Beans on toast have been a British staple for years. Eaten for breakfast, lunch or dinner, it’s simple, delicious and very comforting.
Classic British
Gala Pie
Some of you may not be familiar with gala pie at all, it’s basically a pork pie cooked in a loaf tin with a central column of boiled eggs running through the middle
Rumbledethumps
Cooks have been dreaming up ways to use up leftover potatoes and vegetables in different parts of Britain since the humble spud was first mashed.
South of the border we English fry up ours to make bubble and squeak. Across the Irish sea, they make colcannon and in Scotland, they have the curiously named rumbledethumps.
Fishy Welsh Rarebit
A great alternative version of the classic Welsh rarebit with lovely smoked haddock.
Eccles Cakes
Eccles cakes sometimes known as squashed-fly cakes are traditional puff pastry wrapped pies similar to turnovers, filled with currants and topped with coarse brown sugar.
Bakewell Tart
A cup of tea and a slice of Bakewell tart, sitting in the garden in the afternoon sunshine. What more do you need?
Beef Wellington
When it comes to cooking beef wellington you can’t do better than to use Gordon Ramsey’s recipe. It is his signature dish after all.
Cornish Pasties
Cornish pasties are part of the English culinary heritage dating from the reign of Edward III way back in the 14th century.
Lancashire Hotpot
The recipe for Lancashire hotpot is thought to have originated 200 years ago in the Northwest of England by workers in the cotton industry.
Toast and Dripping
e snacks I remember from my childhood days in the 1960s. Basically, it is toast or bread with a liberal spread of soft fat and meat jelly, the dripping.