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Here at Lockhart Catering we have put together staple British dishes that we think are at the heart of the British cuisine.

From haggis to bubble and squeak, we are sure you will find a dish that divides opinion. Whether you are visiting or permanently reside here, these are dishes you need to try!

Bubble and Squeak

This is primarily the leftovers from a Sunday Roast Dinner merged together to create a breakfast or savoury snack. We recommend this one to reduce food waste, whilst enjoying a classic British dish.

Follow this recipe from Chef Graham Campbell:-

Ingredients

•  200g of cooked turkey breast, shredded
•  200g of mashed potatoes
•  50g of Brussels sprouts, cooked
•  1 egg yolk
•  10g of butter
•  salt, to season
•  vegetable oil

Method

  1. Prepare the ingredients by chopping up the cooked sprouts and mixing them with the shredded turkey and mashed potatoes in a bowl. Add the egg yolk and salt and shape the mixture into 10cm patties.
  2. Preheat the oven to 180ºC/gas mark 4. Line a large baking tray with parchment paper.
  3. In a pan set over medium heat, add a small amount of vegetable oil and fry, colouring on one side then turning to colour the other. Add 10g of butter to the pan to finish the browning process and add a butter finish to the final flavour.
  4. Once the patties have been cooked on the pan, place them on the prepared tray in the oven and cook for 10 minutes until browned and cooked thoroughly.
  5. Remove from the oven and serve hot with cranberry sauce or your favourite chutney.
  6. A Burns night staple which has originated from Scotland; a type of pudding composed liver, heart, and lungs of a sheep.

{Source: Great British Chefs}

Haggis

A Burns night staple which has originated from Scotland; a type of pudding composed liver, heart, and lungs of a sheep.

Have a go at this recipe by Food Urchin:-

Ingredients

•  1 ox bung
•  1.4kg lamb's pluck, (heart, lungs and liver)
•  500g of beef, or lamb trimmings or stewing steak
•  200g of suet
•  500g of oatmeal, (coarse)

Method

  1. Rinse the whole pluck in cold water. Trim off any large pieces of fat and cut away the windpipe.
  2. Place in a good-sized pot and cover with cold water. The lungs float, so keep submerged with a plate or a lid. Bring to the boil and skim the surface regularly. Gently simmer for 2 hours
  3. Lift the meat from the pot with tongs or a slotted spoon, and rinse in cold water to remove any scum. Place into a bowl and leave to cool.
  4. Strain cooking liquid through a fine sieve and put back on the stove to reduce until you have roughly 500–1l of stock. Leave to cool.
  5. Whilst the stock reduces, finely dice the cooked heart and lungs. Grate the liver using the coarse side of the grater. Finely dice the trimmings. Mix in a large bowl, along with the suet, oatmeal, and spices.
  6. Measure how much stock remains from cooking the pluck and make up to 1l with cold water. When cool, add to the haggis mixture.
  7. To check the seasoning, pan fry a tablespoon of the mixture for 2–3 minutes and taste. Add any extra salt, pepper or spice if needed.
  8. Spoon the haggis mixture into the soaked, rinsed ox bung. Be aware the filling swells as it cooks, so pack quite loosely, and keep a little bung at each end.
  9. When the haggis is the size required, expel any extra air, pinch, tie with string and cut with scissors.
  10. Tie the new end of the bung and continue stuffing. Freeze any spare haggises.

{Source: Great British Chefs}

Eccles Cakes

Easy, fruity cakes that are traditionally enjoyed with a cup of tea and accompanied by cheese. A real classic.

Chef Jackie Kearney shared her recipe on these traditional cakes:-

Ingredients

For the filling

•  75g/3oz unsalted butter
•  150g/5oz soft brown sugar
•  150g/5oz currants
•  1 tsp ground cinnamon
•  ½ tsp freshly ground nutmeg
•  1 orange, juice and finely grated zest
•  50g/2oz candied peel

For the pastry

•  25-50g/1-2oz margarine, for greasing
•  1 block ready-made puff pastry
•   flour, for dusting
•  2-3 tbsp milk, for glazing
•  caster sugar, for dusting
•  icing sugar, for dusting

Method

  1. For the filling, melt the butter over a low heat in a small saucepan. Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined. Set aside to cool.
  2. Preheat the oven to 220C/425F/Gas 7. Grease a baking tray with the margarine.
  3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 3mm/?in. Using a 6cm/2½in cutter, cut the pastry into rounds.
  4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk. Bring the other half of the pastry over and seal. Bring the corners of the pastry up into the middle and pinch to seal.
  5. Turn the sealed pastry parcel over, so that the seam is underneath, then gently roll out until it is about ½cm/¼in thick. Gently pat back into a round shape and place onto the greased baking tray.
  6. Slash each cake across three times using the tip of a sharp knife. Brush the cakes with milk and sprinkle with caster sugar.
  7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up. Transfer the cakes to a wire rack to cool.
  8. Dust the eccles cakes with icing sugar before serving.

{Source: BBC Food}

Cornish Pasty

A traditional savoury pastry dish originating from Cornwall. The classic pasty includes minced steak, potato, and vegetables. As time as gone on, more fillings have been introduced into the British cuisine such as Steak and Stilton.

Attempt this hearty recipe by Sara Buenfeld:-

Ingredients

•  125g chilled and diced butter
•  125g lard
•  500g plain flour, plus extra
•  1 egg, beaten

For the filling

•  350g beef skirt or chuck steak, finely chopped
•  1 large onion, finely chopped
•  2 medium potatoes, peeled, thinly sliced
•  175g swede, peeled, finely diced
•  1 tbsp freshly ground black pepper

Method

  1. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
  2. Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
  3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

{Source:BBC Good Food }

What British dish is your favourite? We would love to know your thoughts via our social media. You can find us at @bunzllockhart on our socials.

Read our predicted Top 4 Drink Trends for 2021


Comments

Lockhart Catering on 4 February 2021 10:00 AM

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