British recipe collection

Bubble and squeak is a traditional British dish that is made from leftover mashed potatoes and cabbage. It's a delicious way to repurpose your Christmas dinner leftovers!

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Shepherd's pie made with seasoned ground beef in tomato sauce, mixed vegetables, herbs, and a firm mashed potato lid finished with paprika. Classic British comfort casserole.

Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.

This rendition of Bubble and Squeak is a variation of the classic British dish that is made from leftover mashed potatoes and vegetables. Just three ingredients and breakfast is served.

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

Classic British Christmas fruit cake packed with fruit that will keep without refrigeration until Christmas.

Spicy Italian sausage and lean beef simmer with tomatoes, mushrooms, and balsamic vinegar beneath a Parmesan-spiked potato crust for a hearty British classic with Italian flair.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

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.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.