British Recipes
82 recipes found
French Onion Meatballs
Bringing this dish back for winter! Rich, savoury, cheesy and everything you want from a comforting meal. The ultimate d…
Slow-Roasted Pork Neck with Quince and Prunes
This delicious slow-roasted pork pairs beautifully with @gratsiwine White Wine! Its refreshing character perfectly balan…
Beef Cheeks in Red Wine and Herbs
Slow-cooked beef cheeks in red wine with herbs and vegetables, tender and deeply flavoured.
Buttery Sticky Steamed Pudding with Stem Ginger and Golden Syrup
But first, a proper old-fashioned steamed pudding. In 1861, Mrs Beeton recorded a ginger pudding made with suet, flour,…
Bonfire Night Parkin
Moist spiced cake made with treacle, golden syrup and oatmeal, baked to a firm finish.
Browned Butter and Blackcurrant Victoria Sponge
Made in Normandy, Isigny butter is known for its gorgeous richness, and browning it brings out the most incredible nutty…
Nanna’s Yorkshire Parkin
The family parkin recipe to make every year for Bonfire Night
Clotted Cream
Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfec…
Digestive Biscuits
Treat yourself to a homemade version of a British classic for the biscuit tin. Top with chocolate, if you like, and enjo…
Strawberry Jam
James Martin's homemade strawberry jam is easy to make and full of fruity flavour. The resulting jars are ideal for gift…
Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Cream Cheese & Cucumber Sandwiches
Make these simple, traditional cucumber and soft cheese sandwiches to include in an afternoon tea spread
Fortnum's Coronation Chicken Sandwiches
Coronation chicken was created by Rosemary Hume for the coronation of 1953. Fortnum's version leaves out the nuts and ad…
Fortnum's Victoria Sponge
Fortnum & Mason's Victoria sponge from their Cook Book, sandwiched with strawberry preserve, whipped double cream and fr…
Fortnum's Battenberg
The Battenberg Fortnum & Mason have served with afternoon tea since 1926, a whisked sponge in pink and vanilla squares w…
Fortnum's Shortbread
Fortnum's shortbread, once baked on the premises, from their Cook Book: all butter, with a spoonful of porridge oats for…
Fortnum's Scones
The scones Fortnum & Mason bake by the thousand every morning for afternoon tea at 181 Piccadilly, from their Cook Book:…
Jersey Black Butter
Spoon into clean, sterilised jars and allow to cool before refrigerating. Absolutely flipping gorgeous spread over warm…
Scotched Woodcock
Creamy scrambled eggs with butter, cream and parsley on toasted sourdough, topped with anchovies.
Sticky Toffee Flapjacks
Oats baked with golden syrup, treacle and dates for a sweet, chewy treat.
World’s Best Chocolate Cake
Fruity, light and creamy cake full of harmonious flavours
Braised Beef Yorkshire Puddings
Slow-braised beef, creamy mash, honey-glazed carrots and rich bone marrow gravy, all piled into giant imperfectly-perfec…
Nigella Lawson Chocolate Raspberry Pudding Cake
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's…
Raspberry and Chocolate Hot Cross Bun Pudding
Combine fluffy hot cross buns, creamy white chocolate and sweet raspberries to make the best-ever Easter dessert.
Chocolate and Raspberry Self-Saucing Chocolate Pudding
Warm chocolate pudding with tart raspberries and a rich, bubbling sauce.
Almond Croissant Loaf
Almond croissant loaf - the answer to your 4pm pick-me-up 🫶 Frangipane swirled through vanilla sponge, topped with flak…
Cherry Bakewell Cookie
Serve up with more flaked almonds and a big dollop of ice cream, enjoy!
Pork Sauce with Apple Cider Vinegar & Honey
Savoury pork simmered with apple cider vinegar, honey and aromatic spices.
Pork with Apple & Blackberry
Tender pork belly with sweet apples and blackberries, slow-cooked in duck fat.
Orange Marmalade Steamed Pudding
Turn onto a serving plate while still warm so the marmalade runs down the sides. Serve with a lovely custard or cold pou…
Porchetta with Herbs and Citrus
Succulent pork belly roasted with herbs, citrus and garlic, skin crisp and fragrant.
Sticky Toffee Pudding
A rich, moist British dessert made with dates, brown sugar, and a luscious toffee sauce, served with vanilla ice cream a…
Sticky Slow Cooked Lamb & Potatoes
A glorious Sunday roast dinner made easy by cooking everything in one pot. The lamb becomes tender and is glazed to perf…
Honey Glazed Halloumi
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a gorgeous bu…
Individual Sticky Toffee Puddings
Moist date puddings with a sweet, buttery syrup, baked to a soft, rich finish.
Persimmon & Spice G&T
Persimmon and spice syrup infuses gin and tonic with sweet, aromatic depth.
Pot Roast Brisket with Harissa and Spices
Slow-cooked beef brisket with harissa and warm spices, tender and deeply flavoured.
Beef Stew with Root Vegetables
Beef and root vegetables slow-cooked in beer and broth with garlic and paprika.
Gordon's Fish & Chips in 10 Minutes
Crispy battered fish with golden chips, seasoned with curry and served with tangy sauce.
Dijon and Cognac Beef Stew
Beef stew with Dijon and Cognac, slow-cooked with onions, carrots and mushrooms.
Eggs Benedict
Poached eggs atop toasted muffins with crispy bacon and creamy hollandaise sauce.
Georgian-Style Eggnog (Traditional British Posset)
Creamy eggnog infused with sherry, lemon and nutmeg, gently cooked to a smooth finish.
Traditional British Eggnog (Posset)
Creamy egg and milk custard with brandy, gently thickened and spiced with nutmeg.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
