Tuesday, September 26, 2006

British menu with a twist

There's no doubt that British food's ever-heightening reputation has something to do with the increased imagination applied by chefs to traditional ingredients and dishes. British cuisine has received and embraced a deluge of exotic flavours and styles from other cultures over the past decade, but, as the recipes below show, this has not replaced the Britishness of our menu; rather it has inspired and invigorated it. Why not experiment and create your own new British favourites? Apply different techniques to British ingredients or embolden and modernise a classic recipe with a dramatic new flavour.

Egg and bacon salad by Gary Rhodes
Pork shoulder steaks and beetroot 'pilau' by Martin Blunos
Sticky toffee bread and butter pudding by Simon Rimmer

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