Archive | England RSS feed for this section

Chicken tikka masala

5 Jul

Chicken tikka masala

Chicken tikka masala is one of Britain’s favourite dishes. Believed to be a local adaptation of India’s butter chicken, chicken tikka masala is such a part of the British culinary fabric, it goes by the acronym CTM.

Usually eaten in restaurants, or as a takeaway, I had never actually made chicken tikka masala myself. Continue reading

Summer pudding

2 Jul

Summer pudding

Before moving to the UK, I’d never eaten summer pudding. I was dead impressed the first time my mother-in-law served one up for dessert.

As she’s a very accomplished cook, I assumed summer puddings required patisserie skills I’d never possess. Turns out she’s a canny cook as well – and summer pudding couldn’t be easier to make. Continue reading

Dorset apple cake

17 Nov

Dorset apple cake

There are lots of recipes for Dorset apple cake around. Having tried a few, I’ve settled on this one.

This lovely cake is surprisingly light, fresh and lemony. I always make it with Bramley apples, liking their tartness and they way they become so fluffy when cooked. Plus we have a tree in the garden… Continue reading

Grasmere gingerbread

29 Aug

Grasmere gingerbread

Grasmere gingerbread is something I make when supplies are running low. It has only five store-cupboard ingredients – and doesn’t even call for an egg. I came across the recipe in the Observer newspaper years ago, and remember they included two versions – one simple, the other slightly fussier. (I’ve since discovered the original recipes are from Jane Grigson’s English Food).

I tried the simple one first, and decided after only one bite that it was plenty good enough for me. The recipe is so easy, it sounds like the crust one might make for a cheesecake or square. But there’s definitely more going on here. The crumb is exceptional, with an initial give before you encounter a chewy resistance in the middle. Continue reading

Welsh rarebit

14 Jun

welsh rarebit

Welsh rarebit, should possible have gone for something with a more clearly English, but I didn’t… This Guardian article on Welsh rarebit was a good source of info, and I mostly followed their recipe. Couldn’t believe we could need as much cheese topping as the recipes suggested, and even after cutting it back quite a bit, I had more than enough. Served it with a watercress and avocado salad that I found on Epicurious. Continue reading