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Traditional recipes - 79 recipes

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This victoria sponge is a twist on the tradition victoria sponge as it has an icing topping

  • 150g Self Raising Flour
  • 150g Caster Sugar
  • 1-2 Eggs
  • 150g Butter
  • 5 Tbsp Raspberry Jam
  • For butter icing:
  • 100g Butter
  • 200g Icing Sugar
4.1/5 (11 Votes)

By

Syns per serving: Green: 1½ Original: 1½ Extra Easy: 1½ -

  • 350g fresh apricots
  • stoned
  • 2 tbsp lemon juice
  • 9 tbsp artificial sweetener
  • 500g fat-free natural fromage frais
  • Grated rind and juice of 1 orange
  • 1 egg white
  • Fresh apricot slices and redcurrants
  • for decoration
  • -
3.3/5 (70 Votes)

By

Peel and grate the potatoes and onion

  • Bacon/sausages
  • Eggs
  • Toast
  • Potatoes (2 or 3 per person) and onions (1 for two people)
3.3/5 (70 Votes)

By

A wonderful rich gravy - just perfect with the sunday rost

  • 3 tbspns Cornflour
  • 3 tbspns Bisto
  • 1 x stock cube - chicken or beef
  • 1 heaped teaspoon yeast extract
  • Good shake of Worcestershire Sauce
  • 1/2 cup of cold water
  • Meat Juices from roast
  • Boiling water to deglaze roasting pan and to make up to 750ml of liquid
3/5 (87 Votes)

By

Season lamb and beef in a large bowl

  • 450g lean minced lamb
  • 450g lean minced beef
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 250g onions (finely chopped)
  • Garlic clove (peeled and crushed)
  • 1 teaspoon fresh thyme leaves (finely chopped)
  • 12½g flour
  • 1 tablespoon tomato puree
  • 75ml red wine
  • 25ml Worcestershire sauce
  • 500ml beef stock
  • Pre-cooked mashed potato (enough to cover)
3.9/5 (13 Votes)

By

Preheat oven to 190oC

  • 10g butter
  • 200g mushrooms (sliced)
  • 1 shallot (finely chopped)
  • Thyme
  • Salt and Pepper
  • 2 large eggs
  • 2 tablespoons double cream
  • 12½g mature cheddar (grated)
4/5 (3 Votes)

By

This British short crust tart gets a little spice in my version, helping to offset the heavy syrupy-filling

  • -Pastry-
  • 240g Plain Flour
  • 120g Butter
  • 2 Eggs
  • 20g Sugar
  • -Filling-
  • 400g Golden Syrup
  • 2 Tablespoons cinnamon
  • 4 Tablespoons mixed spice
  • 2 splashes of lemon juice
  • 200g dry breadcrumbs/crustless blended lightly-toasted toast
4/5 (2 Votes)

By

Vegan alternative to a well-loved cottage pie!

  • Topping:
  • 700g potatoes chopped
  • 2 tbsp milk
  • Filling:
  • oil
  • 1 medium onion
  • 1 medium carrot
  • 300g Quorn mince
  • 100g frozen peas/mixed vegetables
  • 400ml vegetable stock
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tbsp cornflour mixed to paste with 1 tbsp cold water
3/5 (45 Votes)

By

Pre-heat the oven to 180'C

  • 100g caster sugar
  • 100g soft butter
  • 2 eggs
  • 100g self raising flour
  • 400g apples (stewed)
3/5 (70 Votes)

By

Traditional sausage from the northern region of France

  • 4 andouilette sausages
  • 400g chanterelle mushrooms
  • 20g of butter
  • 1 shallot
  • 1 rosemary sprig
  • salt & pepper
3/5 (25 Votes)

By

In a bowl, soak the sultanas, currants, figs, mixed peel, cherries and apricots with the brandy overnight

  • 175 g sultanas
  • 175 g currants
  • 70 g dried figs
  • chopped
  • 50 g mixed peel
  • 45 g glacé cherries
  • halved
  • 50 g dried apricots
  • chopped
  • 100 ml brandy
  • 50 g stem ginger
  • chopped + 2 tbsp of their syrup
  • 1 apple
  • grated
  • Juice + zest 1 orange
  • 3 large eggs
  • beaten
  • 125 g shredded suet
  • 125 g fresh
  • white breadcrumbs
  • 175 g light muscovado sugar
  • 90 g self-raising flour
  • 1/2 tsp mixed spice
  • Butter
  • for greasing
2.9/5 (27 Votes)

By

A recipe traditionally made near Valenciennes, in the North of France

  • 1 smoked tongue (beef)
  • 600g of foie gras
  • 300g of butter
  • 1 glass of Port
  • 1/2 a glass of Cognac
  • salt & pepper
  • 1 packet of gelatine
2.9/5 (19 Votes)

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Lucullus Tongue Georgia's Special Victoria Sponge