Food / 20 October, 2025 / Ellie Thompson

Two Retro Recipes From Briony May Williams’ New Cookbook

We’re excited to share a sneak peek from GBBO star, celebrity cook and TV presenter Briony May Williams, and her Briony May Williams cookbook, The Retro Recipe Society (Found, £24.99), publishing 20 October 2025.

Briony’s book celebrates the joy of retro cuisine: 50 timeless crowd-pleasers with a playful Briony twist—no niche ingredients or cheffy faff required.

To whet your appetite, we’re sharing two comforting favourites from the collection: Mum’s Bread and Butter Pudding, a proper nostalgic pudding with golden edges and custardy softness, and Chicken Caesar Orzotto, a weeknight-friendly riff that brings Caesar salad vibes to a creamy, one-pan orzo. Dive in below, then add the book to your autumn wish list.

Chicken Caesar Orzotto

Orzo is one of my staple storecupboard ingredients because it is the perfect fusion of pasta and rice. I make orzottos at least once a week because you can pop it all in one pan, it uses up leftover veggies and/or meat, and they are truly yummy. This one takes the classic Caesar Salad flavours and brings it together in a dish the whole family will love.

• Ready in 30 minutes
• Serves 4 people

Ingredients

• 4 chicken thighs, boneless
• 6 rashers streaky bacon, chopped
• 2 tbsp rapeseed oil
• 1 garlic glove, grated
• 250g orzo
• 1 chicken stock cube
• 2 tsp Worcestershire sauce
• 2 tsp mustard (I use English)
• 2 tbsp lemon juice
• 50g parmesan, grated
• Zest of a lemon

Croutons

• 1 ciabatta roll
• 2 tbsp olive/rapeseed oil
• 1 tbsp parmesan, grated

Method

Preheat the oven to 180 °C fan/200 °C. Cut the ciabatta into chunks and toss in the oil with the grated parmesan and some salt and pepper. Bake for 15 minutes until crispy (or use the air fryer at 190oC for 10 minutes).

Heat a tablespoon of rapeseed/vegetable oil in a large pan. Chop the chicken into bite-sized pieces and add to the pan with the grated garlic. Cook for 5 minutes until the chicken is starting to brown. Add the chopped bacon and cook for a few more minutes.

In a jug, dissolve the chicken stock in 750ml boiling water, then stir in the Worcestershire sauce, mustard and lemon juice.

Mix the orzo through the pan, then pour in the stock. Mix well, then cover to cook for 10-15 minutes, stirring regularly (add more boiling water if it starts to stick). When the orzo is cooked, turn off the heat and stir through most of the parmesan, then season with salt and pepper to taste. Serve topped with the remaining parmesan, lemon zest and croutons.

Credit Cíara Hillyer

Mum’s Bread and Butter Pudding

Originally made to use up stale bread, this pudding began to appear in 11th-century England. Chefs started to experiment with flavours in the Victorian era when ingredients like flour and sugar became more readily available. The basis of the dish is to be resourceful and use up leftovers; it is an added benefit that it tastes amazing! This version comes straight out of my mum’s handwritten recipe book from the 70s.

• Ready in 45 minutes
• Serves 8 people

Ingredients

• 10 slices of bread
• 50g unaltered butter, softened
• 3 large eggs
• 600ml milk
• 100ml double cream
• ½ tsp salt
• 3 tbsp honey
• 2 tsp vanilla extract
• Juice of half a lemon
• 2 tsp cinnamon
• 2 tbsp soft brown sugar
• 100g raisins

Method

Preheat the oven to 180 o C fan/200 o C. Cut the bread slices in half diagonally and spread butter over
each piece.

In a large jug, whisk together the eggs, milk, double cream, salt, honey, vanilla extract and lemon juice.

Arrange the buttered bread in a baking dish, butter side up then pour over the egg mixture.

Mix the sugar and cinnamon together then sprinkle over the bread along with the raisins. Bake for 30 minutes until browned.

Credit Cíara Hillyer

The Retro Recipe Society (Found, £24.99) is set for publication on 20th October 2025 and is available online at Amazon, TikTok Shop, Found.us and all good e-Book Shops.  (£10.99).

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