Celebrate St George's Day on 23rd April, the day to celebrate the English patron saint. Sadly, in Britain the day passes almost unnoticed with no particular celebrations and no special foods. Comparison with the worldwide Irish celebrations for St Patrick’s Day (March 17th) puts England to shame. There is so much to be proud of in English food and it is time we stood up and shouted about it. In no particular order here are some great St George's day recipes, showcasing the best, and most popular English Food.

1. English for Food &
Beverage Industry
Manuel
Miguel
González
Martínez
Celebrate St George's Day with typical Recipes

2. MANUEL MIGUEL GONZÁLEZ MARTÍNEZ

3. 1
Celebrate St George's Day with typical recipes
Celebrate St George's Day on 23rd April, it’s celebrate the English patron saint's day. St
George's Day was a major feast and national holiday in England on a par with Christmas
from the early 15th century
Additional celebrations involve the commemoration of the 23 April as Shakespeare's birthday
and death. Shakespeare is known to have been baptized on 26 April 1564 and to have died on
23 April 1616. 23 April is widely recognized as his traditional date of birth and commemorated
on this day every year in his home Stratford upon Avon and throughout the world.
Sadly, in Britain the day passes almost unnoticed with no particular celebrations and no
special foods in comparison with others worldwide countries celebrations, puts England to
shame.
There is so much to be proud of in English food and it is time we stood up and shouted about
it. In no particular order here are some great St George's day recipes, showcasing the best,
and most popular English Food.
1. Start the Day the Right Way - Full English Breakfast
The full English breakfast is traditionally served at breakfast time, but it is
also popular at other times, usually replacing lunch. Rarely is it now
served every day of the week, reserved instead for the weekend or on
vacation in hotels and Bed and Breakfasts, where no stay would be
complete without one.
The origins of the breakfast are unclear and believed to originate in the
rural England as a sustaining meal to carry workers through a long
morning.
Breakfast may begin with orange juice, cereals, stewed or fresh fruits but the heart of the
Full breakfast is bacon and eggs. They are variously accompanied by sausages, grilled
tomato, mushrooms, tea, toast and marmalade.
Each country in the UK and Ireland also have their own choice of accompaniments, it is up to
the individual just how much they want on their plate and their preferences. You may find
the following:
•A Full English Breakfast may have Black Pudding, Baked Beans and Fried Bread (For 'proper'
fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a
medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If
the pan becomes too dry, add a little more oil. For a richer flavor, add a knob of butter after you turn the slice.)
Black Pudding Recipe
Ingredients:
•1 quart pig's blood
•12 ounces bread crumbs
•1/2 lb. suet
• Salt and pepper, to taste
•1 quart milk
•1 cup cooked barley
•1 cup dry rolled oats
•1 ounce ground mint
Preparation:
•Mix all ingredients together in a bowl
•Pour into a large kettle or Dutch oven and bring to a boil.
•Pour into a wide shallow bowl and season again if necessary. Chill thoroughly, until firm.
•When cold it may be cut into slices and fried.

