Gary Rhodes specializes in the traditional British dishes that have fallen from favour because of their humble ingredients, or have been overshadowed by the razzmatazz of nouvelle cuisine. In the book he presents over 100 recipes, many of them updated versions of classic dishes such as braised oxtail, Lancashire hotpot, & boiled bacon with pearl barley & lentils. Vegetarian dishes are also included. In the introduction, Rhodes elaborates on how to cook vegetables in traditional ways such as roasting & braising, & how to make dressings, marinades, chutneys & pickles.