British Recipes
171 recipes found
Tea Sandwiches
These have the transformative power to turn snack time into something far fancier. The two easy classics are building blocks for afternoon tea or a baby shower, but also work just as easily for lunch. It’s the little things that make these sandwiches feel special: slicing the cucumbers thin, salting and patting the slices dry and making sure the herbs get evenly distributed in the compound butter. Soft bread is key here, as are the generous amounts of butter — both elements give these sandwiches their delightful texture. Make one version or both, and scale the recipe up or down as needed. These sandwiches are best served immediately, but can sit out for about an hour.
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Chip Butty
The chip butty, a sandwich of fried potatoes on buttered, untoasted white bread, is a staple at fish and chip shops across the United Kingdom—and is the sandwich you never knew you needed.
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British Chips
Shatteringly crisp with a soft, fluffy interior, British chips are something of a marvel when done right, and are especially delicious when you season them liberally with a dash of salt and malt vinegar.
Crumpets
Recognizable by its distinctive holes, a crumpet is a spongy bread that is cooked on a griddle or in a skillet, rather than baked in the oven. Crumpets differ from English muffins in that their texture is pleasantly spongy and chewy, a result of two leaveners (active dry yeast and baking powder). Typically eaten for breakfast or as a snack, crumpets are traditionally slathered with butter and sweet or savory condiments like jam or Marmite. They’re arguably as simple to make as pancakes, but you’ll need 3½-inch crumpet or English muffin rings to contain the runny batter when you add it to a hot skillet. The crumpets will cook until browned underneath and perforated with tiny holes all over the top; adjust the heat as necessary so the crumpets don’t brown too much on the bottom before they are cooked through.
Cauliflower Cheese
Cauliflower cheese is classic British comfort food. In its simplest form, the vegetable is cloaked with white sauce (béchamel) and Cheddar, then baked until bubbly. It may be served as a side dish but is often the main course for a frugal lunch or supper.
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Cucumber Sandwiches
These cucumber sandwiches are cool, crisp, refreshing, and...very little more.
Figgy Pudding
Also known as plum pudding or Christmas pudding, figgy pudding is a traditional British dessert served on Christmas. (“Pudding” in the United Kingdom is what “dessert” is called elsewhere.) Many families boast their own recipes, but in general, this rich cake-like dessert is made with a mix of dried fruits soaked in liquor, warm spices, fresh breadcrumbs, nuts and sometimes candied citrus. Beef suet, which is available online, is the traditional fat used, but it can be substituted with butter. Figgy pudding preparations often begin the Sunday before Advent, on Stir-up Sunday, when family members take turns stirring the pudding. Figgy pudding requires planning, so start shopping for ingredients at least one month before Christmas. After the initial steam, the pudding rests at least 3 weeks for the flavors to meld. The pudding can also be made months in advance, stored in the freezer and reheated before serving. The final presentation of drizzling it with liquor and setting it on fire is worthy of a grand holiday celebration.
Bangers and Mash
The “bangers” in this classic British pub dish get their name from English sausages during World War I. Made with filler ingredients and a high water content, they would often explode, or “bang,” when cooked. The name as well as the appeal of this comforting dish stuck. Any sausages will work here, but pork sausages provide the most flavorful pan drippings for the onion gravy, the rich, brown sauce that really makes bangers and mash special. Serve with steamed peas or roasted broccoli on the side.
Coronation Chicken Salad
Coronation chicken salad is an easy, pantry-friendly dish, loosely based on a posh, classically French chicken recipe that was created to celebrate Queen Elizabeth II’s coronation in 1953. This is the recipe you’d find during its heyday in Britain in the 1980s: a curried chicken salad loaded with dried fruit, mango chutney and sliced almonds, usually served as a sandwich filling or on top of baked potatoes. Debates rage over whether to include diced apricots or golden raisins (also called sultanas), but since each works well with the other flavors, you can use whichever you like. If you want a more intensely golden color, stir in 1/4 teaspoon ground turmeric with the curry. And if you’re starting with leftover cooked chicken or a rotisserie chicken (you’ll need 6 cups), just skip Step 1. For a meatless version, you can try these cauliflower salad sandwiches.
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Kedgeree (British Curried Rice With Smoked Haddock)
Inspired by a South Asian rice-and-lentils dish, this British recipe combines lightly curry-spiced rice with flaked smoked fish, boiled eggs, and buttery onions.
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Mixed Berry Trifle
The trifle, a British classic, is a decadent combination of wobbly fruit jelly, genoise sponge cake, crème légère, and whipped cream built in a sharing-size glass bowl.
Peach & Lemon Sorbet From The River Café
The River Café gives us another no-churn, easy sorbet with this peach & lemon sorbet. Ripe peaches, lemons, and sugar are all you need for your new fave summer dessert.
Mascarpone Sorbet From The River Café
Creamy, dreamy, and oh so easy! Mascarpone sorbet from The River Cafe is a rich and lemony frozen treat that stands alone, pairs with other sorbets, AND works à la mode!
The Best Grilled Cheese Ever!!
This grilled cheese is amazing, and does not take long. It is so good with a can of tomato soup with milk. I use american cheese because it makes the grilled cheese taste amazing. Also american cheese melts fast so it is good. The recipe makes 1 but you can make as many as you want.
How to Boil an Egg
Black Garlic Roasted Asparagus
Black garlic has soft cloves of dark brown, almost black in color. The flavors are deep, almost caramelized with a wonderful sweet-sour balance. It gives sulphurous asparagus a strong umami kick with a hint of aged balsamic and a smoked taste. Roasted asparagus can be served as a side dish with chicken, or on a bed of pasta for a light supper; topped with grated parmesan. if you blanch the asparagus before roasting, this will enhance their color and taste.
Kim-Joy's Royal Icing
Royal Icing recipe from Kim-Joy's new book, "Baking with Kim-Joy".
Homemade raspberry flavoured yogurt with chia seeds
Banana Tarte Tatin
After a few batches of banana loaf for my neighbours, I started twists on some French favourites and here is my banana version of a delicious tart tatin recipe.
Pressed Chocolate Cake
Excerpted from: River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers. Copyright © 1995 by Ruth Rogers and Rose Gray. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
Quick and Easy Apple Crumble
I find that shop-bought crumble is either too floury or too artificial, so we made this recipe from scratch. See my full blog at https://sarahpedgley.wixsite.com/thesarahsuite/post/the-perfect-apple-crumble
Nigel Slater’s Raspberry Ripple Sandwich
This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us). The recipe originally comes from Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from Genius Desserts (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert.
Victoria Sponge Cake
This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
Tudor(ish) Marchpane Cake
This recipe for marchpane is an early Tudor era version of what we call marzipan. Both are made from ground almonds, sugar, and usually rose water.