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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":413,"cuisineDeepDive":414,"signatureIngredients":415,"slug":426,"name":407,"iso2":427,"continent":428,"localeSlug":426,"heroImage":429,"alternates":432},[394,397,400,403],{"name":395,"description":396},"England","Roasting and pie country: Yorkshire puddings and forced rhubarb in the north, Cornish pasties and clotted cream in the south-west, and the chip shops, pie shops and curry houses of the industrial cities and London.",{"name":398,"description":399},"Scotland","Cold-water and grain cooking — haggis with neeps and tatties, Aberdeen Angus beef, langoustine and scallops from the west coast, smoked haddock from Moray, and oats in everything from porridge to the coating on herring.",{"name":401,"description":402},"Wales","Hill-farmed salt-marsh lamb, leeks and laverbread from the Gower coast, Caerphilly cheese, and a baking tradition of Welsh cakes and bara brith cooked on a bakestone rather than in an oven.",{"name":404,"description":405},"Northern Ireland","A griddle and potato kitchen: the Ulster fry with soda farls and potato bread, champ and boxty, Comber earlies and Dexter beef, and Lough Neagh eel smoked or stewed.","British Isles","United Kingdom","British cooking is organised around roasting, baking and the pudding — a word that here means a steamed suet dessert, a batter risen in hot beef fat, and a blood sausage, all at once. The raw material explains most of it: rain-fed grass produces beef, lamb and dairy of a quality other countries import, cold North Sea and Atlantic water produces haddock, cod, herring and langoustine, and a short growing season pushed cooks towards roots, brassicas, oats and barley rather than year-round vegetables. Seasoning is deliberately narrow — salt, pepper, English mustard, horseradish, malt vinegar, a bay leaf — because the intended flavour is the meat, the crust or the crumb rather than the spice rack. Two later layers matter as much as the old ones. The pub kitchen made pies, pasties, ploughman's cheese and rarebit into a shared national repertoire. And the South Asian kitchens that arrived with Sylheti, Bengali and Punjabi migration turned curry into an unambiguously British food, cooked at home and eaten on the high street in every town.",[410,411,412],"fish-and-chips","roast-beef-and-yorkshire-pudding","sticky-toffee-pudding","The Sunday roast is the one fixed appointment: a single large joint carved at the table around two o'clock, everything served at once on one plate, gravy poured over the lot. Tea is two separate things — the drink, taken constantly and usually with milk, and afternoon tea, which is scones, sandwiches and cake between lunch and dinner rather than a meal in itself. Condiments are the diner's business, not the cook's: mustard, horseradish, mint sauce, brown sauce, ketchup and vinegar sit on the table so everyone adjusts their own plate. Cheese comes after the pudding, not before it. Rounds of drinks in a pub are bought for the whole group in turn, and skipping your round is noticed.","The centre of the tradition is dry heat and animal fat. A joint of beef, lamb or pork goes into a hot oven, is basted in its own rendered fat, comes out to rest while the fat is poured off, and the browned residue left in the tin is turned into gravy with stock and whatever wine or ale is open. Potatoes are parboiled, roughed up in the colander and roasted in that same fat until the shaggy edges shatter. Nothing in the sequence is complicated, but everything depends on timing and on temperature discipline: fat hot enough to smoke faintly before batter or potato goes near it, meat rested long enough that the juices stay in the slice instead of running onto the board.\n\nPudding is the other pillar, and it is far broader than dessert. Yorkshire pudding is a plain flour-egg-milk batter poured into smoking dripping, where it climbs the sides of the tin and sets hollow. Steak and kidney pudding is a suet crust lining a basin, steamed for hours until the pastry turns translucent and silky. Christmas pudding is dried fruit, suet and spirit steamed and then aged for months. Sponge puddings, treacle tarts, crumbles, trifles and custards all belong to the same family: cheap starch and dairy transformed by long, gentle, moist heat.