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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
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    • Size: 11.48 Inches by 8.92 Inches by 1.44 Inches
    • Weight: 5.55 Pounds
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    Traditional British Cooking: The Best Of British Cooking: A Definitive Collection

    Southwater
    Released: January 2nd, 2019
    Paperback (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: Southwater
    • ISBN: 1846815703
    • EAN: 9781846815706
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    • Paperback
    • Edition: Reprint
    • Number of Pages: 256
    • Publication Date: January 2nd, 2019
    • Release Date: January 2nd, 2019
    Physical Description:
    • Size: 8.7 Inches by 6.65 Inches by 0.69 Inches
    • Weight: 1.4 Pounds
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    British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales

    By Colman Andrews

    ABRAMS
    Released: November 8th, 2016
    Hardcover (328 pages)

    British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales
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    British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales
    • Manufacturer: Harry N. Abrams
    • Brand: ABRAMS
    • ISBNs: 1419722239, 9781419722233
    • EAN: 9781419722233
    • PartNumber: 9781419722233
    Details:
    • Hardcover
    • Number of Pages: 328
    • Author: Colman Andrews
    • Publication Date: November 8th, 2016
    • Release Date: November 8th, 2016
    Physical Description:
    • Size: 11.25 Inches by 9.35 Inches by 1.2 Inches
    • Weight: 3.9903669422 Pounds
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    The Great British Bake Off Big Book of Baking

    By Linda Collister

    BBC BOOKS
    Released: April 1st, 2015
    Hardcover (320 pages)

    The Great British Bake Off Big Book of Baking
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    The Great British Bake Off Big Book of Baking
    • Manufacturer: BBC Books
    • Brand: BBC BOOKS
    • ISBN: 1849904839
    • EANs: 9781849904834, 8601416332215
    • PartNumber: 9781849904834
    Details:
    • Hardcover
    • Number of Pages: 320
    • Author: Linda Collister
    • Publication Date: April 1st, 2015
    • Release Date: April 1st, 2015
    Physical Description:
    • Size: 9.99998 Inches by 7.499985 Inches by 1.0999978 Inches
    • Weight: 2.72711818094 Pounds
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    Great British Cooking: A Well-kept Secret

    By Jane Garmey

    William Morrow Cookbooks
    Released: May 6th, 1992
    Paperback (320 pages)

    Great British Cooking: A Well-kept Secret
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    Great British Cooking: A Well-kept Secret
    • Manufacturer: William Morrow Cookbooks
    • ISBN: 0060974591
    • EAN: 9780060974596
    • PartNumber: index
    Details:
    • Paperback
    • Number of Pages: 320
    • Author: Jane Garmey
    • Publication Date: May 6th, 1992
    • Release Date: May 6th, 1992
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    • Size: 9.25 Inches by 6.125 Inches by 0.8 Inches
    • Weight: 0.86 Pounds
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    The Cottage Kitchen: Cozy Cooking in the English Countryside: A Cookbook

    By Marte Marie Forsberg

    CLARKSON POTTER
    Released: October 17th, 2017
    Hardcover (288 pages)

    The Cottage Kitchen: Cozy Cooking in the English Countryside: A Cookbook
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    The Cottage Kitchen: Cozy Cooking in the English Countryside: A Cookbook
    • Manufacturer: Clarkson Potter
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    • ISBN: 0451495764
    • EAN: 9780451495761
    • PartNumber: 9780451495761
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    • Hardcover
    • Number of Pages: 288
    • Author: Marte Marie Forsberg
    • Publication Date: October 17th, 2017
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    • Size: 10.3 Inches by 7.7 Inches by 1.1 Inches
    • Weight: 2.7 Pounds
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    The Official Downton Abbey Afternoon Tea Cookbook: Teatime Drinks, Scones, Savories & Sweets (Downton Abbey Cookery)

    By Downton Abbey

    Weldon Owen
    Released: April 21st, 2020
    Hardcover (144 pages)

    The Official Downton Abbey Afternoon Tea Cookbook: Teatime Drinks, Scones, Savories & Sweets (Downton Abbey Cookery)
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    The Official Downton Abbey Afternoon Tea Cookbook: Teatime Drinks, Scones, Savories & Sweets (Downton Abbey Cookery)
    • Manufacturer: Weldon Owen
    • Brand: Weldon Owen
    • ISBN: 1681885034
    • EAN: 9781681885032
    Details:
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    • Number of Pages: 144
    • Author: Downton Abbey
    • Publication Date: April 21st, 2020
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    • Size: 8.5 Inches by 6.75 Inches by 0.7 Inches
    • Weight: 1.3 Pounds
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    The Complete Irish Pub Cookbook (Love Food)

    By Parragon Books

    Parragon Books
    Released: January 15th, 2019
    Hardcover (176 pages)

    The Complete Irish Pub Cookbook (Love Food)
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    The Complete Irish Pub Cookbook (Love Food)
    • Manufacturer: Parragon Books
    • Brand: Parragon Books
    • ISBN: 1680524127
    • EAN: 9781680524123
    Details:
    • Hardcover
    • Number of Pages: 176
    • Author: Parragon Books
    • Publication Date: January 15th, 2019
    • Release Date: January 15th, 2019
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    • Size: 10.7 Inches by 8.6 Inches by 0.8 Inches
    • Weight: 2.15 Pounds
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    National Trust Classic British Cooking

    By Sarah Edington

    National Trust
    Released: June 1st, 2018
    Hardcover (424 pages)

    National Trust Classic British Cooking
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    National Trust Classic British Cooking
    • Manufacturer: National Trust
    • Brand: National Trust
    • ISBN: 1911358235
    • EAN: 9781911358237
    • PartNumber: 9781911358237
    Details:
    • Hardcover
    • Number of Pages: 424
    • Author: Sarah Edington
    • Publication Date: June 1st, 2018
    • Release Date: June 1st, 2018
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    • Size: 9.94 Inches by 7.75 Inches by 1.6 Inches
    • Weight: 3.5935348706 Pounds
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    The Illustrated Encyclopedia of British Cooking: A classic collection of best-loved traditional recipes from the countries of the British Isles with 1500 beautiful step-by-step photographs

    By Annette Yates & Christopher Trotter

    Lorenz Books
    Released: January 16th, 2010
    Hardcover (512 pages)

    The Illustrated Encyclopedia of British Cooking: A classic collection of best-loved traditional recipes from the countries of the British Isles with 1500 beautiful step-by-step photographs
    Lowest New Price: $39.69*
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    The Illustrated Encyclopedia of British Cooking: A classic collection of best-loved traditional recipes from the countries of the British Isles with 1500 beautiful step-by-step photographs
    • Manufacturer: Lorenz Books
    • ISBN: 0754819124
    • EAN: 9780754819127
    Details:
    • Hardcover
    • Number of Pages: 512
    • Authors: Annette Yates, Georgina Campbell, Christopher Trotter
    • Publication Date: January 16th, 2010
    • Release Date: January 16th, 2010
    Physical Description:
    • Size: 9.21 Inches by 7.08 Inches by 1.41 Inches
    • Weight: 1475.5 Grams
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