British + Gourmet recipes (16)

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Baked mackerel with rhubarb and orange sauce

Recipe by: Maggie Pannell

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Tart, tangy rhubarb and orange sauce complements the rich flesh of mackerel wonderfully.

Burns Night Haggis

Recipe by: Holdenalix

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This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.

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Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Easy bake irresistable brownies

Recipe by: chefveggi

Reviews(1)

This is a really simple brownie recipe. it has been tried and tested many a time and they certainly dont last very long in the cupboard. I always use chocolate chunks when i bake them however walnuts are just as good, it is just a family preference. these morish gooey chocolate treats are an all year all occasion must bake.

Elderberry and Blackberry Syrup

Recipe by: SloeWolf

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A use for my leftover berries I had in the freezer. Very tasty and high in vitamin C.

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Guinea fowl pudding

Recipe by: Norma MacMillan

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Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots.

Guinea fowl with Madeira and redcurrant

Recipe by: Chrissie Lloyd

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Guinea fowl breast is lean and healthy – a rich source of B vitamins – and has an excellent flavour, enhanced here with a very simple, tangy sauce.

Jersey potatoes with samphire and quail's eggs

Recipe by: Chrissie Lloyd

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Samphire, available from fishmongers, grows around the British coastline in May and June.

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Mushroom, Stilton and Broccoli pie

Recipe by: RoseEast

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I had a pie in a cafe which had some of the above ingredients and liked it but felt it was a little heave and rich. I have made my own lighter version which is tasty enough to not need any salt, which is good for everyone, not just people with heart problems.

Partridge with port and red cabbage

Recipe by: Chrissie Lloyd

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Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.

Pigeon salad with raspberries

Recipe by: Chrissie Lloyd

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English recipes for pigeon date back to the Middle Ages, when it was a popular meat. This modern dish uses a very English combination of nuts and berries. Leave at least 12 hours to marinate the pigeon breasts.

Roast Goose with Port Gravy

Recipe by: Christine Lipo

Reviews(4)

I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!

Roast Goose with Stuffing

Recipe by: Christine L.

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This roast goose makes for an unforgettable Christmas dinner.

Roast grouse with chestnuts and cranberries

Recipe by: Chrissie Lloyd

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Grouse is in season – and has the best flavour – between the ‘glorious twelfth’ of August and December 10. Young, plump birds are excellent roasted.

Special Fruity Flapjacks

Recipe by: chefveggi

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A tasty oaty treat with a fruity edge to it. These are great tasting and versatile. You can pick the dried fruit of your choice and they will still taste delicious. for a lemony kick substitute the orange rind for lemon rind and add a tbls of lemon juice. they will keep for upto a week in an airtight container. do not freeze.

Spiced venison and brandy terrine

Recipe by: Chrissie Lloyd

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The season for venison is May to October, so this terrine is a good way to make the most of it during the summer months – perfect for picnics and lunches on lazy, outdoor days.