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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.
Tender chicken simmered in a creamy sun-dried tomato and Parmesan sauce, served over rich mashed potato folded with mozzarella and cheddar. Pure comfort food for a cosy night in.
Triple-cooked chips with fluffy centres and shattering crusts, loaded with aged Cornish cheddar and Parmesan and finished with a beefy Madeira and black truffle mayonnaise.
A bacon-covered turkey crown roasts first on its own, then finishes sitting on a leek, bread and sausagemeat stuffing while potatoes roast alongside. Pigs in blankets, port gravy, bread sauce, glazed carrots and sprouts with chestnuts complete the two-hour feast.
A chicken breast stuffed with garlic and herb cream cheese and wrapped in bacon, air fried alongside crisp little roast potatoes — a comforting supper for one.
A buttered turkey breast joint roasts on a bed of sage, thyme and rosemary with clementine quarters in the air fryer. Resting keeps the carved slices juicy under crisp golden skin.
Brussels sprouts tossed in melted butter roast in the air fryer at 350°F with bacon lardons, and chopped chestnuts join for the final minutes until everything is cooked through.
A classic apple and blackberry crumble is the perfect early autumnal pudding. You can often pick blackberries and apples for free and this crumble is a great way to use a windfall. Each serving provides 731 kcal, 13.6g protein, 59.2g carbohydrate (of which 41.7g sugars), 46.4g fat (of which 20.5g saturates), 11.2g fibre and 0.1g salt.
Cooking apples and blackberries are baked under a wholemeal and oat crumble studded with crushed sunflower and pumpkin seeds and a pinch of powdered seaweed.
A traditional apple crumble whose filling is cooked in star-anise-flavoured butter, topped with a crumble that is baked separately until biscuit-crisp.
Savoury scones with crisp smoked bacon, mature cheddar and wild garlic baked into the dough, served warm with wild garlic butter, clotted cream and maple syrup.
Cauliflower florets baked in a rich gruyère cheese sauce with bacon and mushrooms under a crisp Parmesan breadcrumb topping — hearty enough to be a main course.
Salmon fillets spread with a garlicky lemon cream cheese and baked under a crisp Parmesan and parsley breadcrumb crust, dusted with paprika — on the table in about half an hour.
In its Derbyshire homeland, they maintain that this gloriously nutty, sticky confection is a pudding. In truth – and as has been noted by others – it’s a tart whether you fill it with the traditional baked custard or with the almond paste that has become more familiar due to the efforts of a certain Mr Kipling. Whatever you call it, it’s irresistible
BritishBake, Dessert2 hr 15 minMakes 1.0 x 23 cm tartVegetarian
Lincolnshire sausages served over champ — mashed potatoes with butter, milk, and spring onions — with a rich red wine and onion gravy made with carrot, celery, herbs, and a glug of port.
Oven-roasted pork sausages rest on a swede and sweet potato mash enriched with butter and crème fraîche, with a beer, mustard and onion gravy poured over. Steamed green beans keep the British classic on the lighter side.
A Welsh tea loaf of mixed fruit and brown sugar soaked overnight in black tea, stirred with mixed spice, self-raising flour and egg, and baked until a skewer comes out clean.
BritishCakes and baking14 hrServes 86 kcalVegetarianDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Crisp lager-battered cod with golden hand-cut chips and buttered crushed peas, finished with lemon wedges — the classic British fish supper made at home.
BBQ flank steak with onions, mushrooms, tarragon and horseradish sauce is a British preparation made from its core ingredients and served fresh. Use it promptly for the best texture.
Lean braising steak simmered in red wine and stock with carrots and mushrooms until tender, served with a kale and potato mash and a scattering of parsley.