107 british recipes

Made of crushed fresh green grapes and pineapple juice, enjoy this Irish green drink.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Buttermilk Christmas pudding: a warmly spiced, molasses-dark steamed pudding studded with raisins and made tender by buttermilk and suet. The traditional British holiday dessert, served with brandy sauce or custard.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Settle down around the fireplace with this snack that is sure to be gone in a matter of seconds!

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

Vegetarian Shepherd's pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

A proper British boiled suet pudding with currants, wrapped in a pudding cloth and simmered for two hours. Spotted Dog is old-fashioned English comfort at its finest, served warm with custard.

Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

If you want a healthy alternative to this scrumptious dish, then try this simple recipe thats easy to follow and understand.

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!