The Fabulous Baker Brothers share their favourite recipes from new cookbook, Glorious British Grub
7 March 2013
The Fabulous Baker Brothers, Tom and Henry Herbert, burst on to our TV screens last year with their cheeky-chappy approach to cooking.
Born and bred in Gloucestershire, Tom and Henry grew up working for the family business, Hobbs House Bakery so they’ve always loved being in the kitchen.
Now, they’re hoping to overhaul the dishes Britain is famous for – and put the UK firmly on the foodie map. Drawing inspiration from the local produce and history surrounding some of our most iconic sights, they’re cooking up new recipes that everyone will love.
Here, The Fabulous Baker Brothers share their favourite British recipes from new book, Glorious British Grub with w&h…
Buy The Fabulous Baker Brothers: Glorious British Grub (£20, Headline)
‘Tom: ‘It’s a long time since London has seen a real pea-souper, but a lot of visitors still expect London to be swathed in the fog it describes. I couldn’t resist playing with the name.”
‘Tom: ‘I was asked to create a recipe for a beetroot lovers’ website, and I was stumped, but Henry said, ‘Do a beetroot tarte Tatin,’ as if it was the most obvious idea in the world. I have to say it was delicious.”
‘Tom: This cake reminds me of my grandfather David Herbert. In the early 1980s he got into skiing in his sixties, and he would ski in a woollen suit with a tie on and a Union Jack bobble hat. My grandma would wear a big furry hat and put spikes on her shoes to go from cafe to cafe, drinking hot chocolate. They always took a box full of homemade Battenburg.’