This book explores the diversity of traditional food from the 4 corners of the UK, representing a culinary journey highlighting the unique dishes and featuring recipes of England, Scotland, Wales and Northern Ireland.

Scotland 

Shepherd's Pie

A wholesome and classic British meal, Shepherd’s Pie originated in Scotland and is primarily made from minced lamb and potatoes.

Ingredients:

1 teaspoon salt, plus more to taste 

3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered

8 tablespoons (1 stick) butter, divided 

1 medium onion, chopped (about 1 1/2 cups) 

1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas

1 1/2 pounds ground round beef 

1/2 cup beef broth 1 teaspoon Worcestershire sauce 

Pepper and/or other seasonings of choice

Method

Boil the potatoes 

Preheat the oven to 400°F

Sauté the vegetables:

Add the ground beef, then the Worcestershire sauce and broth

Mash the cooked potatoes

Layer the meat mixture and mashed potatoes in a casserole dish

Place in a 400°F oven and cook until browned and bubbling, about 30 minutes

Wales

Welsh Cawl

Cawl Cyreig, as it’s called in Welsh, is a winter lamb and root vegetable stew. It’s traditionally served on March 1st to celebrate St David, the patron Saint of Wales.

Ingredients

1 onion

1 kg lamb neck , bone in, cut into 5cm chunks 

1 kg swede 

2 carrots 

2 parsnips 500g Maris Piper potatoes

3 large leeks mature Caerphilly cheese , to serve 

Method

1. Pour 2 litres of water into a large pan with 2 teaspoons of sea salt, then bring to the boil over a high heat. Peel and add the whole onion, along with the lamb. 

2. Bring back to the boil, skimming away any scum from the surface. Simmer on a medium heat for 10 to 15 minutes, or until the lamb is cooked through.

3. Using a slotted spoon, remove the lamb to a plate and leave until cool enough to handle.

4. While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan to get a headstart. Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop them into the pan. Now peel the potatoes and cut into 4cm chunks.

5.Strip all the lamb meat from the bone, and return the meat to the pan with the potatoes. Bring back to the boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the leeks and cut them into 1cm-thick slices.

6. Now you can eat this straight away if you want to – simply stir the leeks into the pan, bring to the boil again, then simmer for 10 minutes with the lid on, or until tender. Taste and season to perfection.

7. For even tastier results, let it chill overnight. In which case, simply stir in the raw leeks, cover, and pop into the fridge, where it will keep for up to 3 days. When you’re ready to serve, gently simmer the cawl until warm through, then season.