Features the classic cookery of the British Isles, from traditional breakfasts, to high teas, from roasts to hearty soups. This book offers a collection of over 400 of the author's favourite recipes showing the variety of British produce and cooking. It includes soups, fish dishes, meat, poultry and game, vegetables, and salads and savoury dishes.

She had a weekly television programme in the early days of broadcasting in the late 1940s and throughout the 1950s. Since then she has lectured, given countless thousands of demonstrations and written articles and cookery cards and many, many successful books. She still works full-time and lives in Brighton.