British cuisine is not always given the credit it deserves but that is something we are eager to rectify! With our passion for traditional British cooking, here is a look at four fantastic food recipes from Britain and how to make them your own.
Cornish pasties are a fantastically British food, originating in the South-West of the island amongst the mining communities of Cornwall and Devon. The pasty was originally designed as food for miners who, unable to return to the surface for lunch, required a meal that they could eat with dirty hands. The simple pastry container meant that they didn’t contaminate the contents of their lunch.
When it comes to cooking your own, it’s a good idea to play with different combinations of butter and lard. For a rich, buttery pastry just use butter. For something less rich but easy to work with use a half-butter-half lard combination and for a traditional short pastry, leave out the butter altogether and just use lard.
Traditionally a way to use all those leftovers from a Sunday roast, the cottage pie has become a British favourite, particularly on cold winter evenings when a warm, hearty meal is required. Though there is some discussion and disagreement as to the precise differences between a cottage pie and a shepherd’s pie, the recipes are usually very similar and only vary the meat and a few herbs and spices.
In terms of cottage pie tips, we would recommend trying to use leftover beef that you have minced yourself at home with a knife. Mincing doesn’t need to be precise but you’ll find smaller chunks of proper beef work deliciously well.
Another fantastic warming winter dish, the success of a sausage casserole will largely depend on the quality of the sausages you can get hold of. In terms of this dish, it’s the one ingredient that you don’t really want to skimp on and it’s well worth heading over to a good butcher to see what they have in. Go with something you know you like, whether that means a tasty pork and leek banger or Polish sauerkraut.
Toad in The Hole
Toad in the hole was originally a dish designed to be as cheap as possible, using only the most inexpensive ingredients and creating a large meal out of leftover meats. However, it has become a traditional staple, incorporating great sausages, the brilliantly British Yorkshire batter and a thick gravy. To avoid a wet and soggy bottom half of batter, try creating smaller, miniature toad in the holes in a muffin tin.