Welcome to the Celtnet British Recipes Home Page

Welcome to British Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the British recipes added to this site. For the most part, all these recipes originate in Britain and are either representative of traditional or modern British cuisine. Otherwise they are modern recipes incorporating traditional ingredients.

The British recipes on this site are also sub-divided according to the country they originate from, so you can browse our list of Welsh (Cymric) Recipes, English Recipes, Scottish Recipes and Irish Recipes. Of course, there are recipes which are known throughtout the British Isles and these are represented here.

This pate of British recipes is brought to you by the Celtnet European Recipes Site:

  Western European Recipes   Northern European Recipes   Central European Recipes
  Eastern European Recipes   Southern European Recipes   


Britain

Britain, offilicially The United Kingdom of Great Britain and Northern Ireland is an Island Nation that belongs to the region that the United Nations defines as 'Northern Europe'. The United Kingdom is a Parlimentary Democracy and a Constitutional Monarchy that is composed of an union of four countries: England, Scotland, Wales and Northern Ireland. Central government lies at the Houses of Parliament (Palace of Westminster) in the capital, London though Scotalnd, Wales and Northern Ireland also have their own devolved parliaments or assemblies. English is the de facto official language though Irish Gaelic, Ulster Scots, Scots, Scottish Gaelic, Welsh and Cornish are recognized as regional languages with satutory rights. Whist there remains a link betwen church and state in the UK (the Church of England being the official church of England) in practice the UK has a predominantly secular society with only 33% of the popiulation proclaiming belief in a god.

Britain is the world's fifth largest economy, and as a declared nuclear power holds a permanent seat on the United Nations Security Council. Britain is also considered a modern 'Great Power' and is a member of the G8, NATO, the European Union and the Commonwealth of Nations. The Crown Dependencies of the Channel Islands and the Isle of Man, formally possessions of the Crown, are not part of the UK but form a federacy with it. The UK has fourteen overseas territories. all remnants of the British Empire, which at its height encompassed almost a quarter of the world's land surface.

British cuisine has long been the brunt of culinary jokes, yet, betwen its four nations the country has a long culinary history, stretching from the Middle Ages to the present. The growth of new chefs have lately popularized British cookery and the diversity and imprtance of dishes is growing. The effects of the empire has also made British cuisine very diverse, showing influences from all over the globe: particularly the Indian sub-continent and south-east Asia. There is also a growing influence from Afro-Carribean cuisine.



The alphabetical list of British recipes follow (limited to 100 recipes per page). There are 1480 recipes in total:


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Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Apple Gingerbread
     Origin: British
Bacon Froise
     Origin: British
Ŷyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Apple Mead
     Origin: British
Bake Mete Pye
(Pie of Baked Meat)
     Origin: English
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Apple Muse
     Origin: English
Baked Brown Trout
     Origin: Scottish
A Potage of Roysons
(A Pudding of Raisins)
     Origin: English
Apple Summer Fruit Soup
     Origin: British
Baked Cod and Egg Sauce
     Origin: Scottish
A Spring Tart
     Origin: British
Apple Tansy
     Origin: British
Baked Gooseberry Pudding
     Origin: British
A Tansy
     Origin: British
Apple Tart Spiced with Herb Bennet Root
     Origin: British
Baked or Boiled Arrowroot Pudding
     Origin: British
A Tarte of Beans
     Origin: British
Apple Wine
     Origin: Ancient
Baked Potato Soup
     Origin: British
A Tarte of Strawberries
     Origin: British
Apples with Sweet Cicely
     Origin: British
Baked Salmon with Tarragon
     Origin: Scottish
Aberdeen Butteries
     Origin: Scottish
Appulmoy
(Apple Stew)
     Origin: English
Baked Salsify
     Origin: British
Abernathy Biscuits
     Origin: Scottish
Apricot Chutney
     Origin: British
Baked Vanilla Cheesecake
     Origin: British
Acid Drops
     Origin: British
Apricot Crumble
     Origin: British
Bakewell Tart
     Origin: Britain
Acorn and Hazelnut Pap
(Acorn and Hazenut Pap)
     Origin: Ancient
Apricot Curd
     Origin: British
Banana Bread I
     Origin: British
Acorn Coffee
     Origin: Ancient
Apricot Jam
     Origin: British
Banana Bread II
     Origin: British
Acorn Pan Bread
     Origin: Ancient
Aquapatys
     Origin: English
Banana Ice Cream
     Origin: British
Ale Mead (Braggot)
     Origin: British
Arbroath Smokies
     Origin: Scottish
Banana Ice Cream II
     Origin: British
Almond and Orange Cake
     Origin: Scottish
Arbroath Toasties
     Origin: Scottish
Banbury Tarts
     Origin: Britain
Almond Curd
     Origin: British
Arran Potato Salad
     Origin: Scottish
Bannock
     Origin: Scottish
Almond Ice Cream
     Origin: British
Arrowroot Biscuits
     Origin: British
Banoffee Pie
     Origin: British
Almond Lemon Chicken
     Origin: British
Arrowroot Cake
     Origin: British
Bara Brith
     Origin: Welsh
Almond Mylk
(Almond Milk)
     Origin: English
Arrowroot Jelly
     Origin: British
Bara Brith Pentref
(Village Bara Brith)
     Origin: Welsh
Almond Thins
     Origin: British
Arrowroot Pudding
     Origin: British
Bara Claddu
(Funeral Bread)
     Origin: Welsh
An Excellent Boiled Salad
     Origin: British
Artichoke and Goat's Cheese Pudding
     Origin: British
Bara Lawr
(Laver Bread)
     Origin: Welsh
An Excellent Cake
     Origin: British
Asparagus and Wild Chervil Soup
     Origin: British
Bara Lawr Brecwast
(Laver Bread Breakfast)
     Origin: Welsh
Ancient Nettle Beer
     Origin: Ancient
Asparagus in Aspic
     Origin: British
Bara Llechwan
(Bakestone Bread)
     Origin: Welsh
Ancient Pancakes
     Origin: Ancient
Asparagus Soup
     Origin: British
Barley Bread
     Origin: Ancient
Angelica Soup
     Origin: British
Asparagus Soup II
     Origin: British
Barley Gruel
     Origin: English
Angelica Tartlets
     Origin: British
Asparagus with Scrambled Eggs
     Origin: British
Barley Kail
     Origin: Scottish
Angels on Horseback
     Origin: British
Athole Brose
     Origin: Scottish
Barley Pudding
     Origin: Scottish
Angels on Horseback with Prunes
     Origin: British
Auld Alliance
     Origin: Scottish
Barley Wine
(Strong Ale)
     Origin: British
Anise Drops
     Origin: British
Aurore
     Origin: British
Barley Wine
     Origin: British
Apple and Mint Jelly
     Origin: British
Autum Windfall Jelly Tart
     Origin: British
Barley Wine
(Strong Ale)
     Origin: British
Apple and Parsley Jelly
     Origin: British
Autumn Pudding
     Origin: British
Barley with Grilled Chanterelles and Wilding Apples
     Origin: British
Apple Charlotte
     Origin: British
Béchamel
     Origin: British
Apple Chutney
     Origin: British
Bacon Clapshot
     Origin: Scottish

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Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

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 Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.


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