British Cuisine

Legends: Lancashire hotpot

Legends: Lancashire hotpot

In its most basic form, this dish consists of no more than mutton, onions and potatoes, the latter sliced and layered with cheap cuts of mutton, usually the neck.

Back in the 19th century, it may also have included another working-class staple - oysters.

Friday, 5 October, 2012, 10:26am

Flash the world an Olympic smile

This week's top 10 album downloads on iTunes

1 The Complete 2012 Performances Collection, John Mayer (pictured)

2 Perfectly Imperfect, Elle Varner

3 Declaration of Independence, Colt Ford

4 Now That's What I Call Music, Vol. 43, Various Artists

5 Some Nights, Fun

6 The Lumineers, The Lumineers

15 Aug 2012 - 11:29pm

A potato a day keeps those bad germs away

Did you know that potatoes are the fourth-largest food crop in the world after rice, wheat and maize? And they contain many healthy vitamins and minerals including fibre, which is very important in your diet.

Where did the spud come from?

It seems the good old potato first grew in Peru between 7,000 and 10,000 years ago.

30 Jul 2012 - 12:00am

Golden moments

It's not clear who 'invented' the chip (aka the French fry and the pomme frite). Many countries lay claim to being the first, but it's possible that cutting potatoes into long, slender pieces and deep-frying them is a method that people in several parts of the world came up with independently, because it is fast and efficient, needing little fuel.

22 Jul 2012 - 12:00am

Short and sweet

Every summer, I look forward to the brief apricot season. When I finally find them in the markets, I cook at least one batch of apricot jam so I can enjoy the fruit the rest of the year and make desserts such as the two below.

Raspberry, vanilla-poached apricot and Greek yogurt parfaits with lemon and muscovado sugar crumble (pictured)

8 Jul 2012 - 12:00am

Roll up for a little bite of Britain

Proper pub grub is hard to find in Beijing, so Will Yorke aims to fill that culinary gap by serving authentic, beer-battered fish and chips with mushy peas, Scotch eggs, pork pies and ploughman's lunches comprising crusty bread, cheddar cheese, chutney and piccalilli.

28 Jun 2012 - 12:00am

'Macho' burgers can be healthy

A 'macho' burger need not be made of low-quality minced beef, which is often high in fat, saturated fat and cholesterol. To give your dad a Father's Day treat, try a healthier, tasty chicken breast burger (right).

Vietnamese chicken burgers (Makes 4 burgers)

2 spring onions, roughly chopped

1 clove garlic, crushed

10 Jun 2012 - 12:00am

A tea partyfit for a queen

This year marks the 60th anniversary of Queen Elizabeth II's reign in Britain. Celebrations will be held between June 2 and 5, with at least 10,000 street parties and thousands of afternoon teas taking place throughout the country. Even though we're no longer a British colony, the Jubilee is a great excuse to throw a tea party.

3 Jun 2012 - 12:00am

Polish your kitchen skills

Now that Towngas Young Master Chef is open, Young Post is pairing up with three Towngas star cookery tutors who will share handy kitchen tips every Friday until June 8.

25 May 2012 - 12:00am

Double dipping

Fried fish is common in most cultures, from ethereally light tempura in Japan to Britain's heavier fish 'n' chips. Frying fish is quick and efficient, although it does use a large amount of oil (which should only be reused for frying more fish; if you use it to cook other ingredients, they'll taste of fish).

20 May 2012 - 12:00am

Mainland firm buys control of Weetabix

State-owned Bright Food (Group) has bought a majority stake in British cereal maker Weetabix Food, China's largest overseas acquisition in the food sector.

It is part of the quest by Shanghai's largest food conglomerate to bring safe foreign food to the mainland.

4 May 2012 - 12:00am

The Monogamous Chinese

59 Caine Road, Central Tel: 2523 2872 Open: Monday-Friday noon-3pm, 6pm-11pm (on Friday until midnight), Saturday and Sunday 11am-midnight Cuisine: Sichuan and Beijing

Price: about HK$270 without drinks or service charge.

26 Apr 2012 - 12:00am

Turning the tables

A restaurateur once asked me about the secret of success for Hong Kong restaurants.

26 Apr 2012 - 12:00am


Droplet 45-46 Cochrane Street Central Tel: 2581 2128

Grub: Western-style diner.

Vibe: Droplet is tucked away in an alley beneath the escalator on Cochrane Street. It has a slightly run-down feel but is friendly and relaxing. It stays open through the night to 6am on Saturday and Sunday mornings.

18 Mar 2012 - 12:00am

Between the devil and the deep blue sea

It is widely held that this lunchtime stand-by is named after the fourth Earl of Sandwich, John Montagu (1718-92). Sandwich had a multi-layered life. Aside from his title as earl of a small British town named for its sand, he headed the Royal Navy as First Lord of the Admiralty, and later became a member of the cabinet. He was also a famously avid card player.

12 Jan 2012 - 12:00am