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How to Cook dishes from the United Kingdom
Although it is sometimes under-appreciated, or even denigrated,
British cuisine has much to offer. Traditional British cuisine in fact incorporates many wonderful dishes and great variety
from the different corners of the United Kingdom.
Moreover,
British culture (and cooking!) have also been greatly enriched by immigration and overseas influences.
When considering British cuisine, it should be remembered that
the United Kingdom is a union
of England, Scotland, Wales and Northern Ireland, each of which has their own distinctive
cultural and culinary traditions. Additionally, as already mentioned, immigration and trade with
other nations have greatly influenced British food, and caused the emergence of new culinary styles
such as Anglo-Indian.
British, and especially English cuisine, has not always had the highest reputation abroad. For example,
in 2005, the then French President,
Jacques Chirac described English food as the second worst in Europe
(he considered Finnish cuisine the worst). However, while it's true that there are some poor quality
restaurants, it's also true that there are in fact many excellent British restaurants too
(in 2005, Restaurant
Magazine said 14 of the 50 best restaurants in the world were in the
United Kingdom).
Furthermore, there is
a tremendous willingness
among the British population to experiment with new cooking styles and dishes, both when at home and when
dining out.
Some popular British recipes, dishes, meals, and foods include:
- Apple Crumble - A pie-like dessert
made from apples topped with a loose sweet pastry. Variations on the dish include
blackberry crumble and
apple and blackberry crumble.
- Arbroath Smokie - A smoked haddock, from Arbroath in Scotland.
- Balti - Balti is an Anglo-Indian dish originating from Birmingham.
A thick curry made using chicken ("balti murgh") or lamb ("balti gosht") and served
in flat-bottomed iron or steel pot ("balti" means "bucket", hence the name). To eat it, naan (Indian bread) is used to scoop up the sauce.
- Bangers and mash - Sausages with mashed potatoes, usually
with served with
gravy.
- Chicken tikka massala - An Anglo-Indian dish made by cooking chunks of marinated chicken in an Indian-style curry sauce.
Chicken tikka massala is usually eaten accompanied with naan (Indian bread), or rice, but so popular has it become that
versions of it are even sometimes used for pizza toppings and sandwich fillings!
- Cock-a-leekie soup - A traditional Scottish soup made from leeks and potato with chicken stock.
- Cornish pasty - A baked pie with a distinctive shape, traditionally filled with beef, onion, potato
and swede (rutabaga). Cornish pasties are said to have originated as a meal eaten by
the miners who were working in the Cornish tin mines.
- Fish and chips - Battered and fried fish (often cod or plaice) with
French fries. mushy peas (a green "soup" made from peas) is a popular accompaniment.
The dish is usually flavored with salt and vinegar, although
ketchup or
Tartar sauce may sometimes be used.
- Full English breakfast -
Sausage,
bacon, eggs
(usually fried eggs or
scrambled eggs), fried bread, fried mushrooms, grilled tomatoes, black pudding (a type of blood sausage) and baked beans.
The exact elements of the meal may vary somewhat.
It should also be noted that basically the same meal is sometimes described as "Full Scottish breakfast"
in Scotland, as a "Full Irish breakfast" in Northern Ireland, and the Republic of Ireland), etc.
- Haggis - Perhaps Scotland's most famous traditional dish, haggis is made using a sheep's heart, liver and lungs (collectively known as the "pluck"), ground ("minced"), and mixed with oatmeal, onions, suet, spices and stock, and then boiled in the sheep's stomach.
- Kedgeree - Smoked haddock with boiled rice, eggs and butter. The dish is believed to have
originated during the period of the British Indian Empire.
- Kipper - A split smoked herring.
They may be grilled, and are most often eaten for breakfast.
- Lancashire hotpot - Meat, onion and potatoes baked in a casserole dish for a prolonged period on low heat.
- Mince and tatties - A popular dish in Scotland. it is ground ("minced") beef and mashed potatoes.
- Pie and mash - A hot pie containing ground ("minced") meat, traditionally served accompanied by mash potato.
In the East End of London,
such pies were traditionally made with water left over from stewing eels,
and the eels were then served with the pies as a cold side dish ("jellied eels").
- Pork pie - A pie containing pork and pork jelly in a pastry crust. It is normally eaten cold,
often as a snack.
- Scotch egg - A hard-boiled egg, coated in sausage meat and then bread crumbs, and then deep-fried.
It is then allowed to cool, stored refridgerated, and eaten cold.
