'british' on Serious Eats

Kidney Soufflé

The soufflé should be cooked and then served immediately. This recipe is inspired by Downton Abbey and Ethel's attempt at a similar dish. Soufflé is temperamental by nature but if you follow the instructions and don't drop the finished dish, you should have better luck than she did. More

British Curry Sauce

This spicy curry sauce can be found all over Britain, in chip shops and pubs - and even bottled (or powdered) in markets to use as a simple sauce to turn leftover roast dinners into a simple meal the following day. The spice can be tailored to the level of heat you want, but the base of aromatics and toasted spices make a fantastic base for any number of dishes. More

Faggots (Liver, Kidney, and Pork Meatballs)

A mixture of organ meat and ground pork, wrapped in fat then roasted until just cooked through. These savory meatballs are delicious and relatively easy to make. As for the name, it comes from the way they resemble the wrapped look of old-time bundles of wood with the same name. Don't let the title throw you off; even offal beginners will delight in the fatty savory little packages. More

Lamb Phall

Those familiar with this Anglo-Indian curry dish will immediately associate it with heat. Phall is widely touted as the hottest of the British curries, although its actual connection to India is limited at best. More

Cottage Pie with Shallots and Sherry

When the leaves begin to turn brown and the evenings get darker, simple, hearty casseroles like cottage pie start to grace supper tables. Originally a way to use up scraps of meat leftover from a previous meal, cottage pie is now more commonly made with ground meat, but sometimes made with something braised. More

British-Style Mango Chutney

A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite. More

Mushy Peas

To many of us, the idea of serving any vegetable mushy conjures up images of sad canned string beans, and overcooked carrots. Mushy peas are miles away from both of those dishes—peas are cooked simply with butter, then mashed and seasoned with lemon, salt and pepper. More

Classic Pork Pie

There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it. More

Smoked Salmon and Dill Tea Sandwiches

Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich. More

Bubble and Squeak, Without the Leftovers

Times of need call for resourcefulness and creativity, and it is out of that need that bubble and squeak was born. Bubble and squeak became popular during the Second World War when rationing was in effect throughout Britain and the need to stretch every morsel of food was a necessity. Taking whatever was left after a roast and frying into a cake (or sometimes hash) made those leftovers into an entirely new meal without wasting anything from the previous dinner. More

Bangers and Mash

This big pile of sausages served with mashed potatoes and onion gravy is adapted from Dinah Buchholz's The Unofficial Harry Potter Cookbook and is certainly the kind of meal that will steel you against all sorts of darkly magical onslaughts. The sausages are spiced with all sorts of herbs (more mundane than magical, but delicious nonetheless), including marjoram, thyme, and sage, that give these all-beef (or beef and pork) links a wonderfully herbal kick. More

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