Get Hands on with history

Dan Lepard smiling

Get Hands on with history

Join award-winning food writer and celebrity chef Dan Lepard as he celebrates the ingenuity and creativity behind classic wartime dishes. Inspired by the IWM publication Victory in the Kitchen: Wartime Recipes.

Dan delved into IWM’s rich archives to offer modern twists on classic recipes that were concocted out of meagre rations during the Second World War.

 

Recent months have seen many of us turn to cooking, baking and getting creative in the kitchen for some much-needed comfort and entertainment. I am excited to have teamed up with the museum to release a series of short videos that celebrate simple ingredients delivering unexpected flavour and a side of history”.

Baked Jam and Carrot Sponge pudding

Baked Jam and Carrot Sponge pudding

The Second World War threw up many challenges for British cooks, with rationing and shortages severely limiting their choice of dishes. In this episode of Rationing Recipes, Dan Lepard looks at why some ingredients were so precious and shows us how to make a piping hot Jam and Carrot Sponge Pudding.

A Very 1940s Meat Curry

A Very 1940s Meat Curry

Many countries have their own take on curry, often inspired by Indian flavours. In this episode of Rationing Recipes, Dan Lepard looks at the long history of British curry and shows us how to make a delicious 1940s sweet curry.

Sardines wrapped in potato

Sardines wrapped in potato

The Second World War forced British cooks to make the most of simple ingredients like potatoes, which could be widely grown across Britain. In this episode of Rationing Recipes, Dan Lepard shows us how to make a dish that tastes "like the best fish and chips without the grease".

Victory in the Kitchen: Wartime Recipes

Book cover of Victory in the Kitchen: Wartime Recipes

Victory in the Kitchen: Wartime Recipes

For more inspiring rationing recipes why not try Victory in the Kitchen: Wartime Recipes?

Taken from the archives of IWM, these recipes show the ingenuity and creativity behind dishes rustled up out of meagre rations - from austerity recipes such as scrap bread pudding, potato pastry and sheep's heart pie to hearty English favourites including Lancashire hot pot, Queen's Pudding and crumpets.

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More food and rationing

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What You Need To Know About Rationing In The Second World War
In January 1940, the British government introduced food rationing. The scheme was designed to ensure fair shares for all at a time of national shortage.
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8 Handy Tips From The Ministry Of Food
Between March 1942 and November 1946, more than 200 Ministry of Food short ‘Food Flash’ films were shown in British cinemas. Here are eight helpful hints from the Food Flash series.
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Choose Cheese, 1940
With rationing introduced early in 1940 in Britain, this public information film was created to advocate the advantages of eating cheese, explaining its health benefits with some (unverified) experiments as well as its versatility in cooking, from grilled cheese to cauliflower cheese.