The National Trust Complete Traditional Recipe Book by Sarah Edington

  • Nettle and watercress soup (page 14)

    from The National Trust Complete Traditional Recipe Book The National Trust Complete Traditional Recipe Book by Sarah Edington

    • Categories: Soups; Spring; Summer; British; Vegetarian
    • Ingredients: nettle tops; onions; vegetable stock; watercress; milk; crushed red chilli pepper; lemons; single cream; paprika
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Notes about Recipes in this book

  • Cullen skink

    • jane_rk05yq on June 03, 2026

      Delicious and easy to make. Really is best with whole milk.

  • Fish and chips

    • Beebopalulu on June 08, 2020

      Fish and chips are delicious, but frying in batches means this is quite time consuming. Also, I found the batter flaked off a bit in the hot oil, creating gaps of naked fish.

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  • ISBN 10 1905400969
  • ISBN 13 9781905400966
  • Linked ISBNs
  • Published Oct 04 2010
  • Format Hardcover
  • Page Count 424
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint National Trust Books

Publishers Text

This classic British cookbook, newly updated and redesigned for 2010, contains a wealth of tempting traditional recipes. Choose from time-honoured family favourites such as Toad in the Hole or Rice Pudding, or discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14th-century Macaroni Cheese to 19th-century Mulligatawny Soup, and the introductions to each chapter provide a fascinating account of our culinary tradititions and influences. Sarah Edington's research has uncovered long-forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by: soups; fish dishes; meat dishes; vegetables and side dishes; hot puddings; cold puddings; breads, teabreads and scones; jams and preserves; drinks and confectionery.

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