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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",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":492,"substitutions":514,"slug":527,"title":528,"shortTitle":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"difficulty":534,"course":535,"diet":538,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":527,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Almost always one of three things: the dough was rolled too thin, it was overworked, or the cutter was twisted. Pat the dough to at least 3 cm and handle it as little as possible — a rough, shaggy dough makes a better scone than a smooth one. Twisting the cutter pinches the cut edge closed and physically stops the layers from lifting.","Why did my scones come out flat and heavy?",{"answer":398,"question":399},"Devon puts clotted cream on first and jam on top; Cornwall puts jam on first and cream on top. Both are correct in their own county and the disagreement is genuine, long-running and enjoyed. Practically, jam first is slightly tidier because the cream does not get streaked by the jam spoon, but no one in Devon considers that an argument.","Jam or cream first?",{"answer":401,"question":402},"Clotted cream is cream heated slowly and held at a low temperature for hours until a thick crust forms on top, then cooled — a Devon and Cornwall speciality with about 55 percent butterfat and a faintly cooked, nutty flavour. You can make it at home by baking unpasteurised or pasteurised double cream at 80°C for 10–12 hours in a shallow dish, then chilling overnight. It will not work with ultra-pasteurised cream.","What is clotted cream and can I make it?",{"answer":404,"question":405},"A plain English scone is only lightly sweetened — the sugar is there for browning and balance, not to make a cake — because the sweetness is supposed to come from the jam. Cheese scones drop the sugar almost entirely and take on mustard and Cheddar. American-style scones are a different, richer, much sweeter thing built with cream and butter.","Should scones be sweet or savoury?",{"answer":407,"question":408},"Hot oven, thick dough, sharp cutter and a light hand. Bake at 220°C so the outside sets before the scone can spread, cut them at least 3 cm thick, and place them close together on the tray so they support each other as they climb. Keeping the egg wash off the cut sides matters more than most recipes admit.","How do I get a really tall, straight rise?",[410,411,412,413,414,415],"Use butter straight from the fridge and stop rubbing while there are still visible flakes. Fully rubbed-in butter gives a scone with no layers.","Add the liquid all at once and bring the dough together with a knife, not your hands. It should feel wetter and stickier than you are comfortable with.","Pat the dough out to at least 3 cm thick. Rolled thin, a scone can only ever rise so far.","Push the cutter straight down and lift it straight up — twisting seals the cut edge and makes the scone rise lopsided.","Dip the cutter in flour between each scone so it releases cleanly instead of dragging the dough.","Brush the tops with egg or milk but keep it off the sides; glaze running down the cut edge glues it shut and stops the rise.","🫖","An English scone is a plain, lightly sweetened bread cut thick, baked at high heat and eaten warm with clotted cream and jam. Done right it rises straight up rather than spreading, splits in half under gentle pressure from the thumbs without a knife, and has a crumb that is soft and slightly flaky rather than cakey. The dough takes about eight minutes to make and every mistake comes from doing too much to it — overworking, over-rolling, twisting the cutter. Scones are a lesson in restraint, and they are best eaten within an hour of leaving the oven.","The scone comes originally from Scotland, where it was a large round of dough cooked on a griddle and cut into wedges, and the name may derive from the Dutch schoonbrood or from the Stone of Scone — neither etymology is settled. The oven-baked, individually cut scone is a later English development, and it took off in the nineteenth century when bicarbonate of soda and then baking powder became household items, since scones depend entirely on chemical raising agents working fast in a hot oven.\n\nWhat made the scone a national institution is cream tea, and here Devon and Cornwall have been arguing for well over a century. Both counties claim the tradition and both insist on a different order of assembly: Devon puts clotted cream on the split scone first and jam on top, treating the cream like butter; Cornwall spreads jam first and adds a spoonful of cream on top. The Cornish position has some structural logic — cream sitting on top does not get smeared by the jam spoon — but nobody chooses their side on logic. It is a genuine local loyalty and it is taken more seriously than it sounds.