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Travel Guide 2   >   Europe   >   UK   >   Recipes

   
 

British Recipes


Historically, British food had good reputation, especially in the Middle Ages, but in the last century or so, much of that reputation has been lost internationally. This loss in reputation was caused by a combination of factors: unadventurous menus, some poor quality restaurants, and the effects of rationing (introduced during World War II, but not finally abolished until 1954).

In recent years however, there has been a great renaissance in British cuisine, and a greater interest in the culinary arts throughout the British Isles (partly inspired by celebrity chefs on TV). High quality traditional and regional recipes are commonplace, new influences have been introduced from the Mediterranean cuisine and Indian cooking (and the rise of a new Anglo-Indian cuisine).

Some popular British meals and foods include:
  • Sunday roast - The traditional main meal of the week, eaten on Sundays, with left-overs used in various recipes for the next few days. Roasted meat is served onion gravy, roast potatoes and vegetables (such as Brussel sprouts), although the choice of meat may vary between lamb, pork, beef or chicken, and each of type of meat has its traditional accompaniments (mint sauce with lamb, apple sauce with pork, horseradish or mustard with beef, small ("chipolata" sausages and redcurrant jelly or cranberry sauce with chicken).

  • Fish and chips - Fish (usually cod or plaice), battered and fried, and served with French fries. Mushy peas (a soup-like dish made from peas) is a popular side dish with this meal, especially in the North of England.

  • Full English breakfast - Sausage, bacon, eggs (fried eggs, scrambled eggs, or boiled eggs), fried bread, fried mushrooms, grilled tomatoes, black pudding (a type of blood sausage) and baked beans.

    Full English Breakfast

  • Kedgeree - Flaked fish (usually smoked haddock), with boiled rice, eggs and butter. The dish originated during the British Empire in India, where it was often eaten for breakfast.

  • Cornish pasty - A baked pie with a distinctive shape, traditionally filled with beef, onion, potato and swede (rutabaga).

  • Pie and mash - A pie containing minced (ground) meat, with a side dish of mash potato. This is a traditional dish eaten in the East End of London, where historically it was eaten with "jellied eels", (eels stewed and cooled), the water from cooking the eels being used in making the pies.

  • Steak and kidney pie - A pie filled with a mixture of diced beef, and lamb or pork kidneys in a thick sauce.

  • Shepherd's pie - Ground ("minced") lamb covered with a layer of mashed potato, and optionally cheese. Variations exist with beef ("cottage pie") or fish ("fisherman's pie").

    Shepherd's pie

  • Bangers and mash - Sausage and mashed potato.

  • Toad in the hole - Sausages cooked in batter.

  • Lancashire hotpot - Meat, onion and potatoes baked in a pot or casserole dish for a long time on low heat.

  • Chicken tikka massala - An Anglo-Indian dish made by cooking chunks of marinated chicken in a curry sauce. If eaten as a main meal it is normally served with rice or naan (Indian bread), but variations are popular as a (cold) sandwich filling or even as a pizza topping! Some surveys suggest that it is now the most popular dish in the UK.

  • Balti - Another Anglo-Indian dish, this was comes from the Asian community of Birmingham who developed the recipe based on a Punjabi traditional recipes. Balti is a meat (chicken or lamb) in a thick curry sauce, cooked and served in a heavy iron or steel pot. The curry is eaten by scooping it up with naan (Indian Bread), the restaurants that serve it being known as "balti houses".

  • Arbroath smokie - A lightly smoked haddock, originally from Arbroath in Scotland.

  • Mince and tatties - Minced (ground) beef and mashed potatoes.

  • Haggis - One of Scotland's most famous traditional dishes, haggis is made using a sheep's heart, liver and lungs (collectively known as the "pluck"), minced (ground), and mixed with oatmeal, onions, suet, spices and stock, and then boiled in the sheep's stomach.

  • Cock-a-leekie soup - A Scottish soup made from potato, leek and chicken stock.

  • Welsh rarebit (sometimes called "Welsh rabbit") - Grated cheese mixed with beer, milk and butter, and then spread on toast and grilled (broiled).

  • Spotted dick - A steamed pudding made from dried fruit (especially raisins) in dough. Served hot, usually with custard.

  • Apple Crumble - This is quick to prepare but tasty pie-like dessert. It is made from apples and sugar (sometimes flavored with spices such as cinnamon) covered with a loose layer of sweet pastry. This is placed in a oven-proof dish and placed in the oven and baked until the pastry turns golden brown. Apple crumble is normally eaten with custard, but it delicious with cream or ice cream as well. Other fruits can be used as well (or instead), to make dishes such as apple and blackberry crumble, blackberry crumble, or rhubarb crumble (made using sticks of rhubarb).

  • Bakewell tart - A pastry shell spread with with jam (fruit preserve), and then filled with a sponge-like filling.

