Discover over 550 much-loved recipes celebrating the rich traditions of regional and seasonal British cooking

In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.

Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast.

The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.

Chapters include:

Eggs and Dairy

Soups and Stews

Vegetables

Fish and Shellfish

Poultry Game and Game Birds

Beef

Pork and Lamb

Savoury Pies and Pasties

Stuffings, Dumplings, Porridge and Pastry

Griddle Cakes and Breads

Oven-Baked Breads and Savoury Bakes

Cakes, Buns and Biscuits

Puddings and Pies

Sauces, Confections and Preserves