Monday, 30 November -0001

British Food

Take a look at these hand-picked hearty British recipes

British Beef Casserole (pictured above)

Serves: 4

2 litres of good chicken stock
1 bottle of red wine
1 tsp tomato puree
1 carrot
4 cloves of garlic
1 sprig of thyme
100g smoked streaky bacon
75g butter
400g whole peeled British shallots
100g baby button mushrooms
4 British rump steaks
125g each (from your local butcher cut into generous sized cubes)
Olive oil
2 slices of white bread
50g parsley chopped

For this quick recipe it is probably best to make the sauce in advance so that on the day you can quickly cook the steaks and keep them rare if you like then finish the dish with the sauce.

To make the sauce simply combine the stock, wine, tomato puree, carrot, garlic and thyme and any shallot trimmings you have into one large pan. Reduce the whole amount by ¾ until you have the sauce consistency you require.

Cut the bacon into lardons and place into a bowl.

In a large pan add the butter and allow to get foaming hot, add all of the peeled shallots and bacon lardons and cook for 10 minutes on a medium heat setting, then add the mushrooms and cook for a further 2-3 minutes.

Season with salt and pepper and pour in the finished red wine sauce, then put to one side.

In a hot pan cook the diced steaks to your liking. Also at this point cook the croutons in hot olive oil until golden brown on both sides season with salt and drain on kitchen paper.

Once the steaks are cooked add them to the hot sauce and check the dish for seasoning adjusting if necessary.

Add the chopped parsley at the last minute Finish with the cooked croutons that have been dipped into the hot sauce then into some of the chopped parsley.

English breakfast salad

We Brits love a full breakfast with all the trimmings; bacon, sausages, fried bread, eggs, beans, tomatoes, black pudding. Delicious as it may be, a fry up can come in at over 1000 calories per serving so we’ve taken the best bits and turned them into a healthier salad for a lighter breakfast or lunchtime snack. 

Serves: 2


2 rashers of bacon
2 sausages
2 tomatoes, quartered
4 new potatoes, cooked and drained
2 eggs Bag of salad leaves
Salt and pepper 

Meanwhile, fry or grill the bacon and sausages until golden and crisp. Once cooked, cut up into 1inch chunks. In the oil leftover from the meat, half the potatoes and fry them until crispy. Lastly fry the tomatoes for 1-2mins until tender.

Whilst you are cooking the bacon and sausages poach the eggs in boiling water for 3-5mins until the white is cooked but the yoke is still runny. Set aside.

Share the bag of salad leaves onto 2 plates, share the sausages and bacon pieces, potatoes and tomatoes on top and finish with a poached egg. Season and serve immediately.

Pork Chops in Streamline Marmalade Sauce

This makes a perfect family supper or serve when you have friends coming over and you need something quick, easy and very delicious and with that healthy twist thanks to the reduced sugar marmalade.

Serves: 4

4 pork chops
4 shallots peeled and cut into wedges
1 clove garlic, peeled and crushed
6 tbsp Streamline thin cut orange marmalade
1 tsp English mustard
Juice of 1 orange
200ml chicken stock
2 tsp fresh sage (optional) 

Griddle or pan fry the pork chops for approximately 6-8 minutes each side, depending on the thickness, remove and leave covered in a warm place to rest.

Remove any excess fat from the pan, add the shallots and garlic, cook over a gentle heat until softened.

Add the marmalade, mustard, orange juice and stock, bring to the boil and allow to bubble away until reduced a little. Return the pork chops to the pan and coat with the sauce. Sprinkle with the sage if using.

Serve with mashed potato and a watercress salad. 

For more recipes like this:  

Shepherd’s Pie Topped with Watercress and Cheddar Mash

Serves: 4


For the pie:
½ x 85g bag of watercress, chopped
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
25g butter
500g minced lamb
1 tbsp Worcestershire sauce
400g can chopped tomatoes
1 tbsp tomato ketchup
1 tsp fresh thyme leaves, roughly chopped

For the mash:
½ x 85g bag watercress, chopped
1kg Desirée potatoes, peeled
25g butter salt and freshly ground black pepper
50g Cheddar, finely grated

Preheat the oven to 200°C, 400°F, gas mark 6.

For the pie, finely chop the onion, celery and carrot. Melt butter in a frying pan and gently fry the vegetable mixture for 8-10 minutes until tender. Remove from the pan and set aside.

Add the lamb to the pan, turn up the heat and brown for about 8-10 minutes. Drain off any excess fat, then add the vegetable mixture, the Worcestershire sauce, tomatoes, ketchup and thyme. Stir and simmer for 20 minutes until reduced then stir in half the watercress.

