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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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The British Baking Book: The History of British Baking, Savory and Sweet

By Regula Ysewijn

Weldon Owen
Released: September 8th, 2020
Hardcover (264 pages)

The British Baking Book: The History of British Baking, Savory and Sweet
Lowest New Price: $35.00*
This title will be released on September 8, 2020. Pre-order now.*
*(As of 19:59 Pacific 12 Aug 2020 More Info)


Click Here
Description:
The British Baking Book: The History of British Baking, Savory and Sweet
  • Manufacturer: Weldon Owen
  • Brand: Weldon Owen
  • ISBN: 1681885670
  • EAN: 9781681885674
Details:
  • Hardcover
  • Number of Pages: 264
  • Author: Regula Ysewijn
  • Publication Date: September 8th, 2020
  • Release Date: September 8th, 2020
Physical Description:
  • Size: 9.8 Inches by 7.5 Inches by 1.2 Inches
  • Weight: 2.71 Pounds
Click here for more information

Bake it Better: Bread (The Great British Bake Off)

By The Great British Bake Off

Hodder & Stoughton
Released: October 1st, 2015
Hardcover (160 pages)

Bake it Better: Bread (The Great British Bake Off)
Lowest New Price: $24.99*
This title will be released on September 29, 2020. Pre-order now.*
*(As of 19:59 Pacific 12 Aug 2020 More Info)


Click Here
Description:
Bake it Better: Bread (The Great British Bake Off)
  • Manufacturer: Hodder & Stoughton
  • Brand: Hodder & Stoughton
  • ISBN: 1473615321
  • UPC: 783324824391
  • EANs: 0783324824391, 9781473615328
  • PartNumber: BIBD
Details:
  • Hardcover
  • Number of Pages: 160
  • Author: The Great British Bake Off
  • Publication Date: October 1st, 2015
  • Release Date: October 1st, 2015
Physical Description:
  • Size: 8.0 Inches by 6.0 Inches by 0.8 Inches
  • Weight: 1.28088574222 Pounds
Click here for more information

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: February 6th, 2018
Hardcover (512 pages)

Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs
Lowest New Price: $35.00*
In Stock.*
*(As of 19:59 Pacific 12 Aug 2020 More Info)


Click Here
Description:
Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs
  • Manufacturer: Lorenz Books
  • Brand: Lorenz Books
  • ISBN: 0754834220
  • EAN: 9780754834229
Details:
  • Hardcover
  • Number of Pages: 512
  • Authors: Annette Yates, Georgina Campbell, Christopher Trotter
  • Publication Date: February 6th, 2018
  • Release Date: February 6th, 2018
Physical Description:
  • Size: 11.48 Inches by 8.92 Inches by 1.44 Inches
  • Weight: 5.55 Pounds
Click here for more information

The Great British Baking Show: The Big Book of Amazing Cakes

By The Baking Show Team

PENGUIN RANDOM HOUSE
Released: October 29th, 2019
Hardcover (288 pages)

The Great British Baking Show: The Big Book of Amazing Cakes
List Price: $27.99*
Lowest New Price: $18.49*
In Stock.*
*(As of 19:59 Pacific 12 Aug 2020 More Info)


Click Here
Description:
The Great British Baking Show: The Big Book of Amazing Cakes
  • Manufacturer: Clarkson Potter
  • Brand: PENGUIN RANDOM HOUSE
  • ISBN: 0593138392
  • EAN: 9780593138397
Details:
  • Hardcover
  • Number of Pages: 288
  • Author: The Baking Show Team
  • Publication Date: October 29th, 2019
  • Release Date: October 29th, 2019
Physical Description:
  • Size: 9.97 Inches by 7.7 Inches by 0.85 Inches
  • Weight: 2.21 Pounds
Click here for more information


 
 
 

 
 
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