British Recipes
171 recipes found
Scotch Barley Soup
Irma Rhode's Onion And Parsley Sandwiches
Watercress Sandwiches
Lori Leckman's Buttermilk Scones
Honey Wheat Cake
Cauliflower Fritters
Gail Monaghan's Miniature Cream Scones
Stephanie Johnston’s Bakewell Tart
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam – one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you’re using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, “The crust, the jam and the almond cake.” Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph’s tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Queens Pudding
Christmas Pudding Chewton Glen
According to that English guide to all things gastronomic by Mrs. Isabella Beeton, ''Beeton's Book of Household Management,'' a ''Very Good Christmas Plum-Pudding'' sufficient to feed eight people should consist of raisins, currants, mixed peels, bread crumbs, suet, eggs and brandy. This version, from the Chewton Glen restaurant, near Southampton at the edge of New Forest in southern England, makes two puddings. Each will serve eight to 10.
Tropical Fruit Trifle
Christmas Pudding Dorchester
English Roast Fillet of Beef With Two Sauces
Crunchy Scotch Eggs With Horseradish and Pickles
Toad-In-The-Hole
Monkfish Roasted Like Lamb With Garlic And Fennel
Cock-a-Leekie
Chestnut Stuffing
Roasted Tomatoes and Lentils With Dukkah-Crumbled Eggs
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don’t turn into paste, and don’t overdo the processing. You’re looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Homemade Salt-Free English-Style Mustard
English mustard
Butternut Squash and Mushroom Wellington
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
Lancashire Cheese-and-Onion Pie
Simon Hopkinson was best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987, then left Bibendum to spend his time writing columns and cookbooks, consulting and doing television. Much of his food is dead simple, but he’s perfectly capable of churning out more complicated items. Here's a reproduction of an over-the-top main course that is traditional and surprising in many ways.