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British Isles Cuisine, Kitchen & Dining
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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
How to Store, Freeze and Refresh Scones
Scones are best on the day, but they keep for two days in a tin and freeze for months. How to store them, freeze them baked or unbaked, and bring them back to life.
Kitchen design
Why Didn’t My Scones Rise? 8 Causes and Fixes
Flat, dense or lopsided scones nearly always come down to the dough, the cutter or the oven. How to spot what went wrong and get tall scones next time.
Kitchen design
Jam or Cream First? The Devon and Cornwall Cream Tea Rules
Devon puts the clotted cream on first; Cornwall starts with jam. What a cream tea is, how each county serves it, and how to split and fill a scone properly.
Kitchen design
How Many Calories Are in an Afternoon Tea?
Calories in a scone with jam and cream, finger sandwiches, Victoria sponge and a cup of tea, from the UK’s official food composition tables, with a worked example for a full afternoon tea.
Kitchen design
How to Blind Bake Pastry for a Crisp Tart Case
Pre-baking the pastry case stops wet fillings making the base soggy. How to line the tin, what to use as weights, and how long to bake it.
Kitchen design
How to Sharpen a Kitchen Knife: Whetstone, Steel or Pull-Through
A sharp knife is safer than a blunt one. The difference between honing and sharpening, how to use a whetstone, and when a pull-through sharpener is enough.
Kitchen design
How to Keep Christmas Dinner Hot (Safely) While You Serve
Everything ready at once is the hardest part of Christmas dinner. Resting, warm plates, holding vegetables, and the temperature rule that keeps food safe.
Kitchen design
How to Store and Feed a Christmas Cake (and Keep Your Pudding)
Wrapping, feeding with brandy, when to marzipan and ice, and how to keep a Christmas pudding until the day. The simple rules that keep fruit cakes moist.
Kitchen
Bake & cook
Guides
Choose well
Buying guide
Apple Corers and Slicers for Baking
Core a whole apple for baking in one push, or core and slice into wedges for crumbles and tarts. Simple corers, corer-slicers and peeler machines compared.
Buying guide
Baking Beans: Blind Baking Without a Soggy Bottom
Ceramic beans, metal chains or dried pulses: what to use for blind baking, and how to do it properly.
Buying guide
Baking Paper, Greaseproof and Tin Liners: Which to Use
Baking paper, greaseproof paper, pre-cut liners and reusable sheets compared. Which one stops cakes sticking, which needs greasing, and lining a deep fruit cake tin.
Recipes
Traditional bakes & classics
Recipe · 55 min
Sage and Onion Stuffing
The classic Christmas and Sunday roast stuffing, baked in its own tin for crisp edges and a soft middle. Make it the day before and bake it while the meat rests.
Recipe · 1 hr 15 min
Irish Whiskey Bread and Butter Pudding
Buttered bread baked in a soft vanilla custard with whiskey-soaked sultanas. A favourite Irish pudding for a cold night, made from day-old bread.
Recipe · 2 hr 35 min
Lobscows (North Wales Beef Stew)
A thrifty one-pot stew of beef, potatoes and root vegetables from North Wales, a close cousin of Liverpool’s scouse. Simmered until the potatoes thicken it.
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