The Complete Cook Shop's Traditional Recipes.

Welcome to our family collection of properly cooked, traditional recipes. Please feel free to browse and print of anything you like the look (and hopefully taste) off. Also feel free to comment on any recipe as we like to hear what you have to say. Enjoy the food!

Welcome from ‘the pan man’

Added on July 9th, 2009 by Complete Cookshop and there are no comments

Food glorious food! Good simple food recipes, some of which will have journied round the world to grace our tables. On this site I want to add to your enjoyment by sharing cooking tips and stories which accompany some of the recipes. Why not send us your favourite food memory and recipe. If you dont have the recipe we’ll find it for you! Enjoy!


Jam or Curd tarts

Added on August 4th, 2010 by Complete Cookshop and there are no comments

Using half the recipe quantity of the short pastry recipe shown will make 14 tarts.

1. Roll the pastry out thin and cut into rounds with a scone cutter.
2. Line the patty tin with the rounds you have made.
3. Put a little jam or lemon curd in each.
4. Bake in the oven (190-200c or gas mark [...]


How to make short pastry

Added on August 4th, 2010 by Complete Cookshop and there are no comments

8oz (250 grams) of self raising flour.
1/2 teaspoon of salt
1oz (30 grams) of sugar
2oz (62 grams) of lard
2oz (62 grams) of margarine
8 teaspoonfuls of water (approx)

1. Mix the flour and salt in a basin
2. Lightly rub in lard & margarine until like bread crumbs
3. Stir in the sugar
4. Add the cold water and use a [...]


Chilli Con Carne

Added on November 12th, 2009 by Complete Cookshop and there are no comments

Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. A great tasting and simple dish to make. Serves 4-6.


Pressure Cooker Bouillabaisse

Added on July 9th, 2009 by Complete Cookshop and there are 1 comment

Bouillabaise originated in Marseilles and here we made a version with a variety of fish and sea food. Authentically, the dish is served with toasted croutes of bread with rouille, a hot and garlicky mayonnaise. Serves 6.


Clay Baked Golden Honey and Ginger Chicken

Added on April 28th, 2009 by Complete Cookshop and there are 2 comments

The simple, no-nonsence dish can be mad with any starchy vegetables you have to hand and also works well with duck, partridge and other game birds. Serves 4-6.