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Mouthwatering Specialties in the Cotswolds in England

    Honey-colored stone villages with beautiful old mansions, thatched cottages and epic churches are riddled over the Cotswolds. A few wanderers cross the indefinite paths which crisscross the countryside over smoothly rolling hills covered with patches of forest. Cattle graze peacefully in between as if the scene is cut out of a painting of the last century; nothing has changed.
    The English people which are used to battling long moist, windy weather with few sunbeams warming their skin during long winter months, like mighty, substantial food. That’s the same in the Cotswolds, although here the winters might be slightly more pleasant. Try the down-to-earth, tasty specialties of the Cotswold Region carry you away on a flavorful journey.

    Gloucester Old Spot Pork Sausages


    Gloucester Old Spot (by ShipmanI29)

    This Sausage is made of the meat of the Gloucestershire Old Spots, an English bred pig. It is predominantly white with black spots and the weight can reach 272 kg (660 lb).

    Gloucester Old Spot Sausages (by Matt Cox)

    Cotswold Braised Lamb Shank


    Cotswold Braised Lamb Shank


    Prep: 10 minutes Cook: 2 hrs, 30 minutes. Make up to 2 days ahead. Serves 8.


    • 2 tbsp olive oil
    • 8 lamb shanks
    • 1 onion, roughly chopped
    • 2 carrots, roughly chopped
    • few sprigs fresh rosemary
    • 3 fresh bay leaf
    • 4 garlic cloves, left whole
    • 2 tbsp plain flour
    • 1 tbsp tomato purée
    • 350ml white wine
    • 500ml lamb or chicken stock


    1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 minutes browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 minutes until starting to brown. Stir in the herbs and garlic and cook for a few minutes more. Stir in the flour and tomato puree, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hrs until lamb is tender.
    2. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

    (Source: BBC Good Food)

    Vale of Evesham Asparagus 


    (Flickr: quisnovus)

    The Asparagus from the Vale of Evesham has been considered the best in the World for many years. Annually the Asparagus Festival takes place, where the finest crop gets auctioned.
    Asparagus lovers insist that the only way to appreciate great ‘sparrers grass’ is to simply simmer it until tender in boiling water. This should take around 10 minutes, but will depend on the thickness of the spears. Some brown bread comes with butter with it – that’s it!

    Plum Crumble or Pie


    Plum Crumble Cake(Flickr: bpinzini)


    Prep: 15 mins Cook: 40 mins


    • 800g ripe cooking plum, such as Victoria or dessert plums, halved and stoned
    • 50g light brown sugar
    • finely grated zest 1 orange
    • 1 tsp ground cinnamon
    • 1 tsp plain flour

    For the crumble

    • 250g plain flour
    • 150g butter
    • 80g caster sugar
    • 80g demerara sugar
    • 50g ground almond


    1. Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
    2. Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
    3. Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

    (Source: BBC Good Food)
    Surely there are more local recipes which we didn’t discover. We’d love to add them. Please sent them to us by comment.

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