British cuisine Bread Cheese Chilli Potato Tomato Curries Italian cuisine French cuisine

Industrial-era foods The Industrial Revolution that began in Britain in the 18th century is responsible for the former very poor reputation of British food. Unlike the populations of most other countries, by the mid 19th century the majority of the British population were working in city factories and living in very poor housing. The new working classes had lost contact with the land and the standard of cooking declined as a result.

Influence of other countries In Great Britain, food was frequently reduced to "meat and two veg," mostly with stew and soup. The rationing of most foods during (and for some years after) World War II did little to assist the situation, though it raised the average nutritional standards of the population to levels never previously achieved. However post-war population movements, foreign holidays and immigration to the UK led to the increasing absorption of influences from former colonies (e.g. India) and from Europe (particularly France and Italy). The books of Elizabeth David introduced many new recipes from the Mediterranean. Italian-American influence is now ubiquitous and pasta or pizza make a significant contribution to many diets. Berni Inns introduced the British public to prawn coctail and steak, chips and peas, and Wimpy Bars did the same for the Hamburger. Chicken Tikka Masala A dish with Indian (Bangladeshi) and Chinese origins

Take – Away Food Fish And Chips Mushy Peas Steak And Kidney Pie

Modern British cuisine Modern British (or New British) cuisine is a style of British cooking that emerged in the late 1970s, and has gained increasing popularity more recently. It uses mainly high-quality ingredients local to the British Isles, preparing them using methods that combine traditional British recipes with modern innovations. Much Modern British cooking also draws heavily on influences from the cuisines of the Mediterranean and, more recently, southeast Asia. The influence of northern and central European cuisines is significantly slighter. The Modern British style of cooking emerged as a response to the perceived poor quality of British cuisine following the II World War, and the resulting popularity of foreign cuisine in Britain in decades that followed. Ulster fry, a variant of British cooked breakfasts

Vegetarianism

Traditional British Breakfast A full English breakfast with scrambled eggs, bacon, sausages, black pudding, mushrooms, baked beans and hash browns One breakfast permutation: two eggs, bacon, sausage, fried tomatoes, and bubble and squeak.

Elevenses In the United Kingdom and Commonwealth, elevenses is a snack that is similar to afternoon tea, but eaten in the morning. It might consist of some cake or biscuits with a cup of tea or coffee. In Australia, it is called morning tea (often little lunch or playlunch in primary school). The name refers to the time of day that it is taken: around 11 am. The word "elevenses" is seen as a little old fashioned, and few people still refer to morning tea as such. British digestive biscuits

Br eakfast +L unch =Brunch

Lunch Lunch is a meal that is taken in the early afternoon. The term is short for "luncheon”. Lunch is a newer word for what was once called "dinner," a word nowadays only sometimes used to mean a noontime meal in the British Isles. Lunch food varies. In some places, one eats similar things both at lunch and at supper - a hot meal, sometimes with more than one course. In other places, lunch is the main meal of the day, supper being a smaller cold meal. Many people eat lunch while at work or school. Employers and schools usually provide a lunch break in the middle of the day, lasting as much as an hour. Some workplaces and schools provide cafeterias where one can get a hot meal. In some work locations one can easily go out to eat at a nearby restaurant. British restaurant in London

Supper (Dinner) In the United Kingdom and Ireland, supper is a small meal just before bedtime. In these lands, the understanding of "supper" is typically a meal taken in the evening (between 6 p.m. and midnight) when one's main meal or "dinner" has been eaten during the day. Supper is typically a lighter meal, often served cold and unlikely to involve either elaborate preparation or more than one or two courses. The term "supper" is derived from the French souper, which is still used for this meal in Canadian French and sometimes in Belgian French. It is related to soup, a food often served at supper. Mushroom cream

Dessert

Bangers and mash Bangers and Mash is a British colloquial name for sausages (bangers) served alongside mashed potato, very often with gravy being poured over both. The sausages may be one of a variety of flavours such as pork, pork and apple, tomato, beef, Lincolnshire or Cumberland. The full meal will usually include a vegetable (e.g. peas, brussels sprouts). The gravy may be flavoured with the appropriate meat stock, or may be an onion gravy. It is a very popular winter dish, and can range in quality from the very cheapest sausages and instant mash, or with high quality sausages and carefully- made mashed potatoes and gravy.

Black pudding Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. In Great Britain, Ireland and Atlantic Canada, blood sausage is called black pudding. The pudding was invented in Stornoway, Isle of Lewis. The ingredients include pig's blood, suet, bread, barley and oatmeal. Black pudding is usually served as part of a traditional full English breakfast. Black blood pudding for breakfast: served with square sausage, baked beans, fried bread and mushrooms

Bubble and squeak Bubble and squeak (sometimes just called bubble) is a traditional British dish made with the shallow- fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is traditionally served with cold meat from the Sunday roast, and pickles. Traditionally the meat was added to the bubble and squeak itself, although nowadays the vegetarian version is more common. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potato until the mixture is well-cooked and brown on the sides. The name is a description of the action and sound made during the cooking process.

