RED SAUCE BROWN SAUCE: A British Breakfast Odyssey

Cockles and lava bread, Marmite and Staffordshire oat cakes, kippers on the Isle of Man, porridge, stottie cakes from Edinburgh to Newcastle, Weetabix from Peterborough to Corby, black pudding, jam, bubble and squeak from Richmond to Westminster, eggs, bacon, sausages, tea and pikelets from Newcastle to Harrogate, soda farls and potato bread from Liverpool to Belfast, hog's pudding from Plymouth to Falmouth and of course marmalade and butter and eggs - one thing that unites Britain is its obsession with breakfast. We all have an opinion on the merits of brown sauce verses ketchup on our morning bacon sarnie. Here the nation's favourite taster-in-chief Felicity Cloake sets off on a cycle trip of condimental proportions to investigate and celebrate the legendary Great British Breakfast. What makes the perfect fry up? Read recipes for the Savoy's Omelette Arnold Bennet and Proper Scottish Porridge as we travel with Felicity from a desi breakfast in Birmingham to a Greggs Geordie Stottie Cake in this freewheeling gastronomical tour. Jam-packed with priceless info, 373pp, line art and map.