There’s a few cooking techniques that dominate British cuisine; Tony Jardella, Chef de cuisine at Perry and Blackwelder’s Original Smokehouse, shares some tips for successfully using them.

Roasting/Pot Roasting

A roast is a classic British meal and at its heart is a juicy joint of meat. Overcook this and no amount of amazing side dishes will save you from diner disappointment.

  • Avoid lean meat cuts that will dry out and cook unevenly.
  • Sear the meat on the outside first to retain moisture and get an even cook.
  • Rest the meat wrapped in tin foil for 10-20 minutes after cooking to keep it tender.

Poaching

A popular method for cooking fish – just think Cod in Parsley Sauce. A tasty stock is key for infusing flavour into the fish.

  • For a good fish stock, use the tails, fins and skins of fish, together with onions, carrots, leeks and water.
  • Don’t over reduce the stock, it needs to remain thin for an even cook.
  • Fish should be just cooked – this takes practise.

Frying

Fish and chips, need we say more! This classic fried dish is hearty, filling and a firm favourite on any British-inspired menu.

  • Use fresh yeast in the batter, it ensures a crispy crunch once fried.
  • The fryer temperature should generally be around 177°C/350°F before placing in any food.
  • Double fry potato chips - first at a low temperature, then at a higher temp - for a soft in the centre, crispy on the outside result.

Stewing

Not the most Insta-worthy looking of dishes, but the humble stew is a flavoursome and cost-efficient way to use up leftover, tougher cuts of meat.

  • Work to a 60/40 meat/vegetables ratio.
  • Roughly flour the meat before stewing.
  • Retain some bite in the vegetables by adding them 1-2 hours after the meat.

Baking

This method is what brings to life some of British cuisine’s sweetest treats – Victoria Sponge, Lemon Meringue Pie, Sticky Toffee Pudding…

  • This is a more technical method of cooking. Anything from opening the oven door too much or too early to not using the right tins can ruin your bake.
  • If there’s a recipe, follow it.
  • Don’t rush it, especially if proofing is involved.

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