Pasty A pasty is a type of pie, originally from Cornwall, United Kingdom. It is a baked un-sweetened pastry case traditionally filled with diced meat and vegetables. The ingredients are uncooked before being placed in the unbaked pastry case. Pasties with traditional ingredients are specifically named Cornish pasties. Traditionally, pasties have a semicircular shape, achieved by folding a circular pastry sheet over the filling. One edge is crimped to form a seal.

Haggis Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour. It somewhat resembles other stuffed intestines (otherwise known as sausages) of which it is among the largest types. There are also meat-free recipes specifically for vegetarians which supposedly taste similar to the meat-based recipes. uncooked small haggis content of a haggis

Hash Hash is a mixture of beef (often leftovers of corned beef or roast beef), onions, potatoes, and spices that are mashed together into a coarse, chunky paste and then cooked either alone, or with other ingredients. In the United Kingdom it is eaten for lunch or dinner and, in certain parts, celebration of Ash Wednesday involves the ritual serving and eating of hash.

Fish and chips Fish and chips or fish 'n chips (in Scotland: a fish supper) is a popular take-away food, consisting of deep-fried fish in batter with deep-fried potatoes. For decades fish and chips dominated the take-away food sector in the United Kingdom. Traditional frying uses dripping (beef fat), however vegetable-oil now predominates. A minority of vendors in the north of England and Scotland still use dripping as it imparts a different flavour to the dish, but has the drawback of making it unsuitable for vegetarians.

Pork Pie Pork pie is a traditional British food. It consists of pork and pork jelly in a hot water crust pastry and is normally eaten cold. A gala pie is a pork pie with a hard-boiled egg inside. Pork pie, often shortened to porky, is also the Cockney Rhyming Slang for lie.

Shepherd's pie Shepherd's pie is a traditional British dish that consists of a bottom layer of minced (ground) lamb in gravy covered with mashed potato and (often) a layer of cheese. It is a favorite dish of institutional cooks keen on feeding large groups of people. The mince is traditionally lamb although many people prefer to make it with minced (ground) beef. A shepherd's pie made with beef is properly called a cottage pie. A similar dish made with fish instead of meat is called a fisherman's pie. The mince layer is made by frying the meat in oil with finely chopped onions (and sometimes also with garlic, chopped carrots, peas or baked beans, and herbs such as rosemary or oregano). It is then simmered in stock and redcurrant jelly (not jam, they're different things). Once this is done, the mash layer can be added, and the entire pie is baked in the oven until ready.

Toad in the hole Toad in the hole is a traditional British dish. It consists of sausages in Yorkshire pudding mix, usually served with vegetables and gravy. Strong regional dialect has resulted in the dish being locally called "Tow'd in't th'ow" in some areas. Badly made toad in the hole is sometimes described as "frog in a bog".

Yorkshire pudding Yorkshire pudding is an English savoury dish similar to a popover made from batter. It is most often served with roast beef, but may be eaten with sausages or other dishes, or on its own. Gravy is considered an essential accompaniment by many. It may have originated in Yorkshire, but is popular across the whole country. Yorkshire pudding is cooked by pouring batter into a greased baking tin, and baking at a very high heat until it has risen. Traditionally, it is cooked in a large tin underneath a roasting joint of meat, in order to catch the juices that drip down, and then cut appropriately, although individual round puddings (baked in bun trays) are increasingly prevalent. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's juices that are left behind. Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding

Bread &Butter Pudding Bread and butter pudding is a traditional dessert popular in British cuisine. It is essentially a baked form of French toast. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture (sometimes with vanilla or other spices added) is poured. It is then baked in an oven and served. Some people may serve it with custard, but often the pudding under the crust is runny enough to enjoy without sauce. Bread and Butter Pudding, with raisins replaced by banana

Pastries Pastry is the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches. A good pastry is light and airy, easily broken in the mouth (what is called 'short' eating), but firm enough to support the weight of the filling. The dough must be well mixed, but care must be taken not to overmix the pastry, which results in long gluten strands and toughens the pastry. Thus the manufacture of good pastry is something of a fine art. As pastry must be baked to be edible, and pie fillings often do not need extra baking.

Tea At first tea was sold in the coffee houses of London. By 1750, tea had become the principal drink in Britain, yet at that time a pound of the cheapest tea cost about one- third of a skilled worker's weekly wage! Tea was jealously guarded by the lady of the house, and kept in special containers called tea-caddies, often with a lock, and carefully doled out by the teaspoon. Afternoon tea is a British institution. Whether spending a day at home or out and in town or countryside, most British people enjoy their afternoon 'cuppa'. As for the drink itself, tea is traditionally brewed in a china teapot, adding one spoonful of tea per person and one for the pot. Great importance is attached to the use of freshly boiled water which is then poured onto the leaves and the tea is left to 'brew' for a few minutes. Although hundreds of different teas are available, the strong English Breakfast blend is one of the favourites, with added milk, and a little sugar for those with a sweet tooth. High Tea is a more substantial evening meal, popular in northern England and Scotland.

Alcoholic drinks

Sources in-britain.htm Renata Rychlewska Katarzyna Gorzym Mikołaj Dec