The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
"Oh, the roast beef of England," sang Henry Fielding over two centuries ago-and this may be the sort of thing he had in mind.
The sheer size of this dish led to its nickname "Stegosaurus".
Believed to date back to the 12th century, Yorkshire pudding may have originated in the kitchens of King Henry II, where drippings from roasting mutton were used to flavor baked batters.
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
Similar to the American popover, this savory pudding is a traditional accompaniment to a Sunday roast.
The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate.
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