Baked Apples with Mincemeat Recipe
Because apples were meant for stuffing and baking.
Bedfordshire’s Answer to the Cornish Pasty Mixes Marmalade with Bacon
The Bedfordshire clanger is a suet pastry with a savory filling (like bacon and eggs or minced lamb) in one end, and a sweet filling (rhubarb, custard, marmalade) in the other.
These Mince Pies Might Get You Drunk
The Mince Dodger might sound modern (it’s a take on the Jammie Dodger biscuit, of course) but it actually comes from an 1800s recipe. It also involves a lot of brandy.
You’ll Need Four Hours and a Pillowcase to Make This Dumpling
The “clootie dumpling” is a fruit-filled Scottish dessert, traditionally wrapped in a pillowcase and steamed for hours. “It will always take anyone back to their family kitchen,” says Glasgow chef Jak O’Donnell.
Pure Fat Is Officially the Best New Food Product in the UK
Top honors at this week's Guild of Fine Food awards go to pure rendered beef fat. But not just any pure rendered beef fat—some rather extraordinary stuff.
Sussex Pond Pudding Recipe
A suet pastry laced with lemon, sugar, and butter. It’s the best pond water you’ll ever taste.
The USDA Doesn't Want Us to Eat Lungs
There's a USDA ban on one of the key ingredients in Scotland's national dish, haggis, which has kept it from American plates for 40 years. If he weren't dead, Robert Burns would be pissed.
How-To: Make Haggis
Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walks us through the labor of lamb love.