Why did you chose these recipes?
The recipes are local and traditional recipes, which reflect the history of the place on the postcard. There may be an obvious geographical connection, for example Hawkshead cake, or there may be a historical connection. Grange-over-Sands's heyday was during the Edwardian period, so a caraway seed cake, typical of the era, was chosen.
Are the recipes changed from the original?
I like to keep close to the original, and don't change recipes for change's sake. However, people's tastes change, and people have different expectations of cooking. I want to produce that recipes that people will try, and will produce a good result for a reasonable amount of effort. So there are some changes.
What about the ingredients?
Good ingredients are the best start for any kind of cooking. I almost always specify butter rather than margarine, for example. If you going to put the effort into making something, why cut corners on the ingredients?
I don't have space to give all the alternatives on the cards. I would usually use half lard in pastry that was to be eaten hot, for example. And there is scope for adaptation. Tradition is fine, but if you really do prefer dried apricots to dates, why not try the recipe with the ingredients you prefer?
Do you try the recipes?
Yes, always. Sometimes several times, to get the results right. Old recipes can be very short on instructions. Guesswork can fill in the gaps, but only so far!
