British Recipes
32 recipes from British cuisine, including Fish and Chips, Eggs Benedict and Shepherd's Pie. 14 are vegetarian and 7 take less than 30 minutes.
Porridge
The Scottish breakfast — oats simmered slowly with milk, water and a pinch of salt and stirred until thick and creamy, then finished with berries and a drizzle of honey.
Lemon Curd
The British teatime spread — lemon juice and zest cooked gently with sugar, eggs and butter into a thick, glossy curd for scones, tarts and pavlova, sharp enough to cut through cream.
Seville Orange Marmalade
The British breakfast preserve — whole bitter Seville oranges simmered soft, shredded and boiled with sugar to a set, the pips' pectin doing the work. January, when the bitter oranges arrive, is its only season.
Bread and Butter Pudding
The thrifty British pudding that turns stale bread into something rich — buttered slices layered with sultanas, soaked in a nutmeg-scented egg custard and baked until puffed and crisp on top, soft underneath.
Mulligatawny Soup
The Anglo-Indian soup of the Raj, named after the Tamil for pepper water — chicken and red lentils in a curry-spiced broth sweetened with apple and rounded with coconut milk, ladled over a spoonful of rice.
Cullen Skink
The Scottish soup from the fishing village of Cullen — smoked haddock poached in milk, then simmered with potato and onion into a thick, smoky, creamy soup finished with parsley.
Apple Crumble
Britain's wartime pudding, born of rationing — tart apples softened with sugar and cinnamon under a buttery, golden crumble of flour, oats and demerara. Rubbing the butter in roughly, leaving lumps, gives a crisp, craggy top.
Christmas Fruit Cake
The British Christmas cake — a dark, moist cake packed with brandy-soaked dried fruit and spice, baked low and slow weeks ahead and fed with more brandy as it matures. Eat it plain or cover it with marzipan and icing.
Steak and Ale Pie
The British pub pie — chunks of beef braised slowly in dark ale with onions and mushrooms until the gravy is thick and glossy, then baked under a puff pastry lid.
Fish Pie
The British comfort classic — chunks of white fish, smoked haddock and salmon poached in milk and folded into a parsley sauce with prawns and boiled egg, under a golden crust of cheesy mash.
Welsh Rarebit
Wales's grown-up cheese on toast — a thick sauce of mature cheddar, ale, mustard and Worcestershire sauce spread over toast and grilled until bubbling and blistered brown.
Scotch Eggs
The British picnic and pub classic — soft-boiled eggs wrapped in herby sausage meat, crumbed and fried until crisp, so the yolk is still jammy when you cut through.
Yorkshire Puddings
The Sunday-roast batter puddings of northern England — eggs, flour and milk poured into smoking-hot oil, so they climb high, crisp and golden around a soft, hollow centre.
Roast Beef
The heart of the British Sunday lunch — a joint of beef seared hot, roasted pink under mustard and thyme and rested before carving, with a red wine gravy from the tin and sharp horseradish alongside.
Toad in the Hole
A British family supper — sausages baked in Yorkshire pudding batter that rises high and crisp around them in smoking-hot fat, served with onion gravy.
Bangers and Mash
The British pub plate — pork sausages browned slowly in the pan, laid on a mound of buttery mashed potato and smothered in a glossy, sweet onion gravy.
Cornish Pasties
Cornwall's miners' lunch — a sturdy shortcrust half-moon, crimped along one side and packed with raw beef, potato, swede and onion that steam in their own juices as it bakes.
Full English Breakfast
The British fry-up — sausages, back bacon, black pudding, fried eggs, tomatoes, mushrooms, baked beans and fried bread, cooked in sequence so that everything reaches the plate hot at the same moment.
Shortbread
Scotland's three-ingredient biscuit, given at Christmas and Hogmanay — one part sugar, two of butter and three of flour, with a little rice flour for snap, baked low and slow until pale and sandy.
Scones
The centrepiece of a British cream tea — light, tall scones made with cold butter and a quick, gentle hand, split while warm and spread with jam and clotted cream. Cutting straight down without twisting lets them rise evenly.
Eton Mess
The pudding of Eton College's summer cricket match against Harrow — crushed meringue, softly whipped cream and strawberries folded together at the last moment, so the meringue keeps some crunch.
Banoffee Pie
A 1970s invention of the Hungry Monk restaurant in East Sussex — a buttery biscuit base, thick toffee made from condensed milk, sliced bananas and whipped cream under grated chocolate. No oven needed.
Sticky Toffee Pudding
The British winter pudding — a soft, dark sponge made with chopped dates and dark brown sugar, soaked in hot toffee sauce straight from the oven. Bicarbonate of soda softens the dates into the crumb, so it stays moist.
Victoria Sponge
Britain's teatime cake, named after Queen Victoria — two light butter sponges sandwiched with raspberry jam and whipped cream and dusted with caster sugar. Equal weights of butter, sugar, flour and eggs keep the crumb even.
Frequently asked questions
How many recipes from British cuisine are on svcs.bg?
32: 27 cooking recipes and 5 sauces.
What are the classic dishes from British cuisine?
Among the recipes here: Fish and Chips, Eggs Benedict and Shepherd's Pie.
What is the quickest recipe from British cuisine?
Mint Sauce, in about 10 minutes. Porridge (14 min) and Eton Mess (15 min) are quick too.
Are there vegetarian recipes from British cuisine?
Yes, 14 of the 32 are vegetarian, for example Porridge, Lemon Curd and Seville Orange Marmalade.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "british". A recipe can belong to more than one cuisine.