BRITISH FOOD - click on the names of the food to get a RECIPE or watch a VIDEO. ENJOY THE FOOD OF THE BRITISH ISLES :)

Yorkshire Pudding - This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter. Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy. The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert. text. VIDEO

Toad-in-the-Hole - sausages covered in batter and roasted. Similar to Yorkshire Pudding but with sausages placed in the batter before cooking. VIDEO

Fish and chips - Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips (fried potatoes) dressed in malt vinegar. This is England's traditional take-away food or as US would say "to go". Fish and chips are not normally home cooked but bought at a fish and chip shop "chippie" to eat on premises or as a "take away".

Cottage Pie - made with minced beef and vegetables topped with mashed potato. VIDEO

Bubble & Squeak - Typically made from cold vegetables that have been left over from a previous meal, often the Sunday roast. The chief ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables can be added. 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. VIDEO

Bangers and Mash - Bangers are sausages in England. The reason sausages were nicknamed bangers is that during wartime rationing they were so filled with water they often exploded when they were fried. VIDEO

Black Pudding (Blood Pudding) - Looks like a black sausage. It is made from dried pigs blood and fat). Eaten at breakfast time Recipe Black pudding recipes vary from region to region, some are more peppery and some are more fatty than oath. VIDEO - Journey into Black Pudding

SCOTTISH DISHES

Scotch Broth or Hotch-Potch - A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth). There is also freedom over the choice of vegetables, which should be diced. Carrots, garden peas, leeks, cabbage, turnips and a stick of celery can all be used. The hard vegetables should be added first to the boiling stock, with a handful of barley, with the softer vegetables being added later. The final consistency should be thick and served piping hot. VIDEO

Stovied Tatties (or Stovies) - Stovies are a potato-based dish, designed to use up left over meat and vegetables. Several onions should be cut into small pieces and fried in a good amount of beef dripping (fat from the cooked meat) in a large pot. Scraps of meat and left-over vegetables (usually carrots and peas) are then added to the frying onions. Six to eight good sized potatoes are peeled and cut into 3cm pieces. Approximately 2.5cm of water is added to the pan containing the fried onion mixture and the potato pieces are added to this, seasoned with salt and then left to simmer until the potatoes are soft. More water is added only if the pan is likely to become dry.The resulting stovies should have the consistency of mashed potatoes, but the potato pieces should still be detectable. Modern cooks would add a beef stock cube to the mixture prior to simmering. VIDEO

Black Bun - Black Bun is a very rich fruit cake, made with raisins, currants, finely-chopped peel, chopped almonds and brown sugar with the addition of cinnamon and ginger. It takes its name from the very dark color.

WELSH FOOD

Laverbread - It's basically boiled seaweed. Laver is a kind of edible seaweed. Laverbread is often served rolled with fine Welsh oatmeal into little cakes and fried into crisp patties with eggs, bacon and cockles for a traditional Welsh breakfast.

Bara Brith - Bara means bread, and brith means speckled. The name Bara Brith was originally used in north Wales only. In the south, the name Teisen Dorth was used (teisen means cake, and dorth/torth is loaf). Bara Brith is eaten throughout Wales and is readily available. VIDEO

Welsh Rarebit or Welsh rabbit – is traditionally a sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered. In current popular use, it can be simply slices of cheese placed on toasted bread and melted by heat from above in a grill. You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham, crisp bacon or chopped sun-dried tomatoes. VIDEO

Cawl – is a traditional Welsh stew-like dish consisting of meat and vegetables. Its ingredients tend to vary, but usually includes Welsh lamb and leeks. Cawl is translated as soup in modern day Welsh. Normally cawl is eaten in a bowl as a one-course meal. In some parts of Wales however the broth from the cawl was eaten as a first course and the meat and vegetables eaten separately as a second course.

Griddle Scones - Welsh Cakes - The scone, a Scottish quick bread, is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and oven-baked.. Scones can be savory or sweet and are typically eaten for breakfast or tea, although a rich scone makes a great base for strawberry (or other fruit) shortcake. The most important thing to remember when making quick breads (those made with leavenings other than yeast) is to handle with care. Overworking the dough will produce a bread that’s dense, heavy or tough. VIDEO