We just got in all those wonderful new products, so I thought it might be a good time to talk about uses for them.

Scottish oatcakes are simple, very healthy, delicious crackers that go very well with all kinds of cheeses, especially triple creams and creamy blues. And, of course they tolerate English Cheddars quite well too. Another good thing to put upon an oatcake is a nice marmalade such as Rose’s Lemon and Lime Marmalade. For an unusual twist, try using a few tablespoons of marmalade spread on top of a nice big pork roast. It makes a wonderful glaze and the gravy is, well, great.

We now have the perfect ingredients to complete (compleat?) the classic Ploughman's lunch. What would taste better after a productive morning working in the garden than a nice lunch of crusty buttered wheat bread, a few slices of a good honest cheddar, a couple of pickled onions and some Branston Pickle along with a nice crisp apple 

and couple more slices of that nice sharp cheddar? And if it seems a bit early for a pint of ale, a nice cuppa tea will take the chill off the morning tasks.

So good thing the teas came in on this shipment as well. PG tips, Typhoo, Taylors of Harrogate, Yorkshire Gold, Scottish Breakfast, even Intaba herbal teas from South Africa. Both bagged and loose, our selection of teas and sweet biscuits, teacakes and shortbreads are all you need for decent four o'clock tea.

Here's a wonderful British recipe that uses the famous Colman's mustard powder, now back in stock:

Welsh Rarebit (or Rabbit, if you please)
(from Great British Cooking by Jane Garmey)

2 1/2 cups grated Welsh cheddar cheese
1 ounce butter
1/2 cup strong ale
2 tsp Colman dry mustard
Salt and pepper
buttered toast points

Melt the cheese and butter in the ale in a small pan. Stir over low heat until the cheese is completely melted. Stir in the mustard salt and pepper. Arrange the toast points in an oven proof dish, pour the cheese mixture over the toast and broil until the cheese is bubbling and brown. For a not very traditional version use steamed cauliflower in place of the toast.

And here's a British way for using our wonderful selection of anchovies:

Scotch Woodcock

6 eggs
4 Tbsp cream
Salt
freshly ground pepper
3 Tbsp butter
4 slices buttered toast, crusts removed and cut into 8 triangles
2 Tbsp anchovy paste
8 anchovy fillets
1 small bunch watercress

Beat the eggs lightly and add in the cream, salt and pepper. Spread the toast with anchovy paste and arrange on a serving dish. Melt the butter in a heavy-bottom saucepan over low heat. Pour in the eggs and cook very slowly over low heat, stirring constantly with a wooden spoon. Be careful not to over cook as the will continue to cook after you remove them from the heat. Take them off the heat while they are still on the runny side. Divide the eggs into equal portions on to the toasts, garnish with rolled anchovy fillets and watercress and serve right away with a nice cup of tea.