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Alphabetical list of chilli-based recipes follow (limited to 100 recipes per page). There are 59 recipes in total:
| American Breakfast Pancakes Origin: America | Chicken Liver Paté Origin: France | Ogi Origin: West Africa |
| Arbroath Smokies Origin: Scottish | Churah Gerteh (Rice and Peanut Porridge) Origin: Gambia | Omelette Arnold Bennet Origin: British |
| Arbroath Toasties Origin: Scottish | Coldstream Baked Eggs Origin: British | Pâté Blanche (White Pâté) Origin: Benin |
| Asparagus with Scrambled Eggs Origin: British | Corned-beef Hash Origin: America | Pap Origin: Lesotho |
| Baked Vanilla Cheesecake Origin: British | Croissants Origin: France | Puffball Breakfast Origin: British |
| Bara Lawr (Laver Bread) Origin: Welsh | Cybolfa Bryn Teg (Bryn Teg Hash) Origin: Welsh | Putu-Pap (Crumbly Pap) Origin: South Africa |
| Bara Lawr Brecwast (Laver Bread Breakfast) Origin: Welsh | Devilled Kidneys Origin: British | Ranch-style Eggs Origin: America |
| Barley Gruel Origin: English | Devilled Scallops Origin: British | Rwandan Porridge Origin: Rwanda |
| Bauernfruhstuck (Farmers Breakfast) Origin: German | Eggy Bread Origin: British | Salad of Sweet Cicely and Burnet with Poached Eggs and Dressing Origin: British |
| Beignets soufflés Origin: Chad | Fruit Muffins Origin: American | Sattu Origin: India |
| Bilberry Muffins Origin: British | Giant Puffball Omelette Origin: British | Smoked Haddock, Lentil and Poached Egg Breakfast Origin: British |
| Bissara Origin: Morocco | Glazed Venison Pate (Glazed Venison Paté) Origin: French | Spicy Sausage Scramble Origin: British |
| Blinis Origin: Russia | Goosegrass and Chickweed Kedgeree Origin: Fusion | St George's Mushroom and Asparagus Omelette Origin: British |
| Bouille Origin: Guinea | Haddock Omelette Origin: British | Tapenade Origin: Spain |
| Breakfast Brownies Origin: America | Haddock Scramble Origin: British | Tattie Scone with Bacon and Field Mushrooms Origin: Scotland |
| Breakfast Pancakes Origin: British | Horse Mushroom Feast Origin: British | Teisennau Tatws (Welsh Potato Cakes) Origin: Welsh |
| Breakfast Scones Origin: British | Kedgeree Origin: Anglo-Indian | Tocyn y Cardi (Cardiganshire Savouries) Origin: Welsh |
| Bullshot Origin: British | La Bouillie Origin: Chad | Trout Kedgeree Origin: British |
| Cape Kedgeree Origin: South Africa | Maasa (Sweet Millet Fritters) Origin: Mali | Uji Origin: East Africa |
| Chakchouka Origin: Tunisia | Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade) Origin: Welsh (Patagonia) |
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.