UK Recipes and How-Tos – British Dishes and Cooking Tips

Classic British Breakfast Recipes

Breakfast is central to British food culture, providing fuel for busy mornings and leisurely weekend brunches. Here are some quintessential dishes that define traditional British mornings.

Full English Breakfast

A true icon of British food culture, the Full English Breakfast is a hearty plate meant to energise the day ahead. Traditionally served in cafes and homes across the country, this breakfast includes a combination of proteins, vegetables, and carbs. Sausages, bacon, eggs, mushrooms, tomatoes, and baked beans are all fried or grilled to perfection.

Toasted bread and black pudding (a type of blood sausage) often complete the ensemble. Each element is cooked separately to retain its flavour and texture. The result is a balanced, filling, and deeply satisfying meal. The ingredients are:

2 large eggs
2 pork sausages (or veggie sausages)
2 slices of bacon
100g mushrooms, sliced
1 tomato, halved
200g baked beans
2 slices of black pudding (optional)
2 slices of bread, toasted
Butter, for toast
Cooking oil

Heat a tablespoon of oil in a large pan and cook the sausages in the centre of the pan on medium heat for about 10 minutes, until browned. Add the bacon and cook until crispy, then push the meat to one side and add the mushrooms, tomatoes, and slices of black pudding. Cook the mushrooms until soft, the tomatoes until lightly charred, and the black pudding until crispy. At the same time, fry the eggs to the desired doneness in another pan and warm up the beans in a saucepan. Serve hot with slices of butter toast.

Porridge

On the simpler side, porridge is a breakfast classic often enjoyed during colder months. Made by simmering rolled oats in milk or water, it becomes thick and creamy, providing long-lasting energy. It's a canvas for countless toppings: brown sugar, fresh berries, honey, or even a spoonful of jam. Porridge is popular across all UK nations and is especially associated with Scottish breakfasts. The ingredients are below:

100g rolled oats
400ml milk or water
Pinch of salt
Toppings: honey, fruit, maple syrup, nuts

Simmer the oats with milk and a pinch of salt until the mixture becomes thick and creamy, stirring regularly to prevent sticking. Once cooked, serve the porridge hot with your choice of toppings.

Beans on Toast

Quick and comforting. The ingredients are:

200g baked beans
2 slices of thick-cut bread
Butter

Warm the beans on the hob, toast the bread and spread with butter, then pour the hot beans over the toast and serve immediately.

Kippers and Eggs

This dish dates back to Victorian times and is particularly associated with coastal regions. Kippers are smoked herring, lightly poached or grilled and served alongside poached or fried eggs. It's a savoury, slightly smoky option that harks back to traditional British fish preservation methods. The ingredients:

2 smoked kipper fillets
2 eggs
Butter
Black pepper

Gently poach the kippers in simmering water for 5 minutes, then fry or poach the eggs to your liking. Serve the kippers and eggs together with crusty bread and a grind of pepper.

Easy-to-Make British Lunch Dishes

Lunch in the UK tends to be practical and straightforward. These dishes are easy to prepare and perfect for busy weekdays or lazy weekends.

Ploughman’s Lunch

One of the simplest yet most evocative British lunches, the Ploughman's Lunch is essentially a cold platter of strong cheddar cheese, crusty bread, pickled onions, chutney, and slices of apple or celery. This dish is ideal for pub settings and was popularised in the 1950s as a marketing effort by the Cheese Bureau to encourage cheese consumption. Its roots, however, lie in rural agricultural workers' mid-day meals. Ingredients:

150g cheddar
Pickled onions or chutney
Fresh bread
Ham
Apple slices
Salad greens

Arrange all the components on a plate or serving board, and serve with a cold ale or cider for an authentic pub-style experience.

The Classical Fish and Chips

Britain's most iconic takeaway. Ingredients:

4 cod fillets
4 large potatoes
150g flour
250ml beer or sparkling water
Salt and pepper
Oil for frying

Cut the chips and soak them in cold water, then pat them dry. Heat oil to 180°C and fry the chips until golden, then drain. Whisk together flour, beer, salt, and pepper to make the batter, dip the fish into it, and fry until golden and crisp. Drain the fish and serve hot with the chips.

Welsh Rarebit

Far from being "just cheese on toast," Welsh Rarebit is a deeply savoury dish featuring a robust cheese sauce made with mature cheddar, mustard, Worcestershire sauce, and dark beer. Poured hot over thick toasted bread and briefly grilled, it becomes a comforting, flavourful lunch option that has endured for centuries. Ingredients:

200g cheddar
2 tsp mustard
1 tbsp flour
1 tbsp butter
4 tbsp ale or milk
2 thick bread slices

Make a roux by melting butter and stirring in flour, then add mustard, ale, and cheese to create a smooth sauce. Toast the bread, spoon the sauce on top, and grill until bubbling and golden.

