Apple Cream Buns - These delicious choux pastry buns conceal a traditional mixture of apples and cream, and make a soft and surprising tea-time treat.
Baked Mackerel With Gooseberry Sauce - This delicious summer dish (available all year round if you freeze gooseberry puree) offers an interesting contrast in flavours - rich oily mackerel is offset by sharp tangy gooseberries.
Barnstaple Fair Pears - The pear orchards of Devon used to supply stalls at the annual Bamstaple Fair and these pears would originally have been simmered in local cider or scrumpy.
Cheese And Walnut Loaf - This tasty teabread combines two West Country specialities which are now readily available throughout the country: walnuts, which were originally grown in the Vale ofPewsey in Wiltshire, and Cheddar cheese. Use a mature version for a stronger taste.
Cheese Ramekins - More substantial than a souffle, these flavoursome ramekins are also a good way of using up odd leftovers of different cheeses. The name comes from the small, round ovenproof container it is baked in, a ramekin dish.
Cider Cake - This fruited cake uses cider as its liquid, which produces a subtle flavour with more than a hint of apple. Recipes from this part of the world use cider in many imaginative ways to flavour both sweet and savoury dishes.
Cornish Buttered Lobster - The long coast of Cornwall is touched by the Gulf Stream, making its warmer waters ideal for lobsters and other shellfish to flourish. A good-quality lobster deserves to be served simply, as in this recipe, so that the full flavour of the flesh can be enjoyed.
Cornish Caudle Chicken Pie - The caudle in this rich and tasty pie is the mixture of egg and cream that is poured into the filling towards the end of cooking time.
Crab Salad - You can buy fresh or frozen cooked crab meat (if the latter, thaw thoroughly before use) in a mixture of dark and light meat.
Damask Cream - This subtly flavoured dish, also known as Devonshire junket, is a far cry from a junket that comes from a packet. Do not serve it until you are ready to eat, as once it is cut the shape will disintegrate.
Devon Flats - These delicious creamy biscuits are very easy to make and are not as rich as their list of ingredients might indicate.
Dorset Jugged Steak - Chunks of steak and succulent forcemeat balls are cooked together in a port-enriched gravy, flavoured with just a hint of cloves.
Easter Biscuits - Serrated edges and crisply oasted sprinkled sugar make this pretty biscuits a treat for any occasion
Gloucester Cheese And Ale - Food and drink are combined for a filling snack that was originally served — with more ale to wash it down - after the meat or poultry course of the evening meal at posting houses and inns. Double Gloucester cheese has a stronger flavour than Single Gloucester which is also very difficult to track down in the shops.
Gloucestershire Squab Pie - You'd be forgiven for thinking this dish might contain young pigeons, otherwise known as squabs, but this pie has always been made with lamb. If you can buy it locally in the Cotswolds the flavour will be delicious set off by the sharp apple and spices.
Lardy Cake - Warm or cold, this recipe is sweet, filling and delicious. Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose.
Likky Pie - This feast-day dish, more grammatically known as Leek Pie, has a delicate subtle flavour.
Marinated Mackerel - Mackerel are good value in the shops and even more delicious if you've taken a fishing trip anywhere round the south-west coast and caught your own. Clean, wash and wipe them well. They are filling so serve small ones for a starter, larger ones for a main course.
Mushrooms In White Wine - Firm, whole button mushrooms are the best choice for this recipe as they keep their shape when cooked.
Mussel And Onion Stew - Mussels fresh from the rocks of the West Country make this substantial stew an unusual main course.
New Potato Salad - The warm climate of Cornwall produces tender young vegetables earlier than other parts of the UK.
Smoked Mackerel Souffle - Although the souffle was originally a French speciality it made an impact on English cooking in the mid - 19th century when cheese souffle became a spectacular and popular party piece.
Soles In Coffins - Our church-going Victorian forebears named this dish with a play on the words 'souls' and 'soles'.
Somerset Apple Cake - Both Somerset and Dorset lay claim to this delidously moist cake which is equally good served with cream and eaten warm as a pudding.