All things English – Recipes

Why not enjoy a traditional English meal on St George's Day? Here are recipes for some of England's most delicious traditional dishes, from some of our nation's most famous chefs.

SIDES & CONDIMENTS

Yorkshire Pudding

A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.

Ingredients

  • 3 oz (75 grams) plain flour
  • 1 Egg
  • 3 fl oz (75 ml) milk
  • 2 fl oz (55 ml) water
  • 2 tablespoons beef dripping
  • Salt and freshly milled black pepper

Method
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding. About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
By Delia Smith (www.deliaonline.com)

English Ale Mustard 

Ingredients

  • 100 g whole yellow mustard seeds
  • 15 g plain flour, sieved
  • 2 tsp fine sea salt
  • 175 ml English light ale

Method

  • Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder. 
  • Transfer the ground seeds to a bowl and add the flour and salt. Gradually whisk in the ale until it takes on a smooth, creamy consistency. 
  • Spoon the mustard into sterilised jam jars and secure with well-fitting lids. Leave to mature for at least 2 weeks in a cool place before tasting.

By Simon Rimmer (www.uktv.co.uk)

Cumberland Sauce

Ingredients

  • 1 medium lemon
  • 1 medium orange
  • 4 heaped tablespoons good-quality redcurrant jelly
  • 4 tablespoons port
  • 1 heaped teaspoon mustard powder
  • 1 heaped teaspoon ground ginger

Method
First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips ½ inch (1 cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well.

Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won't melt completely, so it's best to sieve it afterwards to get rid of any obstinate little globules.In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.
By Delia Smith (www.deliaonline.com)

Bubble-and-Squeak

In theory this should be made with leftover sprouts, and at any other time it is, but at Christmas we never seem to have enough left over, so we just cook some more.

Ingredients

  • 12 oz (350 g) Brussels sprouts, cooked
  • 1 lb (450 g) Desirée potatoes
  • 2 oz (50 g) butter
  • 4 fl oz (100 ml) milk
  • 1 tablespoon turkey dripping
  • Salt and freshly milled black pepper

Equipment
You will also need a medium sized, heavy frying pan

Method
Cook the potatoes, then mash them with the butter and milk. Chop the sprouts quite finely and combine them with the mashed potato, seasoning well.

Now take a medium frying pan and melt the turkey dripping in it over a high heat. When it’s really hot, pile in the potato mixture, using a palette knife to spread it all over the base of the pan and patting it down quite firmly. Then turn the heat down to medium. What you’re aiming at here is a lovely crisp golden crust, which will take about 7 minutes on the first side.

Then, place a plate on top of the frying pan and, using a cloth to protect your hand, invert it, turning the pan over so the bubble-and-squeak settles on the plate.

Now put the pan back on the heat and use a palette knife to slide and gently ease the mixture back into the pan to brown on the other side for about 5 minutes.

Serve the bubble-and-squeak cut into thick wedges with cold cuts, chutney and pickles.
By Delia Smith (www.deliaonline.com)

English Pot Roast

Ingredients

  • 2 lb (1 kg) rolled brisket of beef
  • 4 small whole onions, peeled
  • 4 smallish carrots, peeled
  • 4 sticks celery, cut in three
  • ½ large swede, peeled and cut into chunks
  • 4 oz (110 g) beef dripping
  • 4 oz (110 g) dark-gilled mushrooms
  • ½ pint (275 ml) hot stock (or hot water enriched with ½ teaspoon Worcestershire sauce and 2 teaspoons mushroom ketchup)
  • A sprig of thyme
  • 1 bay leaf
  • 1 tablespoon flour
  • 1 tablespoon butter
  • Salt and freshly milled black pepper

Pre-heat the oven to gas mark 1, 275°F (140°C).

Method
First melt the dripping in a thick cooking pot and, when it's hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too.

Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. Cover with foil and a tightly fitting lid and as soon as you hear simmering, place in the centre of the oven and leave for about 3 hours.

When ready, place the meat and vegetables on a warmed serving dish, then bring the liquid to the boil and boil briskly until reduced slightly. Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens. Serve with the meat and some sharp English mustard.
By Delia Smith (www.deliaonline.com)