Great British Recipes & Traditional Cuisine

Classic British Recipes

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The British Food Focus listings of classic British recipes is a great place to start for some cooking inspiration. Rekindle some of those traditional British favourites, we have many delicious British and regional recipes to get you going.

Traditional British Recipes - Best Books

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These Great British recipe books are consistent best sellers for those requiring simple, traditional and delicious British recipes.

Traditional British Foods

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The traditional British kitchen would focus on dishes based on Beef, Pork and Lamb as well as a large variety of chicken dishes. Fish dishes also played a key role, but the meat and two veg approach has served the British nation well. Throw in some Potatoes and Eggs and you have most of the staple foods covered!

We British tend to love our Sunday Roasts, Cornish pasties and Toad in the hole, but you may not be surprised to hear that the most popular British dish was recently voted as the Chicken Tikka Massala!

The birth of movements such as fusion cuisine, and availability of a wider variety of ingredients has vasty improved the British menu.

Typical British food has moved on from Bangers and Mash or a Full English breakfast. We still love our national foods though, and sometimes the simple recipes cooked well are still the best.

Lancashire Hotpot

Featured Regional Recipe

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Time to Prepare: 30 minutes to 1 hour.

Time to Cook: 1 to 2 hours.

Great For: Cosy comfort food, a real Winter warmer. Easy to prepare in advance for dinner parties and delicious with a drop of Red Wine.

Ingredients

• 1000g/2.2lb British Lamb. Slice into pieces
• 1000g/2.2lb of potatoes. Slice into small pieces
• 3 onions. slice roughly
• 3-4 Lamb Kidneys, cut into small pieces
• 1 small knob of butter
• 1 tablespoon of Groundnut Oil
• 1 pint of boiled water
• 1 tablespoon of plain flour
• 1 teaspoon of Worcestershire Sauce
• 1 Bay leaf
• 2 sprigs of Thyme
• Salt
• Black Pepper

Preparation Instructions

1. Pre-heat the oven to 170C/Gas Mark 3.
2. Remove any excess fat from the lamb with a sharp knife.
3. Heat the small knob of butter and the oil in a large heavy frying pan. Add your lamb, and cook until brown, turning once. When browned, put the pieces in a large casserole dish. Brown the kidney and add that to the casserole too.
4. Now add the onions to the pan. Fry on a medium heat for about ten minutes or so until browned at the edges.
5. Mix in the flour then gradually add the hot water and Worcestershire sauce. stir until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and baste the top with butter.
7. Cover with a lid and place in the oven. Cook for 1 hour 30 minutes. Half an hour before the end, remove the lid and baste the potatoes with a little more butter. Remove the lid and increase the heat to 200C/Gas Mark 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.

Green & Blacks

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