These dishes have always formed a part of families eating together, with locally sourced ingredients. Popular dishes such as fish and chips are a must-have treat on daytrips, never losing sight of the hearty, simple, homemade spirit of their origins, even when adapted for modern trends in gastro pubs and restaurants.

A return to traditional, fresh local fare and the tried, trusted and ever-delicious recipes of the past have naturally accompanied the resurgence of home cooking in recent years. These eight additions to the Flavours of England cookbook series are a  celebration of that history and the perfect introduction to the best that the country has to offer today.

Chelsea buns, named after the famous eighteenth century Bun House near Sloane Square, London, are made from a roll of dough with a layer of sugar, currants and spice, rolled, cut and baked. These tasty sweet treats are featured in the Baking cookbook and form part of an English tradition of naming food after  places, other example include Bakewell tart and Cornish pasty.

Traditionally made with eels from the Thames, pies have been part of the staple diet of Londoners dating back to at least the 1700s, when piemen would carry their wares around the streets in small portable ovens. By the end of the nineteenth century London had over 100 family-run pie shops, each with their own recipe to make the perfect pie. The classic London pie ‘n’ mash is explored in the Pies and Pasties book.

Eton mess, featured in the Puddings cookbook, is a traditional English dessert of strawberries, broken meringue and whipped double cream, making it perfect for summer. The dish is said to have originated from Eton College in Berkshire in 1893 and is still served today at the annual cricket match against the pupils of Harrow School.

A tour through this range of Flavours of England cookbooks must begin with English Breakfast, a feature of English cuisine since the early 1300s. Whether sitting down to the classic Full English of bacon and sausages from a local butcher with your choice of accompaniments, Indian kedgeree, reflecting some of the international influence incorporated into English cuisine, or a nutritious, warming bowl of porridge with fresh fruit, these are time-honoured ways to start the day off right.

If in need of some light refreshment in the afternoon, Afternoon Tea, popular since the nineteenth century, is the ideal way to make and present a selection of finger sandwiches with  various delicious fillings along with the essential scones with jam and cream and other delicate sweet treats, with step-by-step instructions on brewing the perfect cup of tea and a description of popular blends by Gilli.

For a filling and versatile option on the go or to enjoy as part of a sit-down meal later in the day, look no further than Suppers and Snacks for some sensational regional snacks and lighter meals to savor.

Cheese is a perfect addition to many meals as well as the key ingredient for many recipes of its own, with cheese making once part of everyday life on English farms. Today, dairies around the country are once again producing a wonderful variety of world-class cheese at their local operations, with the range of  distinctive flavours and their best uses introduced by Gilli in Cheese.

Finally, the coupling of festivities and food is a perfect one, and England has a variety of days throughout the year at which to come together and share a traditional dish. From pancakes on Shrove Tuesday and distinctive hot cross buns on Good Friday to a classic Christmas pudding, be prepared to mark each  celebration with a delicious English accompaniment with Festive.

Flavours of England cookbooks are compact ten-recipe collections, 150 x 150mm, 48-page hardbacks, priced at £6.99 each.