Essay On British Cuisine

Sometimes under-appreciated, traditional British cuisine offers many wonderful dishes and great variety from the different corners of the United Kingdom. British culture (and cooking!) have been greatly enriched by immigration and overseas influences.

Although there are commonalities throughout the British Isles, it should be remember that the United Kingdom is a union of England, Scotland, Wales and Northern Ireland, each of which has their own distinctive cultural and culinary traditions. Additionally, as already mentioned, immigration and trade with other nations have greatly influenced British food, and caused the emergence of new culinary styles such as Anglo-Indian.

British, and especially English cuisine, has not always had the highest

Traditionally, these were eaten by miners working in the Cornish tin industry, and it sometimes claimed that fruit would be placed at one end of the pasty to serve as a sweet dish.

Kedgeree Flaked fish (usually smoked haddock), with boiled rice, eggs and butter. The dish has its origins in the time of the British Indian Empire.

Chicken tikka massala An Anglo-Indian dish made by cooking chunks of marinated chicken in a curry sauce. Usually eaten with rice or naan (Indian bread).

Balti An Anglo-Indian dish originating from Birmingham: A thick curry made using lamb (balti gosht) or chicken (balti murgh), cooked and served in flat-bottomed iron or steel pot. To eat it, naan (Indian bread) is used to scoop up the sauce.

Cock-a-leekie soup A Scottish soup made from potato, leek and chicken stock.

Arbroath smokie Lightly smoked haddock, originally from Arbroath in Scotland.

Haggis One of the most famous Scottish traditional dishes, haggis is made using a sheeps heart, liver and lungs (collectively known as the pluck), minced (ground), and mixed with oatmeal, onions, suet, spices and stock, and then boiled in the sheeps