This chutney is made to the recipe by Colonel Skinner, who served gloriously in the British Army in India. Originally an accompaniment to hot curries, it now serves equally well with red meats, strong cheeses and pies.
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.
…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 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. This item is temporarily out of stock, we apologise for any inconvenience.
This recipe uses Fortnum's Lemon Marmalade to add a pleasing stickiness to our simple butter biscuits. As clever chefs will know, when one re-cooks a cooked ingredient it goes slightly caramelly, which is just what our marmalade does in these biscuits. Simultaneously sharp and soft, these are a very…
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.
These appealing little chocolate Florentines are just the right size for eating after dinner or with morning coffee. Our unique recipe ensures plenty of rich, dark chocolate and a soft, chewy texture. Superb in every way.
The Pytchley Hunt has been well chronicled from the mid 17th century. The traditional pre-hunt breakfast prizes the energy-giving properties of marmalade, and this medium-cut recipe is exactly how they like it.
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.
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…
…ingredients to ensure that each biscuit has that authentic crumbly texture and freshly baked taste. These shortbread fingers are made to our own recipe and are presented in an elegant box, which, in true Fortnum's style, blends the old with the new, featuring traditional Scottish symbols reworked…
…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.
Chewy, crunchy and generously dipped in creamy milk chocolate, these classic Italian delicacies will meet your highest expectations, thanks to our uniquely soft and chewy recipe.
A spoonful of our Cider Apple Sauce makes the perfect partner for pork. Traditionally created from one's own orchard, apple sauce can often be overdue a little extra zing: the Somerset Cider Brandy in our recipe provides the very thing. Intense, fruity and very delicious indeed.
Fresh roasted garlic is added to the recipe for these hearty pork sausages, providing extra piquancy and an enticing fragrance. Lightly spiced, these excellent sausages are 80% meat, making for a truly satisfying and tasty sausage. To order, please telephone 0845 300 1707. Please note, we will…
…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. The tartness of the fruit cuts through the richness of duck and goes very well with cheese, too.
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. Produced in small batches in the traditional way, it is made to Highgrove's own recipe using organic damsons from the gardens. As there is a finite amount of fruit available, stocks are limited.
…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. This item is temporarily out of stock, we apologise for any…
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…
…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
Fortnum's Game Relish is a worthy partner for furred and feathered game. Made to our own recipe with cranberries, redcurrants, lemon and Fortnum's port, it is tart upfront but with genuine depth, and counterbalances strong flavours perfectly.
These milk chocolate truffles are infused with Marc de Champagne, an intense alcohol distilled from champagne grapes. Made to an exclusive recipe for Fortnum's, these bestselling truffles are uniquely delicious.