\n\nFish is treated two ways — fried fresh, or cured with smoke. The chip shop batter and the deep fryer arrived with industrial cities and the railway, which put North Sea trawler fish in inland markets overnight. Alongside it sits an older curing tradition: Finnan and Arbroath haddock in the north-east of Scotland, Craster kippers in Northumberland, smoked eel and potted shrimp in the fens and Morecambe Bay. Smoked haddock poached in milk still underpins kedgeree, fish pie and Cullen skink.\n\nDairy and baking carry the rest of the table. Britain and Ireland make several hundred territorial cheeses — Cheddar, Cheshire, Lancashire, Stilton, Caerphilly, Wensleydale — and cheese is eaten as a course with oatcakes, pickle and celery rather than dissolved into sauces. Baking runs from Scottish oatcakes and bannocks to Welsh bara brith, Cornish saffron buns, Chelsea buns, scones and shortbread, most of it built on butter, dried fruit and a light hand.\n\nWhat holds the modern kitchen together is the pub and the curry house. Pub food formalised the pie, the pasty, the ploughman's and the Sunday roast as things you eat out. From the 1960s onwards, restaurants opened largely by Sylheti Bangladeshi families created a British-Indian repertoire — balti, tikka masala, jalfrezi, the Friday-night takeaway — that no longer maps onto any single region of South Asia because it stopped being an import and became a domestic cuisine.",[416,417,418,419,420,421,422,423,424,425],"beef dripping","Cheddar","smoked haddock","oats","suet","English mustard","Worcestershire sauce","malt vinegar","double cream","lamb","united-kingdom","gb","Europe",{"alt":430,"src":431},"Overhead photograph of United Kingdom kitchen staples — beef dripping, Cheddar, smoked haddock and oats — with enamel pie dish on a dark wooden table","\u002Fimages\u002Fcountries\u002Funited-kingdom.jpg",{"en":433},"\u002Fcountry\u002Funited-kingdom",{"items":435,"total":591,"page":722,"limit":723,"hasMore":724},[436,472,503,534,563,587,617,644,668,696],{"slug":437,"title":438,"shortTitle":439,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":441,"cookMinutes":442,"difficulty":443,"course":444,"diet":446,"mainIngredients":447,"images":453,"keywords":463,"publishedAt":470,"updatedAt":470,"authorSlug":471},"bangers-and-mash","Bangers and Mash (Sausages with Onion Gravy)","Bangers and Mash",4,15,45,"easy",[445],"main",[],[448,449,450,451,452],"potato","onion","butter","milk","stock",[454,457,459,461],{"alt":455,"src":456},"Browned pork sausages leaning on buttery mashed potato with dark onion gravy poured over","\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero.jpg",{"alt":455,"src":458},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-16x9.jpg",{"alt":455,"src":460},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-1x1.jpg",{"alt":455,"src":462},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-4x3.jpg",[464,465,466,467,468,469],"bangers and mash","sausages","onion gravy","mashed potato","british","pub food","2026-08-19","dishroute-kitchen",{"slug":473,"title":474,"shortTitle":475,"countrySlug":426,"region":476,"baseServings":440,"prepMinutes":477,"cookMinutes":478,"restMinutes":479,"difficulty":480,"course":481,"diet":483,"mainIngredients":484,"images":486,"keywords":496,"publishedAt":470,"updatedAt":470,"authorSlug":471},"cornish-pasty","Cornish Pasty (Crimped Beef and Swede Pastry)","Cornish Pasty","Cornwall",40,55,60,"medium",[482,445],"street-food",[],[485,448,449,450],"flour",[487,490,492,494],{"alt":488,"src":489},"Golden Cornish pasty with a thick rope crimp along one side, cut to show beef and swede filling","\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero.jpg",{"alt":488,"src":491},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-16x9.jpg",{"alt":488,"src":493},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-1x1.jpg",{"alt":488,"src":495},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-4x3.jpg",[497,498,499,500,501,502],"cornish pasty","pasty","cornwall","beef and swede","hand pie","british