British & Irish Cuisine

Baked pastry filled with beef, potatoes, onions, and swede (rutabaga). Ingredients (Makes 4 pasties) For the Pastry: 350 g all-purpose flour 175 g cold unsalted butter, diced 1 tsp salt 6–8 tbsp cold water For the Filling: 300 g beef skirt or stewing beef, finely diced 1 medium potato, peeled and diced 1 small swede (rutabaga), peeled and diced 1 small onion, finely chopped Salt and freshly ground black pepper, to taste For Finishing: 1 egg, beaten (for glazing) Preparation M

Classic baked dessert made with buttered bread, raisins, and custard. Ingredients (Serves 4–6) 8 slices of white or brioche bread 50 g unsalted butter, softened 75 g sugar (caster or light brown) 50 g raisins or sultanas 500 ml whole milk 2 large eggs 1 tsp vanilla extract 1 tsp cinnamon or nutmeg Optional: lemon zest or orange zest Preparation Prepare the bread: Preheat oven to 180°C (350°F). Butter the bread slices and cut them into triangles or halves. Layer the pudding: A

Cold meal with cheese, ham, pickles, bread, and salad. Ingredients (Serves 2) 150–200 g Cheddar or other hard cheese, sliced or chunked 4 slices of crusty bread or a small bread roll 100 g cooked ham or cold cuts (optional) 1 small apple or pear, sliced Pickles or Branston pickle, to taste Cherry tomatoes, cucumber slices, and lettuce leaves Butter, optional Hard-boiled eggs (optional, 1–2 per person) Preparation Prepare the ingredients: Slice cheese, bread, and any fruit or

Rich chocolate cake with apricot jam layers, a famous Viennese specialty. Ingredients (Serves 8–10) For the Cake: 150 g dark chocolate (70% cocoa), chopped 150 g unsalted butter, softened 100 g powdered sugar 6 large eggs, separated 100 g granulated sugar 150 g all-purpose flour Pinch of salt For the Filling and Glaze: 200 g apricot jam, strained 200 g dark chocolate 100 ml heavy cream To Serve: Whipped cream (unsweetened) Preparation Prepare the chocolate sponge: Melt dark c