We'll admit that devilled eggs are already making a comeback, but they still have something of a bad reputation we think they deserve to shake off. Eggs have been seasoned and stuffed throughout history (including with spicy sauces in ancient Rome), but in the UK devilled eggs have become synonymous with the 1970s, when they became the dinner party canapé of choice. Hard-boiled eggs which are peeled, cut in half and refilled with a spiced, yolky paste (the spicy element gives them the devilled name), they're absolutely ripe for modern twists. 

Our recipe adds hot mustard to the yolks and flavours them with smoky paprika, for example, while our vibrantly pink take is the result of overnight marination in beetroot liquid – they're then piped with a yolky garlic and cayenne filling. A perfect base for big flavours, they're moreish and savoury (and protein-packed, if that's important to you) – Joe recommends trying them with potted shrimp, miso, sriracha or a katsu curry sauce.

Spuds which are both golden and crispy and buttery smooth at the same time – what's not to love? Pommes duchesse – or Duchess potatoes – are bite-sized delights which are essentially seasoned mash piped into swirls and baked. The result is a crispy exterior and super smooth filling – think individual versions of a shepherd's or cottage pie topping. They're thought to date back as far as the eighteenth century in France, and became increasingly popular in the UK throughout the twentieth century, when they were often served at special occasions. TV chef Fanny Craddock was a fan of the method, and used them as a base in several recipes – in one, she even dyes the mashed potato green. We'll be sticking to their natural hue, but we won't stop you if you're curious...

A little-known citrus dessert, orange en surprise was so popular during the early twentieth century that it's believed to have been the final dessert served aboard the Titanic, and we're surprised it's not more widespread today. Joe says he first stumbled on the recipe in an old Cordon Bleu cookbook, Dinner Parties, and was inspired to bring it back to life at the supper clubs. In a nutshell, it's an orange semifreddo served in a hollowed out orange, with a dollop of whipped cream on top. It's simple, doesn't need a long list of ingredients and there's scope for twists whatever the season – spike it with other fruit juices or alcohol for a refreshing summer dessert, or pair it with cosy, mulled flavours like cinnamon when winter rolls around. 

The nose-to-tail movement has encouraged us to embrace offal, but faggots still have a way to go before they're part of our weekly meals. A traditionally British dish, faggots are our answer to meatballs, made from minced off-cuts and offal mixed with herbs – you can use pork, lamb, venison (Sally Abe serves hers with sweetcorn) or mutton (James Mackenzie braises his with ale). Rather than being intimidating, Joe says faggots are actually a great introduction to offal.

'Faggots are a great way of disguising the strong flavour of offal, which can be too much for some,' he says. 'They also come in the familiar shape of a meatball so it's also more friendly and appealing for many of us.' He admits traditional recipes can be complex and include hard-to-find ingredients like caul fat, but says there are shortcuts to make them more accessible. 'Finely chop or mince lungs, heart, liver and kidney and mix into regular mincemeat with spices, sweated onions and breadcrumbs,' he advises. 'Shape into balls, chill to set and brown off in a frying pan with a drop of oil before gently poaching in stock for fifteen to twenty minutes. Serve with lashings of gravy.'

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