An old recipe which originally called for ‘savoury herbs’ in the stuffing. This term covered all the common garden herbs, so although thyme and rosemary are specified here, you could…
Browsing Cuisine: British
Lamb Kebabs in Spicy Yogurt Dressing
A good dish for the end of summer, when corn-on the-cob comes into the shops. The kebabs can be grilled, or cooked outdoors on a barbecue. A few hours in…
Farmhouse Cauliflower Souffles
The distinctive flavour of cauliflower lends itself to souffle treatment. This dish, like all souffles, can be started andkft before finishing off. If the sauce base is allowed to cool,…
Parsnip and Lentil Pots
Like all vegetables, parsnips should be used as fresh as possible. If you do need to keep them for a day or two, buy them unwashed and store in a…
Spring Vegetable Omelette
Spring greens, or unhearted young cabbages, can usually be found in the shops all year round, despite their name. They need only light cooking and should keep a bit of…
Butterscotch #2
Real butterscotch is made from the simplest ingredients but has no equal for rich, smooth flavour. It’s easiest to use a sugar thermometer so you know that the syrup has…
Dundee Biscuits
Scotland is famous for rich, mouth-wateringly short biscuits, and these are no exception. A scattering of almonds on top adds interest but otherwise the biscuits rely on good, simple ingredients,…
Dundee Cake
A classic rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top, named after the town where it originated. Dundee was famous first and foremost for…
Boxty Bread
A traditional potato bread from Ireland, where potatoes were used to make cakes, dumplings and pancakes as well. Boxty would be served with milk and salt, and children sometimes called…
A Welsh Way with Lamb
Although Welsh lamb is delicious served plain, adding sweet and spicy ingredients makes it a truly flavoursome dish.
Smoked Finnan Haddock with Egg Sauce
True Finnan haddocks are smoked in Findon (corrupted to Finnan), near Aberdeen, but any properly smoked haddock – brownish not bright yellow in colour – will do for this dish
Welsh Leek Soup
This delicious vegetable soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word ‘cawl’ meaning broth. Because the leek season is short…
Iced Tomato and Basil Soup
A refreshing chilled soup, best made when tomatoes are at their cheapest and most flavoursome. The pungency of fresh basil adds a delicious herbiness.
Boiled Bacon and Parsley Sauce
The choice of bacon joints today is wide and suits all pockets. Gammon is leanest but costs more, while collar and forehock are more economical. All cuts taste equally good…
London Particular
It’s a long time since London was blanketed regularly in thick fogs known as ‘pea-soupers. But that’s how this gloriously green soup got its delightful name! and it’s still a…
Turkey with Celery Sauce
This magnificent stuffed turkey would once have formed the centrepiece on a Victorian sideboard, flanked by a boiled ham, tongue or pickled pork. The celery sauce is a traditional accompaniment,…
Coffee Fudge
Fudge is a creamy sweet, made from milk, sugar and butter, with different flavourings. Coffee became popular in England in the 18th century, when it arrived here from Turkey, via…
Scottish Herrings in Oatmeal
The oatmeal in this dish adds to its bulk and fibre as well as absorbing the rich oiliness of the herrings. Herrings are economical fare, in season all year and…
Smoked Salmon Mousses
Scottish salmon is thought by many to have the best flavour of all and Scotland has always been justly famous for its traditional smokehouses which put flavour into fish with…
Irish Potato and Parsley Soup
Potatoes have been a staple part of the Irish diet for hundreds of years, and find their way into all sorts of dishes. Use a variety such as Pentland Dell…
Strips of Beef in Whisky Sauce
This quick-cooking dish requires prime meat. Whisky liqueur will reduce to a sweet glistening glaze.
Oaten Honeycomb
An unusual steamed pudding, which uses porridge oats instead of flour. Honey, both in the mixture and poured over the finished pudding, adds its own distinctive sweetness, which is very…
Leek and Pea Flan
This attractive green flan makes excellent use of traditional Welsh leek. Frozen peas taste just as good in it as fresh but dont use canned ones or the flavour will…
Derwentwater Duck with Cumberland Sauce
Game flourishes on the moors and lakes of the North and the wild duck of Derwentwater are especially valued for their tenderness and flavour. You can, of course, use any…