The Gastropub Cookbook: With a Guide to More Than 150 of the Best Dining Pubs in Britain and Ireland by Diana Henry

  • Squash and radicchio risotto

    from The Gastropub Cookbook: with a Guide to More Than 150 of the Best Dining Pubs in Britain and Ireland The Gastropub Cookbook by Diana Henry

    • Categories: Rice dishes; Main course; Fall / autumn; British; Vegetarian
    • Ingredients: crown prince squash; shallots; red onions; garlic; vegetable stock; Arborio rice; dry white wine; Parmesan cheese; radicchio; hazelnuts; parsley
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Notes about Recipes in this book

  • Seared beef, red onion and Roquefort salad

    • stephengk on July 25, 2015

      Made using rump steak that cooked on slow oven setting - was excellent sliced thin with this dressing Dressing makes too much for two

  • Gressingham duck breast with rhubarb sauce

    • hillsboroks on January 17, 2015

      This is one of the all-time best duck recipes ever! It was a rainy day and my hunter husband had brought home a lovely big wild mallard that he took extra pains to clean and pluck so we decided to go all out on this recipe. We roasted the carcass and made the duck stock per the recipe and reduced a bit of good Oregon Pinot Noir for the rhubarb sauce. The finished dish was sublime! All the flavors complemented one another perfectly. As a bonus we now have extra duck stock in the freezer so making this again won't be nearly so time consuming. This will be a definite dish to repeat. A quick extra note about cooking times for wild ducks - just sear the breasts and leg thigh pieces 2 minutes per side in the hot pan and then toss the pan into the hot oven for 6-7 minutes only for perfect medium rare duck.

    • hillsboroks on April 25, 2015

      Tried this a second time using frozen rhubarb from last summer's garden. The recipe calls for adding quite a bit of water to the rhubarb but if using frozen rhubarb I would cut it back at least 3/4 or eliminate it entirely. For one wild duck cut the rhubarb sauce in half. Still turned out delicious but with a bit of a runny sauce. Trying it again tomorrow night with another duck and the remaining rhubarb sauce cooked down to reduce it. I may add some of the extra rhubarb that I did not put in the first batch to up the rhubarb zing.

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  • ISBN 10 184533194X
  • ISBN 13 9781845331948
  • Published Oct 14 2005
  • Format Paperback
  • Page Count 224
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

In recent years, eating out in Britain has undergone a quiet revolution. The Gastropub has brought us some of the best home cooking we have ever tasted. Many of Britain's finest chefs have gone back to basics, setting up good food pubs all over the country. They combine regional techniques with first-rate ingredients to bring us the kind of food we want to eat - gutsy dishes such as Fish casserole, Rib of beef with shallots, and Chocolate tart - often using local produce. "The Gastropub Cookbook" features more than 150 of the best pubs from all over Britain and Ireland, and there are over 100 recipes from the top 20 pubs. These recipes are for homely food, much of which is based on traditional British and Irish cooking. The book is divided into regions, and each region features recipes from at least one profiled pub, plus a guide to all the top pubs in the area. This is the first book to really define the gastropub - a relaxed environment in which you can eat gutsy food with a taste of the region. Photographs by Jason Lowe capture the essence of each pub and the wonderful food served in it.

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