Great British food never really went away. Home-cooking in Britain has always been tasty, nourishing, imaginative and interesting (obviously there are individual exceptions, but as a rule this is true). British restaurants, on the other hand, didn't match up to their continental cousins except in the case of top of the range and top of the price places such as the Savoy. They have improved enormously since the middle of the last century. As for home cooking – think about the great produce – Scottish salmon, beef and raspberries, Welsh lamb and cheese, English fruit and vegetables and a wealth of fish and seafood all round the coastline. And what did people do with it – meal-in-a bowl soups such as cock-a-leekie, hotpots from all kinds of places in addition to Lancashire, potted shrimp, dressed crab, the roast beef of Old England plus Yorkshire pudding, of course, the full English breakfast or kippers. Not to mention all those lovely local dishes from Cornish pasties to Singin' Hinny.