Steak and kidney pie; fish and chips; scones; bacon sandwiches (‘bacon butties’); bangers and mash; Beef Wellington; Sunday roast; full English breakfast…These dishes and traditions are some of the enduring emblems of British cuisine.
To celebrate the contestants’ trip to the Ole Blighty this week, we’d like to pay homage to some quintessentially English specialties with names that could have come from nowhere else but Britain. 1) Yorkshire Pudding 2) Toad in the Hole 3) Pigs in Blankets 4) Black Pudding 5) Cottage pie/Shepherd’s pie 6) Pork pie 7) Cornish pasty 8) Bubble and squeak 9) Spotted dick 10) Haggis
This battery delight originated from, you guessed it, Yorkshire in England, and is a staple of any self-respecting roast dinner. Aided by his mum, Gary demonstrated how to make the perfect Yorkshire Pud in Masterclass this year.
Yorkshire pudding batter is also used for this little beauty which sees sausages embedded in the batter and cooked in the oven. Pass the gravy!
When one type of meat is not enough! The UK version of these tasty little fellows involves wrapping small sausages in bacon.
Some new to this delight often enjoy it – until they find out what it is. Black pudding is a blood sausage (usually pork blood in Britain). The blood is thickened with filler (often including oatmeal) so it congeals.
Shepherd’s pie is lamb mince topped with mashed potato, while Cottage pie uses beef mince. Both pies do not have a pastry crust base.
A pie of pork and pork jelly encased in pastry, which normally is consumed cold. This dish gave rise to the Cockney rhyming slang for a lie – ‘porky’ (‘porky pie’).
Hailing from Cornwall, this warm semi-circular pastry creation can have various fillings that in a traditional pasty are not cooked before being encased in the pastry and baked.
No, not a cartoon character but traditionally, the veggie leftovers from a roast dinner, shallow fried. A full English breakfast is not complete without it!
Steamed suet pudding, anybody? In addition to the beef or mutton fat, this pudding features dried fruit and is usually served with custard.
A traditional Scottish dish, we had to include this dynamo of sheep’s minced heart, liver and lungs, which is combined with seasonings and simmered in its stomach. Delicious, actually.
Next on:
Leave a comment below