\n\nThe second argument is pronunciation, which splits along class and regional lines rather than county ones: the vowel that rhymes with \"gone\" and the vowel that rhymes with \"cone\" are both standard and both defended. Meanwhile afternoon tea itself — scones, sandwiches and cake between lunch and dinner — is a Victorian invention that became a hotel ritual, and it is now the setting in which most people outside the south-west encounter a scone at all. In Devon and Cornwall it is simply what you eat in the afternoon, cream tea being a meal rather than an event.","Scones are at their best within two hours of baking and noticeably worse the next day. Keep them in a paper bag rather than an airtight box, which traps steam and turns the crust soft. They freeze extremely well: cool completely, bag, and freeze for 3 months, then refresh from frozen at 180°C for 8 minutes, which comes out closer to fresh than a day-old scone. Unbaked cut dough also freezes and can be baked from frozen with 4 extra minutes.",[421,422,423,424],"Cold butter rubbed in coarsely, which gives flakes and lift rather than a uniform cakey crumb.","A wet, barely mixed dough — the single biggest reason home scones come out dense is adding too little liquid and too much kneading.","Cut thick and pressed straight down, so the scones climb instead of spreading sideways.","Twelve minutes in a hot oven, which sets the outside fast and traps the rise.",[426,427,428,429],"Mixing bowl","5–6 cm round cutter","Baking tray","Pastry brush",{"fat":431,"carbs":432,"fiber":433,"sugar":431,"protein":434,"calories":435,"estimated":8},22,52,2,7,430,[437],"Clotted cream, strawberry or raspberry jam, and a pot of strong tea. Assemble in whichever county order you defend.",[439,442,445],{"name":440,"description":441},"Fruit scones","A large handful of sultanas or raisins folded in with the liquid. The most common British version and the standard in a tea room.",{"name":443,"description":444},"Cheese scones","Strong Cheddar and a teaspoon of mustard powder in the dough with the sugar reduced to a pinch, topped with more cheese before baking. Eaten with butter and soup rather than jam.",{"name":446,"description":447},"Griddle scones","The older Scottish method: the dough patted into a round, cut into wedges and cooked on a hot dry griddle for a few minutes a side rather than baked.",[449,455,459,463,467,470,475,479,481,486,490],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},350,"flour","plain flour, plus extra for dusting","g","For the scones",{"qty":456,"name":457,"unit":458,"group":454},1,"baking powder","tbsp",{"qty":460,"name":461,"unit":462,"group":454},0.5,"fine salt","tsp",{"qty":464,"ref":465,"name":466,"unit":453,"group":454},85,"butter","cold butter, cubed",{"qty":468,"name":469,"unit":453,"group":454},40,"caster sugar",{"qty":471,"ref":472,"name":473,"unit":474,"group":454},175,"milk","whole milk, cold","ml",{"qty":456,"ref":476,"name":477,"unit":478,"group":454},"eggs","egg, beaten, for glazing","piece",{"qty":456,"name":480,"unit":462,"group":454,"optional":8},"vanilla extract",{"qty":482,"ref":483,"name":484,"note":485,"unit":453,"group":454,"optional":8},100,"raisins","sultanas or raisins","for fruit scones",{"qty":487,"name":488,"unit":453,"group":489},250,"clotted cream","To serve",{"qty":487,"name":491,"unit":453,"group":489},"strawberry or raspberry jam",[493,497,500,503,506,510],{"tip":494,"text":495,"title":496},"Working the butter in completely gives an even, cakey crumb. Leaving flakes gives the flaky layers you want.","Heat the oven to 220°C. Whisk the flour, baking powder and salt in a large bowl, add the cold butter and rub it in with your fingertips for about a minute — stop while you can still see flat flakes of butter through the mixture. Stir in the sugar and the sultanas if using.","Rub in the butter",{"text":498,"title":499},"Mix the vanilla into the cold milk, pour it into the bowl all at once and cut it through with a table knife until the mixture forms a rough, shaggy, sticky dough. Stop the moment there is no dry flour left in the bowl — around fifteen seconds of mixing.","Bring the dough together wet",{"text":501,"title":502},"Tip the dough onto a floured surface, fold it over on itself two or three times to bring it together, then pat it out with your hands to a slab at least 3 cm thick. Do not knead