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    RecipesManiac.com   >   National + Regional Cookbooks   >   British

       
     

    How to Cook dishes from the United Kingdom


    Britain 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.

      Full English Breakfast

    • 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

      Scotch Egg (cut open)

    • 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").

      Shepherd'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.

      Bakewell tart

    • 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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    Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs

    By Annette Yates & Christopher Trotter

    Lorenz Books
    Released: February 6th, 2018
    Hardcover (512 pages)

    Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs
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    Traditional Cooking of the British Isles: England, Ireland, Scotland and Wales: 360 Classic Regional Dishes With 1500 Beautiful Photographs
    • Manufacturer: Lorenz Books
    • Brand: Lorenz Books
    • ISBN: 0754834220
    • EAN: 9780754834229
    Details:
    • Hardcover
    • Number of Pages: 512
    • Authors: Annette Yates, Georgina Campbell, Christopher Trotter
    • Publication Date: February 6th, 2018
    • Release Date: February 6th, 2018
    Physical Description:
    • Size: 11.48 inches by 8.92 inches by 1.44 inches
    • Weight: 5.14999844032 Pounds
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    The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland

    By Ben Mervis

    Phaidon Press
    Released: October 3rd, 2022
    Hardcover (464 pages)

    The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland
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    The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland
    • Manufacturer: Phaidon Press
    • ISBN: 1838665285
    • EAN: 9781838665289
    • PartNumber: 66528
    Details:
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    • Number of Pages: 464
    • Author: Ben Mervis
    • Publication Date: October 3rd, 2022
    • Release Date: October 3rd, 2022
    Physical Description:
    • Size: 11.55 inches by 7.5 inches by 1.625 inches
    • Weight: 3.56928402178 Pounds
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    Traditional British Cooking: The Best of British Cooking: A Definitive Collection

    By Hilaire Walden

    Lorenz Books
    Released: August 1st, 2000
    Hardcover (256 pages)

    Traditional British Cooking: The Best of British Cooking: A Definitive Collection
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    Traditional British Cooking: The Best of British Cooking: A Definitive Collection
    • Manufacturer: Anness
    • Brand: Lorenz Books
    • ISBN: 1859677967
    • EAN: 9781859677964
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    • Hardcover
    • Number of Pages: 256
    • Author: Hilaire Walden
    • Publication Date: August 1st, 2000
    • Release Date: August 1st, 2000
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    • Size: 9.0 inches by 6.0 inches by 1.0 inches
    • Weight: 3.80076939688 pounds
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    150 Homemade British Recipes: A Must-have British Cookbook for Everyone

    By Rosa Harper

    Independently published
    Released: December 8th, 2020
    Paperback (94 pages)

    150 Homemade British Recipes: A Must-have British Cookbook for Everyone
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    150 Homemade British Recipes: A Must-have British Cookbook for Everyone
    • Manufacturer: Independently published
    • EAN: 9798578274992
    • PartNumber: 9798578274992
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    • Paperback
    • Number of Pages: 94
    • Author: Rosa Harper
    • Publication Date: December 8th, 2020
    • Release Date: December 8th, 2020
    Physical Description:
    • Size: 10.0 inches by 8.0 inches by 0.22 inches
    • Weight: 0.46076612758 pounds
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    Traditional British Cooking: Simple Recipes for Classic British Food

    By Susannah Blake

    Brand: Ryland Peters n Small
    Hardcover (239 pages)

    Traditional British Cooking: Simple Recipes for Classic British Food
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    • Manufacturer: Ryland Peters & Small
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    • ISBN: 1845974875
    • EAN: 9781845974879
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    • Edition: First Edition
    • Number of Pages: 239
    • Author: Susannah Blake
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    • Size: 7.75 inches by 7.75 inches by 1.0 inches
    • Weight: 1.8 pounds
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    British Cookbook: Rediscovering the Art of British Cooking

    By Brad Hoskinson

    Independently published
    Released: April 4th, 2024
    Paperback (91 pages)

    British Cookbook: Rediscovering the Art of British Cooking
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    • EAN: 9798321865927
    • PartNumber: 9798321865927
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    • Number of Pages: 91
    • Author: Brad Hoskinson
    • Publication Date: April 4th, 2024
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    • Size: 9.0 inches by 6.0 inches by 0.21 inches
    • Weight: 0.3 pounds
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    Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

    By Chad Robertson

    Chronicle Books
    Released: September 29th, 2010
    Hardcover (304 pages)

    Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
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    Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
    • Manufacturer: Chronicle Books
    • Brand: Chronicle Books
    • ISBN: 0811870413
    • UPCs: 786173114699, 789542466726, 890573814285
    • EANs: 0890573814285, 0789542466726, 8601404316067, 0786173114699, 8601401395089, 8580001053912, 8601200383638, 9780811870412
    • PartNumber: 9780811870412
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    • Edition: First Edition
    • Number of Pages: 304
    • Author: Chad Robertson
    • Publication Date: September 29th, 2010
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    • Size: 10.5 inches by 9.0 inches by 1.5 inches
    • Weight: 2.8770325191 Pounds
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    • Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
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    Pub Kitchen: The Ultimate Modern British Food Bible: THE SUNDAY TIMES BESTSELLER

    By Tom Kerridge

    Bloomsbury Absolute
    Released: November 14th, 2023
    Hardcover (272 pages)

    Pub Kitchen: The Ultimate Modern British Food Bible: THE SUNDAY TIMES BESTSELLER
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    • Manufacturer: Bloomsbury Absolute
    • ISBN: 1472981650
    • EAN: 9781472981653
    • PartNumber: 9781472981653
    Details:
    • Hardcover
    • Number of Pages: 272
    • Author: Tom Kerridge
    • Publication Date: November 14th, 2023
    • Release Date: November 14th, 2023
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    • Size: 10.0 inches by 7.6999846 inches by 0.9 inches
    • Weight: 2.314853751 pounds
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    Great British Cooking: A Well-Kept Secret

    By Jane Garmey

    William Morrow Cookbooks
    Kindle Edition (413 pages)

    Great British Cooking: A Well-Kept Secret
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    • Manufacturer: William Morrow Cookbooks
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    • Number of Pages: 413
    • Author: Jane Garmey
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    The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond

    By Jurgen Krauss

    Weldon Owen
    Released: August 29th, 2023
    Hardcover (208 pages)

    The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond
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    The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond
    • Manufacturer: Weldon Owen
    • Brand: Weldon Owen
    • EAN: 9798886740615
    Details:
    • Hardcover
    • Number of Pages: 208
    • Author: Jurgen Krauss
    • Publication Date: August 29th, 2023
    • Release Date: August 29th, 2023
    Physical Description:
    • Size: 9.7 inches by 7.5 inches by 0.9 inches
    • Weight: 2.55 Pounds
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