Recipes

Banoffee pie is one of the few British desserts that has become an international hit. Its name comes from “banana” and “toffee” (caramel), and it consists of puff pastry, condensed milk caramel, bananas, and whipped cream. Invented in the 1970s in Sussex, it quickly became a favorite in pubs and family dinners.

The base is ready-made puff pastry or biscuits (such as digestive biscuits), crushed with melted butter and pressed into a tin. Bake for 10 minutes and then cool.

The caramel is made by boiling a can of condensed milk in water for 2-3 hours (or baking it in the can in the oven for 1.5 hours). The milk darkens and thickens, turning into a thick toffee. This is the key flavor—without it, the dessert just isn’t the same.

Slice the bananas and arrange them on top of the caramel. Don’t overdo it—they may darken. It’s best to add them just before serving.

Top with whipped cream (33–36%) and a pinch of vanilla. Don’t use cream cheese or yogurt—it will upset the balance.

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Yorkshire pudding is one of the most underrated elements of British cuisine. It’s not a sweet treat, but a light, crisp pastry made from eggs, milk, and flour, served with roast beef. Originating in Yorkshire, it originally served as an inexpensive “drip tray” for meat juices—but has become a symbol of Sunday ritual.

The batter is simple: 1 egg, 100 ml milk, 100 g flour, a pinch of salt. Whisk until smooth and let sit for at least 30 minutes (ideally 2 hours). This allows the gluten to form and rise.

Fry the pudding in hot fat (preferably beef fat from roast beef). Without hot fat, it won’t rise. Preheat muffin tins in the oven, pour in the fat, then add the batter.

Bake at 220°C for 20–25 minutes without opening the oven door. The pudding should be puffed up, golden, and crisp on the outside, but soft on the inside.

A common mistake is opening the oven. This will cause the pudding to “sink.” It needs to cook at a constant temperature.

Serve immediately, hot, with the gravy. Without the gravy, it’s just dull. With the gravy, it’s divine.

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Steak and pie is the British answer to the winter blues. It’s braised beef in a rich gravy, topped with puff pastry, and baked until golden brown. The dish originates from the 19th century, when housewives used inexpensive cuts of meat, transforming them into masterpieces through long braising.

For an authentic taste, choose beef tenderloin or spare ribs—with sinew and fat. These are what impart juiciness and depth of flavor when braised. The meat is diced and fried until crisp—this creates the basis for the sauce through the Maillard reaction.

Then add onions, carrots, and celery and simmer for 10 minutes. Pour in beef broth and tomato paste, add bay leaf, thyme, and Worcestershire sauce. Simmer for 2–2.5 hours over low heat, until the meat is tender as butter.

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Fish and chips are more than fried fish and chips. They are a symbol of resilience. During World War II, they were one of the few foods not subject to rationing—Churchill considered them essential for national morale. Today, they remain the soul of British coastal towns and cozy pubs.

Authentic fish and chips consist of a whitefish fillet (usually cod or hake) coated in a crispy batter and chunky double-fried potato slices. They are traditionally served in newsprint (today, newspaper-printed food wrappers), with malt vinegar and mushy peas.

The key to success is in the batter. The classic recipe: wheat flour, baking powder, beer or soda water, and salt. Cold beer adds lightness and crunch. The batter shouldn’t be thick—it should drip off a spoon. Before dipping, lightly pat the fish dry and dust it with flour—this improves adhesion.

Fry the fish in a deep fryer at 180°C (350°F). The temperature is critical: if it’s too low, the batter will absorb the oil; if it’s too high, it will burn. The fish is ready when the batter is golden brown and the flesh is white and soft (internal temperature: 145°F (63°C)).

Cut the potatoes into thick slices (1.5–2 cm). First, fry at 130°C (275°F) until soft, then at 180°C (350°F) until crisp. This is called double frying and creates the perfect balance of textures.

Serve hot. In Britain, fish and chips are not served with ketchup—only with malt vinegar, which is added directly to the paper. It softens the fat and brings out the flavor of the fish.

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A full English breakfast is more than just a set of dishes. It’s a morning ritual dating back to the 19th century, when workers needed a hearty, calorie-rich meal before the 12-hour day. Today, it has become a symbol of British cuisine—not elaborate, but hearty, filling, and comforting. Cooking it at home means touching the soul of Britain.

The traditional ingredients include: eggs (fried or soft-boiled), bacon (always back bacon—with a strip of meat), sausages (pork, with herbs), tomatoes (baked whole), mushrooms (fried in butter), beans in tomato sauce (Heinz is a classic), toast, or fries. All of this is served hot on a single plate, often with ketchup and mustard. The main rule: everything should be freshly cooked, with a crispy skin or soft center—no compromise.

Start with the sausages and bacon: fry them over medium heat in a cast-iron skillet without oil—the fat will render itself. This will infuse the dish with flavor and ensure even cooking. Then, sauté the mushrooms in the same fat—they will absorb the blend of bacon and pork flavors, becoming incredibly rich. Don’t add pepper too early—add salt and pepper at the end to preserve the texture.

Roast the tomatoes whole, drizzled with olive oil and sprinkled with thyme, at 200°C for about 15 minutes. They should burst slightly but still retain their shape. Heat the beans separately in a saucepan—don’t fry them, just bring them to a boil to maintain the consistency of the sauce.

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