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British Cuisine

In a recent review in the New York Times of two new cookery books by British authors, Melissa Clark avers that British cooking has come a long way, by way of the influence of world cultures (often ones that were subjugated to the British throne once upon a time).

Where once it was all too easy to poke fun at British cuisine for its blandness, the world, particularly in the British kitchen, has become a smaller place: now you’re just as likely to find Asian-inspired menu items standing next to dishes suggested by the wider European culture of neighboring countries, these rounding out the offerings of ‘traditional’ English foods that are fresher for standing up to new ideas about what is good (read: “seasonally-driven, artisanal, farm-to-table”). A recent visit to the ‘green and pleasant land’ that we so love confirms that eating well in England is not longer a dubious quest — in fact, it’s almost hard not to.

There’s no question that, as we’ve touched on before, this embrace of culinary multiculturalism is often evident in the recipes on offer in GoodFood Magazine, and this week we’re taking a whirlwind world tour: first giving you Asian-inspired recipes*, then later in the week focusing on dishes that are influenced by Mediterranean cultures**. Make no mistake — these are still British recipes, rarely truly authentic dishes, but rather suggestive of their roots and developed to reflect British sensibilities. Which these days, we’re convinced, are fine sensibilities indeed!

*Baked Peanut Chicken with Carrot and Cucumber Salad
Chicken Teriyaki
Hoisin and Bourbon-Glazed Pork
Salmon with Sesame, Soy, and Ginger Noodles
Sichuan Pork, Broccoli, and Cashew Stir-Fry
Soba Noodles with Sesame Seeds
Thai-Style Prawns

**Baby Eggplant with Oregano
Garlic Prawns with Sherry
Italian-Style Beef Stew
Italian Tray Bake
Lamb, Lemon, and Pecorino Meatballs with Orzo
Mozzarella Chicken
Pan-Fried Chicken and Tuscan Beans
Spanish Chicken with Chorizo, Potatoes, and Chickpeas

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