In a recent National Park Spotlight, British Food and Travel explored the beauty of the Lake District. Since we followed up our exploration of the Peak District with a recipe for Bakewell Pudding, when in the lakes, it’s time for…
Easter Chocolate Nests
Just in time for Easter, we’ve got a recipe that is so easy, the kids can make it while they’re off school. There are lots of traditional Easter dishes – hot cross buns, roast lamb, and so on. But these…
Bakewell Tart. Or is it Bakewell Pudding?
In the recent post about the Peak District National Park, one suggested local refreshment was the famed Bakewell Tart. Or is it a Bakewell Pudding? Like so many traditional recipes, there are disagreements about the origin of the dish, the…
Trout Wrapped in Bacon
Trout is a wonderfully versatile fish. As an island nation, if fish is mentioned, one typically thinks of the coast. But Britain is crisscrossed with rivers, streams, and lakes, many of which are teeming with delicious freshwater fish. Trout is…
Time for Cream Tea
The cream tea is quintessentially English. What could be better on a Sunday afternoon than a pot of tea accompanied by freshly-baked scones, strawberry jam, and clotted cream? And the beauty of if it that scones are so quick and…
Ready for St. Patrick’s Day: Colcannon
In honour of St. Patrick’s Day later this week, there will be various celebrations in Irish communities around the world, and various forms of “Irish food”. From green beer and yes, I’ve even been served green orange juice before (!)…
Steak, Ale, and Mushroom… for National Pie Week
No country has made the pie into a source of national price as much as Great Britain. Pasties to pot pies; suet crust, flaky, or shortcrust pastry; savory, sweet, or both (Bedfordshire Clanger, anyone?) Yes for Brits, the pie is…
Suet: What is it?
Recently chatting to an American friend, the topic of suet arose. Giving me an odd glance, she pointed to the suet cakes she hangs in her garden for the birds and asked what was so different about English suet? She…
Toad in the Hole
Toad in the hole is one of those traditional British comfort foods whose name always provokes a giggle among those unfamiliar with it. Victorian author Mrs Beeton referred to it as “a homely but savoury dish”. The dish of sausages…
Getting Medieval in the Kitchen
Some time ago, I received the book British Food: An Extraordinary Thousand Years of History by Colin Spencer, and that I was intrigued to learn more about the eating habits of my homeland, particularly during medieval times. As soon as I read…