it and do not use a rolling pin.","Pat, do not roll",{"text":504,"title":505},"Dip a 5–6 cm cutter in flour and press straight down through the dough, lifting it straight out without any twist. Push the offcuts gently back together, pat out again and cut the rest — the second batch will be slightly tougher, which is unavoidable.","Cut cleanly",{"text":507,"title":508,"timerSeconds":509},"Set the scones on a lined tray about 2 cm apart and brush the tops only with beaten egg, keeping it off the cut sides. Bake for 12–13 minutes, until they have risen tall and straight and the tops are deep gold while the sides stay pale.","Glaze and bake hot",750,{"text":511,"title":512,"timerSeconds":513},"Move the scones to a rack and leave for 10 minutes — hot from the oven they tear rather than split. Break each one open with your thumbs, and pile on clotted cream and jam in whatever order your family defends.","Cool briefly and serve",600,[515,519,523],{"note":516,"swap":517,"original":518},"Nothing quite replaces clotted cream, which is scalded and has around 55 percent fat and a faint cooked-milk flavour. Whipped double cream is the closest widely available option; do not use squirty cream, which collapses on contact.","Very thick whipped double cream, or mascarpone loosened with cream","Clotted cream",{"note":520,"swap":521,"original":522},"Buttermilk gives a slightly tangier scone and a very tender crumb. It is the traditional Scottish and Irish approach.","Buttermilk, with 1 tsp bicarbonate of soda replacing 1 tsp of the baking powder","Whole milk",{"note":524,"swap":525,"original":526},"Standard in British kitchens and completely interchangeable. If your self-raising flour has been open a while, add half a teaspoon of baking powder as insurance — raising agents lose strength.","Self-raising flour, omitting the baking powder","Plain flour plus baking powder","english-scones","English Scones with Clotted Cream and Jam","united-kingdom","South West England",8,15,13,"easy",[536,537],"bread","dessert",[539],"vegetarian",[451,465,472,476],[542,545,547,549],{"alt":543,"src":544},"Tall split scone loaded with clotted cream and strawberry jam beside a cup of tea","\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-1x1.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-4x3.jpg",[552,488,553,554,555,556,557],"scones","cream tea","afternoon tea","british baking","devon","cornwall","2026-08-19","dishroute-kitchen","Barely handled dough cut thick and tall, baked hot so the scones rise straight and split cleanly, then loaded with clotted cream and strawberry jam.",{"en":562},"\u002Frecipe\u002Fenglish-scones",{"items":564,"total":694,"page":456,"limit":829,"hasMore":830},[565,596,623,655,665,690,720,748,773,802],{"slug":566,"title":567,"shortTitle":568,"countrySlug":529,"region":569,"baseServings":570,"prepMinutes":532,"cookMinutes":571,"difficulty":534,"course":572,"diet":574,"mainIngredients":575,"images":579,"keywords":589,"publishedAt":558,"updatedAt":558,"authorSlug":559},"bangers-and-mash","Bangers and Mash (Sausages with Onion Gravy)","Bangers and Mash","England",4,45,[573],"main",[],[576,577,465,472,578],"potato","onion","stock",[580,583,585,587],{"alt":581,"src":582},"Browned pork sausages leaning on buttery mashed potato with dark onion gravy poured over","\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-1x1.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-4x3.jpg",[590,591,592,593,594,595],"bangers and mash","sausages","onion gravy","mashed potato","british","pub food",{"slug":597,"title":598,"shortTitle":599,"countrySlug":529,"region":600,"baseServings":570,"prepMinutes":468,"cookMinutes":601,"restMinutes":602,"difficulty":603,"course":604,"diet":606,"mainIngredients":607,"images":608,"keywords":618,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cornish-pasty","Cornish Pasty (Crimped Beef and Swede Pastry)","Cornish Pasty","Cornwall",55,60,"medium",[605,573],"street-food",[],[451,576,577,465],[609,612,614,616],{"alt":610,"src":611},"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":610,"src":613},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-4x3.jpg",[619,620,557,621,622,555],"cornish pasty","pasty","beef and swede","hand pie",{"slug":624,"title":625,"shortTitle":626,"countrySlug":529,"region":627,"baseServings":570,"prepMinutes":532,"cookMinutes":628,"difficulty":603,"course":629,"diet":632,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cullen-skink","Cullen Skink (Scottish Smoked Haddock Soup)","Cullen Skink","Moray, Scotland",30,[630,631],"soup","appetizer",[633,634],"pescatarian","gluten-free",[636,576,472,577,637],"white-fish","leek",[639,642,644,646],{"alt":640,"src":641},"Bowl