Hundreds of classic English, Scottish and Welsh recipes, all tested and photographed with step-by-step instructions, with full details of all ingredients.
British cuisine is the specific set of cooking traditions and practices associated with the British Isles. Historically, British cuisine has meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". However, British cuisine has absorbed the cultural influences of the colonial era and post-war immigration, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala, often claimed as "Britain's true national dish".
Typical British dishes have for several centuries been based around a nutritious template - commonly known as "meat and two veg" - which normally consists of simply roasted, grilled or boiled meat (most commonly beef, pork or lamb) a green vegetable (steamed or boiled) and a root vegetable (usually a form of boiled potatoes, carrots or turnip).
British cuisine can be separated into national and regional variants, e.g. English, Scottish and Welsh cuisine or Yorkshire cuisine and Cornish cuisine, each of which have developed their own regional or local dishes, many of which are geographically indicated foods such as Cheshire cheese, the Yorkshire pudding, Arbroath Smokie and the Cornish Pasty.
Try to source local ingredients for a truly authentic dish. Markets are a wonderful source. It you are local to London, give Borough Market a try, you will not be disappointed.
Where to buy?
We have an ever-growing list of specialist ingredient suppliers here.
Take a look at our very comprehensive list of British cheeses, broken down by county.
PDO stands for 'Protected Designation of Origin'. Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how". The following British ingredients are those which are registered as PDO.
|Beacon Fell traditional Lancashire cheese||Cheese||Lancashire (England)|
|Bonchester cheese||Cheese||Scottish / English borders|
|Buxton blue||Cheese||Derbyshire, Nottinghamshire and Staffordshire (England)|
|Cornish Clotted Cream||Cream||Cornwall (England)|
|Dovedale cheese||Cheese||Derbyshire (England)|
|Isle of Man Manx Loaghtan Lamb||Lamb||Isle of Man|
|Jersey Royal potatoes||Potatoes||Jersey (Channel Islands)|
|Orkney beef||Beef||Orkney Islands (Scotland)|
|Orkney lamb||Lamb||Orkney Islands (Scotland)|
|Shetland Lamb||Lamb||Shetland Islands (Scotland)|
|Single Gloucester||Cheese||Gloucestershire (England)|
|Staffordshire Cheese||Cheese||Staffordshire (England)|
|Swaledale cheese ; Swaledale ewes´ cheese||Cheese||Swaledale, North Yorkshire (England)|
|West Country farmhouse Cheddar cheese||Cheese||Dorset, Somerset, Devon and Cornwall (England)|
|White Stilton cheese ; Blue Stilton cheese||Cheese||Leicestershire, Derbyshire and Nottinghamshire (England)|
|Yorkshire forced rhubarb||Rhubarb||Yorkshire (England)|
PGI stands for 'Protected Geographical Indication'. Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area." The following British ingredients are those which are registered as PGI.
|Arbroath Smokies||Smoked haddock||Area around Arbroath, Angus (Scotland)|
|Armagh Bramley Apples||Apples||Armagh and Tyrone and part of Londonderry (Northern Ireland)|
|Cornish pasty||Pasty||Cornwall (England)|
|Cornish sardines||Sardines||Cornwall (England)|
|Traditional Cumberland Sausage||Sausages||Cumbria (England)|
|Dorset Blue Vinny Cheese||Cheese||Bridport, Dorchester and the Blackmore Vale, Dorset (England|
|Exmoor Blue Cheese||Cheese||West Somerset (England)|
|Traditional Grimsby smoked fish||Smoked fish||Area around Grimsby (England)|
|Lough Neagh Eel||Fish||Lough Neagh (Northern Ireland)|
|Melton Mowbray Pork Pie||Pork pies||Leicestershire, Lincolnshire and Nottinghamshire (England)|
|Newmarket Sausage||Newmarket Sausage||Newmarket and surrounding region, Suffolk (England)|
|New Season Comber Potato / Comber Earlies||Potatoes||Area around Comber (Northern Ireland)|
|Scotch Beef||Beef||Throughout Scotland|
|Scotch Lamb||Lamb||Throughout Scotland|
|Scottish Farmed Salmon||Salmon||The western coast of Scotland, the Hebrides, Orkney and Shetland Isles.|
|Teviotdale cheese||Cheese||The borders of England and Scotland. Out of production since 1998|
|Welsh Beef||Beef||Throughout Wales|
|Welsh lamb||Lamb||Throughout Wales|
|Whitstable oysters||Oysters||Area around Whitstable, Kent (England)|
English PDO and PGI Wines
TSG stands for ‘Traditional Speciality Guaranteed’. It "highlights traditional character, either in the composition or means of production". The following British ingredients are those which are registered as TSG.
|Traditionally Farmed Gloucestershire Old Spot Pork||Pork|
|Traditional Farmfresh Turkey||Turkey||England|
Pages in category ‘British recipes’
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