The South-West chapter includes Cornish bouillabaisse from Gidleigh Park; Sedgemoor eel stew; lardy cake; and "Cornwall's most famous and most travestied dish", the Cornish pasty—"pronounced with a long 'ah' as in Amen". Among the dishes in the London and the South section are steak and kidney pudding, using beef rump steak and lambs' kidneys; salt beef; and bread and butter pudding. Dishes from the Midlands include rabbit and pig tail stew; Oldbury gooseberry pies; Bakewell pudding; and Shrewsbury cakes. The East Anglia section includes turnip pie; stuffed guinea fowl; Lincolnshire plum bread; and, for its connection with Trinity College, Cambridge, crème brûlée.