National Trust Classic British Cooking by Sarah Edington

  • Nettle and watercress soup (page 14)

    from National Trust Classic British Cooking National Trust Classic British Cooking by Sarah Edington

    • Categories: Soups; Spring; Summer; British; Vegetarian
    • Ingredients: nettle tops; onions; vegetable stock; watercress; milk; crushed red chilli pepper; lemons; single cream; paprika
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  • ISBN 10 1911358235
  • ISBN 13 9781911358237
  • Linked ISBNs
  • Published Mar 01 2018
  • Format Hardcover
  • Page Count 424
  • Language English
  • Countries United Kingdom
  • Publisher National Trust Books

Publishers Text

Classic British Cooking is a collection of our very best national and regional dishes. With over 300 recipes, it includes both timeless favourites and forgotten gems. It covers everything from soups and fish dishes to sauces and sides, from vegetable and meat courses to puddings, breads and jams.

Try delicious recipes for potted crab, slow-roasted pork belly, steamed ginger pudding and damson ice cream. Make the most of seasonal British produce with tasty chutneys and syllabubs. Bake a delicious piece of history with a Fidget Pie or Whittingham Button biscuits.

Throughout, the author uncovers the fascinating history behind many dishes, from the Indian-influenced Kedgeree to the humble but delicious Toad in the Hole. Discover how medieval pottage became soup and how desserts like rice pudding and Eton mess became all-time favourites. Both practical and inspirational, this is a celebration of the best of British cooking past and present.

This book was previously published as The National Trust Complete Traditional Recipe Book.

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