Traditional English Recipes

Ingredients:

• 1.5 kg beef fillet, trimmed
• 500g puff pastry
• 200g mushroom duxelles
• 100g pâté de foie gras
• 8 slices Parma ham
• 2 egg yolks, beaten
• Salt and black pepper
• 2 tbsp Dijon mustard

Instructions:

1. Sear the beef fillet in a hot pan until browned on all sides. Allow to cool and brush with mustard.
2. Lay out cling film and arrange Parma ham slices. Spread pâté and mushroom duxelles over ham.
3. Place beef on top and roll tightly in the ham mixture. Chill for 30 minutes.
4. Roll out puff pastry and wrap the beef, sealing edges with beaten egg.
5. Brush with remaining egg wash and score decoratively.
6. Bake at 200°C for 25-30 minutes until pastry is golden and beef reaches desired doneness.
7. Rest for 10 minutes before slicing and serving.

Ingredients:

• 4 large cod or haddock fillets
• 1 kg large potatoes, cut into chips
• 200g plain flour
• 250ml cold beer
• 1 tsp baking powder
• Vegetable oil for frying
• Salt and white pepper
• Malt vinegar for serving

Instructions:

1. Soak cut potatoes in cold water for 30 minutes, then dry thoroughly.
2. Heat oil to 140°C and blanch chips for 5 minutes. Remove and drain.
3. Make batter by mixing flour, baking powder, and beer until smooth. Season with salt.
4. Increase oil temperature to 180°C. Dip fish in flour, then batter.
5. Fry fish for 4-5 minutes until golden and crispy. Drain on paper towels.
6. Return chips to oil and fry for 2-3 minutes until golden and crispy.
7. Serve immediately with malt vinegar, mushy peas, and tartar sauce.

Ingredients:

• 140g plain flour
• 4 large eggs
• 200ml milk
• Pinch of salt
• 4 tbsp vegetable oil or beef dripping

Instructions:

1. Sift flour and salt into a bowl. Make a well in the center.
2. Beat eggs and milk together, then gradually whisk into flour until smooth.
3. Let batter rest for at least 30 minutes at room temperature.
4. Preheat oven to 220°C. Add oil to a 12-hole muffin tin and heat until smoking.
5. Quickly pour batter into hot oil, filling each hole halfway.
6. Bake for 20-25 minutes until risen and golden brown.
7. Serve immediately while hot and crispy.

Ingredients:

• 500g minced lamb
• 1 kg potatoes, peeled
• 1 large onion, diced
• 2 carrots, diced
• 100g frozen peas
• 2 tbsp tomato paste
• 400ml beef stock
• 2 tbsp Worcestershire sauce
• 50g butter
• 100ml milk
• Fresh thyme and rosemary

Instructions:

1. Boil potatoes until tender, then mash with butter and milk. Season well.
2. Brown lamb mince in a large pan, breaking up with a spoon.
3. Add onions and carrots, cook until softened.
4. Stir in tomato paste, herbs, Worcestershire sauce, and stock.
5. Simmer for 20 minutes until thickened. Add peas in final 5 minutes.
6. Transfer to baking dish and top with mashed potatoes.
7. Bake at 190°C for 25-30 minutes until golden on top.

Ingredients:

For the pudding:

• 200g pitted dates, chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g butter, softened
• 150g brown sugar
• 2 large eggs
• 175g self-raising flour

For the toffee sauce:

• 200g brown sugar
• 200ml double cream
• 50g butter
• Pinch of salt

Instructions:

1. Preheat oven to 180°C. Grease a 23cm square baking dish.
2. Pour boiling water over dates, add bicarbonate of soda, and let cool.
3. Cream butter and sugar until light. Beat in eggs one at a time.
4. Fold in flour, then stir in date mixture.
5. Pour into prepared dish and bake for 30-35 minutes.
6. For sauce, heat all ingredients in a pan until smooth and bubbling.
7. Pour half the sauce over the warm pudding, serve with remaining sauce.

Ingredients:

• 8 traditional pork sausages
• 1 kg potatoes, peeled
• 2 large onions, sliced
• 100g butter
• 100ml milk
• 2 tbsp plain flour
• 400ml beef stock
• 2 tsp Worcestershire sauce
• 1 tsp English mustard
• Salt and pepper

Instructions:

1. Boil potatoes until very tender, about 20 minutes.
2. Meanwhile, cook sausages in a large pan until browned and cooked through.
3. Remove sausages and add onions to the same pan. Cook until caramelized.
4. Sprinkle flour over onions, cook for 2 minutes, then gradually add stock.
5. Add Worcestershire sauce and mustard, simmer until thickened.
6. Drain potatoes and mash with butter and milk until smooth.
7. Serve sausages on mashed potatoes with onion gravy poured over.