Claudia Roden's much-loved 25-year-old classic 'The Food of Italy' has been updated for the 21st century, with modern interpretations of some of her most classic dishes. Divided by region, this wonderful book includes more than 300 recipes such as the tomato and aubergine dishes of Sicily and the…
…whether self-sufficiency can exist in the city. This illuminating book is her exploration of the food producers of the inner cities, from cheese-makers to bee-keepers. It also offers her tips on foraging, fermenting, baking and pickling, plus recipes for the modern peasant. Winner - Best Food Book
…& Henderson and restaurateur at London's Rochelle Canteen, and drawing on her family life with celebrated chef Fergus Henderson and their three children, she provides 165 easy and delicious recipes for all occasions. SHORTLISTED, Food Book of the Year at the Fortnum & Mason Food & Drink Awards 2013.
Renowned food writer Tom Parker-Bowles' brand new book focuses on delicious meat recipes for the dinner table, whether using prime cuts or something a bit more thrifty. /Br> The book's ethos centres on the ethical and ecological reasons for eating a less meat, and ensuring what does pass your lips…
…about putting good food on the table that everyone will love. Rose Prince is a food writer whose work has ranged from testing recipes in the Books for Cooks kitchen in Notting Hill, writing for the Telegraph and the Independent on Sunday and contributing to Radio 4's The Food Programme. Her previous…
This inspired idea offers no fewer than five miniature sponge puddings in a single pack, all made to our own recipes using Fortnum's preserves. Including Triple Ginger, Raspberry & Blueberry Preserve, Lemon Curd, Spotted Dick with Pusser's Rum and Sticky Toffee Pudding with Medjool Dates & Caramel…
This glorious tome is both a typically avant-garde Heston Blumenthal recipe book and a history of British cooking. Blumenthal examines the history of British cooking from medieval to late Victorian by taking 28 classic recipes such as meat soup from the 1500s and 19th-century mock turtle soup and…
…winner of Cookery Writer of the Year, it is a fascinating and inspiring read. As well as the many irresistible recipes, the engaging narrative often includes the background to a recipe or ingredient, such as the traditions of wild mushroom-picking in Italy, or references to Simone de Beauvoir, who…
A historic British recipe of elderberries, onions and spices in an organic cider vinegar; delicious used as a seasoning or in place of balsamic vinegar.
Fortnum's own recipe whoelgrain mustard, wonderfully tangy with a coarse texture. This is a true pantry essential.
This spicy, fruity chutney is handmade in Wiltshire, just a few miles from the Highgrove Estate. Produced in small batches in the traditional way, it is made to Highgrove's own recipe using organic ingredients from the estate. Delicious with cheeses and cold meats.
This damson jelly is handmade in Wiltshire, just a few miles from the Highgrove Estate of HRHThe Prince of Wales. Produced in small batches in the traditional way, it is made to Highgrove's own recipe using organic damsons from the gardens. Try the jelly on toast or with roasted meats.
This savoury preserve is handmade in Wiltshire, just a few miles from the Highgrove Estate. Produced in small batches in the traditional way, it is made to Highgrove's own recipe using organic ingredients from the estate. Superb with sharp cheeses and sausages.
Our classic butter biscuit recipe is crammed with an unfeasible quantity of sharp-sweet cranberries and carefully baked to ensure the cranberries hold their shape and flavour. A truly delicious biscuit experience.
…of Mr Heinz' Baked Beans, we are excited to stock Proper Beans. Made in England, Proper Beans are cooked with fresh ingredients and innovative recipes. Sundried tomatoes add an extra dimension to the tomato sauce, with a tasty kick from a helping of English Mustard. Spoon onto morning fry-up, toast…
A companion volume to Tamasin Day-Lewis' bestselling The Art of the Tart, this lovely book contains 15 autobiographical sketches of how food defines us, from making jam tarts at home to the pleasures of tea at Fortum & Mason. It is also full of delicious recipes.
