The British Cookbook, by Ben Mervis with an introduction by Jeremy Lee, is a regional survey of home cooking from England, Wales, Scotland, and Northern Ireland.

It’s built as both a recipe book and a compact cultural history, keeping context close to the food.

The collection includes over 550 recipes, ranging from familiar staples to local and lesser-known dishes.

Examples include Shepherd’s Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge, alongside Bonfire Night Black Peas and Dublin Bay Prawns, plus historic dishes like Haggis and Devils on Horseback.

It covers dishes with roots outside the United Kingdom that have become part of everyday British cooking.
Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast are included within that wider picture.

Recipes are written with short background on origins and use, then clear instructions and notes on ingredients and techniques.

Photographs of food and local scenery run throughout, adding place and season to the practical cooking.

Chapters are organised by everyday categories, including eggs and dairy; soups and stews; vegetables; fish and shellfish; poultry; game and game birds; beef; pork and lamb; savoury pies and pasties; stuffings, dumplings, porridge and pastry; griddle cakes and breads; oven-baked breads and savoury bakes; cakes, buns and biscuits; puddings and pies; sauces, confections and preserves.

Hardback; 464 pages; 270mm x 180mm.

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