Cuisines
British recipes
Roasts, puddings, and unfairly maligned baking.
24 recipes
Apple and Blackberry Crumble
Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Classic Scones
Plain scones brought together in under a minute and cut straight down with a floured cutter, so they rise tall and split cleanly.
Crumpets
A wet yeasted batter cooked in rings on a low griddle, with bicarbonate stirred in at the end so the holes open right through.
Everyday White Tin Loaf
A straight-dough sandwich loaf made with commercial yeast and no starter, baked in a tin so it slices square for toast.
Roast Chicken with Lemon and Thyme
A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.
Roast Leg of Lamb with Garlic and Rosemary
A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.
Smoked Haddock Kedgeree
Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.
Spiced Fruit Tea Loaf
Dried fruit soaked overnight in strong tea, then stirred into a batter with no fat in it at all and baked slowly into a dark loaf.
Split Pea and Ham Hock Soup
Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.
Sticky Toffee Pudding
A dark date sponge skewered and soaked with hot toffee sauce the moment it leaves the oven, then served with the rest of the sauce.
Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.
Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.
Beef and Ale Stew with Herb Dumplings
Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
Buttery Mashed Potato
Potatoes steam-dried in the pan and pushed through a ricer, then beaten with butter before the hot milk goes in.
Chicken Thigh and Potato Traybake
Bone-in thighs roasted on top of potatoes and lemon in one tin, so the skin crisps above the juices rather than poaching in them.
Creamy Oat Porridge
Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.
Crisp Roast Potatoes
Floury potatoes parboiled with bicarbonate of soda, roughed up in the pan, then roasted in fat that is already smoking hot.
Crushed Roast Potatoes
Floury potatoes parboiled, crushed flat and roasted in hot fat, so the broken surfaces crisp into edges a whole roast potato never gets.
Lemon Drizzle Loaf Cake
A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.
Mushrooms on Toast
Mushrooms seared hard in a wide pan until they brown, then finished with garlic butter and piled onto thick toast.
Sausage and Bacon Breakfast Bap
Sausages cooked slowly from a cold pan, bacon crisped in their fat, and the roll toasted on its cut face so it holds together.