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Malasadas came to Hawaii with Portuguese workers from Madeira and the Azores in the 1870s, and on Malasada Day, the Tuesday before Lent, bakeries in Honolulu have queues round the block. They are eggy, airy yeast doughnuts with no hole, fried golden and rolled in sugar while hot; some are filled with haupia or custard. Chef's tip: the dough is very soft and sticky, so oil your hands rather than adding more flour, or the malasadas turn heavy.
Every Hawaiian plate lunch, from drive-ins in Hilo to the lunch wagons of Honolulu, comes with two scoops of rice and one of this soft, creamy macaroni salad. It is simpler than American pasta salads: overcooked elbow macaroni soaked in vinegar while hot, then folded with lots of mayonnaise, a little milk and grated carrot. Chef's tip: cook the pasta past al dente, a few minutes longer than the packet says; plate-lunch mac is meant to be soft so it soaks up the dressing.
In Hawaii, Chantilly cake means a chocolate layer cake covered in a rich, caramel-coloured frosting made from evaporated milk, egg yolks and butter, not the whipped cream the name suggests. Honolulu bakeries have sold it for birthdays and graduations for decades, and it is very different from mainland cakes. Chef's tip: cook the frosting base slowly and stir constantly until it is as thick as pudding; if it is runny, the frosting will slide off the cake.
Cauliflower cheese is the bubbling, golden side that appears beside the Sunday roast in English homes, and on its own it makes a comforting vegetarian supper with crusty bread. Tender cauliflower is baked under a mustardy cheddar sauce with a crisp, browned top. Many cheddars are made with animal rennet, so use a vegetarian mature cheddar. Chef's tip: steam the cauliflower and let it dry; wet florets water down the sauce.
Shave ice came to Hawaii with Japanese plantation workers, and on hot afternoons on Oahu's North Shore families still queue at roadside stands for a towering, soft cone of ice soaked in rainbow syrups. The ice is shaved so fine it is like fresh snow and soaks up the syrup instead of letting it run to the bottom. Without a shaver, freeze ice in a block and scrape it with a fork. Chef's tip: let the ice block sit out for 5 minutes before shaving; slightly tempered ice gives fluffier flakes.
Faggots are the thrifty meatballs of the Black Country, the industrial towns west of Birmingham, sold by butchers and served at chip shops with mushy peas and gravy. They are made from pork liver, pork belly and onion with breadcrumbs, sage and mace, and baked in a deep onion gravy. This is a pork dish. Chef's tip: wrap each faggot in caul fat if your butcher has it; it bastes them and holds them together.
Named after Queen Victoria, who took a slice with her afternoon tea, the Victoria sandwich is the cake of English village fetes, Women's Institute competitions and every birthday tea in the shires. It is two light butter sponges joined with raspberry jam and buttercream, finished with a dusting of caster sugar. Chef's tip: weigh the eggs in their shells and use the same weight of butter, sugar and flour; that is the classic way to get a perfect crumb.
Hawaiian sweet bread grew from the pão doce that Portuguese families baked in the islands at Easter, and bakeries in Hilo made it famous as a soft, golden, faintly tangy loaf. Pineapple juice gives a gentle fruity sweetness, and the crumb is pillowy and pulls apart in strands. Eat it toasted with butter, or use it for French toast. Chef's tip: the dough should be very soft; be patient during kneading instead of adding extra flour.
Summer pudding is the high-summer pudding of English country gardens, made when redcurrants, raspberries and blackcurrants ripen together in July. Slices of day-old white bread line a basin and soak up the juices of lightly cooked berries overnight, turning a deep crimson and setting into a dome. Serve with cream (or a plant cream for a vegan pudding). Chef's tip: keep back a few spoonfuls of juice to paint over any white patches after turning it out.
Treacle tart is an old English nursery pudding, a favourite of Victorian kitchens and still served with clotted cream or custard in pubs and school canteens. Despite the name it's made with golden syrup thickened with fresh breadcrumbs, sharpened with lemon zest and juice, baked until chewy at the edges and soft in the middle. Chef's tip: warm the syrup before mixing so the breadcrumbs soak it up evenly.
Bara brith means 'speckled bread', and this is the fruit loaf of Welsh farmhouses and tea rooms from Snowdonia to the Gower. Dried fruit is soaked overnight in strong black tea, then mixed with sugar, egg, flour and spice, so it is moist, dark and keeps well without any butter in the mix. Slice it thickly and spread with salted Welsh butter. Chef's tip: wrap it and wait a day before cutting; it gets stickier and slices cleaner.
