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Top 10 British Foods to Try

Bakewell Tart

Tart Bakewell is a traditional British confection made from shortcrust pastry with a layer of jam and almond biscuit. There is even a legend associated with this dessert. It says that one maid misunderstood the instructions of her mistress and added an almond biscuit to a regular jam tart. It is said that this dish became popular in the 19th century.

Pork pie

Meat pie (Pork pie) The birthplace of this pie is England, the city of Melton Mowbray. Melton Mowbray is in Leicestershire, where the famous pork pies were made and sold in the 1830s. These wonderful pies, invented by fox hunters, are the perfect appetizer of tender pork in a crispy dense dough. Melton pie is eaten cold with pickled vegetables.


If we consider traditional English dishes, then Kedgeree will take pride of place in this list. According to based on a traditional Indian recipe. It, the British colonialists, adapted it as a breakfast containing fish. However, this dish is also great for lunch or dinner. The dish usually consists of fish, boiled rice, parsley, hard boiled eggs, curry, butter, cream and raisins. Recipes may vary by region.

Custard tar

So, Castard is milk (or cream) thickened with yolks, which can be used as a sauce or other more complex dishes can be made on this basis: desserts, mousses, soufflés, puddings and creams. According to Custard is widely used in the preparation of baked cream pies and tartlets.

Yorkshire pudding

In the usual sense, pudding is a sweet dessert, but the British decided to move away from this rule and introduced a wonderful dish into their cuisine, which was called Yorkshire pudding. According to The name itself, the dessert was in honor of the county of Yorkshire, in northern England. Yorkshire pudding is a kind of bun that has a crispy crust and delicate filling, salty in taste. That is why Yorkshire pudding is in perfect harmony with meat dishes.

Reestit mutton

Dried lamb is a highly nutritious product that, when packaged properly, can be stored for a very long time. According to This dish is a delicacy in the Shetland Islands. Along with stew, homemade dried meat is good for emergency storage. One piece of such dried dried meat is enough for half a day. The meat gradually swells in the stomach, slowly digested – you will not have a feeling of hunger and there will be a surge of strength.


Smoked herring is a very popular dish. According to In the English, it is traditionally served with scrambled eggs, olives and cucumbers for breakfast. The head is removed from the fish, it itself is cut along the belly, salted and either dried or cold smoked. As a result of such processing, all the valuable and useful properties of the product are preserved, and it turns out to be tasty and conveys all the characteristic features of a particular fish.

Fish and Chips

Considering the national dishes of Great Britain Fish and Chips, perhaps the most “typical” for Britain « According to It appeared in 1860. The mouth-watering combination of deep-fried potatoes and battered fish holds one of the most important places in traditional British cuisine.

In recent decades, working British people have been spending less and less time in the kitchen, preferring to dine in pubs or buy ready-made meals on their way home. Traditionally, cod or other varieties of white fish, such as haddock, pollock, katran shark, are used in cooking.

Mince pies

English mince pie is made from buttery shortcrust pastry with a spicy filling that includes fat, dried fruit, nuts and spices According to They are baked at Christmas along with pudding and roast beef, thus making up the traditional triad of a festive feast and complementing the main dishes of English cuisine.

Once upon a time, the filling for pies was prepared from meat, fish or poultry and eggs. Dried fruits and spices were also added, but only as minor ingredients. Over time, meat was replaced by beef fat, and today mins pie is known as pies with a mix of dried and candied fruits, nuts, apples, spices and cognac or rum.


Haggis is the most famous Scottish national dish of lamb giblets (heart, liver and lungs), chopped with onions, oatmeal, lard, spices and salt and boiled in a lamb’s stomach. According to Outwardly.

the dish looks like stuffed animal intestines or homemade sausage. Freshly cooked haggis looks, as already mentioned, not very attractive. A sort of very thick sausage tied on both sides, stuffed with lamb giblets, onions, bacon, spices and other trifles. The very first mention of haggis in Scottish sources dates back to 1747.

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