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| (Chocolate Fudge Cake) | British | Modern | Breads, Cakes and Pastries | Miscellaneous |
| A New Hot Pot (A New Hot Pot) | British | Traditional | Meat | Miscellaneous |
| Alexanders Soup (Alexanders Soup) | British | Traditional | Starters | Miscellaneous |
| Celery Soup (Celery Soup) | British | Traditional | Starters | Miscellaneous |
| Crabapple Schnapps (Crabapple Schnapps) | British | Traditional | Drinks | Miscellaneous |
| Date Sweetmeats (Date Sweetmeats) | British | Traditional | Snacks | Miscellaneous |
| Elderberry Irish Tea Cake (Elderberry Irish Tea Cake) | Ireland | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| Fidget Pie (Fidget Pie) | England | Traditional | Meat | Miscellaneous |
| Gooseberry Batter (Gooseberry Batter) | British | Traditional | Dessert | Miscellaneous |
| Omelette Parmentier (Omelette Parmentier) | British | Traditional | Snacks | Miscellaneous |
| Pumpkin Flour Noodles (Pumpkin Flour Noodles) | Fusion | Modern | Accompaniments to Main Courses | Miscellaneous |
| Pumpkin Seed Flour Noodles (Pumpkin Seed Flour Noodles) | Fusion | Modern | Accompaniments to Main Courses | Miscellaneous |
| Sorrel Soup with Egg Liaison (Sorrel Soup with Egg Liaison) | British | Traditional | Starters | Miscellaneous |
| Tamarillo Batter (Tamarillo Batter) | British | Traditional | Dessert | Miscellaneous |
| Tapioca Flour Noodles (Tapioca Flour Noodles) | Fusion | Modern | Accompaniments to Main Courses | Miscellaneous |
| Tapioca Flour Waffles (Tapioca Flour Waffles) | British | Modern | Snacks | Miscellaneous |
| Turkey Vindaloo Curry (Turkey Vindaloo Curry) | India | Traditional | Meat | Miscellaneous |
| "Big John" Dessert (Großer Hans) | Germany | Traditional | Dessert | Miscellaneous |
| "False" Beans (Fasole "Minīită") | Romania | Traditional | Vegetarian | Miscellaneous |
| Étouffée — Joe's Crab Shack Copycat | American | Traditional | Fish | Miscellaneous |
| Ćevapčići | Serbia | Traditional | Meat | Miscellaneous |
| İskender Kebap (Kebapçı İskender) | Turkish | Traditional | Meat | Miscellaneous |
| 'Fat Rice' (Riz au Gras) | Benin | Traditional | Meat | Miscellaneous |
| 'No-sweat' Tea | British | Traidtional | Drinks | Miscellaneous |
| 'West Indian' Mulled Wine | Fusion | Modern | Drinks | Miscellaneous |
| 2-Minute Lemon Cheesecake | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 20-minute Icing | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 3-Step Blueberry Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 5-to-1 Martini Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| 7-Minute Frosting | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 7-Up Lemon Cheesecake with Strawberry Glaze | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 8 Minute Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Broad Bean Pudding (Potage Fene Boiles) | English | Medieval | Accompaniments to Main Courses | Medieval |
| A Chinese Balloon | Fusion | Modern | Meat | Miscellaneous |
| A Different Sauerbraten | German | Traditional | Meat | Miscellaneous |
| A Dish of Asparagus, Another Way (Aliter patina de aparagis) | Roman | Traditional | Accompaniments to Main Courses | Roman |
| A Dish of Peas (Perry of Pesoun) | English | Medieval | Accompaniments to Main Courses | Medieval |
| A dish of roses (Patinam de rosis) | Roman | Traditional | Main Course | Roman |
| A Feast Dish (Xerem de Festa) | Cape Verde | Traditional | Meat | Miscellaneous |
| A Fruit Pie (Tart de ffruyte) | English | Medieval | Main Course | Medieval |
| A Good Cassoulet | France | Traditional | Meat | Miscellaneous |
| A Gruel of Husked Barley (Gruyau) | French | Medieval | Main Course | Medieval |
| A Libyan Way with Couscous | Libya | Traditional | Accompaniments to Main Courses | Miscellaneous |
| A Masterpiece Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Meat Pie (Tourte à la viande) | France | Traditional | Meat | Miscellaneous |
| A Messe of Greens | British | Traditional | Accompaniments to Main Courses | Miscellaneous |
| A Pudding of Raisins (A Potage of Roysons) | English | Medieval | Dessert | Medieval |
| A Spring Tart | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Tansy | British | Traditional | Dessert | Miscellaneous |
| A Tarte of Beans | British | Elizabethan | Main Course | Elizabethan |
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.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
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.
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.
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.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
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.
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.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
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.