4. 2
Baked Beans Recipe
Prep Time: 15 minutes / Cook Time: 13 hours / Total Time: 13 hours, 15 minutes
Ingredients (Serves 8 to 10 as a side dish):
•1 pound dried navy beans, rinsed and picked through
•3/4 cup ketchup
•1/3 cup molasses
•1 medium onion, grated
•1/4 cup brown sugar
•2 teaspoons smoked paprika
•1 teaspoon dry mustard
Preparation:
•Place beans in a bowl or the slow cooker crock and cover with an inch or two of water. Soak overnight
or for 9 hours (slow cooker should be turned off). Drain water.
•Cover beans with about 2 inches of water. Set slow cooker to low and cook for 3 hours. Drain beans,
and return to the slow cooker crock (Beans will still be very hard).
•Add ketchup, molasses, onion, brown sugar, paprika, mustard and 2 cups water, stir to combine. Set
slow cooker to low and let simmer.
•Beans can cook largely unattended if you're doing them overnight or if you're not home, but if you
won't be able to check them for more than, say, 6 hours, you should add another cup or two of water. If
you can check them every few hours, give them a stir and if they seem dry, add more water in 1-cup
increments.
•Depending on your slow cooker, the beans will take anywhere from 10 to 14 hours to become tender.
Note: do not add salt while beans are cooking—salt will prevent them from softening.
•When beans are nearly completely cooked, give them a taste and add more ketchup, paprika or brown
sugar if necessary.
•Beans can be refrigerated for a day or even two before serving; to serve, simply return them to the
slow cooker, set the heat for high until they're hot, then turn it to the keep warm setting.
Other Popular Dishes for a Traditional Breakfast
•A Full Scottish, as above but may also have, Potato Scones (Tattie Scones), Haggis and
Oatcakes.
•A Full Irish – Again, as above but may also have White Pudding and Soda Bread.
•A Full Welsh – Laver bread or laver cakes. These aren’t either bread or cakes but are made
with seaweed, the cakes seaweed cooked with oatmeal.
•An Ulster Fry is not dissimilar to a Full English but may also have soda bread and is served
again, throughout the day.
As if all that food isn't enough according to a recent report from Market Kitchen there are up
to 40 interchangeable items in a British and Irish breakfast:
Sausages, bacon, eggs (scrambled/buttered/rumbled/poached egg/fried), black pudding, eggy bread,
crumpets, kippers, bubble and squeak, jolly boys (pancakes), onions (fried or rings) corned beef hash,
devilled kidneys, kedgeree, omelette, fried bread, toast, Derbyshire oatcakes, English muffins, tomatoes
(grilled, fried), mushrooms, hash browns, baked beans, potato scones/tattie scones, Arbroath smokies,
bannocks, butteries/rowies (lard-based bread roll), herring, haggis, Lorne (square Scottish) sausage,
white pudding, laver bread, Penclawdd cockles, Glamorgan (vegetarian) sausage, Crempog (Welsh
pancakes), wheaten bread, potato farl and potato pancakes.
Other names for Breakfast
Though a ‘Full Breakfast’ is universally known and understood other terms used include - A
Fry Up, A Full Monty, and in Ireland it is sometimes known as a Chub.
And to drink?
A cup of tea is a popular and traditional drink with breakfast, though coffee is also served.

5. 3
2. Warm and Comforting
April 23rd may be spring in England but the weather can be changeable
and a dish of traditional English Beef Stew and Dumplings . Dumplings
are made with suet (hard fat around the loins and kidneys), especially
calf suet, and for this dish there is really no alternative. So if you can't
find suet (easy in the UK) then just omit the dumplings) or a tasty
Shepherd's Pie (made with ground lamb) is just the thing if the weather
turns a little cool.
Beef Stew and Suet Dumplings Recipe
Prep Time: 20 minutes/Cook Time: 2 hours, 20 minutes/Total Time: 2 hours, 40 minutes
Ingredients:
•2 tbsp all purpose/plain flour
•1 lb/500g round steak/ thick braising steak cut into 2"/5cm chunks
•2 tbsp vegetable oil
•2 tbsp brandy
•1 cup/115g onion, roughly chopped
•1 cup/ 100g leeks, cleaned and finely sliced
•1 cup/170g carrots, roughly chopped
•1½ pints / 750 ml dark beef stock
•4 oz/ 100g self raising flour
•2 oz / 50g shredded suet
•Salt and Pepper
Preparation:
•In a large bowl mix together the flour and the steak pieces.
•In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and
brown all over. Remove the steak and place in a casserole. Add the remaining oil to the frying pan, heat
again then add the remaining steak and brown all over. Add the steak to the casserole.
• Turn the heat up high and add the brandy to the frying pan, stir well scraping up all the meat juices on
the bottom of the pan. Reduce to a sticky glaze.
• Add the onion, leeks and carrots to the frying pan, stir well to coat the vegetables with the glaze then
tip them all into the casserole. Add the stock, cover with a tight fitting lid, then simmer gently on the
stove top or in a medium oven (350F/180C) for 2 hours. Check from time to time to make sure the stock
isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be
covered by liquid.
Make the dumplings.
• In a large baking bowl mix the flour with the suet and a pinch of salt. Add 3 tbsp. cold water and stir.
If the dough is dry add more water until you have soft, slightly sticky dough.
•Divide the dough into 8 and shape into balls with floured hands. Leave to one side.
• After the stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to
taste, then add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot.
Shepherd's Pie Recipe
Prep Time: 30 minutes / Cook Time: 40 minutes / Total Time: 1 hour, 10 minutes
Ingredients (Serves 6):
•2 lb / 900g potatoes, peeled and quartered
•6 tbsp milk
•1 stick / 110g butter, cubed + 1 tbsp for the sauce
•Salt and ground black pepper
•1/2 tbsp lard or dripping
•1 cup/ 115g chopped onion
•1 cup / 115g finely diced carrot
•1 clove garlic, minced
•2 cups / 450g ground/ minced lamb
•1 pint / 600 ml beef stock
•1 cup / 115g chopped white mushrooms
•2 tbsp finely chopped flat leaf parsley
•1 tbsp all-purpose flour
•1 cup/ 115g grated Cheddar Cheese

