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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 still 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).
Some popular British desserts include:
- 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.
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By Yotam Ottolenghi
AMERICAN WEST BOOKS
Released: 2011-03-23
Hardcover (288 pages)
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The cookbook that launched Yotam Ottolenghi as an international food celebrity If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook A vegetarian cookbook from the author of Jerusalem A Cookbook  and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." 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. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In Plenty , Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike!  Plenty is an indispensable cookbook for every home library. |
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By Gordon Ramsay
Grand Central Publishing
Released: 2018-09-25
Hardcover (288 pages)
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The definitive guide to eating well to achieve optimum health and fitness, by one of the world's finest chefs and fitness fanatic, Gordon Ramsay.
Gordon Ramsay knows how important it is to eat well, whether you're training for a marathon or just trying to live healthier. And just because it's healthy food, doesn't mean you have to compromise on taste and flavor. As a Michelin-star super-chef who is also a committed athlete, Gordon Ramsay shares his go-to recipes for when he wants to eat well at home.
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By Linda Collister
BBC BOOKS
Released: 2014-09-23
Hardcover (320 pages)
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A beautiful, fully photographic cookbook of 120 original recipes from both the judges and the bakers of the much-loved BBC1 series
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By Wesley Robinson
Independently published
Paperback (115 pages)
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If you have diabetes, watching what you eat is one of the most important things you can do to stay healthy. With the help of this book, The Complete 5-Ingredient Diabetic Cookbook offers 100+ healthy, diabetes-friendly recipes and meal planning ideas–without sacrificing taste. Plus, this provides expert tips on the types of food you should keep stocked in your kitchen, advice on healthy cooking techniques, ways to lower fat and cholesterol, and most importantly, what to eat with diabetes. The Complete 5-Ingredient Diabetic Cookbook offers: - Make more than 100 tasty recipes, all are 5 ingredients or less
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By Paul Hollywood
Hollywood Paul Cassidy
Released: 2013-06-04
Hardcover (224 pages)
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Get baking with the master baker and judge of The American Baking Competition! Paul Hollywood's new book is all about bread - how to make it and how to use it. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can be come a savory picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; spinach doss, which is a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best bread pudding you've ever tasted. |
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By Linda Collister
Hodder Stoughton
Released: 2016-12-13
Hardcover (320 pages)
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Over 100 recipes from simple to showstopping bakes and cakes Bake like you're in the tent - from the comfort of your own home. Make brilliant bakes at home with the latest companion cookbook to The Great British Bake Off. This essential baking book of recipes from the Great British Bake Off team is appropriate for any level of expertise. Each chapter includes favourite classics with a twist, recipes with simple ingredients to create something adventurous, and showstoppers that will guarantee you're crowned Star Baker in your own home. This cookbook is the perfect excuse to start baking like The Great British Bake Off - at home. Includes:
* Recipes from the Bakers of 2016, including the finalists
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By Emily Wagner
Independently published
Paperback (255 pages)
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This Best Mediterranean Diet book- 600 Easy & Healthy Recipes with 21-Day Diet Meal Plan and 8 Grocery Shopping Tips, will be the only book of weight loss and health! The Mediterranean Diet is based on the eating foods that people from countries such as Greece and Italy way before processed foods became popular. Many studies have revealed that the Mediterranean Diet is exceptionally healthy compared to the Standard American Diet (SAD) and it can benefit those who are at high risk of developing cardiovascular diseases, stroke, diabetes, and other metabolic diseases.
Unlike other types of diets, the Mediterranean Diet incorporates healthy eating habit and a splash of deliciousness as they still allow the consumption of olive oil as well as a glass of wine. It is also not too limiting compared to other diets such as Atkins or Keto thus people who try this diet are able to enjoy eating their food more because their food choices are not limited You can use this book as a guide to help you get started on your new lifestyle should you be unfamiliar with the Mediterranean Diet. |
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By Annie Gray
White Lion Publishing
Released: 2019-09-13
Hardcover (272 pages)
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The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans.Â
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Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development.
With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes.
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The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room.
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From the upstairs dinner menu: - Caviar Croutes
- Chicken Vol-au-Vents
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- Quail and Watercress
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From the downstairs dinner menu: - Toad-in-the-Hole
- Â Beef Stew with Dumplings
- Steamed Treacle Pudding
- Jam and Custard Tarts
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With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.
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By Jamie Oliver
Ecco Press
Released: 2015-10-20
Hardcover (312 pages)
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This is the most personal book I've ever written, and in order to write it I've been on a complete journey through the world of health and nutrition. Now, using the thing I know best—incredible food—my wish is that this book will inspire and empower you to live the healthiest, happiest, most productive life you can. Food is there to be enjoyed, shared, and celebrated, and healthy, nourishing food should be colorful, delicious, and fun. This book is full of well-rounded, balanced recipes that will fill you up and tickle your taste buds, and because I've done all the hard work on the nutrition front, you can be sure that every choice is a good choice. If you pick up just a handful of ideas from this book, it will change the way you think about food, arming you with the knowledge to get it right on the food front, most of the time. Love, Jamie xxx |
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By Susan Pridmore
Rockridge Press
Released: 2018-07-31
Paperback (228 pages)
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Discover the stress-free way to stay vegetarian with easy, everyday comfort recipes from The Simply Vegetarian Cookbook. Simplicity―it’s the only ingredient that should be in every vegetarian recipe. When you’re short on time, low on ingredients, or cooking for omnivores and carnivores alike, The Simply Vegetarian Cookbook stocks your kitchen with the easiest, everyday recipes that anyone can pull off, any day of the week. This vegetarian cookbook features recipes grouped by type of cooking ease. From 5-Ingredient to 30-Minutes or Less to One Pot recipes, The Simply Vegetarian Cookbook allows you to decide what to cook not only by what looks good―but also by what’s the easiest for you. Simplicity is the main ingredient of every recipe in this vegetarian cookbook, with: - Easy-to-find ingredients that you can buy year-round in your local market
- Easy-to-make comfort meals for lunch or dinner, with a handful of side dishes, breakfasts, and snacks
- Easy-to-adapt recipes for vegans and meat eaters, with substitution tips for recipes, plus an entire category devoted to making one dish in two different ways
From Portabella Eggs Florentine to Baked Eggplant Parmesan, The Simply Vegetarian Cookbook serves up fuss-free, everyday recipes to make your life easy. |
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