Celebrate the best of British
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Recipes
Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!
If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.
There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!
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 Turkey is great for barbecues because it cooks so quickly and is tender and tasty. Look out for ready-prepared steaks, fillets and cubes perfect for home made kebabs.
Serves: 4-6
Preparation Time:20 minutes
Cooking Time:20 minutes
Per serving: 410 kcals, 12g fat
Ingredients:
4 x 200g British turkey breasts or steaks
olive oil
salt & pepper
Spice marinade:
1 tbsp paprika
2tsp ground cumin
1tsp ground cinnamon
1tsp ground turmeric
Rhubarb glaze:
200g rhubarb, chopped finely
1 tbsp minced ginger in oil
1 tbsp minced lemon grass in oil
130g caster sugar
buttered new potatoes
watercress salad
- Season the turkey steaks and brush with olive oil.
- To make the spice marinade, mix together all ingredients. Rub this mixture all over the turkey, patting in well. Place in a dish, cover and chill for about 1 hour.
Meanwhile light the bbq.
- Whilst the bbq is warming up, place the rhubarb, ginger, lemon grass and sugar into a pan and cook over a low heat until thick and well cooked. Liquidise to a puree. Divide the rhubarb puree in half, spooning some over the turkey breasts and reserve the other half to use as a dip.
- When the bbq is hot and the coals have turned grey, cook the turkey breasts carefully on both sides for about 6-9 minutes, basting frequently with the rhubarb glaze. Test the breasts are cooked through with a sharp knife.
- Serve with the reserved dipping sauce and a few boiled new potatoes and watercress salad.
© Phil Vickery
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