6. 4
Preparation:
•Heat the oven to 375°F/190°C/Gas 5
•Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil
the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and
mash. Season to taste and keep to one side.
•Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the
garlic and cook for another minute.
•Add the ground lamb and one-third of the beef stock to the onion and carrot mixture and cook, stirring
constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with
salt and pepper. Cover with a lid and cook for 15 minutes.
•Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce,
stirring until all the flour has dissolved and the sauce has thickened slightly, approx. 5 minutes.
•Place the meat sauce into an 8"X 3"/ 20cm X 7cm deep ceramic or glass ovenproof dish and cover with
the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 -
35 minutes until the surface is crisp and browned. Serve immediately.
3. A Little Lighter
A Bubble and Squeak recipe is traditionally fried left-over vegetables
from Sunday Lunch, and is also known as Bubble or Fry. Traditionally
it would be eaten on a Monday for lunch or dinner with a fried egg,
bacon, or meat leftovers. There is no specific recipe for Bubble and
Squeak as it is simply a way of using up whatever you have left from
dinner.
One main component is mashed potatoes which is the glue holding all
the other vegetables together and often, but not always cabbage.
In Ireland, Colcannon is made from mashed potatoes, cabbage or Kale and onion and similar
to Bubble and Squeak as is Rumbled thumps in Scotland.
Bubble and Squeak Recipe
Prep Time: 5 minutes / Cook Time: 15 minutes / Total Time: 20 minutes
Ingredients:
•4 tbsp butter
•½ cup onion, finely chopped
•Leftover mashed potato
•Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts,
finely chopped
•Salt and freshly ground black pepper
•Fried bacon pieces (optional)
Preparation:
•In a large frying pan melt the butter, add the chopped onion and fry gently for 3 mins or until soft.
•Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 mins turning over in
the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus
you are aiming to brown the outside edges but not to burn the bubble and squeak.
•Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over
and repeat.
•Serve.
(Note: An alternative is to mix the potato and vegetables and form into small patties then fry as above.
Bubble and squeak makes a lovely lunch with a fried egg on top.)
Add a British sausage, (like Toad in the Hole or Sausage Rolls - are a perfect food whether for
a picnic, buffet, party, lunch box or simply a snack) or a fried egg you and you have a great
English classic dish.

