British recipes

Beef Wellington

Tender beef encased in a buttery puff pastry, with layers of mushroom and pâté for good measure – what’s not to love about this retro classic? Revive it in your household this weekend.

Elderflower G&T

There’s no denying the virtues of a classic G&T; it’s the perfect refreshment on a warm spring or summer day. But the delicate floral notes in this elderflower-infused cocktail make for a welcome twist. Try it with your favourite London dry gin.

Rolled roast pork loin with apple and chestnuts

This crisp-skin roast pork is autumn comfort at its best, with the flavours of sage, apple and chestnut doing wonders for the pork.

Lemon curd sponge cake

It may not include any elderflower, but this lemon-scented sponge, spread with a layer of sweet lemon curd, strikes the perfect balance between lightness and decadence. Serve it at birthdays, weddings or your next garden party.

Rhubarb and custard bread pudding

A dainty take on bread and butter pudding, this version puts your best teaware in the spotlight and makes for a very photogenic finish to any meal.

Boiled beef and dumplings

Suet dumplings, slowly-cooked beef brisket and horseradish sauce: this is hearty fare that’s perfect for a weekend when you feel like pottering in the kitchen.

Eccles cakes

Made from rich, flaky pastry filled with dried currants and hints of spice, this favourite from the north of England is best served with steaming hot tea. Better put the kettle on.

Grilled Barnsley chops with crushed peas and mint sauce

Barnsley chops aren’t a cut that’s commonly seen but track them down and you’ll soon see why they’re a firm favourite in the GT office. What could be more British than a side of crushed peas?

Heirloom apple pudding with vanilla custard

Bread and almond meal form the crust of this rustic apple pudding. Served with warm custard, it’s the perfect antidote to winter chills.

Ocean trout en croûte

British chef Alistair Wise shares the recipe for this trout, leek and silverbeet-filled pastry, taken from his days working at The Connaught. It’s the perfect centrepiece when you’re entertaining a crowd.

Elderflower, Champagne and berry jellies

Have some fun with these very British jellies by making them in a variety of moulds. Between the Champagne, elderflower liqueur and moscato, your guests are sure to enjoy themselves.

Roast beef with Yorkshire pudding

A roast dinner with all the trimmings must include Yorkshire puddings. Carving knives at the ready?

Hash

This classic dish rewards the creative cook: use this recipe from Fergus Henderson as a mere guideline and adapt to whatever you’ve got on-hand. We like it any time of day, not just for breakfast.

Eton mess

One of Britain’s most popular desserts, the appeal of Eton mess is surely its versatility. It truly is a year-round favourite, open to seasonal variation so that only the best fruit makes it in. Feel free to be creative – or even give it a Royal spin.

Bacon butties on white bread with homemade HP

The bacon sanga is a breakfast staple across the UK. Whether than means the Royal Family will be eating these on the morning of the wedding is up for debate, but there’s no reason you can’t.

Fish pie with piped potato

To master this old favourite, buy the best fish you can find, a good quality fish stock and be generous with the herbs in the filling. How crunchy you like the mashed potato on top is a matter of personal preference, but a little bit of crunch adds a nice contrast to the tender fish.

Banoffee pie

This banana-toffee confection was invented in East Sussex restaurant The Hungry Monk in 1972. Our version aims for a salty-sweet contrast through the addition of pretzels and a salted caramel.

Yorkshire curd tart

Originally created as a way to use the curds leftover from making cheese, today this tart serves no other purpose than to delight. And with its rich custard-like filling, it does so with ease.

Bangers and mash with crisp onion and hot English mustard

The pleasure of a carefully prepared plate of sausages and mash is undeniable. Buy your favourite beef or lamb sausages from your butcher and be generous with the cream in the mashed potato to take this dish to the next level.

Beef and kidney pudding

Between the beef cheeks, oysters and suet crust, this traditional pudding is rich, to be sure. But that’s exactly why we love it.

Drop scones with lemon curd and clotted cream

These wonderfully light drop scones – made with spelt flour – would be more than welcome when the hour strikes for elevenses.

Strawberry, elderflower and brioche summer puddings

These layered puddings by Curtis Stone are a light and refreshing summer dessert that also add a touch of beauty to the table.

Steamed marmalade pudding with thick English custard

The British have a reputation for their steamed puddings and this marmalade number is further proof of why. Its bright citrus tang is the perfect antidote to grey days.

Cider-braised bacon with rumbledethumps

Rumbledethumps, you ask? This mashed potato, threaded with cabbage and enhanced by the flavours of sharp cheddar and garlicky chives, is a Scottish favourite that’s perfectly suited to the rich middle bacon we’ve braised in cider.

Bread pudding with caramel ice-cream

This humble recipe shows that sometimes it’s the simplest desserts that can bring the most joy.

Chewy caramels

These individually-wrapped caramels channel the great British lolly shop. We dare you to stop at one.

British baked beans and bacon with chunky crumb topping

Baked beans are standard issue when it comes to a full English. But we’ve taken them in a new direction in this hearty recipe, adding bacon, rosemary and a crunchy breadcrumb crust on top.

Cherry lardy cake

The name here says it all: pork lard is used to give this otherwise simple cake its rich mouthfeel. It might sound decadent but it’s an enduring afternoon tea favourite.