New British Classics by Gary Rhodes

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  • Rabbit leg casserole with marjoram and mustard

    • AgusiaH on May 05, 2014

      Lovely recipe! I cooked it on the stove for 2 hrs in big pan, instead of putting in the oven. I used rosemary instead of marjoram, 3 garlic cloves and some maizena to quickly thicken the sauce.

  • Shepherd's pie or cottage pie

    • FJT on February 25, 2020

      This has been my go-to shepherd’s pie recipe for years. I’m not a huge fan of cinnamon but here it really works.

  • Baked pork, prune and apple meatballs

    • Pamsy on February 02, 2020

      Very light texture meatballs probably due to the inclusion of suet (which I reduced by 25gr and replaced with breadcrumbs). Apples and prunes worked well. Next time increase the nutmeg and cinnamon to half a teaspoon as using a pinch the flavour didn't come through. Used the Bowlers Meatball Cookbook method of oven baking rather than frying. Served with mash and carrots and gravy. We both thought these were excellent.

  • Individual roast beef with bitter onions

    • Pamsy on February 02, 2020

      I love this method of roasting beef, it's so quick and easy. Basically you cut the 900gr piece of sirloin into 4 quarters and roast individually. The Bitter Onions are a great accompaniment.

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  • ISBN 10 0563534117
  • ISBN 13 9780563534112
  • Linked ISBNs
  • Published Sep 06 2001
  • Format Paperback
  • Page Count 408
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.

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