7. 5
Toad in the Hole Recipe
Prep Time: 15 minutes / Cook Time: 35 minutes / Total Time: 50 minutes
Ingredients (Serves 4):
•4 large, fresh eggs, measured in a jug
•Equal quantity of milk to eggs
•Equal quantity of all-purpose/plain flour to eggs
•Pinch of salt
•2 tbsp lard, beef dripping or vegetable oil
•6 beef or pork sausages
Preparation:
•Heat the oven to the highest temperature possible.
•Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an
electric hand beater or hand whisk. Leave to stand for 10 minutes.
•Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an
electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any
lumps pass the batter through a fine sieve.
•Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several
hours.
•Place a pea-sized piece of lard, dripping or‚ ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm
hole tin) or 12-hole muffin tin and heat in the oven. Cut each sausage into pieces to fit the holes of the
pudding tin, place one piece into the hot fat and return the tray to the oven. Cook until the sausage
pieces are golden brown (approx. 15 minutes) golden.
•Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the
tin with batter and return quickly to the oven.
•Leave to cook until golden brown approx. 20 minutes. Repeat the last step again until all the batter is
used up.
(Note: Serve the Toad in the Holes with onion gravy and fresh seasonal vegetables.)
Sausage Roll Recipe
Prep Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes
Yield: Makes according to size.
Ingredients:
•1 onion, finely chopped
•1 tbsp vegetable oil
•24 oz/750g sausage meat
•3 medium sized eggs
•24 oz /750g puff pastry
Preparation:
Preheat the oven to 400°F/200°C/Gas 6
•Gently cook the onion in the vegetable oil for 7 minutes. .
•Place the sausage meat into a large mixing bowl; add the onion mixture and two eggs. Mix well until all
the ingredients are thoroughly and evenly mixed.
•On a lightly floured surface, roll out half the pastry to a 8" x 10" (20cm x 25cm) rectangle. Cut
lengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 mins in the
refrigerator.
•Form the sausage meat into 4 long sausages the length of the pastry strips. Place each sausage into
the center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with
the beaten egg.
•Fold the pastry over the meat filling to form two long rolls then flip the sausage roll over so the seam is
underneath. Brush the top surface lightly with beaten egg.
•Cut the rolls into 1/1/2"/4cm lengths - you can vary the length to the style of roll you want, for a
canape size you may want to make tiny rolls. Place the sausage rolls on a greased baking sheet and
cook in the preheated oven for 20 minutes or until golden brown.
•Pack into your picnic basket, lunch box, or simply eat and enjoy when cool.
If you don't have leftovers then take mashed potato and British Bangers (sausages) and
make an all-time British traditional dish of Bangers and Mash (Bangers and Mash is the familiar term
for Sausage and Mash, a favorite British and Irish dish. The name bangers is believed to come from the habit of
sausages bursting in the pan with a bang if cooked too quickly). This is a quick and easy to make, and also
makes a cheap yet very substantial meal (a great favorite for children).
Where once it was only possible to buy beef or pork sausages, there are now many different
flavours available, from spicy through to fruity. Ask a British butcher for his
recommendations.
Any thick rich gravy is perfect for Bangers and Mash but Britain’s favorite is onion gravy.

8. 6
Bangers and Mash (aka Sausage and Mash) Recipe
Prep Time: 20 minutes / Cook Time: 45 minutes / Total Time: 1 hour, 5 minutes
Ingredients (Serves 4):
•2 tbsp vegetable oil
•8 thick sausages (beef, pork, or flavored as you wish)
FOR THE MASH
•900g / 2 lbs potatoes, peeled and quartered
•6 tbsp milk
•110g / 1 stick butter, cubed
•Salt and ground black pepper
FOR THE ONION GRAVY
•2 medium onions, peeled and thinly sliced
•2 tbsp vegetable oil
•2 tbsp butter
•1 tsp sugar
•1 tsp balsamic vinegar
•1 ¼ pint/700ml beef stock
•4 tsp corn starch/corn flour
•4 tsp cold water
•Salt and black pepper
Preparation:
• Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the
sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked
place in an ovenproof dish and keep warm until the mash and gravy are ready.
•Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and
keep warm until ready to mash.
•While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a
gentle heat. Add the onion and cover with a lid. Cook slowly during 10 minutes or until the onions will
soft and translucent.
• Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook
for a further 5 minutes.
• Add the stock and boil gently uncovered for 5 minutes.
•In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of
the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy,
raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until
ready to serve.
•Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat
and warm gently until the butter has melted.
•Add the potatoes and mash using a potato masher, a fork or a potato ricer. Whip the mashed potato
lightly with a wooden spoon. Season it with salt and pepper.
(To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the
mash and pour the hot onion gravy over).
Perfect Mashed Potatoes Recipe
Prep Time: 5 minutes / Cook Time: 20 minutes / Total Time: 25 minutes
Yield: 4 average size servings
Ingredients:
•2 lb / 900g peeled potatoes, quartered
•1 tsp salt
•6 tbsp milk
•1 stick/ 110g butter, cubed
•Salt and ground black pepper
Preparation:
•Boil the potatoes until soft but not breaking up - about 20 minutes.
•Drain the potatoes in a colander and put to one side.
•Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm
gently until the butter has melted into the milk.
•Add the potatoes and mash using either a potato masher, a fork or a potato ricer.
•Whip the mashed potato lightly with a wooden spoon.
•Salt and pepper to your taste.

