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Alphabetical list of bean recipes follow (limited to 100 recipes per page). There are 100 recipes in total:
| Ale Mead (Braggot) Origin: British | Dewberry Wine Origin: British | Oak Leaf Mead Origin: Ancient |
| Ancient Nettle Beer Origin: Ancient | Dried Rose Hip Mead Origin: British | Oak Leaf Melomel Mead Origin: Welsh |
| Apple Mead Origin: British | Dried Rose Hip Wine Origin: British | Orange Melomel Mead Origin: British |
| Apple Wine Origin: Ancient | Elderberry Melomel Mead Origin: British | Orange Melomel Mead Origin: British |
| Barley Wine (Strong Ale) Origin: British | Elderberry Wine Origin: British | Plum Wine Origin: Ancient |
| Barley Wine Origin: British | Elderflower 'Champagne' Origin: British | Porter Origin: British |
| Basic Extract Brewing Origin: British | Elderflower Beer Origin: British | Red Clover Wine Origin: Ancient |
| Basic Mead Brewing Origin: British | Elderflower Wine Origin: Ancient | Redcurrant Mead Origin: British |
| Basic Wine Making (Red) Origin: France | English Sack Origin: English | Root Beer Origin: American |
| Basic Wine Making (White) Origin: France | Gooseberry Mead Origin: British | Rose Hip Wine Origin: British |
| Belgian Strong Ale Origin: Belgium | Gorse Flower Wine Origin: Ancient | Rowan Berry Wine Origin: Ancient |
| Bilberry Wine Origin: British | Guelder Rose Berry Wine Origin: British | Rowanberry Wine Origin: British |
| Bitter Origin: British | Gwîn Eirin Duon (Damson Melomel) Origin: Welsh | Russian Cardamom Mead Origin: British |
| Blackberry Mead Origin: British | Haw Wine Origin: British | Sake Origin: Japanese |
| Blackberry Wine Origin: British | Hawthorn Blossom Wine Origin: Ancient | Scotch Bonnet Capsimel Origin: British |
| Blackcurrant Mead Origin: British | Heather Ale Origin: British | Scottish Ale Origin: Scottish |
| Blackcurrant Wine Origin: British | Heather Mead Origin: British | Sea-buckthorn Berry Melomel Mead Origin: British |
| Brewing from Scratch Origin: British | Hedgerow Haw Wine Origin: British | Sea-buckthorn Berry Wine Origin: British |
| Broom Flower Wine Origin: Ancient | Herb Beer Origin: British | Short Mead Origin: British |
| Bullace Wine Origin: British | Horehound Beer Origin: American | Sloe Mead Origin: British |
| Burdock Beer Origin: Ancient | Imperial Stout Origin: British | Sloe Wine Origin: British |
| Cayenne Capsimel Origin: British | India Pale Ale Origin: British | Sloe Wine II Origin: British |
| Champagne Origin: New Zealand | Irish Nettle Leaf Mead Origin: Ireland | Slovenian Dandelion Flower Wine Origin: Slovenia |
| Cherry Wine Origin: Ancient | Jalapeño Capsimel Origin: British | Slovenian Potato Wine Origin: Slovenia |
| Christmas Melomel Mead Origin: British | Kentucky Beer Origin: American | Spruce Beer Origin: Ancient |
| Clove Mead Origin: British | Kiwi Fruit Wine Origin: British | Strong Christmas Ale Origin: British |
| Coltsfoot Wine Origin: Ancient | Linden Wine Origin: Ancient | Traditional Blackberry Wine Origin: British |
| Country Dandelion Flower Wine Origin: British | Meadowsweet Mead Origin: British | Traditional Elderberry Wine Origin: British |
| Country Elderflower and Spruce Wine Origin: British | Midsummer Mead Origin: British | Whitebeam Berry Wine Origin: British |
| Dandelion and Burdock Beer Origin: British | Mild Origin: British | Wildflower Mead Origin: British |
| Dandelion and Burdock Beer Origin: British | Nettle Ale Origin: British | Yarrow Beer Origin: Ancient |
| Dandelion Beer Origin: Ancient | Nettle Beer Origin: American | Yarrow Flower Wine Origin: Ancient |
| Dandelion Flower Wine Origin: Ancient | Nettle Leaf Beer Origin: British | |
| Deandettle Beer Origin: British | Nutmeg Mead Origin: British |
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
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.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.