302 english recipes

Muscat ice is an English frozen dessert of pureed gooseberries infused with elderflower blossoms, sweetened and folded with yogurt. Aromatic, tart, and uncommonly refreshing.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.

Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.

Apricot cream cheese spread with simmered dried apricots, orange marmalade, and chopped pecans. Rich, fruity, and easy to spread on crackers, bagels, or English muffins.

Traditional English apple pudding from Somerset with grated apple, orange zest, and a buttery oat crumble topping. Simple, cosy, and ready with just 5 ingredients.

Southern-style chicken spaghetti casserole baked with melted cheese, tomatoes and green chilies, bell peppers, and peas. A crowd-feeding comfort dish that freezes like a dream.

A moist English gooseberry cake scented with elderflower and dark muscovado sugar, served warm as a pudding with cream. A traditional Wiltshire bake for Whitsun celebrations.

Banana date butter blended from softened dates, ripe banana, orange juice, and a touch of butter. A naturally sweet spread for waffles, English muffins, and toast.

Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.

Yorkshire parkin made with fine oatmeal, golden syrup, lard, ginger, and mixed spice. A traditional sticky English gingerbread that improves after a few days wrapped in foil.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

A lighter take on English trifle with sponge cake, strawberries, banana, orange juice, and Greek yogurt topped with flaked almonds. No cooking, no custard, ready in 40 minutes.

Sweet red bell peppers stuffed with a sesame-ginger stir-fry of chicken, rice, peas, carrots, and egg, baked until heated through. A Chinese twist on classic stuffed peppers that's low-calorie and full of flavor.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".