ro 3rd edition was published in 1925, along with instructions how to make almond icing (marzipan) and classic Royal icing too.

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Gingerbread Tea Loaf – This lovely recipe for Gingerbread Tea Loaf is over 70 years old, and has been featured in numerous Be-Ro cookbooks.

Perfect for Bonfire Night or Winter Tea Tray Supper

This lovely recipe for Gingerbread Tea Loaf is over 70 years old, and has been featured in numerous Be-Ro cookbooks.

I made it from the 26th edition, which was my late mother’s book. She always had this little book out, and baked from it all of the time.

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