Healthy British Fare

July 01, 2012
Photo: Howard L. Puckett  
Take a jaunt across the pond with us as we explore classic British recipes.
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Classic British Fare

Photo: Becky Luigart-Stayner

If you can't make it England, don't say cheerio to all the fun. While British food may have a questionable reputation abroad, we've recreated some of the classic British flavors that will leave you gobsmacked.

First up, is Beer-Battered Fish and Chips.

All hail to this classic English pub grub. We use Alaskan cod and serve with malt vinegar.

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English Cottage Pie

Photo: John Autry
Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like.

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Lemon-Earl Grey Squares

Photo: Romulo Yanes
Classic lemon bars are given a regal upgrade with the addition of Earl Grey Tea, a black tea named after Prime Minister Charles Grey.

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Pimm's Cup

Photo: Becky Luigart-Stayner
This refreshing drink gets most of its flavor from Pimm's No. 1, a gin-based aperitif with fruit juices and spices developed in London in 1823 by James Pimm. It was originally enjoyed with oysters, but we think cucumber spears make a delicious garnish.

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Toasted Almond and Cherry Scones

Photo: Ellen Silverman
This British quick bread will be the crown jewel of your afternoon tea. It comes together in less than 30 minutes and is best served warm from the oven. Substitute an equal amount of chopped pistachios or walnuts for the almonds, if you prefer.

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Cranberry-Orange Trifle

Photo: Becky Luigart-Stayner
The trifle is a classic dessert that originated in England centuries ago. To aid with the demands of modern busy schedules, we suggest preparing the cranberries and pastry cream up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.

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Classic Scones

Photo: Randy Mayor
Enjoy these barely-sweet scones with strawberry jam and a spot of tea. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

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Shepherd's Pie

Photo: Karry Hosford
This recipe reigns as the ultimate English comfort food. With ground sirloin, creamy mashed potatoes, and a sprinkle of cheddar cheese, your family will never know it's low in calories.

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Chocolate Shortbread

Photo: Becky Luigart-Stayner
Know by the Brits as biscuits, and by Americans as cookies—no matter how the name game crumbles, you're bound to love this not-too-sweet treat.

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Stilton-Stuffed Baked Pears

Photo: Susan Byrnes
Stilton, an English blue cheese, is a classic accompaniment for pears. Use ripe but firm pears that will hold their shape once cooked. You can substitute toasted walnuts for pecans.

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English Summer Pudding

Photo: Becky Luigart-Stayner
This is a low-fat version of the classic English molded desserts that alternate layers of cake or bread, fruit, and custard. We've left out the custard here, allowing the fresh berries to take a kingly role.

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Mixed Citrus Marmalade

Photo: Randy Mayor
Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools.

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Brown Sugar Shortbread

Photo: Becky Luigart-Stayner
Entertaining a crowd of Team USA fans? These double easily; just bake each batch separately for the best results.

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Blue Cheese Yorkshire Pudding

Photo: Howard L. Puckett  
These Yorkshire puddings are given a subtle kick with the addition of blue cheese. Though they're named after the largest county in England, these individually-portioned confections are perfectly sized with some help from muffin cups.

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