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English/Scottish
Pork
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Easy (4)
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Main Course (5)
Appetizers (3)
Bread (1)
Sandwich (1)
Season
Fall (4)
Winter (4)
Summer (2)
Spring (1)
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Christmas (1)
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Bake (5)
Chill (3)
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Recipe (10)

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09/12/2012
Scotch Eggs
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
Issue #150
10/10/2011
English Pork Pie
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
09/23/2011
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
03/19/2011
Bacon Butty
This beloved British sandwich uses a meaty cut of pork from the loin of the pig, commonly referred to in North America as back bacon.
Issue #137
02/03/2009
Stilton and Bacon Cheesecakes
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
Issue #82
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
07/20/2012
Exceptional Salmon
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
Issue #44
11/03/2000
Roasted Bacon Chop with St. John's Chutney
Smoked pork chops may be substituted for bacon chops.
Issue #24
11/02/2000
Calf's Liver with Bacon
At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., puréed) potatoes.
Issue #24
07/25/2012
Menu: An English Countryside Luncheon
You may not have a summer cottage in the hills of Britain, but you can still go on holiday with this menu for a pastoral English luncheon.
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