The origins of a ploughman’s lunch are in dispute. Although considered a classic British dish, the name seems to have originated in a 1960s marketing campaign designed to increase cheese sales. However, what is indisputable is the fact that men and women laboring in the fields have turned to a… Read More »Ploughman’s Lunch
An exceedingly British pub lunch, the Ploughman’s Lunch is a simple dish to prepare which means it is important to use first-rate ingredients. Here is the full recipe…
Welsh rarebit is a fancier, runnier, more alcoholic version of grilled cheese. Originally known as Welsh rabbit, even though the dish was always meatless, it consists of a cooked cheese sauce, usually incorporating some form of beer, poured over toast and browned under the broiler. It’s vital to use a… Read More »Welsh Rarebit
The pasty is as ancient as England. Chaucer mentions pasties in the Canterbury Tales. The first thing you need to learn is how to say the word properly. The “a” in pasty is pronounced as in the word ‘hat.” Pasties became popular amongst workers in the Cornish tin mines. The crimped crust provides a… Read More »Cornish Pasty
Created to mark the coronation of Queen Elizabeth II in 1953, coronation chicken pays homage to Britain’s colonial past with its Indian flavors. Sultanas are commonly used in British cooking; the American equivalent is known as golden raisins. Coronation chicken is usually served over greens in a salad or in… Read More »Coronation Chicken