Introduction

Throughout my career I have enjoyed travelling abroad and learning about the cuisine of various countries. At the same time I have used every opportunity to tell the people I meet overseas about the splendour of British food and cooking, of which I am extremely proud. I think most people would agree that the success of good cooking depends on the skill of the cook but also on the availability of first class ingredients.

This is where we are so fortunate in Britain; we have some of the finest produce in the world. The quality and wide selection of our fish, meat, poultry and game is outstanding and so are our dairy products.

During the Second World War British farmers worked tirelessly to ensure we had adequate supplies of homely vegetables to augment the sparse rationed foods. Nowadays the role of many farmers has changed. They still produce well known vegetables and fruits but, in addition, a wide range of more exotic produce, which until recently, could only be grown abroad.

Do visit one of the many farmers’ markets held throughout Britain. Marvel at the wonderful selection of vegetables. Why do they look so fresh? Because the journey from the farm to the market is so short. Admire the splendid range of meat and meat products – some of which are a speciality of one farm or one area – and the interesting British cheeses and baked goods.

For many years British chefs and cooks have shown the world just how skilful they are at producing imaginative dishes from every cuisine, including the finest British fare. We have a wealth of national dishes, some of which have survived for generations; they are part of our British heritage. I have selected the best for this book. It is fascinating that within these relatively small islands, there is such a diversity of food and cooking. The English, Irish, Scots and Welsh all have their specialities. British menus should never be dull.

For centuries cooks have filled their store cupboards with home-made jams and jellies. I have not included a selection in this book, for I give a comprehensive collection in my popular book The Basic Basics Jams, Preserves and Chutneys Handbook (also published by Grub Street).

In this book, I have selected the very best of British recipes. Some are famous, others less well known. They reflect the fine flavours that are typical of our dishes. I have made sure that many of these are ideal for our busy life-style today. Many of the savoury dishes in the opening chapter, some of the soups, fish dishes and salads, are ideal when you are short of time.

A good proportion of British fare is based upon economical food. Sometimes people forget that less expensive fish, cuts of meat and poultry and vegetables have just as much good flavour as the more costly food. Home baking is both delicious and economical too.

Just why have we such a wealth of traditional recipes? As far back as the sixteenth century, it was acknowledged that the Tudor banquets were the most exciting and exotic in Europe. Even during those days, our merchant seamen roamed the world and brought back spices and other exotic foods to enhance our home-produced ingredients. Herbs were grown extensively as they were considered an essential part of cooking as well as being used for medicinal purposes. Today’s British cooks are using generous amounts of fresh herbs again. Our involvement in India in the days of the British Empire, and growth of the East India Company, meant we learned something about Indian food – and some of those dishes became incorporated into our national cuisine. Our use of spices has also increased recently.

I am proud to compile this British book and I hope readers enjoy using it to prepare the best of British food.

Marguerite Patten