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UK and Ireland

A trip across the length and breadth of these islands will reveal a wealth of culinary riches and glorious recipes, proving their deserved place on the world’s food map.

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Featured Cook Anita Cooking Level: Beginning Home Town: Birmingham, Warwickshire, England, U.K. Living In: Poole, Dorset, England, U.K.
About me: just retired live with Maurice my huisband of 36 years. and Billie our adored West Highland Whte dog My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

CaptainHairy

Cooking Level: Beginning

Living In: Alton, Hampshire, England, U.K.

About me: A moderately rotund bearded individual looking to get into the video game design industry. This seems a little far off, but that's what dreams are for, right?

Lolly

Cooking Level: Intermediate

Living In: Leicester, Leicestershire, England, U.K.

About me: I'm a student at the University of Leicester. I am also Social Secretary of the brand new Baking Society! So it's in my interests to keep learning new recipes and techniques becau…
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gloucester girl (gg)

Cooking Level: Beginning

Home Town: Gloucester, Gloucestershire, England, U.K.

About me: 41 and never really been into cooking. May have now found an interest other than my family, my dogs, documentaries and reading,oh and not forgetting my chardonnay.(I am not all bo…
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Newest Reviews

Pumpkin Soup the Easy Way

Reviewed on Nov. 9, 2009 by Suzy

I made this soup with a fresh pumpkin, I cut into half, deseeded and rubbed with melted butter, then baked for about 40 minutes until golden. I scooped out the pumpkin and and combined with the broth. I also added a cut up and roasted ruderbager for a extra bite of flavor as pumpkin is a very lightly flavor vegetable once baked. I had my doubts about the flavor when I first made this soup. I made in the morning and reheated it that evening and all the flavors had blended together. It was wonderful.

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Milk and Honey Loaf

Reviewed on Nov. 9, 2009 by KEZ

This was my first time working with rye flour and I was pleasantly surprised by the results. The dough rose well and the texture wasn't as heavy as I was expecting. I think when making again I might reduce the honey slightly as the bread was just a touch too sweet but that's just personal preference. Thanks Denise.

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Beef Pot Pie III

Reviewed on Nov. 9, 2009 by KEZ

I did change this a bit. I dredged the meat in seasoned flour before cooking and threw in a bay leaf with the water. I used the resulting liquid for the gravy instead of canned broth and added worcester sauce to it. I also left out the potatoes as my husband wanted mashed potatoes on the side. Both my husband and my picky daughter came back for seconds. Thankyou for a winner Stephanie.

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