British Cuisine

British classics — pies, toad in the hole, proper sandwiches, and pub-style snacks — updated for the home kitchen and the air fryer.

EasyBritish

Sparkling Water Bread Rolls with Bacon Maple Butter

Sixteen soft bread rolls made without yeast or kneading: flour, salt and a large amount of baking powder are mixed with two bottles of sparkling water, rested under cover, cut into pieces, shaped and baked at 230 °C (450 °F) for 25 minutes. While the dough rests, a block of butter is softened under a hot glass and mixed with slowly rendered bacon and its fat, maple syrup, garlic, chives, salt and pepper, then set in a silicone ice cube tray. One cube goes onto each hot roll.

55 min16 servings

EasyBritish

Air Fryer Toad in the Hole

Sausages baked into one big puffed batter, the British classic scaled for two and cooked entirely in the air fryer, whose closed basket traps the steady heat the batter needs to rise. Brown the beef sausages first at 180°C (350°F) for 10 minutes so their fat is hot when the thin, pancake-style batter goes in; batter meeting hot fat is what starts the puff. Then leave the lid shut for the full 20 minutes, because escaping heat will sink it before it sets. You are looking for a deep golden top and tall, crisp edges. Finish with plenty of gravy.

35 min2 servings

EasyBritish

Heavy Breakfast Plate

Five eggs, mozzarella balls, and pieces of hunters sausage cook together in one parchment-lined air fryer basket, so breakfast for two lands on the table in about 20 minutes with almost no washing up. The parchment matters: it stops raw egg seeping through the holes in the basket and lets you lift the whole plate out in one piece. A spoonful of pesto melts over everything as it cooks at 180°C (350°F). For soft yolks, peek at 12 minutes and pull the basket as soon as the whites turn opaque; the full 15 minutes gives you firm, sliceable eggs. Crusty bread on the side finishes it off.

20 min2 servings