Food From Britain's recipe of the month
Every month Food From Britain suggests a different top British chef's selection of the best seasonal ingredients in a mouth-watering recipe.
Bedfordshire Spare Ribs
This is unceremonious, wholesome nosh: simply mix all the ingredients together, put it in the oven to cook slowly for a couple of hours, throw in a few jacket potatoes half-way through.
Fennel and Mushroom Duxelles
As well as complementing the venison in this month's Venison En Croute recipe, this duxelles mixture is an excellent base for canapés.
Ginger Cream Cake
A quick and easy indulgent, no-cook dessert, using store cupboard ingredients. Devised in the kitchens of Manson House, in Bury-St-Edmunds, Suffolk.
Loin of Venison en Croute
The end result is mouth wateringly delicious.
Poached Salmon with Celery Sauce
This quick and easy fish dish should take much less than an hour from preparation to table.
Crumble Top Beef Pie
Chop onion finely and fry in dripping until golden brown...
Cumberland Sausage with Red Cabbage and Chestnuts
This is one of those useful, one-pot dishes. Homely, but delicious if the basic ingredients are of good quality. It is good enough for a family meal on Christmas Eve when all the chores are done.
Cumberland Whirls
This recipe combines the basic ingredients of the ‘tattie scone’ with the robust flavours of our local sausage.
Savoury Apple and Bacon Pudding
Mix all filling ingredients together. Into another bowl sift flour and salt together...
Stuffed Loin of Pork
Boil the onions, drain and chop finely. Mix with breadcrumbs, herbs, butter and season...
Cheshire Pie
Put the onions in a saucepan with a cupful of boiling water and boil till soft...
Cheshire Savoury Cheese Cake
Melt the butter in a small pan. Stir in the mustard and flour and cook gently for 1 minute...
Cheshire Stew
Just the sort of warming dish to come home to as the evenings close in.
Cheshire's No.1 Supper Dish
There's no waste in the potato supper dish. Next time you boil potatoes cook an extra 2lbs.
Northumberland Cheese and Spinach Souffle
Double butter 18 soufflé moulds (3" ramekins) & dust out with breadcrumbs. Chill...
Kilnsey Terrine
Serves 6-8. 1. Using the vegetable oil carefully grease and line a small loaf tin with cling film...
British Sprouts, Chestnuts and Smoky Bacon Soup
Part of the bad press for the humble sprout is the general view that they smell. This is not typically the case with freshly picked sprouts...
Devilled Sausages
A recipe that feeds 3-4 people, cooked in approximately 20 minutes...
Edgar's Shropshire Pork in Cream
This recipe is a good one to use when you have a few people round for dinner as it allows you to join them for aperitifs, because the last minute serving up is so quick.
Sautéed Staffordshire Beef with Oat Pastry and Local Beer
Mix the flour and oatmeal in a food processor, add butter and seasoning, add the egg and some water.
Staffordshire Buttery Potato Cake
This recipe is an excellent all-round favourite with both adults and children alike. When served up on a night when the air is normally cold and still, it brings welcome warmth to all.
Warwickshire Rarebit
This recipe ideally uses cheese and beer from Warwickshire.
Apple Meringue Tart
Kent has long been renowned for a wide range of apples. Many ‘apple’ celebrations take place on Apple Day (21st October) every year.
Lobster with Rocket Puree
Lobsters and crab have been caught of the Isle of Wight for ages. This summer recipe is a true celebration of the sea. Enjoy with a crisp glass of English or Isle of Wight wine!
Sussex Beef in Beer
Heat some oil in a large saucepan, add the beef and brown. Add the onion, garlic and carrots and sauté for 5 minutes...
Apple Chutney
Bramleys: Large, flat apples, green in colour, with dull red cheeks that are available all year round...
Leg of English Lamb in Honey and Cider
The combination of honey, cider and rosemary is unusual but works very well with Autumn lamb, producing a combination of sweet and sour flavours.
Sloe Vodka
The Sloe, or Blackthorn, is classified as a wild ancestor of the plum. The bushes grow in hedgerows all over the country, bearing blue-black, marble-sized fruits.
Teign Valley Toffee Apples
These toffee apples are a great way to use some of the apple harvest and are guaranteed to produce sticky fingers.
Christmas Pudding
Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert.
Christmas Pudding Ice Cream
All the nicest things that go into the Christmas pudding - dried fruit, rum, port and spices - are used in this unusual recipe.
Cornish Pasties
Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work.
Pumpkin Pie
This North American Classic has been adopted by the British as a good way of using up left over Hallowe'en pumpkin.
Pumpkin Soup
Although pumpkins are not native to Britain they have become popular over recent years, replacing the use of turnips for jack-o-lanterns at Halloween.
Rice Pudding
There's nothing nicer than a lovingly made milk pudding made with creamy fresh milk.
Pancakes for Shrove Tuesday
Sift the flour and salt into a bowl. Make a well in the centre and break in the egg. Using a wooden spoon, beat in the egg, incorporating the flour from the edges of the well...
Treacle Toffee
Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil...
Yorkshire Pudding
Originally called ‘dripping’ or ‘batter’ pudding, Yorkshire pudding has been cooked for centuries the length and breadth of England.
Greene King recipes