A gallery of hearty recipes from Lincolnshire County, England. Many of these recipes first appeared in our October 2011 issue in Beth Kracklauer’s story, “Butchers’ Banquet”.
This traditional Lincolnshire pork pie recipe is typically served cold, often with a dollop of English mustard. Return to Butcher’s Banquet »
Pungent English Stilton cheese and malty stout beer enrich the filling in these classic Lincolnshire meat pies. Return to Butcher’s Banquet »
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter. See the recipe for Toad in the Hole » Return to Butcher’s Banquet »
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. See the recipe for Bubble and Squeak » Return to Butcher’s Banquet »
Pease Pudding
A savory split-pea pudding like this one, studded with bacon and seasoned with a splash of Worcestershire sauce, is a classic accompaniment for roasted meats. See the recipe for Pease Pudding » Return to Butcher’s Banquet »
Plum Bread
This moist, fruity loaf is eaten throughout Lincolnshire, often with a smear of butter and a slice of cheese. (We love it with tangy, cheddar-like Lincolnshire Poacher.) See the recipe for Plum Bread » Return to Butcher’s Banquet »
