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Tag Archives: British Food
We know that Anglophilia is a competitive sport—to be honest it is in the U.K. too—so why not have a bash at making a cake that is traditional to the British Isles, but not so ubiquitous that everyone has heard of it?
By Fraser McAlpine | Posted on January 30th, 2014
Warning: this has been written by someone who, until a couple of hours ago, thought there were four basic sorts of apples – green, red, pie and sauce. Apparently there are over 7,500, so some of the terminology may be a little off ...
Before we get into this, let’s just put to one side the idea that any banning of these most British of foodstuffs is to do with how they taste, OK? That snarky behaviour will not be welcomed, partly because it is bad manners, but ...
By Tom Brook | Posted on December 13th, 2013
This is mince pie season, and that provides the opportunity for all those Americans who are down on British food to vent their distaste. To their devotees these small fruit-based mincemeat sweet pies are a wondrous British delicacy but ...
I don’t know how you’re planning to celebrate the return of Copper to BBCAMERICA, on Sunday June 23 (10pm/9c), but I’m thinking of having an all-day Victorian pig-out. Who’s with me?
Note: It might be an idea not to read this particular story if you’re having breakfast. Or lunch, for that matter.
Depending on which calendar you happen to follow, today could very well be Good Friday. And if it is, you may be considering a hot cross bun right now. And if you are, you are in good company.
By Fraser McAlpine | Posted on September 28th, 2012
Let’s start with the classic, the one everyone knows:
1: Spotted Dick
By Kevin Wicks | Posted on May 22nd, 2012
In the third part of our series profiling British chefs in New York – see our previous installments with Nobu’s Matt Hoyle and Chip Shop’s Chris Sell – culinary rock star April Bloomfield shows us how to wield a ...
By staff | Posted on March 27th, 2012
When it comes to comfort cuisine, few do it better than the British, with their rich, starchy stews and puddings; hearty meat dishes; succulent sausages; and, of course, the abundance of sweet and savory items fried and flecked with ...