Planning a British menu? Tony Jardella, Chef de cuisine at Perry and Blackwelder’s Original Smokehouse, tells us which dishes are crowd-pleasing classics…
Cajun Chicken Eggs Benedict
Eggs Benedict is a favourite on breakfast, brunch and all-day dining menus. Give it a spicy update by swapping turkey bacon for Cajun chicken.
Cooking tip: Create a dry rub for the chicken with paprika, cayenne pepper, salt and Knorr Chicken Stock Powder. Use the Cajun chicken seasoning and a bit of tabasco to spice up the Hollandaise Sauce too.
Roast Beef with honey-glazed parsnips, buttered carrots, chestnut Brussel sprouts, long stem broccoli florets, roast potatoes and Yorkshire pudding
Tender roast beef served with a wide choice of sides and lashings of Brown Gravy is the only way to dish this up to diners.
Serving tip: Plate the sliced meat and drizzle gravy over it. Put the sides and lots of extra gravy on the table and let diners help themselves.
An inexpensive dish to produce, it’s great as either a main dish or a side.
Cooking tip: Use onions and leeks and cook them off with some Chicken Bouillon for a deeper flavour. Add a little garlic for richness and a pinch of nutmeg if you’re using a strong cheese like parmesan.
Steak & Kidney Pie
Pies – both savoury and sweet – are another British cuisine standard and few are as popular as steak and kidney. Serve with mash, peas and gravy for a hearty, satisfying dish.
Cooking tip: Combine Beef Stock Powder, Brown Gravy, Wholegrain Mustard and tomato paste to create a braising stock that’s full of flavour.
Sticky Toffee Pudding
British cuisine champions puddings and this is one of its finest... gooey, rich, indulgent and delicious. Best served with smooth, creamy Cornish ice cream.
Cooking tip: Create a thick toffee sauce with a mix of dark and light brown sugars, butter and a dash of cream. For extra sweetness add in white sugar.
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