Britannia Recipes
Jerk Sweet Potato & Black Bean Curry
Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning, and red peppers - great with rice and peas.
Pistachio & Raspberry Pithiviers
Frangipane and berry individual puff pastry parcels - for a special touch decorate with guest initials.
Slow-Cooked Pork, Cider & Sage Hotpot
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Sri Lankan Braised Roots Stew & Coconut Dhal Dumplings
Combine the fabulous flavours of a Sri Lankan curry with the comfort of a British stew to make this sumptuous vegan dish accompanied by coconut dumplings.
Mango, Cardamom & Pistachio Mille Foie
Bursting with tropical flavours, this recipe is perfectly layered with golden puff pastry, mango cream and subtle spice notes from the cardamom. If you’re looking for a dessert to impress, this is the one.
Chocolate, Pistachio Nougat Semifreddo
This traditional Italian ice cream bar is the perfect solution for a luxury frozen, creamy dessert.
Seitan
Make your own vegan protein with this tasty alternative to chicken. Use in stir-fries or deep-fry in batter until crispy. Serve with your favourite sides.
Sticky Ginger Skillet Parkin
Try this delicious sticky ginger skillet parkin, the perfect dessert for cosy Autumn evenings.
Tea Loaf
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat.
French Basil & White Chocolate Mousse
Say hello to summer moments with this creamy and light-bodied mousse that incorporates a herbal blend from the basil and a richness from the white chocolate.
Marmalade & Whiskey Bread & Butter Pudding
The ultimate comfort food, use leftover fruit bread or croissants instead of bread to recreate this winter warmer.
Pheasant Braised with Leeks, Cider & Apples
Need an impressive Autumnal dish to impress? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with celeriac colcannon.