9. 7
Even lighter, then enjoy the best of local produce and prepare a Ploughman's Lunch (it was a
lunch packed for a ploughman to take out into the fields for his lunch. Just where the name or contents of a
Ploughmans comes from has been lost in the mists of time though there are records of it mentioned in 18th century
literature).
What is in a Ploughman's Lunch?
A basic Ploughman's is crusty bread, cheese plus pickled onions and chutney but this can vary
considerably and it may also contain a selection of cold meats, ham, maybe a slice of pate and/or a slice
of pork pie, sometimes slices of apple or other seasonal fruit. Traditionally the cheese, bread and pickles
would be home-made by the ploughman's wife - making it a cheap and substantial lunch. Today, a good
Ploughman's will be cheeses of the region and at the very least British; the same for the meats and
other accompaniments. The bread must be a thick wedge of crusty bread or a baguette, anything less
will not hold up when piled high with cheese, chutney and pickles.
And to drink ...in a pub it must be a pint of the local beer or cider.
4. A Class Act - Beef Wellington
If you want a classy dish to celebrate St George's Day then look no
further than a classic British food - a Beef Wellington.
Beef Wellington was named after the Duke of Wellington in 1851 and
has graced British tables ever since. It is based on a classic French
boeuf en croute - beef wrapped in pastry. When perfectly cooked, the
beef remains soft and melting and the pastry jacket, crisp and golden.
Classic Beef Wellington Recipe
Prep Time: 30 minutes / Cook Time: 45 minutes / Total Time: 1 hour, 15 minutes
Ingredients (Serves 6):
•1 oz/25g butter
•1 onion, peeled and finely chopped
•5oz/150g chestnut mushrooms, finely chopped
•2 cloves garlic, minced
•3 tbsp flat leaf parsley, finely chopped
•3 ½ oz/ 100g smooth liver pate
•1 ½ lb/750g beef fillet
•salt and ground black pepper
•1lb/500g ready-made puff pastry
•1 egg, beaten to glaze
Preparation:
•Heat the oven to 400F/200C/Gas 6
•Melt the butter in a large frying pan and cook the onion for about 5 minutes until beginning to soften.
Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley
and season with a little salt and pepper. Set aside to cool.
•Beat the pate into the mushroom mixture and set aside.
•Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef,
reserving the offcuts for decoration.
•Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture.
•Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat
parcel, sealing the edges well.
•Place the meat parcel on to a baking sheet, seam side down,
•Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the
leaves and chill for about 10 minutes.
•Bake for 40 - 45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leave
to stand for 10 minutes. Serve cut into thick slices.

10. 8
5. A Great Treat for St George's Day
Afternoon Tea is a quintessentially English custom, so what better way to
celebrate St George's Day?
This custom traditionally starts with savory finger-sized sandwiches,
followed by scones with jam and cream (clotted cream in Devon, but these can
quickly be changed to fruit, cheese and or any other flavor you may want to add, like cherry,
cranberry, lemon, orange and so on), and finally a selection of cakes. Variations
through Britain may include the serving of, thinly sliced, hot buttered
toast, crumpets (serve it warm, with butter or a little jam) and in Scotland even a
hot main course dish; bacon and eggs or a steak pie as favorites.
British Scone Recipe
Cook Time: 15 minutes / Total Time: 30 minutes / Yield: 6 - 8 scones depending cutter
Ingredients:
•225g/2 cups self raising flour
•55g/½ stick cold butter
•1 level tsp baking powder
•½ tsp salt
•150 ml/¼ pint milk
•1 egg beaten with a little milk
Preparation:
•Heat the oven to 400°F/205°C/Gas 6
•Grease and flour a baking sheet.
•Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the
butter into the flour until the mixture resembles fine breadcrumbs.
•Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
•Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to
2cm / 3/4" thick.
•Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp knife.
•Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot
oven for 15 minutes or until golden brown and well risen.
•Cool on a wire rack before eating.
Traditional Crumpet Recipe
Prep Time: 10 minutes / Cook Time: 20 minutes / To foam the batter: 2 hours / Total Time: 2 hours, 30 minutes
Yield: 24 crumpets
Ingredients:
•12 fl oz/350ml semi-skimmed milk, warmed but not boiling
•1 lb/450g all purpose or plain flour
•1/8 oz/5g dried yeast
•2 tsp sugar
•12 fl oz/350ml finger-warm water (approx)
•1 tsp Salt
•1tsp baking powder
•Vegetable oil for cooking
Preparation:
• Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the
batter, continue to add more water until the batter is thick and smooth. Stop adding water once it
reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until
foaming - about 1, up to 2 hours.
• Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to
hot but not smoking.
• Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings
measuring 3"x 1 ½" (8 X 3.75cm) approx. If you don't have any pastry or crumpet rings then use a
small, washed food can to the same measurements.
• Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five
minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the
crumpet over and cook for another two – three minutes.
• Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat
in a toaster or under the grill before serving. Serve with lots of butter and/or jam.
(Note: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without
holes, the batter is too thick, add more water).

