What is Your Favorite British Cuisine?

What is Your Favorite British Cuisine?

Well-known traditional British dishes include full breakfast, fish and chips, the Christmas dinner,[3] the Sunday roast, steak and kidney pie, shepherd's pie, and bangers and mash.

https://en.wikipedia.org/wiki/British_cuisine



Source - Bangers and Mash  

British cuisine has many regional varieties within the broader categories of English, Scottish and Welsh cuisine and Northern Irish cuisine. Each has developed its own regional or local dishes, many of which are geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Cumberland Sausage, Arbroath Smokie, and Welsh cakes.

https://en.wikipedia.org/wiki/British_cuisine



Source - Welsh Pies      




Source - Cornish Miners' Pasties      




Source - Scotch Eggs      


What is your favorite British Food?

That pasty recipe you linked is terrible! totally and utterly wrong. you would be strung up in the Cornwall for calling that a Cornish pasty. Cornish pasties contain Beef (skirt mainly) not mice  potato, swede, salt and pepper placed into pastry raw and then cooked. no herbs no carrot and most certainly no cream of mushroom soup "shudder"
The official rules on them are  (Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) )

   They have to be made in Cornwall.
   They can only contain beef, potato, Swede (rutabaga), onion, salt and pepper.  No other meat, no other vegetables, no other seasonings allowed.
   The ingredients must be raw when the pasties are assembled and then slowly baked to produce the traditional Cornish pasty flavor and texture.
   The edges of the pasties must be sealed by crimping them in traditional Cornish fashion.

I'm quite prepared to let the first slip and the last in acceptable to change as well, but the middle two are sacrosanct!

Skandi, so sweet of you to point that out. I labeled it the way the source named it.

What would you call that picture?

Would you post a picture of what it really would look like for me? Or all the ones I got wrong?

I have never been to England or the United Kingdom so how would I know? I have never even eaten any of those foods or seen them in person.

Hey, I am just trying to help Henry with his contest.

This post was not about the food it was about winning PIE, apples and prizes.

Anne Miller wrote:Skandi, so sweet of you to point that out. I labeled it the way the source named it.

What would you call that picture?

Would you post a picture of what it really would look like for me? Or all the ones I got wrong?

I have never been to England or the United Kingdom so how would I know? I have never even eaten any of those foods or seen them in person.

Hey, I am just trying to help Henry with his contest.

This post was not about the food it was about winning PIE, apples and prizes.

I can see it's not your recipe! The pasty also looks ok at first glance, it was the fact it had carrot in it that made me click the link and look at the recipe. I don't know of any British food that uses tinned soup (other than soup!) I think that's a very American thing to do.
See the pasty below looks nearly identical.

All apples and the PIE has been given!  Henry's contest is still going as far as I know.  I thought long and hard about how to pick the winner of the piece of PIE.  I thought about using the way we pick promotion winners, an apple poll, or asking members to pick their favorite.  In the end I decided to pick the TOPIC with the most replies.  So we have a winner! This topic was the winner of the piece of PIE:  https://permies.com/t/148274/Bicycle-riding-UK-Ireland

Skandi Rogers wrote:That pasty recipe you linked is terrible! totally and utterly wrong. you would be strung up in the Cornwall for calling that a Cornish pasty. Cornish pasties contain Beef (skirt mainly) not mice  potato, swede, salt and pepper placed into pastry raw and then cooked. no herbs no carrot and most certainly no cream of mushroom soup "shudder"
The official rules on them are  (Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) )

   They have to be made in Cornwall.
   They can only contain beef, potato, Swede (rutabaga), onion, salt and pepper.  No other meat, no other vegetables, no other seasonings allowed.
   The ingredients must be raw when the pasties are assembled and then slowly baked to produce the traditional Cornish pasty flavor and texture.
   The edges of the pasties must be sealed by crimping them in traditional Cornish fashion.

I'm quite prepared to let the first slip and the last in acceptable to change as well, but the middle two are sacrosanct!

im happy to hear how its suposed to be madeim quite fond of what they sell as cornish pasties here in south africa much like what you describe but with carot instead of swede (we dont grow swedes here) but on a trip to the uk last year i was rushing and missed breakfast so grabed a "cornish" pastie at the train station in london, it was probably 50% filled with leeks now im fin with leeks in soup ect but it was altogether too much in my pastie and ended up having to throw half of it away so glad to hear that this is not the norm in the uk.

I am a little late to the party, but I am in love with Scones.

I suspect British cuisine is a misnomer!
We tend to be very good at 'comfort food': puddings in particular, but filling and stodgy food in general.
Some I particularly like:

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Stornaway black pudding. I'm not sure what they do to make it so good, but it's got a lovely soft texture that will spoil you for any other...

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Pork pies. I used to really like the jelly bit in them, but as long as they're not too heavy on the pastry.

source
My husband's favourite "toad in the hole" which I hope everyone knows does not involve toads but sausages in a Yorkshire pudding type batter.

And don't forget steamed puddings......

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Yes this is spotted dick!

Nancy, those all sound really yummy.

I have long heard of the "Toad in a hole" here in the US, it is a breakfast food, not anything like the British Toad in a Hole.

