England · Scotland · Wales · Ireland
British Isles Cuisine, Kitchen & Dining
The traditions behind the food: afternoon tea, British baking, the Sunday roast. Recipes that belong to them, tools to plan them, and honest guides to the kitchen and table that make them work.
New this week
Fresh from the kitchen
Recipe · 1 hr 40 min
Bakewell Tart
Crisp shortcrust, a layer of raspberry jam and a soft almond sponge topped with flaked almonds.
Kitchen design
The Unfitted Kitchen: Freestanding Furniture Instead of Fitted Units
Dressers, larder cupboards and a big table: how the old country-house way of furnishing a kitchen works today.
Buying guide
Teacups and Saucers: How to Choose
Capacity, material and shape: what makes a good teacup, and how teacups differ from mugs.
Recipe · 2 hr 25 min
Dundee Cake
A lighter Scottish fruit cake with orange peel, finished with rings of whole blanched almonds.
Kitchen design
A Windowsill Herb Garden for Your Kitchen
Which herbs grow well indoors, how to keep them going, and the pots and planters that work best.
Buying guide
Colanders: Metal, Enamel or Collapsible?
How to choose a colander that drains potatoes and pasta fast and stands safely in the sink.
Cuisine
Explore the British Isles
English Food
Roasts, pies, puddings and regional bakes from Yorkshire to Cornwall.
Scottish Food
Shortbread, oats, smoked fish and the Burns supper.
Welsh Food
Welsh cakes, bara brith, lamb and leeks.
Irish Food
Soda bread, stews and the breads of the Irish kitchen.
Northern Irish Food
Griddle breads, the Ulster fry and home baking.
Kitchen
Bake & cook
Guides
Choose well
Buying guide
Baking Trays and Bun Tins: What You Need
Flat baking sheets, deep trays and bun tins: which to own for biscuits, scones and mince pies.
Buying guide
Best Cake Stands for Afternoon Tea
Two tiers or three, plate sizes, clearance and stability: choosing a stand that actually works.
Buying guide
Best Sandwich Tins for Victoria Sponge
Diameter, depth, loose bases and materials: how to choose the tins a Victoria sponge needs.
Recipes
Traditional bakes & classics
Recipe · 1 hr 40 min
Bakewell Tart
Crisp shortcrust, a layer of raspberry jam and a soft almond sponge topped with flaked almonds.
Recipe · 2 hr 25 min
Dundee Cake
A lighter Scottish fruit cake with orange peel, finished with rings of whole blanched almonds.
Recipe · 35 min
Champ
Creamy mashed potato beaten with scallions and milk, served with a pool of melting butter.
Recipe · 1 hr
Toad in the Hole
Sausages baked in a tall, crisp Yorkshire pudding batter and served with onion gravy.
Recipe · 45 min
Boxty
Irish potato pancakes made from grated raw and mashed potato, fried in butter until crisp.
Recipe · 2 hr 5 min
Cawl
Wales' slow-cooked lamb and leek broth, served with bread and a wedge of Welsh cheese.
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Tools