Britain’s comfort-food canon — golden battered fish with chips and proper chip-shop curry sauce, Sunday roasts with all the trimmings, steak and ale pies, bangers and mash, and the great British institution of tea and biscuits. From pub classics to high tea, made properly at home.
Bangers and mash recipe with rich onion gravy
How to make bangers and mash at home — proper pork sausages on a bed of buttery mashed potato, drowned in a deep onion gravy. The pub-grub classic.
Chicken Tikka Masala-style creamy tomato curry
Marinated chicken thighs simmered in a rich, creamy tomato gravy spiced with garam masala, smoked paprika and a swirl of cream — the British curry-house classic.
Traditional Cornish pasty recipe with beef and swede
How to make traditional Cornish pasties at home — proper hand-crimped pasties with skirt beef, swede, potato, and onion in a rough-puff pastry case. The hand-held classic.
Cottage Pie-style beef mince with creamy mash top
Slow-cooked beef mince in a rich onion and tomato gravy, topped with buttery mashed potato and baked until golden and bubbling — proper British comfort food.
Beer-battered fish and chips recipe with mushy peas
How to make beer-battered fish and chips at home — cod with a crisp golden crust, twice-cooked chips, and proper mushy peas. The Friday-night chippy, done at home.
Slow-cooked steak and ale pie recipe with shortcrust lid
How to make steak and ale pie at home — slow-braised beef shin and skirt in a dark ale gravy, topped with a golden shortcrust pastry lid. The country-pub centrepiece.
Sunday roast recipe with roast beef, roast potatoes, and gravy
How to make a proper Sunday roast at home — roast beef ribeye with crispy roast potatoes, glazed root veg, fluffy Yorkshires, and a deeply savoury gravy. The Sunday centrepiece, complete.
Classic Yorkshire puddings recipe with crisp risen edges
How to make classic Yorkshire puddings at home — light, tall puddings with crisp golden edges and a soft pillowy centre. The Sunday-roast must-have.
Frequently asked questions
Common questions about making British fakeaway at home.
What is British fakeaway food?
Fish and chips, bangers and mash, Sunday roast, steak and ale pie, shepherd pie, pasties, sausage rolls, full English. The pub-grub and chip-shop canon, comforting, hearty, mostly simple.
How do you make batter like a chip shop?
Cold sparkling water + plain flour + cornflour (50/50) + a pinch of salt and bicarbonate of soda. The fizz from sparkling water + the bicarb make it light and crispy. Rest the batter 30 minutes in the fridge before using. Fry at 190C.
What is the difference between shepherd pie and cottage pie?
Shepherd pie uses minced lamb (shepherds herd sheep). Cottage pie uses minced beef. The rest is identical, cooked filling topped with mashed potato and baked until golden.
Can you make Sunday roast in advance?
Yes, most elements improve with a day in the fridge. Roast the meat and vegetables the day before, make gravy, store separately, then reheat everything in a hot oven while you rest the joint. Yorkshire puddings must be fresh though, they deflate if held.
Is British food actually good?
Yes, modern British cooking is excellent. But even the traditional canon (roast beef, fish and chips, pie and mash, full English) is wonderful when made with decent ingredients. The chip-shop curry sauce alone is worth the effort.