11. 9
Tea is traditionally served from heavy, ornate, silver teapots into delicate bone china cups.
Milk or lemon served with the tea is still a personal preference. The sandwiches, the scones
and the cakes should arrive at table on tired cake stands.
6. Enjoy a Tart
England is famous for its tarts, every region it seems has one. The most
famous must be a Bakewell Tart (made Bakewell town, in the Derbyshire Peak
District), a pastry case with an almond and jam filling. Yorkshire's famous
tart (Northern England) is a Yorkshire Curd Tart, (a variation of
cheesecake, made with fresh curd as a way to use up left over fresh curd
from the cheese making process).
It’s also filled with currants and egg, and then, is a delicious named
Baked Egg Custard Tart. (It’s also called like Egg Custard, Custard Tart, Custard Pie,
or Baked Egg Custard), and perhaps, everyone's favorite and found
throughout England.
Traditional Bakewell Tart Recipe
Prep Time: 30 minutes / Cook Time: 1 hour / Total Time: 1 hour, 30 minutes
Ingredients:
FOR THE PASTRY
•6 oz/150g all purpose/plain flour (see tip below)
•pinch of salt
•3oz/ 80g butter, cubed or an equal mix of butter and lard
•2-3 tbsp cold water
FOR THE FILLING
•2 tbsp raspberry jam
•1 1/2 sticks/ 150g butter
•3/4 cup/ 150g super fine / caster sugar
•3 medium eggs plus 1 yolk,, beaten
•1 1/2 cups/ 150g ground almonds
•Zest of 1 medium lemon
•2 tbsp flaked almonds
•1 egg white, lightly beaten
Preparation:
METHOD PASTRY
•Heat the oven 325F/170C/Gas 3
• Place the flour, butter and salt into a large clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs,
working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold
water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
TART
• Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8
inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15
minutes.
•Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or
until the pastry have a pale golden color. Remove the baking beans; lightly brush the inside of the
pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base
of the pastry case. Leave to cool.
• Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten
eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.
• Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled.
Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or
until golden and set.
• Leave to cool and serve with custard sauce or cream.
(Note: The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the
methods as above. The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of
the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel
until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.)
(Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry).

12. 10
Yorkshire Curd Tart Recipe
Prep Time: 30 minutes / Cook Time: 45 minutes / Total Time: 1 hour, 15 minutes
Ingredients:
•1.2 litres/2 pints full cream milk
•2 tbsp rennet
•4 oz/100g unsalted butter, softened
•2 oz/50g fine/caster sugar
•2 medium eggs, well beaten
•pinch of salt
•¼ tsp freshly grated nutmeg
•¼ tsp freshly grated nutmeg
•¼ tsp ground allspice
•1 rounded tbsp fresh white breadcrumbs
•2 oz/50g plump, seedless raisins
•2 oz/50g currants
•FOR THE PASTRY
•4 oz/125g all purpose/plain flour
•pinch of salt
•2oz/ 55g butter, cubed or an equal mix of butter and lard
•2 - 3 tbsp cold water
Preparation:
MAKING CURDS
• Place the full cream milk into a saucepan and gently bring to blood temperature (98°F/37°C). Remove
from the heat and stir in the rennet and leave in a cool place (not the fridge) to set.
•Once cooled and set, gently break up the mixture using a fork, into large chunks. Line a large sieve or
colander with fine muslin or cheesecloth and place over a large bowl.
•Spoon the chunks of curd into the sieve or colander and leave to drain for at least 6 hours, preferably
overnight.
PASTRY
• Heat the oven 325°F/170°C/Gas 3
• Place the flour, butter and salt into a large clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs,
working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold
water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
TART
• Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line a 1½”/4cm
deep, 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the
refrigerator for 15 minutes.
• Line the tart case with baking/greaseproof paper and fill with baking beans. Cook during 15 minutes or
until the pastry have a pale golden color. Leave to cool.
• In a large baking bowl, cream the butter and sugar together until fluffy and light and pale in color.
•Tip the curd mixture from the sieve/colander into the creamed butter; add the beaten eggs, salt,
nutmeg, allspice and beat well until all the ingredients are well incorporated. Finally stir in the
breadcrumbs, raisins and currants.
• Pour the curd mixture into the prepared tart case and bake in the oven for 30 minutes until golden
brown.
• Leave the tart to cool, and then serve.
(Note: Yorkshire Curd Tart is best eaten slightly warm. Always eat the tart within 24 hours of making).

