Browsing Cuisine: British

Dorset Jugged Steak

This traditional Dorset dish was often prepared to be eaten on days when the fair came to town since it is good tempered enough to wait until the revellers come…

Read More

Grilled Steaks with Horseradish Sauce

Horseradish is the traditional fiery accompaniment to roast beef but it’s equally good served with a sizzling hot steak. Use fresh horseradish root if you can find it–but prepare to…

Read More

Devon Flats

These delicious creamy biscuits are very easy to make and are not as rich as their list of ingredients might indicate.

English Easter Biscuits

These spicy, fruited biscuits were originally baked and eaten around Easter, particularly in the West Country, but are too good to be restricted to such a short period. They keep…

Read More

Cheese and Walnut Loaf

This tasty teabread combines two West Country specialities which are now readily available throughout the country: walnuts, which were originally grown in the Vale of Pewsey in Wiltshire, and Cheddar…

Read More

English Cottage Loaf

Bread-making is soothing and enjoyable, although you do need a lot of time to allow for the rising process. This loaf can be made with wholemeal or plain flour and,…

Read More

Malted Fruit Teabread

Fruit loaves keep well and the flavour actually improves if they are kept for a day or two before eating. Malt is the raw material from which beer and malt…

Read More

Marmalade Teabread

Serve this plain but well-flavoured bread thickly sliced and generously buttered.

Marbled Chocolate Teabread

The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar…

Read More

Sage and Onion Bread

This is a mouth-watering savoury bread that fills the kitchen with an aroma of herbs as it bakes. Serve it warm with soup, or well buttered with cheese or pate…

Read More

English Brandy Snaps

Brandy snaps can be kept, unfilled, in an airtight container for up to a week.

Chilled Blackberry Snow

The swirled layers of iced fruit puree and creamy egg white are very effective in this recipe but do finish it off just before it is needed and serve immediately….

Read More

Cherries in Brandy

A simple way to serve cherries, which shows them off at their best, steeped in a spicy alcoholic syrup and accompanied by a light orange cream. For easy eating, stone…

Read More

Chocolate Orange Souffle

Dark plain chocolate is the best kind to use for mouthwatering desserts like this one, which call for a good depth of flavour. Cold souffles and mousses, concocted from whipped…

Read More

Maidstone Biscuits

Puff pastry is spread with a nutty, lemon mixture before being rolled up to bake. Best eaten warm.Crisp and light, these crunchy little biscuits include almond pieces to give a…

Read More

Apple Cream Buns

These delicious choux pastry buns conceal a traditional mixture of apples and cream, and make a soft and surprising tea-time treat. Make sure the apples are completely cool before folding…

Read More

Christmas Pudding Ice Cream

All the nicest things that go into the Christmas pud – dried fruit, rum, port and spices ? are used in this unusual recipe. The ice cream mixture of eggs,…

Read More

Cumberland Rum Nicky

This rich and sticky tart is a northern speciality incorporating several of the exotic imports which came from Cumberland’s trade with the West indies. Dates, ginger and rum feature widely…

Read More

Damask Cream

This subtly flavoured dish, also known as Devonshire junket, is afar cry from a junket that comes from a packet. Do not serve it until you are ready to eat,…

Read More

Currant and Port Jelly

This is a delicious way to use up a glut of red or blackcurrants, and has a richer flavour and deeper colour than usual. The port goes in at the…

Read More

Damson and Apple Tansy

Tansies originally always included the bitter-sweet herb called tansy, which still lends its name to many custard and omelette-type puddings. This sweet/tart combination with Cox’s apples traditionally used the witherslack…

Read More

Mint Jelly

A delicious herb jelly, made in the traditional way, and a pleasant change from mint sauce to go with roast lamb. The yield will depend on the ripeness of the…

Read More

English Dessert Mincemeat

The use of beef suet is reminiscent of the days when meat was always included in the recipe – hence its name. It was originally made to preserve meat through…

Read More

English Trifle

A perfect trifle should be a rich confection of fruit, light sponge, alcohol, real egg custard and whipped cream: The recipe has altered little over the centuries – at one…

Read More