You will need a 20cm round springform cake pan for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

You can add a handful of chocolate chips, chopped pecans, cranberries, dried blueberries, dried apricots or currants, or replace the oats or spelt flakes with your favourite muesli. You will need a 20cm square cake pan for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

Flaky pastry, tender meat and nutritious vegies... Cornish pasties are the ultimate winter comfort food. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

“These kinds of sweet pies came from England, where they have been on the menu for centuries," says Regula Ysewijn. You will need a 22cm pie dish (a pan with a wide rim on which you can rest the bottom pastry and then attach the pastry lid. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

“This pie is a real pub classic. If you want to eat it like they do in the pub, serve it with steamed peas, carrots and thick-cut chips," says Regula Ysewijn. You will need four 13cm round pie pans for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).