baking",{"slug":504,"title":505,"shortTitle":506,"countrySlug":426,"region":507,"baseServings":440,"prepMinutes":441,"cookMinutes":508,"difficulty":480,"course":509,"diet":512,"mainIngredients":515,"images":518,"keywords":528,"publishedAt":470,"updatedAt":470,"authorSlug":471},"cullen-skink","Cullen Skink (Scottish Smoked Haddock Soup)","Cullen Skink","Moray, Scotland",30,[510,511],"soup","appetizer",[513,514],"pescatarian","gluten-free",[516,448,451,449,517],"white-fish","leek",[519,522,524,526],{"alt":520,"src":521},"Bowl of thick Cullen skink with flakes of smoked haddock, potato cubes and chopped chives","\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero.jpg",{"alt":520,"src":523},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-16x9.jpg",{"alt":520,"src":525},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-1x1.jpg",{"alt":520,"src":527},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-4x3.jpg",[529,418,530,531,532,533],"cullen skink","scottish soup","chowder","potato soup","scotland",{"slug":535,"title":536,"shortTitle":536,"countrySlug":426,"region":537,"baseServings":538,"prepMinutes":441,"cookMinutes":539,"difficulty":443,"course":540,"diet":543,"mainIngredients":545,"images":547,"keywords":557,"publishedAt":470,"updatedAt":470,"authorSlug":471},"english-scones","English Scones with Clotted Cream and Jam","South West England",8,13,[541,542],"bread","dessert",[544],"vegetarian",[485,450,451,546],"eggs",[548,551,553,555],{"alt":549,"src":550},"Tall split scone loaded with clotted cream and strawberry jam beside a cup of tea","\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-1x1.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-4x3.jpg",[558,559,560,561,502,562,499],"scones","clotted cream","cream tea","afternoon tea","devon",{"slug":410,"title":564,"shortTitle":565,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":508,"cookMinutes":442,"restMinutes":508,"difficulty":480,"course":566,"diet":567,"mainIngredients":568,"images":571,"keywords":581,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Fish and Chips (Beer-Battered Cod with Thick Chips)","Fish and Chips",[445],[513],[569,448,485,570],"cod","peas",[572,575,577,579],{"alt":573,"src":574},"Golden beer-battered cod fillet with thick-cut chips, mushy peas and a lemon wedge","\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-4x3.jpg",[582,583,569,584,468,585,586],"fish and chips","beer batter","chip shop","mushy peas","deep fried",{"slug":588,"title":589,"shortTitle":590,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":591,"cookMinutes":592,"difficulty":443,"course":593,"diet":595,"mainIngredients":596,"images":601,"keywords":611,"publishedAt":470,"updatedAt":470,"authorSlug":471},"full-english-breakfast","Full English Breakfast (The Fry-Up Plate)","Full English Breakfast",10,35,[594],"breakfast",[],[597,546,598,599,600],"bacon","tomato","mushrooms","blood-sausage",[602,605,607,609],{"alt":603,"src":604},"Full English breakfast plate with bacon, sausage, fried egg, black pudding, beans and grilled tomato","\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-4x3.jpg",[612,613,614,597,615,616],"full english breakfast","fry up","black pudding","british breakfast","baked beans",{"slug":411,"title":618,"shortTitle":619,"countrySlug":426,"region":620,"baseServings":621,"prepMinutes":508,"cookMinutes":622,"restMinutes":508,"difficulty":623,"course":624,"diet":625,"mainIngredients":626,"images":628,"keywords":638,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Roast Beef and Yorkshire Pudding (Sunday Roast)","Roast Beef and Yorkshire Pudding","Yorkshire and the North",6,105,"hard",[445],[],[448,485,546,451,627],"carrot",[629,632,634,636],{"alt":630,"src":631},"Sliced rare roast beef with tall Yorkshire puddings, roast potatoes and a jug of gravy","\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-1x1.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-4x3.jpg",[639,640,641,468,642,643],"roast beef","yorkshire pudding","sunday roast","gravy","roast potatoes",{"slug":645,"title":646,"shortTitle":647,"countrySlug":426,"region":395,"baseServings":621,"prepMinutes":648,"cookMinutes":649,"difficulty":443,"course":650,"diet":651,"mainIngredients":652,"images":653,"keywords":663,"publishedAt":470,"updatedAt":470,"authorSlug":471},"shepherds-pie","Shepherd's Pie (Minced Lamb under Mashed Potato)","Shepherd's Pie",25,70,[445],[],[425,448,627,449,450],[654,657,659,661],{"alt":655,"src":656},"Shepherd's pie in a dish with browned forked mashed potato and lamb gravy bubbling at the edge","\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-1x1.