Butter mochi is the sweet of Hawaii's potlucks, school fundraisers and family parties, a local mix of Japanese mochi and the islands' coconut. Glutinous rice flour is baked with coconut milk, evaporated milk, butter and eggs into a golden, chewy cake with crisp edges and a soft, bouncy middle. Chef's tip: cut it with a plastic knife once fully cooled; a metal knife drags and sticks.
Bubble and squeak is what English households, especially in London, make on Boxing Day and Monday mornings from the Sunday roast's leftover potatoes and greens. It's named for the noise it makes in the pan. The mash and cabbage or sprouts are fried until a deep brown crust forms, then turned and crisped again. Serve with a fried egg and brown sauce. Chef's tip: press it flat and leave it alone in the pan; the crust only forms if you don't keep stirring.
Welsh cakes, picau ar y maen or 'cakes on the stone', are cooked on a cast-iron bakestone in kitchens across Wales and sold warm at markets and rugby matches, and they are a must on St David's Day, 1 March. The dough is like a rich scone with currants and mixed spice, and they are dusted with sugar while hot. Chef's tip: keep the heat medium-low; they need time for the middle to cook before the outside darkens.
Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.
Millionaire's shortbread, called caramel shortcake in much of Scotland and caramel squares across the water in Belfast, is the traybake of school bake sales, cafés and church teas. A crisp shortbread base is covered with thick condensed-milk caramel and a layer of chocolate, rich enough to justify the name. Chef's tip: keep stirring the caramel the whole time it bubbles; it catches on the bottom in seconds.
The Ulster fry is the big weekend breakfast of Northern Ireland, from Belfast cafés to County Down B&Bs, and what sets it apart is the bread: soda farls and potato bread fried golden in the pan juices. Pork sausages, back bacon, black pudding, eggs, tomatoes and mushrooms complete the plate. Chef's tip: cook in order of what takes longest and keep things warm in a low oven, so the eggs go in last and are served soft.
Tatws pum munud means 'five-minute potatoes' in Welsh, a joke, since it takes half an hour, but it was the quick, cheap one-pot supper of North Wales quarry and farm families. Sliced potatoes and onions are simmered on a bed of smoked bacon (pork) in stock until the potatoes are soft and the bottom layer catches and turns golden. Chef's tip: don't stir; shake the pan instead so the layers stay intact and the bottom crisps.
Lilikoi is the Hawaiian name for passion fruit, which grows wild on vines all over the islands, and lilikoi butter is the tangy golden curd that farmers' markets on Maui and Kauai sell in jars. It is spread on toast, sweet bread and scones, or spooned onto shave ice and cakes. Chef's tip: keep the heat low and stir constantly; the curd is ready when it coats the back of a spoon and holds a line drawn through it with your finger.
Eton mess is served at Eton College's cricket match against Harrow each June, and it has become the English summer pudding for picnics and garden parties when strawberries are at their best. Crushed meringue, whipped cream and macerated strawberries are folded together at the last moment, so you get crunch, cream and juice in every spoonful. Chef's tip: fold it together just before serving; if it sits, the meringue dissolves into the cream.
Bread and butter pudding was the thrifty English way of using up stale bread, and today it's a pub and Sunday-lunch pudding from the Cotswolds to London. Buttered slices of bread are layered with sultanas, soaked in a vanilla and nutmeg custard and baked until puffed with a crisp, sugary top and a soft, wobbly centre. Chef's tip: let the bread soak in the custard for 30 minutes before baking, so it's creamy all the way through.
Spotted dick is the steamed suet pudding of English school dinners and gentlemen's clubs in London, the 'spots' being the currants and 'dick' an old word for pudding. Suet makes it light and moist; this recipe uses vegetarian suet, so it is meat-free. It is rolled, wrapped and steamed, then served in thick slices with hot custard. Chef's tip: leave a pleat in the paper and foil so the pudding has room to swell.
The Selkirk bannock is a round, glossy fruit bread from the Border town of Selkirk, first baked in the 1850s and famously eaten by Queen Victoria at Abbotsford. Unlike a plain oat bannock it is a rich yeast dough that is mostly sultanas, sliced and buttered with afternoon tea. Chef's tip: work the sultanas in only after the dough has risen once, or they tear the gluten and the loaf won't lift.
Plum bread is the dark, spiced fruit loaf of Lincolnshire bakeries, sold year round but especially at Christmas, sliced and spread with butter or eaten with a wedge of Lincolnshire Poacher cheese. There are no plums in it: 'plums' was the old word for dried fruit. The dough is enriched with butter, egg and mixed spice and packed with prunes, raisins and currants. Chef's tip: soak the fruit in hot tea for an hour so it stays juicy and doesn't steal moisture from the bread.
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