locale: Surrey

A type of pasty made by piling a circle of paste with a chopped mixture of cooked liver, bacon, and herbs (sometimes with apple or mushrooms) topped with cheese...

A distinctive breed of chicken, compact with a very plump breast, said to carry more meat in proportion to its size than any other fowl, and the curious feature...

Flaked-paste bread rolls, glazed. Known from 'Old Surrey Receipts & Food for Thought' by Daphne Grimm (Phillimore & Co Ltd, 1991, ISBN 10: 0850338158) and subse...

Individual puff pastry tarts filled with a soft confection, usually with citrus and almond flavours.

Mushrooms, often with other flavours, steamed in a suet case.

A modern blue cheese from Norbury Park farm, made with the Penicillium roqueforti fungus.

Eel fillets in a very rich gravy, with nutmeg, parsley and sherry, either as a soup, stew or in a pie.

Fat-rich sweet white paste with yeast, sprinkled with fat and with currants and spices (caraway, mace etc), folded and rolled several times. Cut to c4ins rounds...

Base of pressed crumb mixture of flour, butter, sugar and oats covered with thick layer of apple puree cooked with butter and citrus juice and peel, topped with...

Trout filled with lemon stuffing and cooked in lemon and wine. Known only from British Food Trust