The National Trust Farmhouse / Complete Country Cookbook by Laura Mason

  • Shortcrust pastry (page 13)

    from The National Trust Farmhouse / Complete Country Cookbook The National Trust Farmhouse / Complete Country Cookbook by Laura Mason

    • Categories: Pies, tarts & pastries; British; Vegetarian
    • Ingredients: plain flour; butter
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Welsh rarebit

    • Bessp on January 04, 2026

      This was a delicious, quick meal. I added a splash of Worcestershire sauce because I like it in a rabbit. I served with a green salad for a light dinner. It would also be good with some sauteed leeks or zucchini under the cheese.

  • Onions with cream sauce and Wensleydale cheese

    • mjes on August 31, 2021

      I grew up on onions with cream sauce seasoned with paprika. Here one seasons with nutmeg and adds Wensleydale cheese. This is very good; I like it even better when I add some English peas.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1905400810
  • ISBN 13 9781905400812
  • Linked ISBNs
  • Published Oct 19 2009
  • Format Hardcover
  • Page Count 316
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint National Trust Books

Publishers Text

This book provides a celebration of the regional foods of Britain and a collection of the best regional recipes that have at their heart local ingredients. The South West has a wonderful tradition of cooking with pastry and clotted cream, the South East has puddings in suet crusts, and the Lake District often uses brown sugar and spices derived from the West India trade. Every region of Britain has a selection of recipes that bring out the best of the local ingredients, traditional cooking techniques and are much loved by locals and visitors - Sally Lunn Bread and Strawberry Cider from the West Country; Curd Tart and Yorkshire Pudding from God's Own Country; and, Partridge Pudding and Kentish Huffkins from the Garden of England. These wonderful recipes - from salads, soups, stews and roasts to cakes, buns and bread - celebrate British food and specific local foods. But more than that, the book offers a range of recipes that can delight palates all over the United Kingdom.

Other cookbooks by this author