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-4x3.jpg",[664,665,467,468,666,667],"shepherds pie","lamb mince","cottage pie","comfort food",{"slug":412,"title":669,"shortTitle":670,"countrySlug":426,"region":671,"baseServings":538,"prepMinutes":672,"cookMinutes":477,"difficulty":480,"course":673,"diet":674,"mainIngredients":675,"images":679,"keywords":689,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Sticky Toffee Pudding (Date Sponge in Toffee Sauce)","Sticky Toffee Pudding","Cumbria and the Lake District",20,[542],[544],[676,485,450,546,677,678],"dates","brown-sugar","heavy-cream",[680,683,685,687],{"alt":681,"src":682},"Dark date sponge square with hot toffee sauce running down the sides and a pool of cream","\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero-1x1.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero-4x3.jpg",[690,691,692,693,694,695],"sticky toffee pudding","date sponge","toffee sauce","british dessert","lake district","butterscotch",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"countrySlug":426,"region":401,"baseServings":440,"prepMinutes":591,"cookMinutes":441,"restMinutes":479,"difficulty":443,"course":701,"diet":703,"mainIngredients":704,"images":706,"keywords":716,"publishedAt":470,"updatedAt":470,"authorSlug":471},"welsh-rarebit","Welsh Rarebit (Savoury Cheese Sauce on Toast)","Welsh Rarebit","Caws pobi",[702,511],"snack",[],[705,450,485,546],"cheddar",[707,710,712,714],{"alt":708,"src":709},"Thick Cheddar rarebit sauce grilled to a blistered brown crust on a slice of sourdough toast","\u002Fimages\u002Frecipes\u002Fwelsh-rarebit\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fwelsh-rarebit\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fwelsh-rarebit\u002Fhero-1x1.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fwelsh-rarebit\u002Fhero-4x3.jpg",[717,718,705,719,720,721],"welsh rarebit","cheese on toast","wales","ale","savoury",1,12,false,{"links":726,"total":591},[727,728,730,731,733,734,735,737,739,740],{"slug":437,"title":439,"iso2":427,"minutes":479},{"slug":473,"title":475,"iso2":427,"minutes":729},155,{"slug":504,"title":506,"iso2":427,"minutes":442},{"slug":535,"title":536,"iso2":427,"minutes":732},28,{"slug":410,"title":565,"iso2":427,"minutes":622},{"slug":588,"title":590,"iso2":427,"minutes":442},{"slug":411,"title":619,"iso2":427,"minutes":736},165,{"slug":645,"title":647,"iso2":427,"minutes":738},95,{"slug":412,"title":670,"iso2":427,"minutes":479},{"slug":697,"title":699,"iso2":427,"minutes":741},85,{"items":743,"total":774,"page":722,"limit":774,"hasMore":724},[744,754,764],{"slug":410,"title":564,"shortTitle":565,"countrySlug":426,"region":395,"baseServings":440,"prepMinutes":508,"cookMinutes":442,"restMinutes":508,"difficulty":480,"course":745,"diet":746,"mainIngredients":747,"images":748,"keywords":753,"publishedAt":470,"updatedAt":470,"authorSlug":471},[445],[513],[569,448,485,570],[749,750,751,752],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,569,584,468,585,586],{"slug":411,"title":618,"shortTitle":619,"countrySlug":426,"region":620,"baseServings":621,"prepMinutes":508,"cookMinutes":622,"restMinutes":508,"difficulty":623,"course":755,"diet":756,"mainIngredients":757,"images":758,"keywords":763,"publishedAt":470,"updatedAt":470,"authorSlug":471},[445],[],[448,485,546,451,627],[759,760,761,762],{"alt":630,"src":631},{"alt":630,"src":633},{"alt":630,"src":635},{"alt":630,"src":637},[639,640,641,468,642,643],{"slug":412,"title":669,"shortTitle":670,"countrySlug":426,"region":671,"baseServings":538,"prepMinutes":672,"cookMinutes":477,"difficulty":480,"course":765,"diet":766,"mainIngredients":767,"images":768,"keywords":773,"publishedAt":470,"updatedAt":470,"authorSlug":471},[542],[544],[676,485,450,546,677,678],[769,770,771,772],{"alt":681,"src":682},{"alt":681,"src":684},{"alt":681,"src":686},{"alt":681,"src":688},[690,691,692,693,694,695],3,1788563734704]