Традиционные блюда англоязычных стран: 10 рецептов

350 g self-raising flour, plus more for dusting
1 tsp baking powder
85 g butter, cut into cubes
3 tbsp caster sugar
175 ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

STEP 1
Heat the oven to 220C / 200C fan / gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

STEP 2
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

STEP 3
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

STEP 4
Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife — it will seem pretty wet at first.

STEP 5
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4 cm deep. Take a 5 cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

STEP 6
Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C / 140C fan / gas 3) for a few minutes to refresh.

140 g plain flour (this is about 200 ml / 7 fl oz)
4 eggs (200 ml / 7 fl oz)
200 ml milk
sunflower oil , for cooking

STEP 1
Heat oven to 230C / fan 210C / gas 8.

STEP 2
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

STEP 3
To make the batter, tip 140 g plain flour into a bowl and beat in 4 eggs until smooth.

STEP 4
Gradually add 200 ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

STEP 5
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

STEP 6
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

STEP 7
Serve immediately. You can now cool them and freeze for up to 1 month.

about 1 litre sunflower oil, for frying
2 thick skinless fillets of whiting, ling, pollock, haddock or cod (about 150 g each)

For the chips
2 large Maris Piper potatoes
1 tsp malt vinegar, plus extra to serve

For the batter
75 g self-raising flour, plus extra for dusting
25 g cornflour
small pinch of ground turmeric
125 g cold lager or fizzy water

For the tartare sauce
4 cornichons
1 tsp capers
1 shallot
handful of parsley leaves, chopped
5 tbsp mayonnaise

STEP 1
Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.

STEP 2
To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.

STEP 3
When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream — do not over-beat, a few lumps are fine. Keep chilled.

STEP 4
Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.

STEP 5
Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

12 chipolatas
1 tbsp sunflower oil

For the batter
140 g plain flour
2 eggs
175 ml semi-skimmed milk

STEP 1
Heat the oven to 220C / 200C fan / gas 7. Put the chipolatas in a 20 x 30 cm roasting tin with the oil and bake for 15 mins until browned.

STEP 2
Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.

STEP 3
Remove the sausages from the oven — be careful because the fat will be sizzling hot — but if it isn’t, put the tin on the hob for a few minutes until it is.

STEP 4
Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg.

1 tbsp sunflower oil
200 g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900 g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700 ml lamb stock
3 bay leaves
85 g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

STEP 1
Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.

STEP 2
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.

STEP 3
Stir in the butter, season and serve scooped straight from the dish.

120 ml brown ale
25 g unsalted butter
25 g plain flour
140 g mature cheddar , coarsely grated
1 heaped tsp English mustard powder
1 tbsp Worcestershire sauce
1 tbsp chopped chives
2 large slices sourdough bread

STEP 1
In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.

STEP 2
Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

200 g self-raising flour
1½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25 g melted butter, plus extra for cooking
200 ml milk
vegetable oil, for cooking
To serve
maple syrup
toppings of your choice, such as cooked bacon, chocolate chips, blueberries or peanut butter and jam

STEP 1
Mix 200 g self-raising flour, 1½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

STEP 2
Create a well in the centre with the back of your spoon then add 3 large eggs, 25 g melted butter and 200 ml milk.

STEP 3
Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

STEP 4
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8 cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.

STEP 5
Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

750 g / 1 lb 10 oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350 g sweet shortcrust pastry
plain flour, for dusting
140 g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25 g butter, melted
175 ml milk
1 tbsp icing sugar

STEP 1
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

STEP 2
Heat oven to 180C / 160C fan / gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22 cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

STEP 3
Increase oven to 220C / 200C fan / gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C / 160C fan / gas 4. Continue to bake for 35-40 mins until the filling has just set.

STEP 4
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

125 g pack mozzarella or 140g/5oz cheese curd, torn or cut into small chunks

For the gravy
400 g chicken wings
5 tbsp plain flour
1 tbsp sunflower oil
50 g butter
1 onion , finely diced
1 carrot , chopped
1 bay leaf
500 ml chicken stock
500 ml beef stock
4 garlic cloves , crushed

For the chips
1½ kg floury potatoes (we used Maris Piper)
sunflower oil , for deep frying

STEP 1
For the gravy, toss the chicken wings in 1 tbsp of the flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.

STEP 2
When the onions are cooked, add the remaining flour and stir well. Put the chicken wings back in the pan, then add the carrot, bay leaf, stocks and garlic.

STEP 3
Bring to the boil and cook for 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.

STEP 4
For the chips, scrub the potatoes but leave the skins on. Chop into chunky chips and put them in a bowl filled with cold water.

STEP 5
Pour sunflower oil into a large pan until it is just less than half full, then heat until it reaches 125C. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 12 mins, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 190C and fry the chips in small batches again, this time for 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the rest.

STEP 6
To finish the dish, pile the chips into deep bowls, warm the gravy and pour it over the chips. Top with pieces of cheese and serve immediately.

85 g porridge oat
85 g desiccated coconut
100 g plain flour
100 g caster sugar
100 g butter, plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda

STEP 1
Heat oven to 180C / fan 160C / gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

STEP 2
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

STEP 3
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5 cm / 1 in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.