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    You are in: Home / Cookbooks / Diners Great Britain Cookbook #1
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    32 recipes in

    Diners Great Britain Cookbook #1

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    This is a recipe for a slow-simmered beef brisket. I believe brisket may come salted in England and therefore would need to be soaked in water several hours or overnight. In the US, brisket is sold fresh and needs no soaking. But you will need to add salt! Serve with peas and mashed potatoes or dumplings.

    Recipe #429503

    This salad is made from Napa cabbage (called Chinese leaves in Great Britain), herbed cheese, pineapple and dressed with yogurt. Napa cabbage is used more for its crunchy texture than its flavor since it is so mild. Sage Derby cheese is a mild, semi-hard cheese mottled with sage (or sometimes parsley, spinach, marigold). From "The Great British Kitchen" as published by The British Food Trust. This organization is dedicated to preserving the history and development of all British cuisine.

    Recipe #481891

    A simple and refreshing salad. From "The Great British Kitchen" and published by the British Food Trust.

    Recipe #481894

    Caerphilly wasoriginally a Welsh cheese, but is now made mostly in the West Country. It is a mild soft cheese. Here it is paired with vine-ripened tomatoes and fresh herbs. Pretty and tasty. From "The Great British Kitchen" published by The British Food Trust.

    Recipe #481904

    This is a classic summer salad recipe. The recipe calls for Webb lettuce (England), also known as Romaine (US), or Cos (elsewhere). The salad is dressed with a yogurt dressing. From "The Great British Kitchen" published by the British Food Trust."

    Recipe #481899

    Serve these with roasted new potatoes and carrots. From "The Great British Kitchen" published by The British Food Trust.

    Recipe #481913

    The saltiness of the cheese just complements and brings out the juicy sweetness of the watermelon. This salad is lightly dressed with oil and vinegar. From "The Great British Kitchen" published by the British Food Trust.

    Recipe #481898

    Choose thin asparagus for this recipe. From "The Great British Kitchen" published by The British Food Trust. Serve with steamed rice, if desired.

    Recipe #481911

    This is a good recipe for using up leftover turkey. Cooked chicken would work as well. Using one pink and one white grapefruit make a lovely presentation. This salad is interesting because the dressing is quick simmered, then chilled before serving. From "The Great British Kitchen" by The British Food Trust.

    Recipe #481903

    Make your own mustard! It's easy! This is a mild mustard great on sandwiches, as a crust for roasted meats, or in salad dressings. From "The Great British Kitchen" by The British Food Trust.

    Recipe #481907

    Found this recipe in Taste of Home Holiday Edition and the picture looks so pretty I want to save the recipe. Sounds pretty simple too so think they will be a nice to add to any dinner and nice enough for company. Prep time does not include rising time

    Recipe #331188

    Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.

    Recipe #326894

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