In the days when Lent was strictly observed, many cooks became very ingenious at thinking up new dishes to break the monotony of their abstemious diet. This recipe, sometimes called…
Browsing Cuisine: British
Hazelnut Cartwheel
Hazelnuts are found in many parts of the world and are also called cob nuts or filberts. in Britain, the crop comes from Kent and is famous for the sweetness…
Cod in A Spicy Yogurt Crust
Everyday cod takes on a touch of the Middle East in this recipe. A delicious mixture of herbs and spices is added to the yogurt marinade, which forms a crisp…
Hot Fish Loaf
Hake, a cousin of cod, is available all year round. It has a good, flaky texture and is ideally suited to this recipe, where the flavour is sparked up with…
Meat Loaf with Onion Sauce
An economical recipe, to serve hot one day, cold the next. The loaf has a good, firm texture and plenty of flavour.
Gooseberry Yogurt Sorbet
A light and refreshing way to use gooseberries in which yogurt gives a pleasant sharpness to the smooth sorbet. You can make it a day or two ahead for a…
Chicken and Blue Cheese Salad
Blue Cheshire is rich and creamy with an excellent flavour. Other blue cheeses, such as Shropshire Blue or Stilton, could also be used in this recipe. Radishes bought fresh, with…
Cornish Caudle Chicken Pie
The caudle in this rich and tasty pie is the mixture of egg and cream that is poured into the filling towards the end of cooking time.
English Carrot Cake
Root vegetables were often used to lend sweetness to 18th-century cakes and puddings. Beetroots, parsnips and carrots were all common ingredients, but of these, only carrot is still favoured today….
Red Mullet Baked in Paper
Red mullet is known as the woodcock of the sea because you can eat it all-there’s no need to remove the insides. Cooking in paper conServes all the juices, and…
Breast of Lamb with Mint Stuffing
An inexpensive cut with a good flavour, breast of lamb can be rather fatty, so be sure to trim it well.
Broad Bean Bake
Broad beans were eaten by the Egyptians and Romans, and have been cultivated in Britain for hundreds of years. They-were often served at feasts in the sixteenth and seventeenth centuries….
Cauliflower Cheese and Tomatoes
The smoothness of the cheese sauce contrasts well with the slight crispness of the cauliflower. Double Gloucester is a pale, mild cheese with a gentle, salty tang. Worcestershire sauce and…
Raspberry and Walnut Shortbread
Two of Scotland’s most celebrated foods – shortbread and raspberries – come together in this recipe to make a truly mouth-watering dessert that tastes even better than it looks. The…
Teviotdale Pie
Originating in the Borders where good meat is taken for granted, this dish is a kind of suet pie which makes a small amount of meat go a long way….
Porter Cake
A rich, dark fruit-cake, which keeps very well. The original recipe used porter, a weaker variety of stout, which used to be a very popular working man’s pint. However, as…
Leek Mousses
Because leeks harbour dirt it is best to slice them before washing thoroughly in a colander.
Duckling with Green Peas
In this mouthwatering recipe the vegetables are cooked round the duck and take on plenty of flavour, ;yet without being too fatty. If fresh peas are not in season -…
Norfolk Turkey Breast with Asparagus
This recipe combines two of East Anglia’s most celebrated products. Norfolk has long been an important turkey farming centre and the small joints and breasts that are readily available mean…
Pasta and Mushrooms Baked with Two Cheeses
Stilton cheese is marvellous for cooking, and gives a very distinctive flavour to the mushroom sauce in this pasta dish. Mozzarella, used here for the topping, is a famous Italian…
Lambs’ Liver and Mushrooms
A dish that’s quick to put together but good enough to serve to guests. Simply fry the lambs’ liver and mushrooms for a few minutes before adding tomatoes and an…
Rabbit Cider Hot Pot
One medium-sized rabbit, jointed, should weigh about 2 1/2 lb. If you are using smaller joints to make up this total weight, cut down the cooking time accordingly.