Delicious Dishes From the UK

England

Eggs

Eggy bread is the British version of French toast. This dish is also referred to as Poor Knights of Windsor. It is prepared with crustless sandwich bread, milk, icing, sugar, eggs, butter, cinnamon and usually a bit of sherry and strawberry jam. The bread gets soaked in a mixture of milk, eggs, icing sugar, and sherry then pan-fried until browned on both sides. When done the bread is sprinkled with cinnamon and sugar and topped with strawberry jam or blackberry compote.

The egg sandwich is an internationally popular breakfast food. Eggs are placed between slices of bread and the sandwich can also include cheese and some kind of meat like cold cuts or sausage meat. It is believed that the first egg sandwiches were made in the early 19th century in East London and sold by street vendors.

Meat

Meat and potato pie is comfort food. The pie crust is prepared with flour, beef suet, and cold water. The filling is a combination of beef or sometimes lamb chunks, onions, and potatoes. The pie is baked until golden brown and left to stand for a short time before serving. If preferred carrots can be added to the filling. It is served accompanied by red cabbage.

Saveloy is a bright pink, heavily seasoned sausage usually served in fish and chip shops. The sausage is a combination of beef, pork, spices, and rusk. Saveloy can be boiled, grilled, or fried in batter. It is best served with chips on the side. In the Northeast of England, it is consumed in a sandwich with pease pudding.

Salmagundi is a traditional cold platter dating back to the 17th century. It's usually a combination of a whole roast chicken cut into pieces, hard-boiled eggs, ham strips, anchovies, grapes, tomatoes, radishes, scallions, olives, pickled onions, celery and parsley served on a large platter.

Ploughman's lunch is a meal that is made with bread, cheese, and pickles and can include sliced ham. It is often served on a wooden board in British pubs. Best when served with a glass of beer.

Phall is the hottest curry in the world and originated in Indian restaurants in the UK. The dish includes lamb or chicken, tomatoes, ginger and a combination of various fresh and dried hot peppers.

Game pie is a traditional dish prepared with a pastry shell that is filled with rich gravy and cooked game meat like venison, rabbit, and pheasant. The dish dates back to the 16th century when it was prepared with meat that was available and even pigeons and blackbirds.

Mulligatawny is a classic curry soup dating back to the 18th century British Raj, the colonial regime of India. The British version of the soup is made with veal or chicken, vegetables, rice, and spices. Modern versions include lentils, apples, coconut milk and at times lemon juice.

Parmo is a popular dish that is prepared with chicken cutlets dipped in breadcrumbs and deep-fried then covered by a creamy sauce. It can be topped with cheese, bacon, pepperoni and even garlic sauce. It is served with chips and salad on the side.

Steak and kidney pie is a classic dish with beef steak and kidneys baked in a pastry shell. The kidneys can be beef, lamb, or pork. It is a delectable dish that blends tender beef, kidneys, and a flavorable gravy. It can be found in British pubs.

Cornish pasty is a popular dish that is a specialty of Cornwall. The pastry is shaped in the form of the letter D or a half-moon. The crispy pastry is filled with diced beef, potatoes, turnips, onions, and seasonings.

Pot pie is a popular dish dating back to the Roman Empire when it was served at banquets. This is a savory pie that is filled with chicken, beef, lamb, or turkey and vegetables such as potatoes, peas, and carrots.

Fish

Jellied eels are a traditional Cockney Street food dating back to the 18th century. The eels are chopped and boiled for half an hour in herbs. When cooled the fish produces its own gelatin.

Cullen skink is prepared all along the coast but originated in the fishing village Cullen in Northeastern Scotland. It is a deliciously thick and creamy fish soup prepared with smoked haddock cooked in milk, leeks, onions, and potatoes. Some recipes use Arbroath smokies or other smoked whitefish.

Kipper is a traditional breakfast food. A whole herring is halved, deboned, seasoned with salt and cold-smoked over woodchips. Kippers are eaten on toasted bread with butter and can be added to quiches, omelettes, and sauces.

Tasty sweets

Steamed pudding has both sweet and savory versions. It is prepared with eggs, flour, and butter poured into a form pan and steamed.

Banbury cake is a traditional thin pastry filled with fruit and spices. The cake is prepared with puff pastry, butter, dried fruit, sugar, nutmeg, cinnamon, mace, ginger, rose water, beaten egg whites, and a splash of dark rum. The cake dates back to the 17th century when the Knights of Templar returned from crusades with fruits and spices. Today Banbury cakes include raisins or currants, grated peel, and different spices.

Eccles cake is a specialty from the Greater Manchester region. It is made with crispy puff pastry filled with raisins or currants, cinnamon, and brown sugar. To give it a golden color, the cake is glazed with honey.

Spotted dick is a traditional sponge pudding prepared from a suet (mutton fat) pastry and with different dried fruit like raisins and currants. The sweetness comes from the custard that is served with this dessert.

Bread and butter pudding consists of slices of stale buttered bread that is mixed with raisins, custard, and spices like vanilla, cinnamon, and nutmeg. The mixture is baked in the oven until the edges are crispy and the interior is soft and creamy. It is served with cream or jams and fruit.

Wales

Cawl is a traditional Welsh stew dating from the 14th century. It is prepared with lamb or beef, bacon, and root vegetables. Along the coast, it can be a seafood cawl.

Scotland

Stovies is a one-pot dish of potatoes stewed with onions, carrots, and mutton or beef.

Neeps and Tatties combine mashed swedes and chopped potatoes. It is a classic side dish that is either steamed or boiled until tender and seasoned with salt and white pepper. It is prepared as an accompaniment to haggis on the festive Burns Night supper.

Cock-a-Leeky is a traditional Scottish rooster and leek soup dating from the 18th century. The dish was served as a two-course meal with first the broth and then the meat.

Lorne sausage is a combination of ground beef, rusk, and spices like nutmeg, cilantro, and ground black pepper. Not actually a sausage the ingredients are packed in a rectangular tin and left to set in the refrigerator. Then sliced into square pieces and fried or grilled, It is used for sandwiches and often eaten at breakfast.

Tweed kettle or salmon hash is a dish prepared with poached salmon served in a flavorable fish broth and accompanied by potatoes or mushrooms. The salmon is poached with fresh herbs and spring onions.

North America

The British Virgin Islands

Fish and Fungi is the national dish. A fresh whole fish is seasoned with a Creole-style seasoning and fried until crispy, The fish is topped with sweet onion gravy. The fungi is okra cooked into a thick mash with cornmeal and water added and served on the same plate.