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 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.
…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 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.
…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…
…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…
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.
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.
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.
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.
…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…
…to ensure that each biscuit has that authentic crumbly texture and freshly baked taste. These shortbread fingers are made to Fortnum's own recipe and are presented in an elegant tin, which, in true Fortnum's style, blends the old with the new, featuring traditional Scottish symbols reworked…
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.
…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 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…
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.
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.
Whopping great confections dipped in white and dark chocolate to satisfy the sweetest tooth. Made to our own recipe, which dispenses with cherries but ensures a soft and sticky texture, these are the finest and largest Florentines one can hope to enjoy.
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
…temptingly through the house. To make the process as easy as possible, our golden spice bags contain four sachets of ready-mixed spices, with the recipe printed on the back of the bag. Each sachet is filled with cinnamon, orange peel, allspice and cloves. Each sachet will infuse two litres of mulled…
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.
…the ideal alternative for those looking for something a little different this festive season. We begin with a regular fruit-rich Christmas cake recipe and add chocolate with 70% and 100% cocoa content. Next we mix in cognac-soaked dried cranberries. The result is a superbly rich cake with deep…
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.
…These particular shortbread rounds are made with a helping of Royal Deeside Heather Honey, which adds an almost perfumed sweetness to our exclusive recipe. Fortnum's shortbread is handmade in Edinburgh by a small, family-run bakery, which uses high-quality raw ingredients to ensure that each biscuit…
…were traditionally cut out with a china teacup, creating the classic shortbread ‘round'. These nutty shortbread rounds are made to Fortnum's own recipe, which uses macadamia nuts to add a lovely, buttery crunch to this classic biscuit. Fortnum's shortbread is handmade in Edinburgh by a small,…
…to ensure that each biscuit has that authentic crumbly texture and freshly baked taste. These traditional shortbread fingers are made to our own recipe, which uses Demerara sugar to add extra crunch and a greater depth of flavour. These delicious shortbread fingers are presented in an elegant box,…
…the pieces of orange peel add a wonderful chewy texture. Fortnum's shortbread is handmade in Edinburgh by a small, family-run bakery and is presented in a tin decorated with traditional tartan reinterpreted in bright, contemporary colours, representing our new twist on this classic recipe. 150g.
…of wine. We suggest that these two parties settle their differences by tasting some of this fine shortbread. Handmade in Edinburgh by a small, family-run bakery, which uses high-quality ingredients and Fortnum's own recipe, this is an exceptional biscuit that deserves its own place in history. 400g.
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…
…so popular with our customers. Made entirely by hand, these chocolates have been lovingly mixed, poured and coated in the same way to the same recipe for decades. Subtly flavoured with natural flower oils, these are very English and very Fortnum's. Watch the video of our head chocolatier explaining…
This boxful of chocolates and candies is the perfect choice. Lift the lid to find sugared almonds, nougat, handmade chocolates, fruit jellies and much more, all made to traditional recipes. Perfect after dinner as an alternative to traditional petit fours.
…used Larkins Ale from the family brewery, adding two pints of Larkins Half & Half (half porter, half traditional ale) to a traditional family recipe to create a delicious marmalade with great depth of flavour. Rich with notes of caramel, oranges and hops, this marmalade is superb both with toast…
In this traditional recipe, the pork is half-covered in molasses, juniper berries and peppercorns before being dry-cured, matured and boned for a spicy and subtly sweet result. Delicious with mustard or pickle or in a hearty sandwich. Available for UK delivery only.