Saveloy sausages are a British classic with their distinctive lipstick-red casing and I can personally testify that they are very tasty.
The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.
Clootie pudding is a traditional Scottish dessert to follow the haggis, neeps and tatties on Burn’s night.
Cullen skink is a thick Scottish soup made with smoked haddock, potatoes and onions. The name originates from Cullen in Moray, Scotland.
Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.
This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads.
Spotted dick is one of those cleverly disguised British recipes where the name bears no relation whatsoever to the food created.
Cod en papillote simply means “in parchment”. This is a really easy style of cooking fish especially if you are not confident with fish in the kitchen.
A very versatile dish, Yorkshires can be a starter, side or even a main dish like Toad in the Hole. Giant ones can contain the entire meal!
Shredded greens sautéed in butter and garlic and topped with a squeeze of lemon juice and black pepper.
Here you can find a great selection of recipes which my family enjoy and would like to share with you. Have a look at the classic British recipes for a nostalgic meal. Enjoy!
