British Recipes & Food Ideas

A few smart shortcuts make this the easiest shepherd's pie we know.

The onion gravy is essential.

The secret to better mushy peas? Start with frozen green peas.

They're all but guaranteed to be gobbled up in minutes.

It's universally well-received.

A super-detailed recipe with lots of tips, perfect for first-timers.

We're still dreaming about the toffee sauce.

The pillowy turmeric mashed potatoes are irresistible.

Even fruitcake skeptics will approve.

The shortbread is buttery and tender, the caramel soft but not gooey.

They have major Tollhouse vibes.

It's like a messier (and way easier) strawberry shortcake.

Long live the Queen — and long live happy accidents that turn into delicious recipes!

Bring it to your next cookout and watch it disappear.

Layers upon layers of cake, sweet fruit, and cheesecake-like cream.

Simple and comforting.

It's been around since the 1800s.

Making it from scratch is easier than you might think.

Beef Wellington is the fancy-pants dinner we all deserve.

No one has to know how easy it is to make.

Ground beef, veggies, mashed potatoes, and a rich gravy.

Whether you're serving tea or lunch, these cucumber sandwiches are a simple, elegant addition.

Perfect for savory breakfast-lovers.

It's even better than the bottled stuff.

They're the U.K. equivalent to pigs in a blanket.

It's a showstopping plant-based Thanksgiving main.

It's ridiculously good — and surprisingly easy to make.

Turns out coddled eggs are easier (and more delicious) than poached eggs.

Move over, apple cider doughnuts — there's a new breakfast favorite this fall.

This sandwich is so popular throughout the United Kingdom that Prince Harry even organized a “survivor’s breakfast” complete with bacon butties the morning after Prince William’s wedding to Kate Middleton.

Don't skip the air fryer (frozen) french fries.

It's like a cross between a pancake, crumpet, and British scone.

They're lighter and spongier. (Read: even better.)

Our tip? Make a double batch.

Whether you call it a pudding or a popover, this eggy cloud-like side dish is as delicious as it is impressive.

You'll never make them any other way.

It's the perfect centerpiece for a dinner table or dessert party.

It's all thanks to one smart ingredient.

Perfect for a relaxing meal after a hectic Thanksgiving.

The best no-bake pie you aren't making — yet!

You only need three very basic ingredients to make them.

When the temperature takes a permanent nosedive and fall is starting to look a lot more like winter, shepherd’s pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory meat-and-vegetable filling, sends a sigh of contentment through my whole body. One casserole makes more than enough for my household of two, so I can look forward to comfort meals all week long.

A simple yet festive chocolate cake you can use for birthdays or just serve as a luxurious after-dinner dessert.

Instead of picking up pastries or a coffee cake at the grocery store or bakery, add these lemony blueberry scones to your Easter brunch menu. Loaded with plump blueberries and lemon zest, these tender, golden-brown scones use buttermilk instead of heavy cream and are drizzled with a lemony glaze at the end for an extra hit of citrus flavor. Best of all, the scone dough can be made, frozen, and baked so they can be served fresh without any fuss or stress.

And why do carolers always want some?

Shortbread cookies are a rather dignified affair, often paired with tea and leaning towards savory with their light sweetness and flavors like lemon and rosemary. These cookies are quite humble, however, in both their ingredient list and their preparation.

Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Sometime in the mid-1800s, an unheralded genius realized that the recent invention of baking powder meant butter could be creamed in with the sugar, resulting in a firmer, longer-lasting, less temperamental sponge. And that’s how we ended up with cake we know today: a toothsome, bouncy sponge that is comparatively easy to whip up and has a rich, buttery flavor.

Ridiculously creamy, light-bodied lemon curd that comes from a high-speed blender seems too good to be true, right? Since this custard-like curd is usually cooked slowly and gently on the stove to avoid the risk of curdling, you’d think so. But it’s not too good to be true! And the results are more lush and dreamy than you may have ever thought possible. Here’s how to make your dream a reality. I am the first to tell you I was skeptical.