13. 11
Custard Tart Recipe
Ingredients:
•6 oz/150g all-purpose/plain flour
•Pinch of salt
•3 oz/ 80g butter or an equal mix of butter and lard, cubed
•2 - 3 tbsp cold water
• 3 large eggs, plus 2 large egg yolks, lightly beaten
•2 oz (50 g) super fine /caster sugar
•1 pint (570 ml) light / single cream
• ½ teaspoon vanilla extract
•½ whole nutmeg, freshly grated
Preparation:
Heat the oven to 425°F/220°C/Gas 7
PASTRY
• Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips
until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough
becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together,
add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Saran
wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
FILLING
• Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over
stretch the pastry whilst rolling or it may crack in the oven. Brush the pastry all over with a little of the
beaten egg. This will help seal the pastry during cooking.
•In a large bowl beat the eggs and egg yolks lightly with the sugar.
•Warm the cream to a gentle simmer, and then pour slowly over the beaten eggs, stirring constantly. Be
careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
• Pour the egg and milk mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg.
•Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to
brown the pastry. Lower the temperature to 350°F/180°C/Gas 4 and continue cooking for a further 20
minutes or until the custard is set.
One classic English tart has become world famous thanks to Harry Potter and his pals at
Hogwarts School who throughout the books are often eating a warm Treacle Tart.
Treacle Tart Recipe
Prep Time: 20 minutes / Cook Time: 25 minutes / Total Time: 45 minutes
Ingredients:
•350g shortcrust pastry
•300g /10oz golden syrup
•1 heaped tbsp black treacle
•Zest and juice of 1 unwaxed lemon
•4 medium free range eggs
•25g /1oz fresh bread crumbs
Preparation:
•Heat the oven to 180ºC/350ºF/Gas 4
•Roll out the pastry and line a lightly greased 23cm /9 inch loose bottomed tart tin then place in the
fridge for 30 mins.
•Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice. Beat the eggs in a
bowl and add to the treacle mixture. Finally stir in the bread crumbs.
•Carefully pour the mixture into the prepared tart case.
•Bake for 20 - 25 minutes until the crust and filling are golden brown and firm to the touch.
•Serve warm with crème fraîche which balances really well with the sweetness of the tart or a good
vanilla ice cream.

14. 12
7. And to Drink ...
If you want to drink traditional English on St George's Day then you will not go
thirsty.
Non-alcoholic of course must be tea as mentioned above but for an alcoholic
drink you can’t beat a pint of good English ale (Beer), or cider is also traditional
and well-liked (traditional farmhouse cider making in Somerset owes its origins not just to the
historical apple orchards of monasteries. it's made from pure cider apple juice, pressed and matured in oak barrels on
the farm. It produces a cloudy, pale-colored cider with a strong smell and taste of apples and a slightly bitter after-
taste).
In more recent years, English wine has gone from the butt of jokes in the wine world, to now
being world-renowned.
8. National Dishes
Nothing shouts English more than Roast Beef and Yorkshire Puddings. It
is one of the National Dishes and remains the main dish for a Sunday
Roast (is referred to as a full Sunday roast because the star player in the
lunch is a roast meat. There is no better main course for a traditional
Sunday lunch than a roast).
Perfect Roast Beef
The best joints for roast beef are either a Rib of Beef, a Sirloin or a Fillet. Rib works
well as usually it will be cooked on the bone as keeping the bone in makes for a
tastier piece of beef when cooked but both Sirloin and Fillet are also very good.
The beef should be:
•Dark in colour - meaning it has been hung well and is mature.
•A thick covering of fat which adds flavor and prevents the joint from drying out
during cooking. This layer can be removed before serving so no need to worry too
much about excess fat.
•Marbling: Marbling is small slivers of fat running through the flesh which again
adds flavor and prevents drying out during cooking.
How Much to Buy
•5½ lb/2.5kg bone in will feed 6
•3 lb/1.5kg boned will feed 6
Don't worry about buying too much as cold roast beef makes great sandwiches or it can be added to a
plate of cold cuts.
Cooking Temperature
There are varying opinions about what the perfect temperature to cook a roast beef but in my
experience starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the
temperature to 375F/190C/Gas5 for the remaining cooking time then .... how long to cook beef depends
on your preference for how 'pink' or not you like to eat beef.
Calculate
•Rare - 11 mins per lb/450g
•Medium - 14 mins per lb/450g
•Well done - 16 mins per lb/450g
These times are based on a normal convection oven, you may want to adjust for a fan oven according to
the manufacturer’s instructions. Another way to work out the cooking time is to use a meat thermometer
pushed into the thickest part of the beef.
•60°C/140° F - rare
•70°C/160F - medium
•80°C/175°F - well done

