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- The Humble Pie
- Cornish Pasty
- Beef Wellington
- Suet
- The Balti
- The Full English
- Fish & Chips
- The Sunday Roast
- Lancashire Hotpot
- Scouse
Encasing meat in pastry has its origins in Ancient Egypt. A recipe for chicken pie was carved into a tablet there over 4,000 years ago. The dish traveled then to Ancient Greece and along the Roman roads to the British Isles. The pastry casing at this time was less for eating than for helping the meat to last longer on sea voyages. By medieval times...
A circle of pastry folded over a filling of beef, potato, onion, and swede with the edges crimped into a thick crust. As meat became more expensive, more vegetables were added. Why Cornwall? The region was the home of tin mining and pasties were perfect for dropping down the dark, damp mines to provide sustenance for the workers. They worked at suc...
We love wrapping things in pastry, even the most expensive of beef cuts. A fillet of beef, brushed with mustard, wrapped in a layer of blitzed mushrooms, parma ham, and puff pastry – succulent, melt in the mouth, and oh so tasty. The dish was supposedly created to celebrate the Duke of Wellington’s victory at the Battle of Waterloo. But it’s more l...
Not a dish, an ingredient – theingredient for the famous English pudding. Suet is made from the fat around the kidneys and other organs (usually beef). Separated from the meat, the fat is clarified, chopped, and boiled in water to release the impurities. Once cooled, the water and fat separate and you have suet. There are, of course, vegan alternat...
Curry has been a favorite in the land for many years, since way back in the 19th century, at least; spices have been a key part of English cooking since the Crusades of the 11th century. The first curry house opened over 200 years ago, and so important is it for English history, the site in George Street, London, is marked with a Green Plaque. But ...
This is a breakfast of centuries-old tradition, a true English affair. The basics are bacon, egg, sausage, mushrooms, tomato, black pudding, and fried bread. You might also find kidneys, bubble and squeak, hash browns (but they are an inferior import from the States), or fried potatoes. Some even pile on baked beans, too. But, really, beans have no...
Go anywhere in the world and ask what is British food and they will tell you fish and chips. The Brits may have laid claim to the dish, but it’s as much an immigrant as the people who brought it to the country. In the 17th century, Jewish settlers introduced the deep-fried battered fish recipe to these shores, bringing it from Portugaland Spain. Th...
This is as English as they come – a plate of roast meat (any meat, beef, pork, lamb, or chicken), vegetables, and Yorkshire pudding topped with gravy made from the juices in the roasting pan, or, god forbid, gravy granules. It’s been the main meal of the week for over 300 years, with the leftovers fried up or put in pies or sandwiches over the next...
This staple of 19thcentury Lancashire cotton workers has become a nationwide favorite. Chunks of lamb, sliced onions and carrots in stock, flour, and Worcestershire sauce, all topped with sliced potatoes and left to baked for a couple of hours. Once they returned from the mill, the workers would find a flavorsome stew, the lamb fusing with the vege...
Just south of Lancashire is Liverpool. And while the dialect here, Scouse, shares little in common with its neighbors, its famous regional dish uses much the same ingredients as the hotpot. But Scousers, the people of the city, prefer to stew theirs on the stove rather than bake it in the oven. The word scouse is said to come from the Norwegian lap...
Jun 9, 2023 · A photo guide to classic British foods. 1 of 20. CNN —. If British food has come in for a bit of mockery over the years, it isn’t because the recipes are wrong. It’s because they’re ...
- Anna Pallai
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