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

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    • 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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    • Categories: Chutneys, pickles & relishes; Stews & one-pot meals; Main course; British
    • Ingredients: beef short ribs; shallots; leeks; carrots; tomatoes; garlic; thyme; bay leaves; red wine; beef stock; parsley; walnuts
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    • Categories: Sauces for fish; Main course; British
    • Ingredients: Dover sole; monkfish fillets; red mullet; scallops; fish stock; leeks; bay leaves; saffron; double cream; courgettes; parsley
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    • Categories: Pies, tarts & pastries; Dessert; British
    • Ingredients: plain flour; caster sugar; apples; butter; eggs; honey; double cream; saffron
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    • Categories: Lunch; Suppers; Main course; Appetizers / starters; Swedish; British
    • Ingredients: floury potatoes; anchovies; onions; double cream
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    • Categories: Dressings & marinades; Main course; British; Swedish
    • Ingredients: salmon; brandy; dill; sweet mustard; mayonnaise
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    • Categories: Sauces for fish; Main course; British
    • Ingredients: John Dory fillets; parsley; butter; tinned anchovies in oil; capers in brine
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    • Categories: Mousses, trifles, custards & creams; Dessert; British
    • Ingredients: double cream; caster sugar; lemons
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    • Categories: Sauces for fish; Main course; British
    • Ingredients: trout fillets; cucumbers; tomatoes; asparagus; watercress
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    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: rabbit; sunflower oil; onions; double cream; rosemary; whole grain mustard; bay leaves; parsley; dry cider (alcohol)
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; British
    • Ingredients: plain flour; golden syrup; lemons; breadcrumbs
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    • Categories: Quick / easy; Soups; British
    • Ingredients: onions; frozen peas; double cream; Parma ham; chives; basil
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    • Categories: Dressings & marinades; Main course; British
    • Ingredients: duck legs; duck fat; haricot vert beans; thyme; chicken stock; vinaigrette; baby potatoes; rosemary; garlic; chervil
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    • Categories: Pies, tarts & pastries; Main course; British
    • Ingredients: beef skirts; onions; beef stock; puff pastry; button mushrooms; Worcestershire sauce; Bisto gravy granules; chervil; mashed potatoes; root vegetables of your choice
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    • Categories: Baked & steamed desserts; Dessert; British
    • Ingredients: self-raising flour; golden syrup; suet; caster sugar; mint; vanilla pods; double cream
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    • Categories: Dressings & marinades; Grills & BBQ; Salads; Main course; Picnics & outdoors; British
    • Ingredients: venison loin; vegetable oil; oak sawdust; salad greens; shallots; quinces; caster sugar; thyme; red wine; redcurrant jelly
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    • Categories: Rice dishes; Main course; British
    • Ingredients: Spanish onions; leeks; celery; clams; dry white wine; fish stock; shallots; thyme; Arborio rice; Parmesan cheese; cooked crab meat; double cream; lemons; parsley; butter
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    • Categories: Stews & one-pot meals; Main course; British; French
    • Ingredients: rack of lamb; carrots; Spanish onions; rosemary; garlic; Madeira wine; swedes; new potatoes; button onions
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    • Categories: Baked & steamed desserts; Cookies, biscuits & crackers; Sauces for desserts; Dessert; British; French
    • Ingredients: caster sugar; cinnamon sticks; whole star anise; double cream; vanilla pods; Poire Williams; butter; plain flour; egg yolks
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    • Categories: Bread & rolls, savory; Appetizers / starters; Cooking for a crowd; Irish
    • Ingredients: wholemeal flour; pinhead oats; bran; wheatgerm; bicarbonate of soda; treacle; buttermilk; salmon; lemons; vodka; Brillat-Savarin cheese; sorrel
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    • Categories: Bread & rolls, savory; Appetizers / starters; British
    • Ingredients: wholemeal flour; pinhead oats; bran; wheatgerm; bicarbonate of soda; treacle; buttermilk; smoked eel; cream cheese; horseradish sauce; watercress; lemons
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    • Categories: Bread & rolls, savory; Jams, jellies & preserves; Appetizers / starters; British
    • Ingredients: wholemeal flour; pinhead oats; bran; wheatgerm; bicarbonate of soda; treacle; buttermilk; gooseberries; caster sugar; mackerel fillets; cream cheese; sorrel
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    • Categories: Appetizers / starters; British
    • Ingredients: rock oysters; chorizo sausages
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    • Categories: Egg dishes; Soups; Entertaining & parties; British; Vegetarian
    • Ingredients: asparagus; double cream; Parmesan cheese; eggs
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    • Categories: Sauces for meat; Main course; British; Spanish
    • Ingredients: smoked paprika; maple syrup; groundnut oil; pork loin chops; greens of your choice; mayonnaise; shallots; baby gherkins; chives; capers; moutarde de Meaux
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Notes about Recipes in this book

  • 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.

  • 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

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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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