British & Irish Cuisine

Baked apples topped with a buttery crumble, served with custard. Ingredients (Serves 4–6) For the Apple Filling: 800 g cooking apples (such as Bramley), peeled, cored, and sliced 50 g sugar (adjust to taste) 1 tsp cinnamon (optional) 1 tbsp lemon juice For the Crumble Topping: 150 g all-purpose flour 100 g cold unsalted butter, cubed 75 g sugar Optional: 30 g oats or chopped nuts Preparation Prepare the apples: Preheat oven to 180°C (350°F). Place sliced apples in a baking di

Thick soup made with split peas, ham, and aromatic vegetables. Ingredients (Serves 4–6) 500 g dried split peas, rinsed 1 ham hock or 400 g gammon joint 1 onion, chopped 2 carrots, diced 2 celery stalks, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Cook the ham: Place ham hock or gammon in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 60–90 minute

Hearty barley and vegetable soup with lamb or beef. Ingredients (Serves 4–6) 500 g lamb or mutton neck or shoulder, diced 100 g pearl barley 2 tbsp vegetable oil or butter 1 onion, chopped 2 carrots, diced 1 turnip or swede, diced 1 leek, sliced 1 celery stalk, chopped 1 bay leaf 1 sprig fresh thyme Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Prepare the barley: Rinse pearl barley under cold water and soak for 1–2 hours if t

Classic British Sunday roast with gravy and vegetables. Ingredients (Serves 4–6) For the Roast Meat (Choose one): 1.5–2 kg beef joint, leg of lamb, or whole chicken 2–3 tbsp olive oil or butter Salt and freshly ground black pepper Fresh herbs (rosemary, thyme, or sage) For the Vegetables: 800 g potatoes, peeled and cut into chunks 300 g carrots, peeled and chopped 300 g parsnips, peeled and chopped 200 g Brussels sprouts or green beans 2–3 tbsp olive oil Salt and pepper, to t