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New British Classics by Gary Rhodes

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  • Boiled bacon and vegetable 'main-course' soup

    • Categories: Soups; Stews & one-pot meals; Main course; Appetizers / starters; British
    • Ingredients: collar bacon; bay leaves; thyme; button onions; carrots; celery; potatoes; swedes; self-rising flour; leeks; suet; English mustard powder

  • Spicy smoked haddock and saffron soup

    • Categories: Soups; British
    • Ingredients: leeks; potatoes; curry powder; saffron; smoked haddock; milk; single cream; coriander leaves

  • Leek and potato broth

    • Categories: Soups; British; Vegetarian
    • Ingredients: onions; stock; leeks; potatoes; double cream

  • Clear ham soup with pea pancakes

    • Categories: Soups; British
    • Ingredients: onions; celery; leeks; carrots; thyme; bay leaves; black peppercorns; ham hocks; chicken wings; chicken breasts; frozen peas; double cream; ham; store-cupboard ingredients

  • Lobster 'bisque' soup

    • Categories: Soups; British
    • Ingredients: lobster shells; fish stock; carrots; shallots; celery; leeks; fennel; oranges; basil; tarragon; saffron; brandy; tomatoes; tomato purée; white wine; ground cayenne pepper

  • Almond and celery soup

    • Categories: Soups; British; Vegetarian
    • Ingredients: celery; potatoes; dry white wine; ground almonds; stock; milk; single cream; celery salt; onions

  • Chunky tomato soup

    • Categories: Soups; British
    • Ingredients: onions; carrots; celery; bay leaves; store-cupboard ingredients; bacon; tomatoes; stock; basil; tarragon

  • Roast parsnip soup, glazed with Parmesan and chive cream

    • Categories: Soups; British; Vegetarian
    • Ingredients: parsnips; shallots; stock; egg yolks; double cream; Parmesan cheese; chives

  • Cullen skink

    • Categories: Soups; British
    • Ingredients: potatoes; butter; onions; smoked haddock; bay leaves; milk; double cream

  • Creamy bubble and squeak soup with crunchy bacon

    • Categories: Soups; British
    • Ingredients: butter; onions; potatoes; stock; Brussels sprouts; single cream; streaky bacon; nutmeg

  • Frozen-pea soup

    • Categories: Soups; British; Vegetarian
    • Ingredients: onions; butter; stock; frozen peas

  • Vegetarian Scotch broth

    • Categories: Soups; British; Vegetarian
    • Ingredients: pearl barley; vegetable stock; onions; carrots; turnips; swedes; celery; potatoes; leeks; parsley; butter

  • Chicken stock

    • Categories: Stocks; British
    • Ingredients: onions; celery; leeks; bay leaves; thyme; black peppercorns; butter; garlic; chicken carcass

  • Veal stock or jus

    • Categories: Stocks; British
    • Ingredients: onions; veal bones; veal trimmings; carrots; celery; leeks; tomatoes; garlic; bay leaves; thyme

  • Beef stock or jus

    • Categories: Stocks; British
    • Ingredients: onions; carrots; celery; leeks; tomatoes; garlic; bay leaves; thyme; beef bones; beef trimmings

  • Game stock

    • Categories: Stocks; British
    • Ingredients: wood pigeon; onions; carrots; celery; mushrooms; red wine; garlic; thyme; juniper berries; black peppercorns; tomatoes; stock

  • Fish stock

    • Categories: Stocks; British
    • Ingredients: onions; leeks; celery; butter; parsley; bay leaves; black peppercorns; turbot bones and trimmings; dry white wine

  • Court-bouillon

    • Categories: Stocks; British; Vegan; Vegetarian
    • Ingredients: carrots; onions; celery; garlic; ginger; fennel seeds; white peppercorns; whole star anise; sea salt; white wine; oranges; tarragon; bay leaves; thyme; lemons; white wine vinegar

  • Vegetable stock

    • Categories: Stocks; British; Vegan; Vegetarian
    • Ingredients: onions; celery; leeks; fennel; courgettes; bay leaves; thyme; coriander seeds; pink peppercorns

  • Classic Hollandaise sauce

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; malt vinegar; white peppercorns; egg yolks; ground cayenne pepper; lemons

  • Simple Hollandaise sauce

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; egg yolks; lemons; ground cayenne pepper

  • Cider-vinegar dressing

    • Categories: Dressings & marinades; British
    • Ingredients: caster sugar; cider vinegar; egg yolks; store-cupboard ingredients; groundnut oil

  • Mayonnaise-based cider dressing

    • Categories: Dressings & marinades; British
    • Ingredients: cider vinegar; caster sugar; Dijon mustard; mayonnaise

  • Cumberland sauce

    • Categories: Sauces for meat; Christmas; British; Vegan; Vegetarian
    • Ingredients: lemons; oranges; shallots; red wine vinegar; English mustard powder; ground ginger; Port wine; redcurrant jelly; ground cayenne pepper

  • Tartar sauce

    • Categories: Sauces for fish; British; Vegan; Vegetarian
    • Ingredients: mayonnaise; pickled gherkins; capers; green olives; shallots; lemons

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  • ISBN 10 0563534117
  • ISBN 13 9780563534112
  • Linked ISBNs
  • Published Sep 06 2001
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.

Other cookbooks by this author

New British Classics

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