You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.
This proper summer pudding, made from late-season berries, currants, sugar, and sliced bread, is utterly British. Not to mention stunning. And sublime. And summery.
An old-fashioned cocktail that takes its namesake tinge of pink—albeit a manly man’s shade of pink—from a splash of bitters. A cure-all of sorts. Elizabeth Stewart explains.
An irresistible tea cake that’s essentially dessert masquerading as breakfast, lunch, or pretty much any nosh time when you crave something sweet.
Simple enough to commit to memory, these tipsy turkey cutlets take minutes to make yet taste like you slaved for hours.
Elizabeth Stewart discovered her late mum’s cookbook years after she passed. Flipping through it brought her mum to life in its smudged pages.
These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.
Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.
The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.