These traditional Scottish shortbread biscuits date back beyond the 12th century. The triangles fit together into a circle and were the same shape as the pieces of fabric used to…
Browsing Cuisine: British
Parson’s Venison
Not venison at all but a leg of lamb, given a richer, fuller flavour reminiscent of game. The boned joint is stuffed with a savoury mushroom mixture, then marinated and…
Veal Escalopes in Mushroom Sauce
Veal is the best choice for this dish, as it has a tenderness and subtle flavour that’s hard to beat. If you can’t find veal, however, slices of turkey or…
Veal with Courgettes
Courgettes are grown in Britain, from seed, sown under glass early in the year. Strips of veal, combined with the crispness of the courgettes and the sharpness of grapefruit, makes…
Chicken Livers in Sherry Cream Sauce
Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course. If grapes are not available,…
Creamed Sweetbreads
Sweetbreads, although considered a great delicacy, are not always readily available, so you may have to order them from your butcher. Soakinghelps to keep them white. The sauce is deliberately…
Rabbit Casserole with Dumplings
Country families were always glad to get their hands on a fresh rabbit to help stretch the week’s food. and rabbit still makes a cheap meal, served in a well-flavoured…
Wine Jelly Cream
A pretty pudding with a lovely flavour. The wine jelly glows enticingfy from beneath the topping of rich and creamy custard. Propping the glasses at an angle as the jelly…
Lymeswold and Watercress Flan
Lymeswold is a full-fat soft blue cheese with a white rind, the texture of which varies as it ages. Watercress is available all year round now that it is specially…
Chicken with Grapes, Lemon and Cream
Everyday chicken takes on a note of luxury, in this pretty dish with its garnish of seedless green grapes. The creamy sauce is well flavoured with lemon and herbs, and…
Baked Mackerel with Gooseberry Sauce
This delicious summer dish (available all year round if you freeze gooseberry puree) offers an interesting contrast in flavours – rich oily mackerel is offset by sharp tangy gooseberries. Be…
Grey Mullet Cooked in Lemon and Red Wine
If you can find it when in season (]une to August) Cornish grey mullet is a real delicacy. Otherwise use wild or farmed trout. Cox’s apples give a distinctive flavour…
Plaice in Cream
Top-quality fish abounds off the East Anglian coast and plaice often features in the catch. It is aflat white fish with a delicate flavour. The skin on one side is…
Somerset Fish Casserole
Cider is aflavoursome – and British- alternative to white wine when cooking fish. Its robust taste makes it a good partner for the stronger brill or coley suggested in the…
Lamb Fillet with Redcurrant Sauce
Try this idea next time you’re cooking for a special occasion. Tender lamb fillet is coated with a garlic and mustard mixture before roasting. The savoury pan juices are used…
Inverness Gingernuts
These favourite biscuits are good and gingery with an extra treacle flavour and a crisp texture.
Stoved Chicken
Sometimes also called ‘stovies’ this Scottish recipe derives from the French etouffer, to cook in a closed pot, and dates from the strong Scottish/French links of the seventeenth century. It…
Glamorgan Sausages
These were the poor man’s meatless substitute for the real thing, and are today an interesting dish for vegetarians.
Kentish Pigeons in A Pot with Plums
Fruit is widely used in savoury recipes in Kent and the delicate, slightly sharp flavour of plums goes well with game. Pigeons are widely available in early autumn, when plums…
Creamed Kidneys in Wine
Use lambs’ kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.
Poacher’s Pie
Rabbit recipes feature widely in the traditional cooking of the Eastern Counties because there used to be a big surplus of wild rabbits and hares, which were partially controlled by…