England · Scotland · Wales · Ireland
British Isles Cuisine, Kitchen & Dining
The traditions behind the food: afternoon tea, British baking, the Sunday roast. Recipes that belong to them, tools to plan them, and honest guides to the kitchen and table that make them work.
New this week
Fresh from the kitchen
Recipe · 3 hr 30 min
Beef and Guinness Stew
Chunks of braising beef slow-cooked with stout, onions and carrots until tender, in a deep, glossy gravy.
Kitchen design
Kitchen Worktop Height: Getting It Right for You
The standard worktop heights, how to tell whether yours suits you, and simple ways to adjust it.
Buying guide
Egg Poachers: Pans, Cups and Pods
Poacher pans, silicone pods and microwave poachers compared, and when you are better off with just a saucepan.
Recipe · 50 min
Cawl Cennin (Welsh Leek and Potato Soup)
A simple, chunky soup of leeks, potatoes and stock: humble Welsh cooking built around the national emblem.
Kitchen design
Heating a Kitchen: Radiators, Plinth Heaters and Underfloor
Where to fit heat in a kitchen with little free wall, and how radiators, plinth heaters and underfloor heating compare.
Buying guide
Bun and Muffin Tins: For Fairy Cakes, Mince Pies and More
Shallow bun tins versus deep muffin tins, how many holes to buy, and which works for mince pies and Yorkshire puddings.
Cuisine
Explore the British Isles
English Food
Roasts, pies, puddings and regional bakes from Yorkshire to Cornwall.
Scottish Food
Shortbread, oats, smoked fish and the Burns supper.
Welsh Food
Welsh cakes, bara brith, lamb and leeks.
Irish Food
Soda bread, stews and the breads of the Irish kitchen.
Northern Irish Food
Griddle breads, the Ulster fry and home baking.
Kitchen
Kitchen design & decor ideas
Kitchen design
Kitchen Worktop Height: Getting It Right for You
The standard worktop heights, how to tell whether yours suits you, and simple ways to adjust it.
Kitchen design
Heating a Kitchen: Radiators, Plinth Heaters and Underfloor
Where to fit heat in a kitchen with little free wall, and how radiators, plinth heaters and underfloor heating compare.
Kitchen design
In-Frame Kitchens Explained: Is the Look Worth the Cost?
What makes a kitchen "in-frame", how it differs from standard units, and the pros and cons before you buy.
Kitchen design
Kitchen Sink Materials: Stainless, Fireclay, Composite or Enamel?
How the main sink materials compare for noise, scratches, chips and stains, and which suits which kitchen.
Kitchen design
Kitchen Bins and Recycling: Fitting It All In
Pedal, pull-out and multi-compartment bins compared, plus where to put the food caddy and recycling in a small kitchen.
Kitchen design
Knife Storage: Blocks, Magnetic Strips and Drawer Inserts
The safest ways to store kitchen knives so they stay sharp and out of harm's way, compared side by side.
Kitchen design
Breakfast Bars and Stools: Getting the Heights Right
Counter height or bar height, how tall the stools should be, and how much knee room and width each person needs.
Kitchen design
Kitchen Rugs and Runners: Materials, Sizes and Safety
Which rug materials cope with spills and washing, how to size a runner, and how to stop it slipping.
Kitchen
Bake & cook
Guides
Choose well
Buying guide
Baking Trays and Bun Tins: What You Need
Flat baking sheets, deep trays and bun tins: which to own for biscuits, scones and mince pies.
Buying guide
Bun and Muffin Tins: For Fairy Cakes, Mince Pies and More
Shallow bun tins versus deep muffin tins, how many holes to buy, and which works for mince pies and Yorkshire puddings.
Buying guide
Butter Dishes and Butter Bells: Soft Butter Without the Mess
Covered dishes versus water-sealed butter bells, what size fits a British block, and how to keep butter fresh on the counter.
Recipes
Traditional bakes & classics
Recipe · 3 hr 30 min
Beef and Guinness Stew
Chunks of braising beef slow-cooked with stout, onions and carrots until tender, in a deep, glossy gravy.
Recipe · 50 min
Cawl Cennin (Welsh Leek and Potato Soup)
A simple, chunky soup of leeks, potatoes and stock: humble Welsh cooking built around the national emblem.
Recipe · 30 min
Tattie Scones
Thin potato scones cooked on a dry griddle: an essential part of a Scottish breakfast and a good use for leftover mash.
Recipe · 45 min
Toffee Apples
Crisp apples on sticks, dipped in a glassy red toffee shell: the classic treat for Halloween and Bonfire Night.
Recipe · 45 min
Scottish Oatcakes
Crisp, rough oatcakes made with just oatmeal, a little fat and hot water: perfect with cheese, soup or stovies.
Recipe · 1 hr 25 min
Yellowman
Northern Ireland's chewy-crisp honeycomb toffee, famously sold at the Ould Lammas Fair in Ballycastle.
In season
Coming up
Tools
