A classic Swedish lunch recipe found on newscancook.com
Curry powder consists of a mixture of at least 7-8 different kinds of spices and plants. It originates from India, where housewives still mixes their own curry adapted to their family’s taste. Curry from the Madras area is considered to be much sharper (hotter) in flavor than the one from North India. During their Indian colonial times the British learned to appreciate curry, and when the officers and soldiers came back to England, they had developed a taste for these spicy dishes and brought them thus into the English kitchen.
A classic stew from Bergen found on dinmat.no
This dish comes from Bergen but it is very similar to Irish Stew and it is not quite unlikely that the stew has found its way across the North Sea to the Norwegian west coast at one time. The strong bonds between The British Isles and Norway runs all the way back to the Viking era.
A traditional recipe from Nigel Slater found on BBC FOOD
Nigel Slater is one of Britain’s best-loved cookery writers. Despite having written for food magazines since 1988, first at Marie Claire Magazine, then for the Observer, then in his own recipe books, it took a long time before he could be persuaded to transfer his skills to TV.
Born in Wolverhampton, Nigel began cooking at an early age. He worked in restaurants around the country from the age of 16, then moved to London and became a recipe tester and a cook for food photography.
Nigel has published several recipe books, the first of which was Real Fast Food, published in 1993. His food writing has won him numerous awards, and his autobiography, Toast: A Story of a Boy’s Hunger, earned him a Glenfiddich Award.