The British Isles have a wealth of authentic recipes from the cuisines of England, Scotland, Wales and Ireland. Great recipes using local produce and traditional techniques to produce delicious, hearty dishes. Here are a few of my favourite British recipes.
Baps (Scottish Morning Rolls) Like this recipe? You’ll love my online British cooking class! I have a wonderful memory of being at my Auntie Mary’s house in Glasgow and scurrying down the road early one morning to buy beautifully soft floury baps from the local baker for our breakfast (the scurry was necessary as it […]
Crème Anglaise (Vanilla Custard) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crème Anglaise (a.k.a. vanilla custard) is a versatile pouring custard that’s typically served with fruit desserts, such as crumbles and pies, and often poured into sweet soufflés at the table. As the name suggests, French speakers consider […]
How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]
Marie Rose Sauce (Seafood Cocktail Sauce) Like this recipe? You’ll love my online Australian cooking class! I wish I could tell you the origin of Marie Rose sauce, but I haven’t found a convincing answer. It was popularised as a seafood cocktail sauce by British TV cook Fanny Cradock in the 1960s, though similar sauces […]
Manx Fruit Bonnag Like this recipe? You’ll love my online British cooking class! If the Isle of Man can lay claim to a ‘best known dish’, it would be bonnag. The name probably comes from the same root as Scots bannock and I believe it would originally have been a simple soda bread or griddle […]
Vegetarian Irish Stew Like this recipe? You’ll love my online British cooking class inspired by Simon Sandall! While most Irish would think I’ve missed the point by omitting the lamb from an Irish stew, I’ve discovered that the combination of slowly braised potato and onion makes quite a delicious vegetarian Irish stew with the addition […]
Potato & Leek Soup with Prunes Like this recipe? You’ll love my online British cooking class inspired by Simon Sandall! Potato and leek is a classic combination. In France they’re cooked together, puréed, passed through a sieve and mixed with cream to make vichyssoises, a classic cold soup. This vegetarian cock-a-leekie is a more rustic […]
Salmon Wellington Traditional beef Wellington is a series of parcels – beef wrapped in mushroom, wrapped in crêpe, wrapped in pastry – and the method can easily be adapted to other proteins, especially salmon which looks very pretty with its orange flesh contrasting against the golden pastry. When making salmon Wellington there’s no need to […]
Mushroom & Cheese Pies Like this recipe? You’ll love my online British cooking class! Thanks to chef Simon Sandall who rattled off this suggestion on the spur of the moment when we were making beef Wellington together and wondering what to do with leftover mushroom duxelles and pastry off-cuts. You could always make the duxelles […]
Potted Trout Like this recipe? You’ll love my online British cooking class! Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with […]
