Eating for England: The Delights and Eccentricities of the British at Table. Nigel Slater

       The Slightly Grubby Wholemeal Cook

       Cyril’s Stew

       Dripping – The Heart and Soul

       A Taste of the Future

       Floral Gums

       Sherbet Lemons

       Fray Bentos Steak-and-Kidney Pie

       Eating Outdoors

       Eating Pomegranates with a Pin

       Mint Cracknel

       Winter Food

       The Jammie Dodger

       Liquorice Sticks

       Liquorice Wood

       The Chocolate Finger and That One with the Hole In

       A Good Roasting

       Boiled Brussels Sprouts

       Pontefract Cakes

       Bath Chaps

       Fancy Toast

       White Food

       Golden Mint Humbugs

       Lardy Cake

       The Expense Account Lunch

       The Suburban Day Out Lunch

       Quality Street

       Branston Pickle

       Paying the Price

       A Third-Generation Fishmonger

       The Work of Pixies

       Gravy

       The Extravagant Cook

       That Old Black Magic

       Brawn and Mustard

       Trifle – A Social Indicator

       The Best Biscuit of All?

       Chocolate Limes

       Sharing the Bill – The Weasel at the Table

       Sweetness and Light

       Scones on Harris

       PG Tips

       Robertson’s Golden Shred

       The Specialist Shop

       The Case for Clicks not Bricks

       Frying Tonight

       The Taste of the New

       The Grow-Your-Own Cook

       Pre-Jamie Man

       Post-Jamie Man

       If You Can’t Stand the Heat

       Scratchings

       Chocolate Éclairs

       The Sweet Shop

       The Berni Inn

       Lunch

       Crumpets, Pikelets, Muffins and Their Purpose

       The Death of the Chocolate Cake

       The Corner Shop – Our Little Life-Saver

       Carving

       Haggis, Tatties and Neeps

       Gilding the Lily

       Cake and Cheese

       Everton Mints

       Welsh Rarebit

       Junket – The Clue is in the Name

       Tunnock’s Teacakes

       Poaching

       The Cookery Hen

       The Oh-I-Never-Measure-Anything Cook

       How to Dress a Scone

       Bisto

       Colman’s Mustard

       A Day at the Market

       The British Lunch Out of Doors Then

       The British Lunch Outdoors Now

       A Litmus Test

       The Victoria Sandwich

       Gibbs After-Dinner Mints

       The After Eight Mint

       The Glorious British Chocolate Bar

       Rest in Peace

       The Supermarket Fish Shame

       The Greengrocer – A Local Hero

       A Nation of Old Boilers

       Hotel Toast

       Dick and Other Delights

       Dead Man’s Leg

       The Glue Factor

       The Gingernut

       Pear Drops

       Acid Drops

       Aniseed Balls

       Butterscotch

       A Drop or Two of Sauce

       Midget Gems

       Winter Teas – The Crumpet Season

       A Muffin Worry

       How to Open an English Muffin

       A Log Fire Tea – Some Suggestions

       Cupcakes at the Hummingbird

       High Tea

       The Packed Lunch

       Werther’s Originals

       The Polo Mint

       Camp Coffee

       Robinson’s Barley Water

       Out of a Net and onto the Net

       Marmite

       The Organic Box

       The Neat and Tidy Cook

       The Cool, Modern Shopper Cook

       ‘Hands that Do Dishes’

       Things Move On

       The Death of the Cheese Board

       Thick Toast

       Best Friends

       Treacle Tart

       Coconut Ice

       The Cream Cracker

       Barley Sugars

       Nut Toffee

       Brown Sauce

       Eating with the Wasps

       A Summer Tea – A Few Polite Suggestions

       Seaside Rock