Scotch eggs are normally eaten as a snack food, and are readily available from convenience
stores as well as supermarkets. Despite the name, Scotch eggs are not originally from Scotland, but were
first created by Fortnum & Mason
(a famous food shop in London)
in 1738
- Shepherd's pie - Ground ("minced") lamb, covered with a layer of mashed potato, and sometimes
cheese. Versions of the dish can also be made with beef ("cottage pie") or fish ("fisherman's pie").
- Steak and kidney pie - A pie containing diced beef steak and ox, lamb or pork kidney, in a thick
sauce. The sauce is usually made from beef broth with onions, flour and seasonings. The dish is served
hot and is known in the British army as "Baby's Head".
- Sunday roast - Oven roasted meat with
roast potatoes and vegetables
(such as brussel sprouts).
This is a traditional British Sunday meal.
There are several common varieties:
roast beef (beef with gravy,
horseradish sauce and
mustard,
served with Yorkshire pudding - a dish made from baked dough),
roast lamb (lamb with mint sauce or redcurrant jam),
roast chicken (chicken with chipolata sausages (small thin sausages), bread sauce, and cranberry sauce or redcurrant jam),
and
roast pork (pork with "crackling" (crispy cooked pork rind), and
apple sauce),
- Toad in the hole - Sausages cooked in Yorkshire pudding batter.
- Welsh rarebit (sometimes called "Welsh rabbit") - Grated cheese mixed with beer, milk and butter, and then spread on toast and grilled (broiled).
Here are some popular British desserts:
- Bakewell tart - A traditional English pudding, consisting of a pastry shell, filled with jam
(fruit preserve) and a sponge-like filling.
- Christmas pudding
- This a traditional steamed dessert eaten at
Christmas,
especially on
Christmas Day.
It is made from suet (congealed fat) with dried fruit and nuts mixed in, and alcoholic
beverages usually poured in (for example brandy). The pudding is extremely dark, almost black,
and keeps very well, so is traditionally prepared many weeks in advance of
Christmas.
Christmas pudding is often eaten with
brandy butter (a sauce made from unsalted butter, sugar and brandy), cream or custard.
- Mince pies
- This is a traditional British pastry eating during the
Christmas period.
They are usually small in diameter (about the size of a cupcake) and contain
minced fruit and nuts (chopped raisins, currants, apricot, cherries, walnuts, etc., with spices in
suet)
and are traditionally eaten with
brandy butter (a sauce made from unsalted butter, sugar and brandy).
- Rice pudding - A pudding made from rice, milk, cream and sugar. Cinnamon, nutmeg or vanilla
are often used to flavor the dish. Rice pudding can be eaten hot or cold, and made from fresh
ingredients or bought ready-to-use in cans. The dish was probably inspired by
Indian cuisine's kheer, during the period when
India was ruled by
Britain.
- Spotted dick - A traditional English steamed pudding containing dried fruit and raisins, and usually served with custard.
On this page, you will find a selection of British cookbooks.
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Yotam Ottolenghi
Chronicle Books
Hardcover (288 pages)
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Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables.
Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike! |
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By Charles Elme Francatelli
The History Press
Paperback (144 pages)
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The ultimate guide to feeding the family the Victorian way, by the chief cook to Queen Victoria First published in 1852, this cookbook features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail to ensure a delicious dish every mealtime. Recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds ably instruct even the most impoverished homemaker how to prepare meals on a small budget. Accompanied by contemporary advertisements, this collection intends that "your families may be well fed, and your homes made comfortable" with handy hints for meals and cures for common ailments. |
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By Geoff Wells
Released: 2012-01-27
Kindle Edition
 | | Product Description:
Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The "How To Make Authentic English Recipes" series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers cooked and these are recipes my Grandmother passed down to me.
I hope you enjoy the series and will soon be cooking like a true Brit.
How To Make An Authentic English Sunday Roast With Yorkshire Pudding, Roast Potatoes, Parsnips & Onion Sauce
The Sunday Roast is a tradition in England both at home and in the pubs. Visit any pub in England on Sunday and expect to see roast beef, pork or lamb on the menu - maybe all three.
But as good as pub food is you can do better by following these simple steps. |
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By William Kitchiner
General Books LLC
Paperback (324 pages)
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The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery, English; Cookery; Home economics; Cooking / General; Cooking / Regional |
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By Yotam Ottolenghi
Ebury Press
Released: 2010-05-01
Hardcover (304 pages)
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Ottolenghi is one of the most iconic and dynamic restaurants in existence. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savory recipes. Yotam and Sami’s inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, and Italy to California. The 140 original recipes cover everything from accomplished meat and fish main courses through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads. Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style, and substance. This painstakingly designed, lavishly photographed book offers the timeless qualities of a cookery classic. |
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By Geoff Wells
Geezer Guides
Released: 2011-12-30
Kindle Edition
 | | Product Description:
Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The "How To Make Authentic English Recipes" series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers cooked and these are recipes my Mother and Grandmother passed down to me.
