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The National Trust Complete Country Cookbook
A collection of 200 delicious country recipes from the National Trust which celebrates the wonderful heritage of traditional recipes from around Britain.There are mouth-watering recipes for every occasion, from soups, starters and light meals to hearty stews and pies, delicious puddings and teatime treats to fruity jams and spicy chutneys.The rhythms of rural life influenced country meas and dishes and led to tasty slow-cooked stews and hotpots and the rituals of baing bread, cakes and pies. There is a balace of classic 'good plain cooking' and rich, well-seasoned dishes often rooted in a particular reion and focusing on local ingredients.
Hardcover
First published January 1, 2012
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Displaying 1 - 4 of 4 reviews
April 3, 2026
The National Trust manages a variety of fancy houses and estates across England, Wales, and Northern Ireland. This cookbook seeks to compile well loved (and well-tested) recipes from the various locations.
I'll first delve into the seven sections and then provide my overall thoughts.
Starters and Light Meals
This section starts off strong with a Cornish classic called "Bubble and Squeak" (made with bacon, cabbage, and potatoes) which I've heard of before but also plenty of unfamiliar recipes that had quite fun names like Hotch Potch (a lamb stew) or Welsh Rarebit (a toasted cheese dish). There's also recipes that felt quite familar to me like Green Pea Soup or Baked Eggs with Tarragon.
Main Courses
Here we have plenty of recipes that looked delicious and they're separated by meat type. For pork, there's Slow-Roasted Belly Pork with Apples & Onions, Pork Pie, and plenty of variations on a pork shoulder. Lamb has a Shepherd's Pie, Lamb Meatballs, Braised Lamb Shanks and a few more versions. There's Cornish Pasties, Steak & Kidney Pudding, and Braised Ox Cheek for beef. And (of course) there's a recipe for Coronation Chicken, a Basic Chicken Roast, Old Fashioned Chicken Pie, and more! There's also a game bird, game (venison), and fish and shellfish section as well!
Vegetables
While many of the main courses from above had vegetables in the dish, this section provides solo veggie mains or sides - such as the Cornish Potato Cakes, Summer Green Vegetable Stew, Roast Parsnips, and Root Vegetable side. There's a lot of variety being used and plenty of variations you can make upon the recipes.
Baking and Teatime
Here we get quite a few fun flavors such as - Caraway Cake, Hazelnut Cake, Shrewsbury Cake (flavored with sherry, rosewater, and spices), and Walsingham Honey Cake. All of these recipes look like they'd be delicious to be served as a dessert after a fancy meal or split into small sections to accompany a tea time sweet tray. And (of course) there are recipes for Cream Scones and quite a few savory loafs as well.
Puddings
Pudding is just another word for 'dessert' across the pond and there's plenty of fun ones in this recipe section! From Pear Tarts to Gooseberry Pies to Bakewell Pudding to Blackberry Jellies - there's something for everyone in this section!
Jam and Preserves
While we might not have all of the fruits readily available in my neck of the woods, it was still rather nice to see the recipes for all of these regional dishes. For example, there's Strawberry & Redcurrant Jam, Trelissick Lemon Curd, Mint Chutney, and Pickled Pears. Some of the flavors felt a bit unusual to my tastes but it was fun to read about them.
Sauces, Pastry, and Stuffings
This last section focuses on the basics for a variety of recipes like Salad Cream (a type of dressing), Onion Sauce (to accompany a hot salt duck, roast lamb or mutton), and Bread Sauce (made with cream and breadcrumbs). There's also recipes for various pastries and stuffing (i.e. for a roast bird) included as well.
Overall Thoughts
For full context, I am from the United States and while I own quite a few British cookbooks, I am far from an expert in the cuisine. That being said, I really did enjoy this cookbook.
I really appreciated how this cookbook began with a brief overview of what the National Trust is, a few of the locations that it manages, and why food is so entwined with history and preservation. Each recipe was accompanied by a short paragraph describing its origin and its significance. Often there is also a photograph included or various modifications that could be made if desired.
The recipes themselves felt like a good mix of the familiar, unfamiliar, and the unusual. I like that I could use this cookbook to make a classic dish that I love (Beef Stew with Dumplings), a dish that I'm unfamiliar with (Chicken and Asparagus Fricassee) and one that I never knew existed (Cornish Fish Pie).
Overall, this is a fun historical (and delicious) peek into recipes that dotted the countryside of England, Wales, and Northern Ireland!
I'll first delve into the seven sections and then provide my overall thoughts.
Starters and Light Meals
This section starts off strong with a Cornish classic called "Bubble and Squeak" (made with bacon, cabbage, and potatoes) which I've heard of before but also plenty of unfamiliar recipes that had quite fun names like Hotch Potch (a lamb stew) or Welsh Rarebit (a toasted cheese dish). There's also recipes that felt quite familar to me like Green Pea Soup or Baked Eggs with Tarragon.
