British Regional Food: A Cook's Tour of the Best Produce in Britain and Ireland with Traditional & Original Recipes by Mark Hix

  • Deep-fried whitebait

    Deep-fried whitebait (page 13)

    from British Regional Food: A Cook's Tour of the Best Produce in Britain and Ireland with Traditional & Original Recipes British Regional Food by Mark Hix

    • Categories: Fried doughs; Appetizers / starters; Snacks; English
    • Ingredients: vegetable oil; ground cayenne pepper; lemons; tartare sauce; frozen whitebait
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Notes about Recipes in this book

  • London particular

    • Acarroll on August 27, 2023

      This was so tasty and easy! I used 2 cans of peas which was perfect. Ham stock was from a company which I prefer not to support, and it had milk in it so my son couldn't eat it (why milk??) But the stock and thyme added good flavor. I used dried thyme which worked well, fresh would have kicked it up a notch. I didn't blend at all. It made a LOT of leftovers, would half next time unless cooking for more people.

  • Cherry batter pudding

    • Pamsy on July 17, 2023

      Very good.

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  • ISBN 10 1849491682
  • ISBN 13 9781849491686
  • Published Jan 01 2012
  • Format eBook
  • Page Count 241
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer Jason Lowe to re-discover forgotten, traditional dishes and start putting British regional food back on the map. Each chapter celebrates and examines a particular region, introducing the reader to its landscape and indigenous products, and includes fascinating information and anecdotes about the traditions behind some of the country's most beloved meals. Find out why the Cornish Pasty was Britain's first convenience food, why the Welsh were eating seaweed long before sushi became fashionable, and how Lancashire came to be the birthplace of all manner of confectionery including treacle toffee. With over 100 recipes, the book provides a rich treasury of regional dishes, some totally true to tradition, others cleverly and sympathetically adapted to make them simpler and more suited to today. Thus Bubble and Squeak, Kedgeree and Roast Lamb sit perfectly alongside the more fantastically named London Particular, Liverpool Lobscouse, and Dublin Coddle.

Throughout the book there are also features on the best artisan food producers throughout the country who are working to re-kindle all that's best in British food, from celebrated local cheese and ham producers whose produce rival the very best from France and Italy, to farmers who are working to revive rare breeds and forgotten varieties of fruit and vegetables.

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