Meanwhile, for the mash, cut the potatoes into even-sized chunks and cook in boiling, salted water for 20 minutes. Drain and mash with butter and seasoning. Stir in half the Cheddar and the remaining watercress.

Season the meat mixture and spoon into a shallow ovenproof dish. Top with the Cheddar mash. Sprinkle over the remaining cheese and cook for 30 minutes until golden brown and hot.

Spring onion rarebit

Spring onions and cheese are a winning combination and go together perfectly in this indulgent rarebit recipe that really packs a punch. Enjoy with a side of beetroot relish and top with half a spring onion for extra crunch.

Serves: 2


120g Godminster Cheddar, grated
1tsp English mustard
1 egg yolk
4 spring onions, sliced
30g butter
30g plain flour
100ml beer or stout
100ml milk
4 slices good quality bread such as Sourdough
2 spring onions, sliced in half lengthways, to serve
Salt and pepper (to season) 

Mash together the cheese, mustard, yolk, spring onions and a grind of black pepper.In a saucepan melt the butter then stir in the flour and cook for 1 minute, stirring continuously. Gradually pour in the stout then the milk stirring all the time until its all incorporated then add the cheese mixture and continue to stir until it is melted and smooth. Set aside.

Heat the grill to hot and line the grill pan with foil. Toast the bread on both sides then spread thickly with the cheese mixture. Grill until bubbling and browned, and top with half a spring onion to serve. 

For more recipes like this, visit:  

Simple Sweet Eve Strawberry Cheesecake

This strawberry cheesecake is an absolute doddle to make and will freeze well for up to 3 months. For the best results, cut the cheesecake into wedges while it is still slightly frozen in the middle.

Serves: 8-10 


For the topping
450g Sweet Eve Strawberries, hulled and halved
50g caster sugar
1 tbsp water

For the base
250g digestive biscuits, roughly broken
100g butter, melted

For the filling
397g can condensed milk
300g full fat soft cheese, such as Philadelphia
200ml double cream finely grated zest
1 lemon

Put your freezer setting onto Fast Freeze, or clear some space in the coldest part of your freezer, at least an hour before making the cheesecake.

Line a 23cm spring clip cake tin with a large piece of aluminium foil. Press down well into the base and sides of the tin and leave plenty of foil overhanging the edges.

To make the topping, place 200g of the strawberries in a saucepan with the sugar and 1 tbsp cold water. Cook gently for 5 minutes, stirring regularly until the strawberries are very soft. Remove from the heat, stir in the reserved strawberries and leave to cool.

To make the base, put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter. Tip the buttered crumbs into the prepared tin and press firmly into the base to create an even layer. Put in the freezer for 20-30 minutes or until solid.

Just before the base is ready, make the filling. Use an electric whisk to beat the condensed milk, soft cheese and cream together until thickened – this should take around 5 minutes. Add the grated lemon zest and beat until the cheese mixture forms very stiff peaks.

Get the biscuit base from the freezer and pour the filling into the cake tin, using a palette knife to ensure you have an even layer of filling with a level top. Then, top with the cooled strawberry sauce.

Return the cheesecake to the freezer and freeze for 3 hours or until solid. (If you are not freezing the cheesecake, simply chill in the fridge for 3-4 hours before serving.)

Once the cheesecake is solid, remove the cheesecake from the freezer and remove from the tin in its foil. Cover with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag, label and freeze for up to 3 months.

To serve, unwrap the cheesecake while frozen, removing all the foil, and put on a plate or cake stand. Thaw at room temperature for about 1 hour before serving. If leaving any longer, place in the fridge. Eat within a couple of days.

For more strawberry recipes, visit:

Sweet Eve Strawberry and Blueberry Hot Pots

Alex says “I often use the old jars I have hanging around to make these puddings. They’re easily transportable with their lids and they look great. They are so easy – baked fruit, spiced and nuts with a crunchy top. They are delicious enjoyed cold or hot with a dollop of ice cream.”

Serves: 4-6


300 Sweet Eve strawberries, quartered
300g blueberries
50g caster sugar
¼ tsp vanilla extract
3 tbsp cornflour
¼ tsp orange zest
1 tbsp orange juice
45g flour
45g slivered almonds
45g chopped pecans
¼ tsp all spice
75g Muscovado sugar pinch of salt
75g softened butter
4-6 oven safe jam jars (with lids if you are transporting pots on a picnic)

Heat your oven to 190c.

In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated then chill in fridge whilst making the dough.

In another bowl, blend the flour, nuts, spice, and Muscovado sugar then rub the butter in to make a crumbly dough.

Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly on the berries like a lid.

Place the jars on a baking tray lined with baking paper and bake for 20-30 minutes until bubbling and brown. Allow to cool slightly before serving or chill, screw lids on and transport for a picnic. 

For more strawberry recipes, visit:

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