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EasyCook

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Home/Recipes/British

British Recipes

58 recipes

Crispy Broccoli Bites with Herby Tahini Yogurt Dip

Crispy Broccoli Bites with Herby Tahini Yogurt Dip

48 minBritish
Chopped Broccoli Chickpea Salad with Green Tahini

Chopped Broccoli Chickpea Salad with Green Tahini

15 minBritish
Double Chocolate Vegan No-Bake Granola Bars

Double Chocolate Vegan No-Bake Granola Bars

2 hr 20 minBritish
Vegan Chocolate Caramel Tart Bombe No-Bake

Vegan Chocolate Caramel Tart Bombe No-Bake

30 minBritish
Vegan Mince Pie Filling with Spiced Dried Fruit

Vegan Mince Pie Filling with Spiced Dried Fruit

20 minBritish
Vegan GF Banana Nut Chocolate Flapjack Bars

Vegan GF Banana Nut Chocolate Flapjack Bars

25 minBritish
Tahini Chickpea Quinoa Salad Jars, Vegan

Tahini Chickpea Quinoa Salad Jars, Vegan

17 minBritish
Black Forest Overnight Oats with Cherry Compote and Chocolate

Black Forest Overnight Oats with Cherry Compote and Chocolate

10 minBritish
Vegan No-Churn Black Forest Magnum Ice Creams

Vegan No-Churn Black Forest Magnum Ice Creams

2 hr 20 minBritish
No-Bake Chocolate Raspberry Ganache Brownies

No-Bake Chocolate Raspberry Ganache Brownies

25 minBritish
Harissa Tofu Courgette Pittas with Coconut Yoghurt

Harissa Tofu Courgette Pittas with Coconut Yoghurt

30 minBritish
One-Hour Strawberry Orange Fluffy Vegan Cinnamon Rolls

One-Hour Strawberry Orange Fluffy Vegan Cinnamon Rolls

1 hrBritish
Roasted Vegetable Tomato Soup with Coconut Cream

Roasted Vegetable Tomato Soup with Coconut Cream

55 minBritish
Vegan Heart-Shaped Chocolate Fudge Cupcakes with Pink Frosting

Vegan Heart-Shaped Chocolate Fudge Cupcakes with Pink Frosting

28 minBritish
Mocha Date Caramel Oat Bars

Mocha Date Caramel Oat Bars

30 minBritish
No-Bake Chocolate Weetabix Protein Balls

No-Bake Chocolate Weetabix Protein Balls

20 minBritish
Three Vegan Salad Dressings: Tahini, BBQ Ranch, Green Goddess

Three Vegan Salad Dressings: Tahini, BBQ Ranch, Green Goddess

10 minBritish
BBQ Sweet Potato Taco Bowls with Crispy Tortilla Chips

BBQ Sweet Potato Taco Bowls with Crispy Tortilla Chips

50 minBritish
Cinnamon Streusel Banana Bread with Protein Powder

Cinnamon Streusel Banana Bread with Protein Powder

1 hrBritish
Crispy Oven Yorkshire Puddings with Olive Oil

Crispy Oven Yorkshire Puddings with Olive Oil

42 minBritish
Chocolate Orange Risotto with Dark Chocolate and Cinnamon

Chocolate Orange Risotto with Dark Chocolate and Cinnamon

35 minBritish
Ted Lasso's Shortbread Biscuits Copycat

Ted Lasso's Shortbread Biscuits Copycat

40 minbritish
Crispy Gluten-Free Beer Battered Fish and Chips

Crispy Gluten-Free Beer Battered Fish and Chips

45 minBritish
Gluten-Free Beef and Mushroom Pie with Golden Crust

Gluten-Free Beef and Mushroom Pie with Golden Crust

1 hrBritish
PreviousPage 2 of 3Next

British cooking runs on butter, flour, and cream. Forget trends.

The backbone is pastry work. Shortcrust needs cold butter cut into flour until it looks like breadcrumbs. Rough puff requires 6 folds with 30-minute chills between each. Victoria sponge demands equal weights of butter, sugar, flour, and eggs. These ratios built an empire of teatime treats.

Sunday roasts anchor the week. Beef hits the oven at 450F for 20 minutes, then drops to 350F. Yorkshire puddings need batter rested 30 minutes and oil smoking at 425F. Gravy starts with pan drippings, 2 tablespoons flour per cup of stock.

Puddings mean dessert here. Sticky toffee needs 200g dates soaked in 250ml boiling water. Treacle tart uses 400g golden syrup to 100g breadcrumbs. Christmas pudding steams for 8 hours, then 2 more hours before serving.

