Over the years, British food culture has embraced flavours and influences from around the world. These cookbooks, from some of Britain’s most celebrated chefs and food writers, reflect the diversity of UK cuisine as well as the nation’s thriving food scene, spotlighting incredible local producers and top quality ingredients. From Nadiya Hussain’s British food heroes to the time-honoured traditions showcased in The Book of St John, these are some of the best British cookbooks.
In this epic cookbook, Nadiya Hussain travels around the UK to meet the food heroes and growers changing the face of modern British food. Expect Nadiya’s easy twists and signature flavour combinations with recipes that span lamb bhuna with garlic naan, ploughman’s cheese & pickle tart, and crispy chocolate and salted peanut tart.
“My aim with this book is to highlight and hopefully revive the range and surprising sophistication of our baking ancestors”, says Bake Off finalist, food writer and history buff, Mary-Anne Boermans. She has written a baking book that rediscovers the forgotten recipes of the UK’s baking past, triple-testing and reinventing them for the modern kitchen. Rather than outdated, boring bakes, this cookbook shows the wealth of knowledge and flavour hidden in old baking books. Think: Welsh honey cake, creamy lemon syllabub, butter buns, and chocolate meringue pie.
From the chefs behind the legendary St John restaurant in London, this cookbook champions the unloved parts of the animal that often get wasted, drawing from time-honoured British recipes and traditions. You’ll find recipes for classics like braised lamb and Welsh rarebit, as well as more unusual dishes like ox tongue and duck fat toast. There are also plenty of desserts, including this spectacular blackberry pavlova.
It goes without saying that Hawksmoor know a thing or two about steak. Before opening of their first restaurant in London, they toured the world seeking the perfect steak. Ultimately, they found that the best came from beef from traditional breeds, reared the old-fashioned way right here in Britain. Hawksmoor at Home is centred on this credo, showing readers how to turn top UK produce into into incredible steak as well as seafood, roasts and the ‘best burger in Britain’.
Inspired by the huge diversity of flavours and influences in modern British cooking, Jamie has created this collection of over 100 recipes. Combining lessons learned from cooking with producers, fishermen, farmers and families throughout the UK, plus memories of his own gastropub upbringing in the Essex countryside, Jamie creates flavour-packed versions of some of Britain’s most popular recipes. We love his eccles cakes and Scotch eggs.
Divided by regions across England, Wales and Scotland, Andrew Webb showcases the regional dishes, traditional recipes and heroic local producers of Britain. From the history of saffron farming in the UK to Wales’ first whisky to New Forest’s wild mushrooms, he uncovers fascinating food stories and discovers some surprises along the way. Expect an insight into Britain’s thriving food scene and some delicious recipes too.