
Britannia Recipes
Spiced Pear Chutney
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the ultimate comfort food.
Charred Asparagus, Smoked Salmon, Shrimp & Rye Crumb
Impress guests with this deceptively simple starter that's packed with the lovely flavours of salmon, shrimp, asparagus and apple. Make it in just 20 minutes.
Apricot & Ratafia Sponge Cake
A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard.
Pavlova with Rhubarb Cream & Summer Berries
When you’ve mastered the perfect French meringue, make it irresistible with a rich rhubarb cream and British berries – an all-round stylish summer dessert.
Baked Pira-Pira Tilapia With Crushed Potatoes
A healthy low-fat, low-calorie fish dish that's bursting with flavour as well as being rich in fibre, folate, iron and vitamin C.
Goat's Cheese, Pear & Walnut Tartines
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines.
Onglet With Red Wine Shallots
Also known as hangar steak, this cut packs a lot of flavour and is best cooked rare to keep it tender - a succulent supper for two.
Apricot & Blueberry Clafoutis
Infuse this classic French dessert with a seasonal twist by incorporating blueberries and sweet apricots. For a summer showstopper, serve warm with Crème Chantilly.
Orange and Cardamom Cinnamon Buns
Orange and cardamom give a light, fragrant twist on a classic cinnamon roll. They are perfect for a weekend brunch.
Pan-Fried & Raw Asparagus with Goat's Cheese Curd & Beetroot
Let the fresh English asparagus shine in this simple spring dish. The combination of contrasting tastes and textures gives added depth, serve with a bowl of wild rice or homemade bread.
Baked Anchovy-Stuffed Red Mullet with Red Fennel
Make the most of wonderful red mullet with this anchovy-stuffed version with fennel.
Bay-Crumbed Salmon with Creamed Spinach & Wild Mushrooms
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course.