“The pairing of roast beef and Yorkshire pudding is one of the great culinary marriages of all time. It was the classic British Sunday lunch for generations and is still esteemed and enjoyed today.” Pudding: A Global History by Jeri Quinzio In the iconography of British cuisine, roast beef and Yorkshire… Read More »Roast Beef and Yorkshire Pudding
“I generally have a meat pie on Sunday; it is baked at a public oven, which is very properly allowed, because one man can attend it; and thus the advantage is obtained of not keeping servants from church to dress dinners.” Samuel Johnson, quoted in The Life of Samuel Johnson, Volume… Read More »Steak and Mushroom Pie
“There can be no greater disappointment in a cook’s repertoire than sub-standard, flabby crackling; such wasted potential is enough to make you weep…” Felicity Cloake, food writer Pork has been a staple of the British diet since time immemorial. Or at least since the tenth century, when Aelfric, then Archbishop… Read More »Roast Pork with Crackling and Applesauce
“Call me an unreconstructed heathen, but the sooner we get back to a national diet of chips with gravy and that sort of thing, the happier I will be. In my day every restaurant meal started with prawn cocktail and finished with Black Forest gateau and we were all a… Read More »Prawn Cocktail with Marie Rose Sauce
We Brits are fond of our comfort foods, and none are more comforting than pies. This pie is unusual in that it involves no pastry, only a creamy layer of potatoes. Like many British dishes, it developed as a way to use leftovers from a Sunday lunch — in this… Read More »Shepherd’s Pie