A collection of over 70 traditional recipes including soups, vegetable accompaniments and vegetarian dishes, pies, casseroles, stews and roasts, as well as fruity desserts and cakes, bread, chutneys and jams. It includes chapters on: Soups & Starters; Vegetables; Eggs & Cheese; Fish & Seafood; Meat & Poultry; Desserts; and, Baking and Preserves.