British Recipes

• Sunday roast - The traditional main meal of the week, eaten on Sundays, with left-overs used in various recipes for the next few days. Roasted meat is served onion gravy, roast potatoes and vegetables, although the choice of meat may vary between lamb, pork, beef or chicken, and each of type of meat has its traditional accompaniments (mint sauce with lamb, apple sauce with pork, horseradish or mustard with beef, small ("chipolata" sausages and redcurrant jelly or cranberry sauce with chicken).
  
  
• Fish and chips - Fish (usually cod or plaice), battered and fried, and served with French fries. Mushy peas (a soup-like dish made from peas) is a popular side dish with this meal, especially in the North of England.
  
  
• Full English breakfast - Sausage, bacon, eggs (fried eggs, scrambled eggs, or boiled eggs), fried bread, fried mushrooms, grilled tomatoes, black pudding (a type of blood sausage) and baked beans.
  
  
• Kedgeree - Flaked fish (usually smoked haddock), with boiled rice, eggs and butter. The dish originated during the British Empire in India, where it was often eaten for breakfast.
  
  
• Cornish pasty - A baked pie with a distinctive shape, traditionally filled with beef, onion, potato and swede (rutabaga).
  
  
• Pie and mash - A pie containing minced (ground) meat, with a side dish of mash potato. This is a traditional dish eaten in the East End of London, where historically it was eaten with "jellied eels", (eels stewed and cooled), the water from cooking the eels being used in making the pies.
  
  
• Steak and kidney pie - A pie filled with a mixture of diced beef, and lamb or pork kidneys in a thick sauce.
  
  
• Shepherd's pie - Ground ("minced") lamb covered with a layer of mashed potato, and optionally cheese. Variations exist with beef ("cottage pie") or fish ("fisherman's pie").
  
  
  
• Bangers and mash - Sausage and mashed potato.
  
  
• Toad in the hole - Sausages cooked in batter.
  
  
• Lancashire hotpot - Meat, onion and potatoes baked in a pot or casserole dish for a long time on low heat.
  
  
• Chicken tikka massala - An Anglo-Indian dish made by cooking chunks of marinated chicken in a curry sauce. If eaten as a main meal it is normally served with rice or naan (Indian bread), but variations are popular as a (cold) sandwich filling or even as a pizza topping! Some surveys suggest that it is now the most popular dish in the UK.
  
  
• Balti - Another Anglo-Indian dish, this was comes from the Asian community of Birmingham who developed the recipe based on a Punjabi traditional recipes. Balti is a meat (chicken or lamb) in a thick curry sauce, cooked and served in a heavy iron or steel pot. The curry is eaten by scooping it up with naan (Indian Bread), the restaurants that serve it being known as "balti houses".
  
  
• Arbroath smokie - A lightly smoked haddock, originally from Arbroath in Scotland.
  
  
• Mince and tatties - Minced (ground) beef and mashed potatoes.
  
  
• Haggis - One of Scotland's most famous traditional dishes, haggis is made using a sheep's heart, liver and lungs (collectively known as the "pluck"), minced (ground), and mixed with oatmeal, onions, suet, spices and stock, and then boiled in the sheep's stomach.
  
  
• Cock-a-leekie soup - A Scottish soup made from potato, leek and chicken stock.
  
  
• Welsh rarebit (sometimes called "Welsh rabbit") - Grated cheese mixed with beer, milk and butter, and then spread on toast and grilled (broiled).
  
  
• Spotted dick - A steamed pudding made from dried fruit (especially raisins) in dough. Served hot, usually with custard.
  
  
• Bakewell tart - A pastry shell spread with with jam (fruit preserve), and then filled with a sponge-like filling.
  
  
  
• Mince pies - A traditional dish eaten at Christmas. Mince pies are a sweet pastry, nowadays filled with a mixture of dried and chopped fruits and nuts in suet, brandy or rum, but historically filled with spiced meat and ground dried fruit.
  
  
• Christmas pudding - Another dessert traditionally eaten at Christmas, Christmas pudding is a steam dessert made with dried fruit, nuts and suet, and soaked in brandy or other alcoholic beverages.

• British Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Traditional British Cooking: Simple Recipes for Classic British Food By Susannah Blake Ryland Peters & Small Hardcover (239 pages) List Price: $19.95 Lowest New Price: $12.77 Lowest Used Price: $12.74 (As of 18:03 Pacific 3 Jul 2009 More Info) Click Here Product Description: Sample the best of British with this one-stop guide to traditional British fare. Pies, roasts, casseroles, and teatime treats--all the old favorites are here. Take inspiration from Soups, Appetizers, and Snacks, and make a Leek and Potato Soup to warm you up on a cold winter's day. Tuck into an authentic Fish Supper from the Fish chapter or create a hearty entree from Poultry and Game. For an unbeatable Meat dinner, devote some time to making Rolled Pork Roast. No wholesome meal would be complete without something On the Side, such as crunchy Roast Potatoes or Yorkshire Puddings. End your authentic dinner with a comforting Bread and Butter Pudding from the Desserts chapter. Then for Teatime--the epitome of British culinary tradition--make some Scones with Clotted Cream and Strawberry Jam. *Simple recipes for classic British comfort food-a style of foood that's definitely back in fashion. *Includes recipes for Pantry essentials, such as Plum Chutney and Lemon Curd.