Here is how to fix the American Toad in a Hole:

https://www.tasteofhome.com/recipes/toad-in-the-hole/

Funnily enough the things I buy from the UK include black pudding, (and white and fruit) Normally Bury as that's the one they sell. Haggis, branstons pickle, malt vinegar, marmite, birds custard powder, mixed spice...
I make my own pork pies and leave out the jelly, horrible stuff! Also sausage rolls, so good.

The thing I miss most? Sausages, British sausages are wonderful and you cannot get anything close here. All sausages have cured pork in them not fresh and are just not the same. I've gotten pretty good at making my own!

I had the parents in law round last month, for fish and chips followed by sticky toffee pudding (STEAMED not baked!) very nice but not exactly a balanced diet.

How could this thread have gotten so long without mention of "beans on toast"?  Fortunately, there are many recipes on the internet for it, but had a gal from Norwich tell me to include Worchestershire sauce in the recipe or it just would not be the same! :-)    I gotta think the 'bean burrito' in the States with its origins south of the border is an equivalent.....and I admit to liking refried beans as a toast spread with additional adornments.

Share some of your tried and true recipes ya'll. We are doing all things UK based this month and I could use some recipes from people in the know.

bangers and mash is in our regular meal rotation. Good stuff.
I like onion gravy, and I always recommend this recipe to people who want to learn how to make a good, flexible gravy (i`m amazed how often people tell me they're buying gravy mix or [gasp] gravy IN A CAN. To each his own, I guess, but you can have good gravy ready in 15 min using pantry ingredients...)
https://www.recipetineats.com/bangers-and-mash-sausage-with-onion-gravy/#wprm-recipe-container-24991

Tereza, thanks for that link.

I think I may try the Sausage Bake that Nagi linked to from that recipe.

I have a freezer full of Venison Jalepano Link sausage that we don't like so maybe that is a recipe that we will like it in as I need to use it up.

Since I need recipe suggestions I am looking at her other recipes.

Anne Miller wrote:
I have a freezer full of Venison Jalepano Link sausage that we don't like so maybe that is a recipe that we will like it in as I need to use it up.

Another suggestion (though not particularly British) is to make curry ketchup and then currywurst. I could get my family to eat shoes if they have that ketchup on it.

Umm... Hello? Fish and Chips!! (and malt vinegar, or my new favorite pairing, sour beer!)

Scotch eggs are good too.

Not much of a fan of British cuisine, despite being English. That being said tho:

Beans on toast - eat that quite a lot
Sausages & mash - mash has to be buttery, sausages have to be decent (Asda do lovely maple bacon flavour ones. Caramelised onion also good).
Chicken roast dinner. My bf makes it with fried stuffing (omg it’s amazing), mash, fried asparagus and steamed green beans.

As an ignorant outsider I might be way off on this, but...

Isn't the best British cuisine supposed to be Indian cuisine?

Maybe that's just for the tongue in cheek.

L. Johnson wrote:As an ignorant outsider I might be way off on this, but...

Isn't the best British cuisine supposed to be Indian cuisine?

Maybe that's just for the tongue in cheek.

Omg I love a good Indian 😋 Totally valid point lol 😂 Birmingham and Bradford especially are famed for their excellent Indian restaurants.

Full English Breakfast- bacon, sausages, eggs, baked beans, grilled tomatoes, mushrooms, and toast.

Heather Gardener wrote: Birmingham and Bradford especially are famed for their excellent Indian restaurants.

Don't forget the Curry Mile in Manchester!
Scuttlebutt is that Chicken Tikka Marsala came about by East India Company Officer asking for good old English gravy.  "Turnabout is fair play", just ask Sunak.

I would like to submit Grasmere Gingerbread which is made by a bakery in Grasmere to a supposedly secret recipe and famed the world over.  I do have a book with a recipe in which says:
6oz wholewheat flour
2oz porridge oats
half teaspoon bicarb
half teaspoon cream of tartar
2 teasp ginger
6oz margarine (I would use butter)
6oz brown sugar

This is pressed down in an 11x7 inch tin and baked at gas mark 3 for 30 minutes.  I accidentally got even closer to the taste of the real thing when I ran out of ginger and put some cinnamon in as well.

And then there is rhubarb crumble.  There was a famous area of Yorkshire called the rhubarb triangle where they grew huge quantities of it in dark sheds in the early 20th century and sent it down to London on trains.  It is a common crop on allotments (another very British tradition) and John Seymour in my copy of Self Sufficiency extolls its virtues for the making of home brewed wine.  Also good for chutney and jam. So maybe I am straying from the original ask of "British cuisine" but it's a very British ingredient, despite originating in Siberia!  Rhubarb crumble is quite simple, you part-bake the rhubarb in a casserole with a little sugar if it's not a sweet variety, and then top it with butter and flour rubbed together and sugar stirred in and bake again.  Can add oats or a little cinnamon to the crumble mix.

Lancashire hot pot
Irish stew
Eccles cakes
Treacle tart
Kedgeree
Coronation chicken
Bubble and squeak
Welsh rarebit

But my favourite is surely the English breakfast or curried baked beans on toast for a quick meal!