Pathfinder pudding is a classic British suet pudding but with a leek and parsnip filling instead of meat. As you might guess from the name, the recipe appears to originate from the Royal Air Force kitchen.
Corned beef rissoles became popular during wartime as fresh meat was severely rationed. Corned beef or bully beef as it was sometimes known was imported from the USA as part of the vital trans atlantic convoys lifeline. You can recreate these little Welsh gems using the wartime recipe from the […]
During the Second World War, when sugar was rationed to 8oz (230g) per week, carrots were used to naturally sweeten cakes and biscuits. The
sweetness of the carrots replaced some of the sugar used in the original recipes.
The National Loaf was introduced in Britain in 1942 as part of the rationing scheme during World War II. White bread was banned and this rather grey, crumbly loaf made with National Flour, a type of ‘wheatmeal’ flour was the only bread available to buy or make at home.
Rabbit fell out of favour in the UK perhaps because we began to consider rabbits as pets rather than produce. Recently though rabbit is becoming popular again and this warming stew is an old classic.
As you might expect, bread and butter pudding was created to use up stale bread, and was first made as early as the 11th century.
Preparations for food rationing during the Second World War began in November 1936 when the Ministry of Food was set up. Registration began in November 1939 and food ration books were issued. At the beginning of November 1939, families were instructed by the Ministry of Food to register with a […]
Woolton pie or Lord Woolton pie, was a substitute for meat pies filled with seasonal vegetables and topped with potato or wheatmeal pastry. Created by Francois Latry, the head chef at the Savoy Hotel in London in 1941, it was named after the then Minister of Food, the 1st Earl […]
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