I hope you enjoy the series and will soon be cooking like a true Brit.
How To Make Fish & Chips In A Beer Batter
You wouldn't think there was very much to making fish & chips but in forty years of traveling North America I've discovered very few examples of "Authentic English Fish & Chips".
The choice of fish, the preparation of the chips, the oil they're cooked in and most importantly the batter are factors that all contribute to the final taste. If you've had real English fish & chips and want to recapture that experience you can either fly to London or pick up this little booklet. |
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By Geoff Wells
Geezer Guides
Released: 2011-12-30
Kindle Edition
 | | Product Description:
Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The "How To Make Authentic English Recipes" series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers cooked and these are recipes my Mother and Grandmother passed down to me.
I hope you enjoy the series and will soon be cooking like a true Brit.
How To Make Trifle
Considered by many people to be the premier dessert experience, English Trifle is nevertheless simple to make. Unfortunately what appears on many North American menus bears little resemblance to real English Trifle.
Trifle is a type of dessert rather than a precise set of ingredients and there can be quite a bit of flexibility on the choice of base and fruit but many North American trifle recipes call for Jello® and vanilla pudding - these are not ingredients you will find in an authentic English trifle.
This booklet is a step by step guide to creating my family's version of this incredible dessert that will delight your guests and have them praising your culinary skills to all your friends. |
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By Rose Carrarini
Phaidon Press
Hardcover (192 pages)
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The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience for the first time. Beautifully illustrated with more than 100 specially commissioned photographs, and featuring 100 of Rose's most popular recipes, this book is as much a treat for the eye as for the taste buds. The unique style and atmosphere of Rose Bakery, as well as the people who prepare, buy and eat the food that is made here, are captured in Toby Glanville's evocative photographs. The images show everything from the first preparations for breakfast and gearing up for the lunchtime rush to the final customers lingering over a piece of cake and a last cup of coffee in the late afternoon. Rose Carrarini became a pastry chef because neither she nor the customers of Villandry, the 'epicerie fine' she set up in London with her husband Jean-Charles in 1988, could find the pastries and desserts they wanted anywhere else. Now based in Paris, Rose has been serving simple, fresh and natural food that blurs the boundaries between home and restaurant cooking at Rose Bakery since 2002. Over 90 per cent of the products sold in the shop and served in the cafe are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible, and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure. Rose Carrarini's approach to food and hospitality has proved to be very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop's counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes. This book will make the flavours and style of Rose Bakery accessible for people outside Paris, too. |
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By Philippa Kilburn
ABCo Design Ltd
Released: 2011-12-25
Kindle Edition
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An exciting selection of recipes from around the European continent, now transferred to Kindle and featuring main courses and desserts.
Europe's wide range of climates ensures that it produces a vast range of fruit and vegetables, leading to an inexhaustible range of recipes from all corners of the continent. These come from tiny countries the size of a large town to the vast expanses of Russia and from countries which sizzle in the heat to those which shiver in the cold for much of the year.
While many European dishes have become staple parts of the worldwide diet, the vast majority wait to be discovered. This book is the first step in that process and provides the gateway to the European food odyssey.
In this book, I have selected recipes from 22 different countries, although that number contains a bit of a contradiction. Perhaps it should be more because I have grouped together a bunch of East-European recipes under the heading Jewish, as these travelled widely with the Jewish populations of these areas. But then, then again, perhaps it should be less as I have included recipes from the British Isles under the headings, England, Scotland and Wales. Whatever, there’ still 108 recipes, as it says on the can.
Some recipes are listed in more detail than others where it is felt that more guidance is called for.
All the recipes are listed by country, enabling you to pick out your menu easily in order to provide yourself and your guests with their gastronomic experience of a lifetime.
All the recipes are given in Imperial and metric quantities and have been tried and tested over many, many years.
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By Kay Shaw Nelson
Hippocrene Books
Hardcover (272 pages)
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From hearty, wholesome recipes for family dinners, to more sophisticated and exotic dishes for entertaining with flair, this book is the perfect source for dining the Celtic way! In this collection of 170 recipes of the best of Scottish and Irish pub fare and home cooking. In addition to the recipes each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. |
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