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The alphabetical list of English recipes follow (limited to 100 recipes per page). There are 331 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Black Dumplings Origin: Ancient | Chocolate-flavoured Digestive Biscuits Origin: England |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Blackberry and Pea Salad Origin: Ancient | Chyches (Roast Chickpeas) Origin: English |
| Acorn and Hazelnut Pap Origin: Ancient | Blackberry Juice and Seaweed Pudding Origin: Ancient | Chyryse Origin: English |
| Acorn Coffee Origin: Ancient | Blank Desne (White Desire) Origin: English | Cinnamon Biscuits Origin: England |
| Acorn Pan Bread Origin: Ancient | Blank Dessorre Origin: English | Clarrey (Claret) Origin: English |
| Alexanders Sauce Origin: Ancient | Blank Maunger Origin: English | Classic Cornish Pasty Origin: England |
| Almond Mylk (Almond Milk) Origin: English | Blaunche Powder (Blanche Powder) Origin: English | Clay-baked Birds Origin: Ancient |
| Ancient Fruit Pease Pudding Origin: Ancient | Boiled Nettle Pudding Origin: Ancient | Clay-baked Duck Origin: Ancient |
| Ancient Nettle Beer Origin: Ancient | Brandy Snaps Origin: English | Clay-baked Fish Origin: Ancient |
| Ancient Pancakes Origin: Ancient | Brewet of Ayrenn (Scrambled Eggs) Origin: English | Cod and Oysters in Beer Origin: Ancient |
| Ancient Pease Pudding Origin: Ancient | Broom Flower Wine Origin: Ancient | Cod Wrapped in Bacon Origin: England |
| Ancient Pork Stew Origin: Ancient | Bruet Sarcenes (Saracen Brewet) Origin: English | Coltsfoot Wine Origin: Ancient |
| Ancient Savoury Griddle Cakes Origin: Ancient | Bryndons Origin: English | Comarye Origin: English |
| Ancient Sweet Griddle Cakes Origin: Ancient | Bukkeande Origin: English | Compost Origin: English |
| Ancient Yeast Waffles Origin: Ancient | Burdock Beer Origin: Ancient | Connates Origin: English |
| Apple Muse Origin: English | Bursews Origin: English | Connynges in Clere Broth (Rabbits in Clear Broth) Origin: English |
| Apple Wine Origin: Ancient | Butter Tarts Origin: England | Cornish Splits Origin: England |
| Appulmoy (Apple Stew) Origin: English | Buttered Wortes (Buttered Greens) Origin: English | Cotswold Dumplings Origin: English |
| Aquapatys Origin: English | Caboches in Potage (Cabbage Stew) Origin: English | Crème Bastarde (Custard Sauce) Origin: English |
| Ash-cooked Shellfish Origin: Ancient | Capoun or Gos Farced (Stuffed Capon or Goose) Origin: English | Cream Tea Cakes Origin: England |
| Bake Mete Pye (Pie of Baked Meat) Origin: English | Caraway Cake Origin: England | Cream, Fruit and Honey Origin: Ancient |
| Barley Bread Origin: Ancient | Caudell Origin: English | Crustardes of Flessh Origin: English |
| Barley Gruel Origin: English | Celtic Pork and Apple Stew Origin: Ancient | Dandelion Beer Origin: Ancient |
| Basic Pastry Origin: English | Chardwardon Origin: English | Dandelion Flower Wine Origin: Ancient |
| Battered Alexanders Shoots Origin: English | Charlet Origin: English | Daryols Origin: English |
| Beans and Caraway Origin: Ancient | Charlet Yforced (Meat Charlet) Origin: English | Devon Flats Origin: English |
| Beer Cakes Origin: Ancient | Cherry and Raisin Loaf Origin: England | Digestive Biscuits Origin: England |
| Beetroot and Chocolate Loaf Origin: English | Cherry Wine Origin: Ancient | Dock Rissoles Origin: Ancient |
| Beetroot, Apple and Potato Cakes Origin: English | Cheshire Brawn Origin: English | Drawen Benes (Mixed Beans) Origin: English |
| Beetroot, Red Onion and Orange Ragú Origin: English | Cheshire Potted Cheese Origin: English | East Anglian Custard Tart Origin: England |
| Bell Inn Smokies Origin: England | Chickenes Endoryed (Gilded Chicken) Origin: English | Easter Biscuits Origin: English |
| Belvoir Ginger Cake Origin: England | Chickweed Salad Origin: Ancient | Easter Ledge Pudding Origin: Ancient |
| Benes y Fryed (Medieval Fried Beans) Origin: English | Chickweed Soup Origin: Ancient | |
| Bilberry Pudding Origin: England | Chocolate Chip Scones Origin: England |
You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
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.
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.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet