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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A make-ahead Christmas chutney of tomatoes, peppers, aubergine and onion with coriander, paprika and cayenne — matured for a month, it is full-flavoured for the holiday table.
A whole spatchcocked chicken roasts in a deep casserole over sliced onion, fennel and red pepper in a tomato and white wine sauce, finished with paprika and honey.
Grilled pork sausages poked into a cheesy mashed potato topping over a baked bean, tomato and vegetable casserole flavoured with paprika, mustard and treacle.
A dark sticky toffee pudding of dates soaked with bicarbonate of soda in a muscovado and treacle sponge, glazed and served with a hot treacle and cream sauce.
A tray sponge is trimmed and cut into neat fingers, split and filled with whipped cream folded with creme fraiche and strawberries glazed in jam and lemon juice. A dusting of icing sugar finishes the little sandwich cakes.
A proper celebration trifle: jam Swiss roll and ratafia biscuits soaked in sherry with pears, under vanilla custard, whipped cream, almonds and cherries.
A brined whole turkey roasted in two parts — the crown under bacon with seasoned butter under its skin, the legs roasted slowly with garlic and thyme — served with chestnut and brioche stuffing, roasted parsnips and creamed Brussels sprouts.
Jointed rabbit braises gently in white wine and chicken stock with onion, garlic and tomato purée, then the sauce is finished with Dijon mustard, crème fraîche and butter. Strips of Parma ham and chopped parsley go over each bowl.
Rhubarb baked under a flour, butter and brown sugar crumble until jammy, served with a warm vanilla sauce made from infused milk, egg yolks and caster sugar.
A roast turkey crown with herb butter worked under the skin, served with crisp sage and pine nut stuffing and a creamy white wine gravy made with the roasting juices.
A chicken, roasted cauliflower, leek and cannellini bean filling in a creamy stock sauce, covered with scrunched filo pastry and baked crisp, with griddled purple sprouting broccoli alongside.
A Yorkshire curd tart in the traditional style: curd cheese beaten with eggs, lemon zest, rosewater and currants in a sweet shortcrust case, nutmeg grated over before baking. It must cool completely before slicing.
BritishCakes and baking1 hr 30 minServes 6260 kcalVegetarianDiabeticLow-SodiumRenal
Classic Yorkshire puddings from a simple flour, egg and milk batter rested in the fridge. The batter goes into smoking-hot oiled tray slots so the puddings rise dark golden and crisp.
Feel free to swap in any nuts, seeds or dried fruit you have hanging around to make these easy granola cookies (just make sure you stick to the same quantities or the cookies might be too crumbly). Dip them in melted dark chocolate and sprinkle with sea salt for a fancy finish. Each cookie provides 225 kcal, 7g protein, 22g carbohydrate (of which 12.1g sugars), 11.3g fat (of which 2.8g saturates), 3.8g fibre and 0.23g salt.
Blanched green beans are dressed warm with an almond, basil and Parmesan pesto sharpened with lemon juice and zest. Extra toasted flaked almonds scattered over the top add crunch.
BritishLight meals & snacks40 minServes 2 as a side5 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A bright, relish-style chutney of brined green tomatoes, fennel and cucumber in a spiced cider vinegar syrup thickened lightly with a mustard and turmeric cornflour paste.
BritishOther13 hrMakes 4 x 10 1/2 oz jars180 kcalVegetarianDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Plaice fillets grilled under a lemon and parsley gremolata crumb, served with baked potato wedges, steamed green beans and a lighter tartare sauce of egg, cornichons and capers.
A quick grilled lamb leg steak with rosemary and garlic, served over chargrilled Tenderstem broccoli with melted butter and parsley — lovely with simple boiled potatoes.
Griddled pork chops finished in the oven are served over stir-fried spring cabbage with a cauliflower cheese made from a mustard and cheddar sauce grilled until golden.
The Burns Night trio of haggis, creamy mashed potatoes and buttered mashed swede, served with a whisky, beef stock and cream sauce sharpened with toasted black pepper.