    Bakewell tart

  • Mince pies - A traditional dish eaten at Christmas. Mince pies are a sweet pastry, nowadays filled with a mixture of dried and chopped fruits and nuts in suet, brandy or rum, but historically filled with spiced meat and ground dried fruit. They are traditionally accompanied with brandy butter.

  • Christmas pudding - Another dessert traditionally eaten at Christmas, Christmas pudding is a steam dessert made with dried fruit, nuts and suet, and soaked in brandy or other alcoholic beverages. Like mince pies, Christmas pudding is traditionally eaten accompanied by brandy butter.
Below are some recipe books and cookbooks for British food:


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Books about British Cooking and Recipes


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Recipes: The Cooking of the British Isles (Foods of the World)

By By the Editors of Time-life Books

Time-life Books
Spiral-bound (104 pages)

Recipes: The Cooking of the British Isles (Foods of the World)
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Product Description:
Part of Foods of the World. The contents include: How to Prepare and Seal Canning Jars; Preserves; Vegetables and Pickles; Cheese; Breads, Buns and Cakes; Fish; Meat, Poultry and Game; Savory Puddings and Pies; Sweet Puddings and Pies; Sauces.

Great British Bake Off - Perfect Cakes & Bakes To Make At Home: Official tie-in to the 2016 series

By Linda Collister

Hodder Stoughton
Released: 2016-12-13
Hardcover (320 pages)

Great British Bake Off - Perfect Cakes & Bakes To Make At Home: Official tie-in to the 2016 series
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  • Hodder Stoughton
Product Description:

Over 100 recipes from simple to showstopping bakes and cakes

Bake like you're in the tent - from the comfort of your own home.

Make brilliant bakes at home with the latest companion cookbook to The Great British Bake Off. This essential baking book of recipes from the Great British Bake Off team is appropriate for any level of expertise. Each chapter includes favourite classics with a twist, recipes with simple ingredients to create something adventurous, and showstoppers that will guarantee you're crowned Star Baker in your own home.

This cookbook is the perfect excuse to start baking like The Great British Bake Off - at home.

Includes:
* Recipes from the Bakers of 2016, including the finalists
* Technical challenges from the show
* Easy to follow, step by step baking instructions
* Written to help you develop skills and bring out your creativity
* Beautiful photography to help you visualize your bake
* Clear advice on equipment, ingredients and quantities
* Recipes highlighted for 'free-from' diets and special ingredients

Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs

By Annette Yates & Christopher Trotter

Lorenz Books
Released: 2018-02-06
Hardcover (512 pages)

Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs
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Product Description:
Here are all the best-loved dishes: Lancashire Hotpot, Cornish Pasties, Bara Brith - and lesser-known delights.

Traditional British Cooking: Simple Recipes for Classic British Food

By Susannah Blake

Brand: Ryland Peters n Small
Hardcover (239 pages)

Traditional British Cooking: Simple Recipes for Classic British Food
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  • Used Book in Good Condition
Product Description:
Sample the best of British with this one-stop guide to traditional British fare. Pies, roasts, casseroles, and teatime treats--all the old favorites are here. Take inspiration from Soups, Appetizers, and Snacks, and make a Leek and Potato Soup to warm you up on a cold winter's day. Tuck into an authentic Fish Supper from the Fish chapter or create a hearty entree from Poultry and Game. For an unbeatable Meat dinner, devote some time to making Rolled Pork Roast. No wholesome meal would be complete without something On the Side, such as crunchy Roast Potatoes or Yorkshire Puddings. End your authentic dinner with a comforting Bread and Butter Pudding from the Desserts chapter. Then for Teatime--the epitome of British culinary tradition--make some Scones with Clotted Cream and Strawberry Jam. *Simple recipes for classic British comfort food-a style of foood that's definitely back in fashion. *Includes recipes for Pantry essentials, such as Plum Chutney and Lemon Curd.

The Great British Bake Off Big Book of Baking

By Linda Collister

BBC BOOKS
Released: 2014-09-23
Hardcover (320 pages)

The Great British Bake Off Big Book of Baking
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  • BBC BOOKS
Product Description:
A beautiful, fully photographic cookbook of 120 original recipes from both the judges and the bakers of the much-loved BBC1 series

The ultimate guide to baking whether a complete novice or a well-practiced home cook, this book is for every baker. Using easy-to-follow techniques, there are reliable recipes for biscuits, bread, large and small cakes, sweet pastry and patisserie, savory pastry, puddings, and desserts. Each chapter transports the reader on set and showcases the best recipes from the challenges including Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from the show. There are step-by-step photographs to help guide readers through the more complicated techniques and stunning photography throughout, making this the perfect gift for all bakers and Bake Off fans.

Recipes: The Cooking Of The British Isles: Foods of the World Series

By Adrian Bailey

Time Life
Spiral-bound
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