15. 13
How to Cook
The beef should be at room temperature. Stand the beef joint in a roasting tin then cook to the
temperature and time as above.
An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap
the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and
resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a
soft tender piece of meat. 20 minutes should be long enough but up to an hour won't do any harm. The
joint is then ready to carve.
Yorkshire Pudding Recipe
Prep Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes
Yield: Depends on size of tin used.
Ingredients (Serves 6):
•4 large, fresh eggs, measured in a jug
•Equal quantity of milk to eggs
•Equal quantity of all-purpose/plain flour to eggs
•Pinch of salt
•2 tbsp lard, beef dripping or vegetable oil
Preparation:
•Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may
burn.
•Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an
electric hand beater or hand whisk. Leave to stand for 10 minutes.
•Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an
electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any
lumps pass the batter through a fine sieve.
•Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several
hours.
•Place a pea-sized piece of lard, dripping or ½ tsp. vegetable oil into your chosen Yorkshire pudding tin,
or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the
batter another good whisk adding 2 tbsps. of cold water and fill a third of each section of the tin with
batter and return quickly to the oven.
•Leave to cook until golden brown approx. 20 minutes. Repeat the last step again until all the batter is
used up.
Serving Yorkshire Pudding
•In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and
vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and
vegetables.
•Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili
is a dish in its own right.
•Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
•Yorkshire Puddings do not reheat well, becoming brittle and dry.
If Roast Beef and Yorkshire Puds are too much then consider Toad in the Hole, Yorkshire
puddings filled with sausage with onion gravy.
Deep-fried fish in a crispy batter with fat golden chips is still one of England's favorite meals.
The best way to eat Fish and Chips is outdoors served with a sprinkle of salt and a drizzle of
vinegar, and if you like them, mushy peas (Dried marrowfat peas, soaked overnight in cold
water and cooked in boiling water with the addition of a little bicarbonate of soda for 2 hours.
The result is a thick mush-like puree of peas).
This side-dish is also internationally knew as Saint Germain crème / soup.
Choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly
defrosted first. Prepare the batter and only dip the fish at the last moment before plunging
into hot oil to fry. This way you will always have a light and crisp snap to the batter.
Uses a floury potato for the chips, the best varieties are King Edward, Maris Piper and Sante.

16. 14
Fish and Chips Recipe
Prep Time: 20 minutes / Cook Time: 20 minutes / Rest time for batter: 30 minutes / Total Time: 1 hour, 10 mins
Ingredients (Serves 4):
FOR THE FISH
•55g/ 2oz plain flour/ all purpose flour
•55g/ 2oz cornflour/corn starch
•Sea salt and pepper
•1 tsp baking powder
•75ml/1/3 cup dark beer
•75ml/1/3 cup sparkling water
•4 200g/7 oz thick white fish fillets preferably sustainable cod, pollock or
haddock
FOR THE CHIPS
•1kg/21b potatoes, peeled
•1 litre Vegetable oil, lard or dripping to cook
Preparation:
•In a large roomy bowl mix together the all but 2 tbsp of the flour, cornflour and baking powder. Season
lightly with a tiny pinch of salt and pepper.
•Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue
mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30
minutes and an hour.
• Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander
and rinse under cold running water.
•Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes.
Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen
paper until needed
•Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little
sea salt.
•Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a
time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked
remove from the fat and drain. Keep to one side.
•Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the
flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for
approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large
slotted spoon.
•Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper,
cover with greaseproof paper and keep hot.
• Heat the oil to 200°C then cook the chips until golden and crisp about 5 mins. Serve immediately with
the hot fish accompanied by your favourite condiment. Debate always rages over what to serve. You can
salted or add Mushy Peas.

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34. MANUEL MIGUEL GONZÁLEZ MARTÍNEZ
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