In the North East chapter Grigson includes recipes for mutton and leek broth, mussel or oyster pudding and toad in the hole. Dishes from the North West include potted shrimps, Lancashire hotpot, Liverpool's scouse, Cumberland sausage and the chicken dish Hindle Wakes. Throughout the book Grigson includes lesser-known dishes alongside famous classics. The chapter on Scotland has recipes for Scotch broth, Haggis, Atholl brose and shortbread alongside Scotch woodcock and the sheep's head broth Powsowdie. Among the Welsh dishes, cawl and Welsh rabbit are joined by caveach (pickled mackerel) and Lady Lanover's salt duck. In the final chapter, Ireland, Irish stew and soda bread are included alongside nettle soup and boxty (potato pancakes).