The mixture of fruit, which can include any varieties in season, is here poached in fruit juice rather than the sugary syrup preferred by the Victorians. Elderflowers are beautifully aromatic…
Browsing Cuisine: British
Oxford Sausages
An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon….
Roast Pork with Apples
Crisp crackling is one of the best things about roast pork. To make sure that yours is good and crunchy, score deeply through the skin with a sharp knife, following…
Red Cabbage with Pears
This recipe rings the changes on the old favourite, cabbage with apples, using pears instead. All varieties of dessert pears can be used successfully in this dish, which has a…
English Stuffed Marrow
This recipe makes the most of English root vegetables. Autumn is the time to make it, when supplies are plentiful. The skin should be shiny and pressing it with the…
Fidget (Fitchet or Figet) Pie
This is an old recipe handed down through generations of farmers’ Wives and it still appears in farmhouse cookery books today. There seem to be any number of versions, and…
Pea and Artichoke Tart
Artichokes were a favourite vegetable of the Romans and then in the rest of Europe from the late fifteenth century onwards. It took a while to become generally accepted but…
Seventeenth-century Broad Bean Tart
The broad bean is believed to be the original bean of Europe. Most major archaeological sites contain the remains of the broad bean which, because of its widespread distribution and…
Tomato, Onion and Goat’s Cheese Tart
The tomato, known as the ‘love apple’ because of its presumed aphrodisiac qualities, originated in South America, being well known to the Aztecs. It was brought to Europe by the…
Treacle Tart #2
Treacle, as we know it in Britain today, is the sugar syrup first produced as a by-product from sugar refining and production in the nineteenth century. It soon replaced honey…
Lord Woolton Pie
When British men were called up to fight in the First World War (1914-18) it was found that about half of them were suffering from malnutrition and in some cases…
Rhubarb and Strawberry Tart Cooked in ‘Beer
Rhubarb is a very British food, provoking love and loathing in equal measure. Very few of us escaped rhubarb in our childhood when it was second to apples as an…
Sambocade Elderflower Cream Cheese Tart
This is an unusual tart which can be baked all year round using elderflower cordial, but it is best to use fresh elderflowers when available (in June and July). It…
Lancashire Parkin
The parkin is a type of gingerbread made with oatmeal, treacle, sugar and butter.
Yorkshire Parkin
A traditional parkin recipe from Yorkshire, England.
Treacle Toffee
Many areas of the North have their own recipes for toffee, ranging from the dark, sticky Harrogate variety to the lighter, lemon-flavored Everton version. When making this recipe keep brushing…
George I Christmas Pudding
George I Christmas Pudding is a delicious and traditional British pudding, made with dried fruits and spices, that was first created in the 18th century.
Irish Stew
Traditionally, Irish stew is made with the rather fatty middle neck chops or 'scrag end' of lamb. This recipe uses lean neck fillet instead. The dish is made of layers…
Corned beef and vegetables
A hearty dish that's perfect for St. Patrick's Day.
Colcannon
Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, butter, and swede. It's often served on St. Patrick's Day or other festive occasions.