Jamie Oliver (1)
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.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
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.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
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 hearty and rich fish pie is more of a casserole than a "pie".
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
A country-style terrine topped with autumnal fruit jelly.
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.