Acclaimed British chef Mark Hix has been one of the top chefs, restauranteurs and food writers in Britain for two decades. This extensive book collects over 300 of his finest recipes, inludng Slow-cooked Pork Belly with Autumn Squash and Strawberry and Sparkling Wine Jelly. Beautifully produced with…
…of Mr Heinz' Baked Beans, we are excited to stock Proper Beans. Made in England, Proper Beans are cooked with fresh ingredients and innovative recipes. The Ham Hock, Potato & Thyme Fresh Baked Beans replace the traditional tomato base with a hearty potato and ham stock for a deliciously grown-up…
Our much-loved recipe combines crunchy summer vegetables - red peppers, cauliflower, silverskin onions, and green beans – with a mustardy liquor. Packed into an extra-large pantry jar, it is ideal for feasts such as cold meat platters, or just with a humble plate of chips.
A simple but decidedly effective recipe involving three forms of lemon. The zest gives a rounded, clean note, the flesh brings breadth and the oil holds it together. Add wheatflour, butter and cane sugar and the result makes a perfect partner for Jasmine, Russian Caravan or any light, scented tea.
…too many centuries, the regal breakfast has lacked a truly monarchical marmalade. For almost as long, Fortnum's chefs have striven to create the recipe to crown all others. But at last here it is – a full-bodied, thick-cut, vintage Seville orange marmalade made with soft brown cane sugar. One's…
…butter biscuits in six different flavours. Choose from golden crunch, date & pecan, lemon curd, ginger, macadamia nut and chocolate pearl (a cut above your regular chocolate chip). Our rich biscuits are made with real butter for a rich and satisfying taste, and the recipe is Fortnum's own invention.
A chocolate Christmas pudding might sound an unlikely idea, but the carefully judged recipe has proved a considerable success with our customers. This twist on tradition involves a well-balanced combination of chocolate, dried fruit and Julian Temperley's cider apple brandy. We used two kinds of…
These appealing little chocolate Florentines are just the right size for eating after dinner or with morning coffee. Our unique recipe ensures a soft, chewy texture as well as plenty of smooth, milk chocolate. Superb in every way.
Order by midnight 16 December for delivery in time for Christmas. This marvellous ham is made exclusively to a recipe dating back over two centuries. This generous ham is dry-cured, then enveloped in a unique marinade of molasses, juniper and spices to create the ham's distinctive black crust. The…
This organic Rosemary Jelly is handmade in Wiltshire, just a few miles down the road from the Highgrove Estate. Using Highgrove's own exclusive recipe, it is made in small batches using organic rosemary grown on the Estate.
This organic strawberry preserve is made in England in small batches to an exclusive recipe. The plump ripe strawberries are cooked gently by hand to preserve their sweet flavour and juicy texture.
This organic strawberry preserve is made in England in small batches to Highgrove's own exclusive recipe. The plump ripe strawberries and cane sugar are cooked gently by hand to preserve the fruit's flavour and texture, and the dash of Marc de Champagne adds a touch of luxury. Perfect on warm scones…
…in this vibrant new cookbook. Travelling to Hong Kong, Japan, Thailand and Korea the Bikers sampled every kind of local cuisine, from restaurants to street food, honing their skills along the way. The result is this vivid selection of delicious, authentic recipes. Winner - TV Personality of the Year
More versatile than you might think, this mint savour is perfect with pork as well as the more traditional lamb. Made with the freshest leaves to Fortnum's own recipe, it is intensely and satisfyingly minty.
…chutney that works well with a wide range of foods. Try it with British cheeses for a sweet-sour contrast or serve with hot curry as an alternative to mango, as the sweetness is a perfect match for the spice. Made to Fortnum's own recipe, it should have a permanent place in your storecupboard.
Piccalilli is a western interpretation of an Indian pickle that has become a classic British condiment. Fortnum's piccalilli is made to our own recipe, which combines perfectly cooked, crunchy summer vegetables - red peppers, cauliflower, silverskin onions, and green beans - in a hot, mustardy…