British recipes
56 British recipes to cook at home, written for UK kitchens and supermarket ingredients.
Most of these take about 1 hr 5 min from start to finish, and the quickest is Eton Mess at 15 min. 36 of the 56 are rated easy, and 14 are vegetarian. Newest additions: Anglesey Eggs, Apple Crumble and Apple Dumplings.
Anglesey Eggs
Hard-boiled eggs on a bed of leeky mashed potato, covered in cheese sauce and baked until golden.
Apple Crumble
Tender, cinnamon-spiced Bramley apples under a golden, buttery oat crumble. The easiest and most comforting British pudding.
Apple Dumplings
Whole apples filled with sugar, raisins and cinnamon, wrapped in pastry and baked until golden.
Bakewell Pudding
The original from Bakewell: puff pastry with a layer of jam under a rich, set almond and egg custard.
Bedfordshire Clanger
A long suet pastry roll with a savoury pork and potato filling at one end and sweet jam and apple at the other.
Beef and Guinness Stew
Tender chunks of beef braised slowly in stout with carrots, onions and thyme until the sauce is dark and glossy.
Beef Cobbler
Rich beef stew topped with savoury cheese scones that bake until golden and fluffy.
Beef Olives
Thin slices of beef rolled around a herby stuffing and braised in rich gravy until meltingly tender.
Boiled Bacon with Parsley Sauce
A gammon joint gently poached with vegetables, sliced and served with a smooth, herby white sauce.
Braised Oxtail
Oxtail slowly braised in red wine and stock until it falls off the bone, with a deep, sticky gravy.
Bread and Butter Pudding
Buttery bread layered with sultanas and baked in a vanilla custard until golden and crisp on top. A thrifty British classic.
Bread Pudding
A dense, spiced fruit cake made from stale bread. A thrifty London classic, served warm or cold.
Brown Windsor Soup
A rich, hearty Victorian soup of beef and vegetables, thickened and finished with a splash of Madeira.
Cawl
The national dish of Wales: a slow-cooked broth of lamb, leeks, swede and potatoes.
Chicken and Ham Pie
Tender chicken and ham in a creamy, herby sauce under a golden puff pastry lid.
Chip Butty
Hot, crispy chips piled into soft buttered white bread with a splash of vinegar and ketchup or brown sauce.
Chocolate Concrete
The crunchy chocolate traybake from school dinners, served with pink or mint custard.
Clootie Dumpling
A rich, spiced Scottish fruit pudding boiled in a cloth until it forms its famous dark skin.
Cock-a-Leekie Soup
Scotland's classic chicken and leek soup, gently simmered with a few prunes for a hint of sweetness.
Cranachan
Toasted oats, whipped cream, whisky, honey and fresh raspberries layered in glasses. Scotland's favourite pudding.
Dressed Crab
Brown and white crab meat served in the shell with chopped egg and parsley, and bread and butter on the side.
Dundee Cake
A rich Scottish fruit cake with orange zest and a pattern of whole almonds on top.
Eton Mess
Crushed meringue, juicy strawberries and softly whipped cream folded together. The easiest, prettiest British summer pudding.
Fat Rascals
Large, rustic Yorkshire scones packed with fruit and spice, decorated with cherry and almond faces.
Gammon, Egg and Chips
Thick gammon steaks, crispy oven chips and a runny fried egg. A true pub classic you can make at home.
Glamorgan Sausages
Welsh vegetarian sausages made from Caerphilly cheese, leeks and breadcrumbs, fried until crisp and golden.
Grasmere Gingerbread
A chewy, crumbly ginger shortbread from the Lake District, made with oats and a sticky, sugary top.
Herring in Oatmeal
Fresh herring fillets coated in oatmeal and fried until crisp. A traditional Scottish breakfast.
Lancashire Cheese and Onion Pie
Crumbly Lancashire cheese, soft onions and potato baked in shortcrust pastry. A northern teatime favourite.
Lardy Cake
A rich, sticky Wiltshire tea bread layered with lard, sugar and dried fruit.
Mackerel with Gooseberry Sauce
Crisp-skinned mackerel fillets with a sharp, buttery gooseberry sauce that cuts through the rich fish.
Mince and Tatties
Savoury minced beef simmered with onions and carrots in a rich gravy, served with creamy mashed potatoes.
Omelette Arnold Bennett
An open omelette filled with smoked haddock and topped with a rich cheese sauce, finished under the grill.
Pan Haggerty
Layers of thinly sliced potato, onion and cheese cooked slowly in a frying pan until golden underneath and melting inside.
Pease Pudding
A thick, savoury purée of yellow split peas from the North East of England, traditionally spread in a stottie with ham.
Potted Beef
Slow-cooked beef pounded with butter and spices, sealed under clarified butter. Spread on hot toast.
Rabbit Stew
Tender rabbit braised with bacon, cider, mustard and root vegetables. A traditional country dish.
Rhubarb and Custard Tart
Roasted pink rhubarb set in a smooth vanilla custard in a crisp pastry case.
Roast Chicken
Juicy roast chicken with crisp, golden skin, flavoured with lemon, garlic and thyme. The perfect centrepiece for a Sunday roast.
Scotch Pies
Small, straight-sided pies of hot water crust pastry filled with peppery minced lamb. A football-ground favourite.
Scouse
Liverpool's famous stew of beef, lamb, potatoes and vegetables, cooked until thick and served with pickled red cabbage.
Singin' Hinnies
Northumbrian griddle scones studded with currants, cooked in a pan until they sizzle. Best split and buttered while warm.
Soused Herrings
Herring fillets baked gently in spiced vinegar, then left to cool. Sharp, fresh and lovely with potato salad.
Staffordshire Oatcakes
Soft, thin pancakes made with oats and yeast, a speciality of the Potteries. Fill with cheese, bacon or eggs.
Stottie Cake
A large, flat, chewy loaf from the North East, perfect split and filled with ham and pease pudding.
Sussex Pond Pudding
A steamed suet pudding with a whole lemon, butter and sugar inside that melt into a buttery lemon sauce.
Thin British Pancakes
Thin, lacy British pancakes with crisp edges, perfect rolled up with lemon and sugar. Just three ingredients and a quick rest.
Treacle Toffee
Dark, glossy, brittle toffee made with black treacle. Traditional for Bonfire Night.
Victoria Sponge
Two light, buttery vanilla sponges sandwiched with raspberry jam and fluffy buttercream. The quintessential British teatime cake.
Yorkshire Curd Tart
A crisp pastry case filled with a lightly spiced curd cheese, currant and lemon filling.
Full English Breakfast
The classic British fry-up done properly: juicy sausages, crisp bacon, beans, mushrooms, tomatoes and eggs, all hot at the same time.
Fruit Scones with Jam & Clotted Cream
Light, high-rising scones studded with sultanas — perfect warm from the oven with jam and cream.
Tall & Crisp Yorkshire Puddings
Sky-high, golden Yorkshires that are crisp outside and soft inside — every Sunday roast needs them.
Classic Cottage Pie
Rich beef and vegetable filling under a fluffy, golden cheddar mash. The ultimate make-ahead family dinner.
Roast Salmon with Herby Couscous & Green Beans
A bright, 25-minute dinner: flaky roast salmon, lemony couscous, green beans and burst cherry tomatoes.
Apple Crumble Traybake
A buttery shortbread base, cinnamon apples and a crunchy oat crumble — the classic pudding you can eat by hand.