67 english recipes

Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.

Southern-style fruited iced tea with fresh orange juice, pineapple juice, and English breakfast tea sweetened with a homemade simple syrup. Best chilled overnight.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Korean radish or cucumber salad salts matchstick radish or sliced cucumber, then tosses with red pepper flakes, vinegar, sugar, garlic, and scallion. Quick fresh banchan side dish.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

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.

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.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.