A favourite with children, and a warming dish for a winter day. Cider is used for extra flavour, and for a hint of spiciness, add 1 tbsp chilli seasoning. Substitute…
Browsing Cuisine: British
Double Chocolate Ice Cream
This recipe uses bitter plain chocolate to flavour the smooth ice cream base and is then given added bite with chocolate chips. Home-made ice cream is in a class of…
Red Berry Fool
The word ‘fool’ was used to describe a light and airy blend of cream and fresh fruit puree. Depending on the season, choose from any of the soft, juicy fruits…
Lymeswold with Redcurrant Jelly
The relatively newly developed cheese Lymeswold can be substituted by Somerset Brie.
Chicken Thighs with Spicy Tomato Sauce
Meaty little chicken thighs make a good, inexpensive midweek meal.
Everlasting Syllabub
The first syllabubs were made centuries ago by dairy maids, who would direct the warm milk straight from the cow into a pail containing sherry or cider. The froth was…
Rhubarb and Orange Flan
The use of orange juice in this flan offsets the natural tartness of the rhubarb, while the ginger adds a touch of spice-Rhubarb flourishes in the north of England and…
Yogurt and Banana Dessert
Any type of yogurt can be used for this very quick and easy recipe, and there are many varieties to choose from.
Sage Derby Souffles
Souffles are an airy French dish lightened with whisked egg whites, which take their name from the specific flavouring used. Here the popular British cheese marbled with chopped sage adds…
Chicken with Tarragon Mayonnaise
It is important to use fresh tarragon in this dish: dried tarragon is a poor substitute.
English Apple Charlotte
There is much doubt surrounding the origin of the name ‘charlotte . Meat dishes called ‘charlets’ were around in the 15th century, but some say that the sweet dish took…
Honey Cake
The Greeks were very fond of honey, and believed that they would have a longer, healthier life if they ate it; the Romans, too, ate honey cake. By the 18th…
Roly Poly Puddings
The same basic suet pastry is used for jam roly-poly and all its variations. It is fast and easy to make and, if mixed quickly and deftly, has a light,…
Likky Pie
This feast-day dish, more grammatically known as Leek Pie, has a delicate subtle flavour.
Pot Roast of Pork and Red Cabbage
Pork shoulder is an economical cut that is good for pot roasting. Cabbage and apple are traditional accompaniments to pork. Here they are cooked with the meat and take on…
Somerset Honeyed Pork Stew
Pork lends itself to sweet sauces with a touch of tartness which counteract the rich flavour of the meat. Pork and honey go particularly well together. Try to buy Somerset…
Sausage and Spinach Flan
This flan, with its wholemeal pastry case, is good served warm with vegetables or cold with a salad. It makes hearty picnic food and can be baked the day before…
Warm Watercress, Potato and Bacon Salad
Tender little new potatoes are bathed in a vinaigrette dressing while still warm to sop up the maximum flavour. Peppery watercress from the Hampshire beds and crispy bits of bacon…
Creamed Fish Pie
Firm, juicy cod is used for the filling of this warming pie. Caraway seeds add interest and flavour to the sauce, and the dish has a creamy topping of mashed…
Cumberland Stuffed Herrings with Mustard Sauce
Mustard sauce makes a good accompaniment to the oily flesh of herrings and English mustard has the ‘bite’ needed to make a good contrast with the rich fish. If herrings…
Mussels and Clams with Tomatoes
Mussels and clams are surprisingly good value and their flavour goes well with the acid touch from the tomatoes. Cooked this way the shellfish flavours are fairly similar although textures…
Lamb and Watercress Bake
Methods of watercress cultivation have improved so that it is now available all year round. Bought vacuum-packed, it keeps unopened for up to five days, but wilts quickly when exposed…
Lamb Cutlets Reform
Reform sauce is mouth-wateringly piquant and deliriously seasoned with herbs and spices. It was invented in the 1830s by the great French chef Alexis Soyer. At the time he was…