Breakfast runs heavy. Full English means bacon, eggs, sausages, mushrooms, tomatoes, beans, black pudding. Toast gets real butter, 5mm thick minimum.

Pies dominate. Steak and kidney pie braises meat 2 hours at 325F before going under pastry. Fish pie tops 600g mixed fish with 1kg mashed potatoes. Shepherd's pie browns ground lamb with Worcester sauce before the potato cap.

Jams and chutneys preserve the harvest. Equal weights fruit to sugar for jam, boiled to 220F. Chutneys need 500ml vinegar per kilo of vegetables, simmered 45 minutes.

British food feeds hunger, not Instagram. Learn proper pastry, master your roasts, stock your pantry with Marmite and HP sauce. This is cooking that lasts through winter.

Essential Ingredients

plain flourForms every pastry, pudding, and sauce. Buy strong bread flour for Yorkshire puddings, plain for everything else. Keep 5kg minimum.
unsalted butterControls salt in baking. Kerrygold or President work best. Stock 2-3 blocks for weekend baking sessions.
double cream48% fat content makes proper custards and ganaches. Single cream curdles when heated. Find it near milk, not by whipping cream.
golden caster sugarFiner than granulated, dissolves faster in sponges. Regular caster works but golden adds caramel notes to biscuits.
self-raising flourPre-mixed with baking powder at 2 teaspoons per 150g flour. Essential for quick scones and sponge puddings.
golden syrupLyle's tin is standard. Makes treacle tart, flapjacks, gingerbread. Corn syrup won't substitute properly.
HP sauceBrown sauce with tamarind and dates. Goes on bacon sandwiches, meat pies, full English. Find it near ketchup.
MarmiteYeast extract spread, love it or hate it. Adds umami to gravies and stews. Start with pea-sized amounts.
Worcester sauceFermented anchovy sauce. Two dashes in shepherd's pie, three in cheese on toast. Lea & Perrins is standard.
clotted cream55% fat, spoonable not pourable. For scones with jam. Devon puts cream first, Cornwall puts jam first. Pick a side.
mustard powderColeman's yellow tin. Mix 1 teaspoon per 200g cheese for proper Welsh rarebit. Fresh mustard lacks the heat.
suetBeef fat for dumplings and steamed puddings. Atora brand comes pre-shredded. Vegetable suet exists but changes texture.

Key Techniques

Rubbing inCut cold butter into flour using fingertips until mixture resembles breadcrumbs. Work fast to keep fat cold. Overworking makes tough pastry. Stop when largest pieces are pea-sized.
Blind bakingPre-bake pastry cases at 375F for 15 minutes with parchment and baking beans. Remove weights, bake 5-10 minutes more until golden. Prevents soggy bottoms in quiches and tarts.
Steaming puddingsCover pudding basin with pleated parchment and foil. Simmer in 2 inches water, never boiling hard. Top up water every 30 minutes. Christmas puddings need 6-8 hours first steam.
Making gravyDeglaze roasting pan with 500ml stock. Mix 2 tablespoons flour with cold water to slurry. Whisk into simmering liquid, cook 5 minutes until thick. Season after thickening.
Creaming methodBeat butter and sugar 3-5 minutes until pale and fluffy. Add eggs one at a time, beating 30 seconds between. Fold in flour gently. Overmixing deflates air and makes dense cakes.

FAQ

Why does my Yorkshire pudding never rise?

Your batter needs 30 minutes minimum rest time for gluten to relax. Oil must be smoking hot at 425F before pouring batter. Use equal parts eggs, flour, and milk by volume. Open oven door only after 20 minutes or they'll collapse. A proper rise needs batter hitting oil that's at least 400F.

What's the difference between British and American scones?

British scones use 55g butter per 225g flour, creating a drier texture meant for clotted cream and jam. American versions often double the butter and add 50g sugar minimum. British scones bake at 425F for 12-15 minutes, staying pale. Handle dough minimally, just 4-5 kneads maximum.

How do I keep my meat pies from getting soggy bottoms?

Start with blind-baked bottom crust at 375F for 15 minutes. Cool filling completely before adding, ideally refrigerated overnight. Brush bottom crust with beaten egg and bake 5 minutes before filling. Use 180g flour to 90g fat for sturdier pastry. Bottom oven rack at 400F gives best results.

Why add vinegar to steamed puddings?

Vinegar reacts with bicarbonate of soda, creating lift in heavy batters. Use 1 tablespoon vinegar per teaspoon bicarb. Mix into wet ingredients just before steaming. This reaction replaces eggs in wartime recipes. Modern puddings still use it for lighter texture, especially in 6-hour steamed Christmas puddings.