British

Cauliflower Cheese

Traditionally, cauliflower cheese is boiled cauliflower served with a relatively light and basic cheese sauce. That is how cauliflower cheese has always been served by my mother. I prefer to use a few well-placed additions to “tart” things up a…

Scottish Oatcakes

It’s with some trepidation that I dub this a recipe for ‘Scottish Oatcakes’. You see, it isn’t entirely clear what fat should be used to bind a traditional Scottish oatcake, but it almost certainly isn’t olive oil. Everyone appears to…

Ploughman’s Toasties

Sometimes it’s difficult to describe some dishes as having a particular recipe. As with the Ploughman’s Lunch, a firm British favourite, these toasties are more of an assembly job. Still, I’ve never felt that there’s anything wrong with writing about…

Syrup Sponge Cake

Syrups (honey included) are a great way of sweetening and flavouring cake. Their viscous nature and generally rich flavour enhances almost any sponge far more than most sugars. Their use is a fool-proof way to ensure a moist, dense and…

Golden Syrup Rice Pudding

Rice pudding is something of a British institution, served up in insipid and stodgy piles in school canteens up and down the land. Yet the inhabitants of these great isles by and large look upon the non-descript white mass that…

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