The British Cookbook by Ben Mervis

  • Eggs and soldiers (page 24)

    from The British Cookbook The British Cookbook by Ben Mervis

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Suppers; British; Vegetarian
    • Ingredients: eggs; bread
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Notes about Recipes in this book

  • English celery soup

    • tmjellicoe on September 03, 2023

      We really enjoyed this soup. I left it a little chunky and only added a small glug of half and half cream rather than the full amounts of the optional dairy.

  • Braised red cabbage

    • tmjellicoe on December 09, 2024

      We quite liked this recipe. I did let it cook for 2 hours rather than the 1 written. At 1 hour the cabbage was tender-crisp, the apples were still noticeably apples, so this dish could be enjoyed. I wanted to see the results by going longer as I’ve seen in other recipes and it, as expected, gets softer and the apples break down more. Tasty at any point between hours 1 and 2.

  • Cauliflower cheese

    • alecreid on March 08, 2023

      Super easy to make. I would add slightly more cauliflower, as it felt the cheese overwhelmed the dish.

  • Champ (Chappit tatties)

    • Hana.Sundet on February 20, 2025

      This is my favorite way to do mashed potatoes, and I'm not always a fan of green onions! Great with some beer brats and minted peas, for instance, or under a cheap pot pie

  • Lemon sole with caper butter sauce

    • MyKitchenInHalfCups on October 08, 2025

      This is just an excellent example of a very simple stellar sauce with is perfect for any number of different fish. I used this on salmon. It is now my most used sauce for any fish.

  • Cottage pie

    • tmjellicoe on November 20, 2023

      Great recipe. I used leftover roast beef that was too chewy as a roast, diced it into small cubes taking out the noticeable chewy bits instead of ground. The two cooks (one on the stove and the second in the over) was just what that roast needed to become tender. It was also quite filling.

  • Christmas pudding

    • tmjellicoe on December 26, 2023

      This was the first time attempting traditional Christmas pudding and it has been a success. The recipe makes two puddings and is rich so we only ate one. I’ll freeze the other one and see what happens next year. It is to ripen in a cold place and I found the only cold place was the garage, but had to find a way to keep rodents out. My two 650 ml bowls fit into my 5 gallon Medalta crock with a heavy lid perfectly.

  • Sticky toffee pudding

  • Red onion marmalade

    • Apollonia on February 22, 2023

      I was too chicken to leave this unrefrigerated for maturing, but it still came out delicious, perfect with a sharp cheddar.

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  • ISBN 10 1838665285
  • ISBN 13 9781838665289
  • Published Sep 22 2022
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

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.