Main Courses
Here we have plenty of recipes that looked delicious and they're separated by meat type. For pork, there's Slow-Roasted Belly Pork with Apples & Onions, Pork Pie, and plenty of variations on a pork shoulder. Lamb has a Shepherd's Pie, Lamb Meatballs, Braised Lamb Shanks and a few more versions. There's Cornish Pasties, Steak & Kidney Pudding, and Braised Ox Cheek for beef. And (of course) there's a recipe for Coronation Chicken, a Basic Chicken Roast, Old Fashioned Chicken Pie, and more! There's also a game bird, game (venison), and fish and shellfish section as well!
Vegetables
While many of the main courses from above had vegetables in the dish, this section provides solo veggie mains or sides - such as the Cornish Potato Cakes, Summer Green Vegetable Stew, Roast Parsnips, and Root Vegetable side. There's a lot of variety being used and plenty of variations you can make upon the recipes.
Baking and Teatime
Here we get quite a few fun flavors such as - Caraway Cake, Hazelnut Cake, Shrewsbury Cake (flavored with sherry, rosewater, and spices), and Walsingham Honey Cake. All of these recipes look like they'd be delicious to be served as a dessert after a fancy meal or split into small sections to accompany a tea time sweet tray. And (of course) there are recipes for Cream Scones and quite a few savory loafs as well.
Puddings
Pudding is just another word for 'dessert' across the pond and there's plenty of fun ones in this recipe section! From Pear Tarts to Gooseberry Pies to Bakewell Pudding to Blackberry Jellies - there's something for everyone in this section!
Jam and Preserves
While we might not have all of the fruits readily available in my neck of the woods, it was still rather nice to see the recipes for all of these regional dishes. For example, there's Strawberry & Redcurrant Jam, Trelissick Lemon Curd, Mint Chutney, and Pickled Pears. Some of the flavors felt a bit unusual to my tastes but it was fun to read about them.
Sauces, Pastry, and Stuffings
This last section focuses on the basics for a variety of recipes like Salad Cream (a type of dressing), Onion Sauce (to accompany a hot salt duck, roast lamb or mutton), and Bread Sauce (made with cream and breadcrumbs). There's also recipes for various pastries and stuffing (i.e. for a roast bird) included as well.
Overall Thoughts
For full context, I am from the United States and while I own quite a few British cookbooks, I am far from an expert in the cuisine. That being said, I really did enjoy this cookbook.
I really appreciated how this cookbook began with a brief overview of what the National Trust is, a few of the locations that it manages, and why food is so entwined with history and preservation. Each recipe was accompanied by a short paragraph describing its origin and its significance. Often there is also a photograph included or various modifications that could be made if desired.
The recipes themselves felt like a good mix of the familiar, unfamiliar, and the unusual. I like that I could use this cookbook to make a classic dish that I love (Beef Stew with Dumplings), a dish that I'm unfamiliar with (Chicken and Asparagus Fricassee) and one that I never knew existed (Cornish Fish Pie).
Overall, this is a fun historical (and delicious) peek into recipes that dotted the countryside of England, Wales, and Northern Ireland!
August 5, 2014
This is not my first "National Trust" cookbook. I loved "Simply Baking", and couldn't wait to get into this one. I was not disappointed. This is classic British food. From the simplicity of a "Welsh Rarebit" to a classic "Roast Goose with Sage and Onion" (on my list for Christmas this year!) and from a simple "Light Sponge Cake" to the quintessential "Staffordshire Fruitcake", this cookbook is perfect for Anglophiles. The sponge cake is easy, but the flavor is amazing. A little tip, though. When they tell you to grease and line the cake tin, line it!! I tried the old faithful grease and flour the pan, and it didn't want to come out of the pan. Ah, well. That's an easy fix--just cut it up and whip up a trifle! Speaking of which, I was a little surprised that this cookbook lacked a trifle recipe.
"Cornish Pasties" are a favorite with my girls. I know she says not to use minced beef instead of steak, but I used what I had and they're still great. "Champ", the classic Irish comfort food--mashed potatoes with buttermilk and chives--is so easy, but so delicious.
If you are looking for quick, easy recipes with only common American ingredients, this might not be the book for you. If you love British food, or just want to expand your horizons a bit, I highly recommend this cookbook.
I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.
"Cornish Pasties" are a favorite with my girls. I know she says not to use minced beef instead of steak, but I used what I had and they're still great. "Champ", the classic Irish comfort food--mashed potatoes with buttermilk and chives--is so easy, but so delicious.
If you are looking for quick, easy recipes with only common American ingredients, this might not be the book for you. If you love British food, or just want to expand your horizons a bit, I highly recommend this cookbook.
I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.
April 7, 2014
I was able to try two recipes from this before my time was up at the library: Cheddar Pork Pie and Bubble and Squeak Soup. I had to make both on the weekends since they take a while. My 10 month old son ate both, which is an achievement for someone who picks at his food until the fresh fruit is brought out. And I enjoyed the recipes as well. But there isn't much here that I can prepare on weeknights when I have about an hour and a half or less between getting home and my son's bedtime. So, not the most practical book for my lifestyle right now, but the recipes I did try were pretty good. I wish I got around to the Cornish Pasties!
July 30, 2015
Good collection of historical recipies, which have been updated to allow ease of cooking now. There is an interesting description to all of the recipes, giving a brief description of there provenance
Displaying 1 - 4 of 4 reviews