Discover 5 British recipes, from quick favourites to slower weekend cooking.
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◷ 119 minmedium
Browned chicken thighs braised gently in dry cider, stock and wholegrain mustard, with late-added apple wedges. The sauce stays savoury and lightly reduced, while the apples soften without falling apart.
Oct 16
◷ 205 minmedium
Two tender butter sponges made by the creaming method, sandwiched with strawberry jam and softly whipped, unsweetened cream, then finished with caster sugar. Makes one 20 cm cake.
Oct 15
◷ 91 mineasy
Sweet leeks in a creamy mustard sauce sit beneath tender sliced potatoes and a golden mature Cheddar crust. This pastry-free British pie takes about 90 minutes, including resting; allow longer if the leeks need more evaporation or the potatoes need further baking.
Oct 8
◷ 121 minmedium
Browned beef mince, onions and carrots in a thick, savoury gravy beneath fluffy mash with golden ridges. Allow approximately 2 hours, including resting; extra gravy reduction, baking or an optional grill finish may extend this.
Oct 5
◷ 80 minmedium
Beer-battered cod with crisp, twice-fried chips, quick tartare sauce and lemon. Allow about 80 minutes for flaky fish in a golden coating and thick-cut chips with fluffy centres.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 19 minutes. Cooking takes 116 minutes. Allow 119 minutes in total. Makes 4 servings. Key ingredients: raw bone-in, skin-on chicken thighs, fine salt, divided, freshly ground black pepper, rapeseed oil, onion. Equipment: Heavy hob-safe, ovenproof shallow casserole, approximately 32 cm across and 4.5–5 litres, large enough for all 8 thighs in one layer, Tongs and heatproof spoon, Measuring jug, Sharp knife and chopping board, Kitchen paper, Instant-read food thermometer, Plate for partially cooked chicken, Clean serving platter and foil, Oven gloves.
Kitchen tip: Use a broad casserole that holds the thighs in one layer. Crowding during browning causes steaming; stacking during braising gives uneven cooking.
Preparation takes 42 minutes. Cooking takes 41 minutes. Allow 205 minutes in total. Makes 10 servings. Key ingredients: unsalted butter for the sponge, beaten egg, weighed without shells, unsalted butter for greasing both tins, caster sugar for the sponge, self-raising flour. Equipment: Two 20 cm round sandwich tins, each at least 3 cm deep, Baking parchment, Digital scales, Large mixing bowl and separate flour bowl, Electric hand mixer or stand mixer, Jug and fork for beating the eggs, Flexible spatula or large metal spoon, Skewer, Wire cooling rack, Clean bowl and whisk for the cream, Serving plate and covered cake container that fit in the fridge.
Kitchen tip: For a light sponge, use softened rather than melted butter and cream until visibly fluffy. Once the flour is added, fold only until combined.
Preparation takes 25 minutes. Cooking takes 74 minutes. Allow 91 minutes in total. Makes 4 servings. Key ingredients: potatoes, raw weight after peeling, leeks, trimmed raw weight, unsalted butter, plain flour, whole milk. Equipment: Shallow 2.5-litre ovenproof dish, approximately 26 × 20 cm internally and at least 5 cm deep, Rimmed baking tray, 4-litre saucepan, 28 cm deep sauté pan with a lid, Colander and tray for steam-drying potatoes, Knife, chopping board, grater and wooden spoon, Foil, if needed, Dry oven gloves.
Kitchen tip: Drain washed leeks thoroughly and evaporate any pooled liquid before adding flour. A smaller pan will need longer.
Preparation takes 31 minutes. Cooking takes 81 minutes. Allow 121 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 10% fat, onion, carrots, garlic, rapeseed oil. Equipment: Deep 28 cm frying pan or sauté pan, approximately 3 litres capacity, 3-litre saucepan with lid, Bowl for the browned beef, Colander, Potato masher or ricer, Small saucepan or microwave-safe jug for warming milk, Ovenproof dish with at least 2.5 litres capacity, approximately 26 × 20 × 6 cm, Baking tray, Instant-read food thermometer.
Kitchen tip: The schedule assumes the filling reaches the right consistency after its simmer and the pie is ready at the first baking check. Additional reduction, baking or the optional grill finish will extend it.
Preparation takes 25 minutes. Cooking takes 55 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: floury potatoes, peeled, skinless, boneless cod, divided into four approximately 150 g fillets, 2–3 cm thick, plain flour (all-purpose flour): 150 g for the batter and 50 g for dusting, cornflour (cornstarch), baking powder. Equipment: Heavy, deep 8-litre (8½-quart) pot, approximately 24 cm (9½ inches) across, or a thermostatically controlled deep fryer, Clip-on deep-frying thermometer, Instant-read food thermometer, Wire rack and two rimmed baking trays, Slotted spoon or frying spider, Tongs, Two mixing bowls and a shallow dish, Whisk, Knife and chopping board, Kitchen paper or clean kitchen towels.
Kitchen tip: The 80-minute estimate allows for preparation, heating the oil and frying two batches at each stage. A smaller fryer that holds only one fish fillet at a time will take longer.