of thick Cullen skink with flakes of smoked haddock, potato cubes and chopped chives","\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-4x3.jpg",[649,650,651,652,653,654],"cullen skink","smoked haddock","scottish soup","chowder","potato soup","scotland",{"slug":527,"title":528,"shortTitle":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"difficulty":534,"course":656,"diet":657,"mainIngredients":658,"images":659,"keywords":664,"publishedAt":558,"updatedAt":558,"authorSlug":559},[536,537],[539],[451,465,472,476],[660,661,662,663],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[552,488,553,554,555,556,557],{"slug":666,"title":667,"shortTitle":668,"countrySlug":529,"region":569,"baseServings":570,"prepMinutes":628,"cookMinutes":571,"restMinutes":628,"difficulty":603,"course":669,"diet":670,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":558,"updatedAt":558,"authorSlug":559},"fish-and-chips","Fish and Chips (Beer-Battered Cod with Thick Chips)","Fish and Chips",[573],[633],[672,576,451,673],"cod","peas",[675,678,680,682],{"alt":676,"src":677},"Golden beer-battered cod fillet with thick-cut chips, mushy peas and a lemon wedge","\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-1x1.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-4x3.jpg",[685,686,672,687,594,688,689],"fish and chips","beer batter","chip shop","mushy peas","deep fried",{"slug":691,"title":692,"shortTitle":693,"countrySlug":529,"region":569,"baseServings":570,"prepMinutes":694,"cookMinutes":695,"difficulty":534,"course":696,"diet":698,"mainIngredients":699,"images":704,"keywords":714,"publishedAt":558,"updatedAt":558,"authorSlug":559},"full-english-breakfast","Full English Breakfast (The Fry-Up Plate)","Full English Breakfast",10,35,[697],"breakfast",[],[700,476,701,702,703],"bacon","tomato","mushrooms","blood-sausage",[705,708,710,712],{"alt":706,"src":707},"Full English breakfast plate with bacon, sausage, fried egg, black pudding, beans and grilled tomato","\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-1x1.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-4x3.jpg",[715,716,717,700,718,719],"full english breakfast","fry up","black pudding","british breakfast","baked beans",{"slug":721,"title":722,"shortTitle":723,"countrySlug":529,"region":724,"baseServings":725,"prepMinutes":628,"cookMinutes":726,"restMinutes":628,"difficulty":727,"course":728,"diet":729,"mainIngredients":730,"images":732,"keywords":742,"publishedAt":558,"updatedAt":558,"authorSlug":559},"roast-beef-and-yorkshire-pudding","Roast Beef and Yorkshire Pudding (Sunday Roast)","Roast Beef and Yorkshire Pudding","Yorkshire and the North",6,105,"hard",[573],[],[576,451,476,472,731],"carrot",[733,736,738,740],{"alt":734,"src":735},"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":734,"src":737},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-1x1.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-4x3.jpg",[743,744,745,594,746,747],"roast beef","yorkshire pudding","sunday roast","gravy","roast potatoes",{"slug":749,"title":750,"shortTitle":751,"countrySlug":529,"region":569,"baseServings":725,"prepMinutes":752,"cookMinutes":753,"difficulty":534,"course":754,"diet":755,"mainIngredients":756,"images":758,"keywords":768,"publishedAt":558,"updatedAt":558,"authorSlug":559},"shepherds-pie","Shepherd's Pie (Minced Lamb under Mashed Potato)","Shepherd's Pie",25,70,[573],[],[757,576,731,577,465],"lamb",[759,762,764,766],{"alt":760,"src":761},"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":760,"src":763},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-1x1.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-4x3.jpg",[769,770,593,594,771,772],"shepherds pie","lamb mince","cottage pie","comfort food",{"slug":774,"title":775,"shortTitle":776,"countrySlug":529,"region":777,"baseServings":531,"prepMinutes":778,"cookMinutes":468,"difficulty":603,"course":779,"diet":780,"mainIngredients":781,"images":785,"keywords":795,"publishedAt":558,"updatedAt":558,"authorSlug":559},"sticky-toffee-pudding","Sticky Toffee Pudding (Date Sponge in Toffee Sauce)","Sticky Toffee Pudding","Cumbria and the Lake District",20,[537],[539],[782,451,465,476,783,784],"dates","brown-sugar","heavy-cream",[786,789,791,793],{"alt":787,"src":788},"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":787,"src":790},"\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fsticky-toffee-pudding\u002Fhero-4x3.jpg",[796,797,798,799,800,801],"sticky toffee pudding","date sponge","toffee sauce","british dessert","lake 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