Coronation Chicken

Created for Queen Elizabeth II's coronation in 1953, this dish combines cooked chicken with a creamy, curry-flavoured mayonnaise. It's both exotic and familiar, blending British and Indian influences in a single dish. Often served as a sandwich filling or salad topping, it's a bright and unique dish that still enjoys popularity today. The ingredients:

250g cooked chicken, shredded
3 tbsp mayonnaise
1 tbsp curry powder
1 tbsp mango chutney
Lemon juice
Sultanas (optional)

Mix all the ingredients, then serve in sandwiches, wraps, or over a salad.

Scotch Eggs

Great for picnics or lunchboxes. The ingredients:

6 eggs
400g sausage meat
Flour, breadcrumbs
Oil for frying

Boil the eggs for 7 minutes, then cool and peel them. Wrap each egg in sausage meat, then dip in flour, beaten egg, and breadcrumbs. Deep fry until golden and fully cooked through.

Traditional British Dinner Recipes

Hearty meals are meant to comfort and satisfy.

Shepherd’s Pie

This dish showcases the British love for hearty, oven-baked meals. Traditionally made with minced lamb and vegetables simmered in a rich gravy, it's topped with creamy mashed potatoes and baked until golden. Its cousin, Cottage Pie, uses beef instead. Perfect for using up leftovers, it's a comforting staple of weeknight meals and family gatherings. Ingredients:

500g lamb mince
1 onion
2 carrots
100g peas
400g potatoes
200ml beef stock
Worcestershire sauce

Brown the mince in a pan, add the vegetables and stock, and let it simmer. Meanwhile, boil and mash the potatoes. Layer the meat mixture in a baking dish, top with the mashed potatoes, and bake until golden.

Bangers and Mash

A pub favourite. The needed ingredients are:

8 pork sausages
800g potatoes
Milk, butter
Onion gravy

Grill the sausages until cooked through, mash the potatoes with butter and milk until smooth, then serve everything together with a generous helping of gravy.

Toad in the Hole

Humorously named and utterly delicious, this dish consists of pork sausages baked in Yorkshire pudding batter. The outside becomes crispy and golden while the inside remains light and airy. Best served with onion gravy and peas, it's a favourite of children and adults alike. Ingredients:

8 sausages
125g flour
2 eggs
300ml milk
Salt

Whisk the batter and let it rest, then cook the sausages in hot oil in a baking dish. Pour the batter over the sausages and bake at 220°C for 25–30 minutes until puffed and golden.

Steak and Ale Pie

Few dishes represent British pub fare better than a flaky pie filled with tender beef, onions, and a rich ale-based gravy. The pastry is either shortcrust or puffed, and the filling is slow-cooked until it melts in the mouth. Served with mashed potatoes or chips and green vegetables, it's as satisfying as it is traditional. The ingredients:

500g stewing steak
1 onion
250ml ale
1 tbsp flour
Puff pastry
Egg for glazing

Brown the steak and onion in a pan, sprinkle with flour, then add ale and simmer for 1–2 hours. Transfer the mixture to a pie dish, cover with pastry, glaze with beaten egg, and bake at 200°C until golden.

Liver and Onions

Budget-friendly and classic Ingredients:

400g lamb's liver
2 onions
Flour
Butter and oil
Gravy (optional)

Dredge the liver in flour, then fry the onions until soft and set them aside. Quickly fry the liver on both sides, then serve it with the cooked onions and a side of mashed potatoes.

The Classic British Desserts

Time-honoured sweets that warm the soul of any dessert lover, these traditional British treats are rich in history, comfort, and flavour—perfect for rounding off a hearty meal or enjoying with a cup of tea.

Sticky Toffee Pudding

A favourite in restaurants and homes alike, sticky toffee pudding features a moist sponge made with dates and is served with a luscious toffee sauce. Rich and indulgent, it's usually accompanied by custard or clotted cream. Originating in Cumbria or possibly Yorkshire, its exact roots are debated, but its popularity is undisputed. The ingredients:

175g dates
175g self-raising flour
1 tsp baking soda
2 eggs
85g butter
140g brown sugar
200ml boiling water

For the sauce:

100g butter
100g brown sugar
200ml double cream

Soak the dates in boiling water with bicarbonate of soda, then cream the butter and sugar, add the eggs and flour, and mix in the soaked dates. Bake at 180°C for 35 minutes, then heat the sauce ingredients and pour over the warm pudding before serving.

The Eton Mess

Named after the prestigious Eton College, this dessert is a summery combination of crushed meringue, whipped cream, and strawberries. It's light, sweet, and refreshingly simple. Traditionally served at cricket matches, it captures the joy of British summer. Ingredients:

500ml double cream
100g crushed meringues
400g berries

Whip the cream until soft peaks form, then gently fold in the crushed meringue and berries. Serve chilled.

Spotted Dick

Despite its amusing name, this steamed suet pudding with dried fruit is a traditional dessert enjoyed with thick custard. The "spotted" refers to the currants or raisins throughout the pudding. Steamed for hours, it's a reminder of the British fondness for old-fashioned, slow-cooked sweets. The Ingredients:

250g self-raising flour
100g suet
125g sultanas or raisins
150ml milk
Butter for greasing

Mix all the ingredients to form a dough, place it in a pudding basin, cover with foil, then steam for 1.5 hours and serve with custard.

Classic British Dishes and How to Master Them