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 20 min
Yorkshire Parkin
Dark, sticky oatmeal gingerbread made with black treacle and golden syrup: the traditional cake for Bonfire Night.
Kitchen design
Cooker Hoods: Ducted or Recirculating, and How Powerful?
How to size a cooker hood for your kitchen, the difference between ducted and recirculating, and how high to fit it.
Buying guide
Cake and Biscuit Tins: Keeping Bakes Fresh
What size tin your cakes need, why biscuits and cake should never share, and how long bakes keep.
Recipe · 3 hr
Scottish Tablet
Sugar, butter and condensed milk boiled and beaten until it sets firm and grainy: sweeter and crumblier than fudge.
Kitchen design
Where to Store Fruit and Veg: Fridge, Larder or Counter
A simple chart of where common fruit and vegetables keep best, plus the pairs that should not be stored together.
Buying guide
Pestles and Mortars: Granite, Marble or Porcelain?
Which material suits spices, which suits pastes, and why the size of the bowl matters more than you think.
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
Kitchen design & decor ideas
Kitchen design
Cooker Hoods: Ducted or Recirculating, and How Powerful?
How to size a cooker hood for your kitchen, the difference between ducted and recirculating, and how high to fit it.
Kitchen design
Where to Store Fruit and Veg: Fridge, Larder or Counter
A simple chart of where common fruit and vegetables keep best, plus the pairs that should not be stored together.
Kitchen design
Cookbook Storage: Shelves, Sizes and Keeping Books Clean
Where to keep cookery books in the kitchen, how deep and tall the shelves need to be, and how to protect them from steam and splashes.
Kitchen design
Inglenooks and Chimney Breasts: Using an Old Fireplace in the Kitchen
How old houses put a range cooker, stove or shelves into the kitchen fireplace, and what to check before you do.
Kitchen design
Kitchen Window Ideas: Café Curtains, Blinds and Shutters
What works at a kitchen window, especially above the sink or near the hob, and how each option handles steam and splashes.
Kitchen design
Painting Kitchen Cabinets: Preparation, Primer and Paint
How to repaint wood, MDF and laminate kitchen doors so the finish lasts, step by step.
Kitchen design
Kitchen Settles, Benches and Window Seats
Built-in and freestanding bench seating for the kitchen table: the sizes that make it comfortable and the pros and cons.
Kitchen design
Kitchen Layouts: Galley, L-Shape, U-Shape and Island Compared
Which layout fits which room, the work triangle, and the clearances that make a kitchen comfortable to use.
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
Butter Dishes and Butter Bells: Soft Butter Without the Mess
Covered dishes versus water-sealed butter bells, what size fits a British block, and how to keep butter fresh on the counter.
Buying guide
Cake Servers and Cake Slices: How to Choose
The wedge-shaped server that lifts a neat slice of cake or tart onto a plate without breaking it.
Recipes
Traditional bakes & classics
Recipe · 1 hr 20 min
Yorkshire Parkin
Dark, sticky oatmeal gingerbread made with black treacle and golden syrup: the traditional cake for Bonfire Night.
Recipe · 3 hr
Scottish Tablet
Sugar, butter and condensed milk boiled and beaten until it sets firm and grainy: sweeter and crumblier than fudge.
Recipe · 2 hr 20 min
Fifteens
Northern Ireland's no-bake traybake: digestives, marshmallows and glacé cherries rolled in coconut and sliced.
Recipe · 2 hr 10 min
Roast Pork with Crackling and Apple Sauce
A pork loin roasted with salted, scored skin for crisp crackling, served with sharp homemade apple sauce.
Recipe · 2 hr 30 min
Dublin Coddle
Sausages, bacon, onions and potatoes cooked slowly in stock: a warming one-pot supper from old Dublin.
Recipe · 30 min
Laverbread with Bacon and Cockles
Laverbread oatmeal cakes fried in bacon fat with cockles: the traditional breakfast of south-west Wales.
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