According to the Daily Telegraph on 6th April 2016... I would have never had dare say there were 'great' British dishes...
1. Fish and chips
Fish. With chips. And mushy peas, if you're really going the whole hog.
1. Fish and chips
Fish. With chips. And mushy peas, if you're really going the whole hog.
2. Eccles cake
Named after the Greater Manchester town of the same name, Eccles cakes are small, round cakes made with flaky pastry and filled with currants. Interestingly, they don't have protected geographical status, so Eccles cakes can be made anywhere.
Named after the Greater Manchester town of the same name, Eccles cakes are small, round cakes made with flaky pastry and filled with currants. Interestingly, they don't have protected geographical status, so Eccles cakes can be made anywhere.
3. Black pudding
A blend of onions, pork fat, oatmeal and blood. This year it was even hailed as a superfood, for its protein, potassium, calcium and magnesium content. And it's even almost carb-free.
A blend of onions, pork fat, oatmeal and blood. This year it was even hailed as a superfood, for its protein, potassium, calcium and magnesium content. And it's even almost carb-free.
4. Laverbread
A traditional Welsh dish that has little to do with bread itself. To make laverbread, seaweed is boiled, then minced or puréed and sometimes rolled in oatmeal before being fried. Richard Burton once described it as "Welshman's caviar".
A traditional Welsh dish that has little to do with bread itself. To make laverbread, seaweed is boiled, then minced or puréed and sometimes rolled in oatmeal before being fried. Richard Burton once described it as "Welshman's caviar".
5. Cullen skink
A thick Scottish soup made from smoked haddock, potatoes and onions. Perfect for warming your cockles after a day's fishing in Cullen (in Moray, Scotland – where the dish originated) or just a day at work.
A thick Scottish soup made from smoked haddock, potatoes and onions. Perfect for warming your cockles after a day's fishing in Cullen (in Moray, Scotland – where the dish originated) or just a day at work.
6. Scotch egg
Classic British picnic food of hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Scotch eggs were apparently created in 1809, by domestic goddess Mrs Rundell. She recommended serving them hot, with gravy.
Classic British picnic food of hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Scotch eggs were apparently created in 1809, by domestic goddess Mrs Rundell. She recommended serving them hot, with gravy.
7. Steak and kidney pie
Traditional pie made with salted beef broth, thickened with flour or cornstarch and often with ale or stout added. British comfort food at its best.
Traditional pie made with salted beef broth, thickened with flour or cornstarch and often with ale or stout added. British comfort food at its best.
8. Yorkshire pudding
A batter dish made with eggs, flour and milk or water and eaten with gravy. The yorkshire pudding was voted the UK's best regional dish in this year's Diner's Club Gourmet Society Poll, beating scones and cream and Cornish pasties to the top.
Close companion to the builder's tea and beloved of the greasy spoon, cooked breakfast meals usually include bacon, sausages, eggs, toast, mushrooms, beans, tomatoes and tea or coffee – and don't go easy on the milk and sugar.
A batter dish made with eggs, flour and milk or water and eaten with gravy. The yorkshire pudding was voted the UK's best regional dish in this year's Diner's Club Gourmet Society Poll, beating scones and cream and Cornish pasties to the top.
9. Shepherd's pie
A meat (usually beef or lamb) pie with a mashed-potato crust. Also referred to as "cottage pie", the name shepherd's pie first appeared in 1877.
12. Full English breakfastA meat (usually beef or lamb) pie with a mashed-potato crust. Also referred to as "cottage pie", the name shepherd's pie first appeared in 1877.
10. Toad in the hole
Usually sausages in Yorkshire pudding batter, often served with vegetables and onion gravy. Why the name? Apparently because the look of the dish resembles a toad poking its head out of a hole, of course.
Usually sausages in Yorkshire pudding batter, often served with vegetables and onion gravy. Why the name? Apparently because the look of the dish resembles a toad poking its head out of a hole, of course.
11. Bread and butter pudding
A pudding made by layering slices of stale buttered bread, raisins and egg custard mix. It's come a long way since its origins in 1728, when it was called "whitepot" and used butter… or bone marrow. Tasty.
A pudding made by layering slices of stale buttered bread, raisins and egg custard mix. It's come a long way since its origins in 1728, when it was called "whitepot" and used butter… or bone marrow. Tasty.
Close companion to the builder's tea and beloved of the greasy spoon, cooked breakfast meals usually include bacon, sausages, eggs, toast, mushrooms, beans, tomatoes and tea or coffee – and don't go easy on the milk and sugar.
13. Haggis
A savoury dish of minced sheep's heart, liver and lungs with onion, oatmeal, suet, spices and salt, haggis shot to fame as Scotland's national dish with the publication of Robert Burns' poem Address to a Haggis in 1787.
A savoury dish of minced sheep's heart, liver and lungs with onion, oatmeal, suet, spices and salt, haggis shot to fame as Scotland's national dish with the publication of Robert Burns' poem Address to a Haggis in 1787.
14. Lancashire hotpot
A dish made from lamb (or mutton) and onion, topped with sliced potatoes and left to bake in the oven on a low heat. An undisputed Northern classic.
A dish made from lamb (or mutton) and onion, topped with sliced potatoes and left to bake in the oven on a low heat. An undisputed Northern classic.
15. Bubble and squeak
Usually the leftover vegetables from a traditional roast dinner (potato, cabbage, carrots, Brussels sprouts) fried in a hot pan – hence the name, which mimics the sound of the dish cooking – and eaten hot.
Usually the leftover vegetables from a traditional roast dinner (potato, cabbage, carrots, Brussels sprouts) fried in a hot pan – hence the name, which mimics the sound of the dish cooking – and eaten hot.
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