Make Scottish oat focaccia with a soft, tender crumb and a golden, crisp crust. This overnight bread brings together creamy porridge, olive oil and honey, and every square is finished with softened butter, flaky salt and black pepper.

Learn how to make traditional British oxtail soup with tender beef, root vegetables, Marmite and sherry. Slowly cooked until the meat slips from the bone and the broth turns dark and silky, it's a rich, comforting soup that tastes even better the next day.

A little Liverpool, a little India. This Keema Cottage Pie layers a gently spiced ground beef keema with peas, ginger and garam masala under buttery samosa-style mashed potatoes scented with toasted cumin, coriander and a touch of dried mango powder. Learn why browning in batches, blooming your spices and drying your potatoes make all the difference.