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The alphabetical list of English recipes follow (limited to 100 recipes per page). There are 329 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Blackberry and Pea Salad Origin: Ancient | Chyches (Roast Chickpeas) Origin: English |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Blackberry Juice and Seaweed Pudding Origin: Ancient | Chyryse Origin: English |
| Acorn and Hazelnut Pap Origin: Ancient | Blank Desne (White Desire) Origin: English | Cinnamon Biscuits Origin: England |
| Acorn Coffee Origin: Ancient | Blank Dessorre Origin: English | Clarrey (Claret) Origin: English |
| Acorn Pan Bread Origin: Ancient | Blank Maunger Origin: English | Classic Cornish Pasty Origin: England |
| Alexanders Sauce Origin: Ancient | Blaunche Powder (Blanche Powder) Origin: English | Clay-baked Birds Origin: Ancient |
| Almond Mylk (Almond Milk) Origin: English | Boiled Nettle Pudding Origin: Ancient | Clay-baked Duck Origin: Ancient |
| Ancient Fruit Pease Pudding Origin: Ancient | Brandy Snaps Origin: English | Clay-baked Fish Origin: Ancient |
| Ancient Nettle Beer Origin: Ancient | Brewet of Ayrenn (Scrambled Eggs) Origin: English | Cod and Oysters in Beer Origin: Ancient |
| Ancient Pancakes Origin: Ancient | Broom Flower Wine Origin: Ancient | Cod Wrapped in Bacon Origin: England |
| Ancient Pease Pudding Origin: Ancient | Bruet Sarcenes (Saracen Brewet) Origin: English | Coltsfoot Wine Origin: Ancient |
| Ancient Pork Stew Origin: Ancient | Bryndons Origin: English | Comarye Origin: English |
| Ancient Savoury Griddle Cakes Origin: Ancient | Bukkeande Origin: English | Compost Origin: English |
| Ancient Sweet Griddle Cakes Origin: Ancient | Burdock Beer Origin: Ancient | Connates Origin: English |
| Ancient Yeast Waffles Origin: Ancient | Bursews Origin: English | Connynges in Clere Broth (Rabbits in Clear Broth) Origin: English |
| Apple Muse Origin: English | Butter Tarts Origin: England | Cornish Splits Origin: England |
| Apple Wine Origin: Ancient | Buttered Wortes (Buttered Greens) Origin: English | Cotswold Dumplings Origin: English |
| Appulmoy (Apple Stew) Origin: English | Caboches in Potage (Cabbage Stew) Origin: English | Crème Bastarde (Custard Sauce) Origin: English |
| Aquapatys Origin: English | Capoun or Gos Farced (Stuffed Capon or Goose) Origin: English | Cream Tea Cakes Origin: England |
| Ash-cooked Shellfish Origin: Ancient | Caraway Cake Origin: England | Cream, Fruit and Honey Origin: Ancient |
| Bake Mete Pye (Pie of Baked Meat) Origin: English | Caudell Origin: English | Crustardes of Flessh Origin: English |
| Barley Bread Origin: Ancient | Celtic Pork and Apple Stew Origin: Ancient | Dandelion Beer Origin: Ancient |
| Barley Gruel Origin: English | Chardwardon Origin: English | Dandelion Flower Wine Origin: Ancient |
| Basic Pastry Origin: English | Charlet Origin: English | Daryols Origin: English |
| Battered Alexanders Shoots Origin: English | Charlet Yforced (Meat Charlet) Origin: English | Devon Flats Origin: English |
| Beans and Caraway Origin: Ancient | Cherry and Raisin Loaf Origin: England | Digestive Biscuits Origin: England |
| Beer Cakes Origin: Ancient | Cherry Wine Origin: Ancient | Dock Rissoles Origin: Ancient |
| Beetroot and Chocolate Loaf Origin: English | Cheshire Brawn Origin: English | Drawen Benes (Mixed Beans) Origin: English |
| Beetroot, Apple and Potato Cakes Origin: English | Cheshire Potted Cheese Origin: English | East Anglian Custard Tart Origin: England |
| Beetroot, Red Onion and Orange Ragú Origin: English | 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 | Eccles Cakes Origin: England |
| Bilberry Pudding Origin: England | Chocolate Chip Scones Origin: England | |
| Black Dumplings Origin: Ancient | Chocolate-flavoured Digestive Biscuits Origin: England |
You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.
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...
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
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.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
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.
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.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
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.
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.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.