English cuisine
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Internationally recognised: afternoon tea in traditional English style in Philadelphia, Pennsylvania
Recipes from The Forme of Cury for "drepee", parboiled birds with almonds and fried onions, and "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates and pine nuts, coloured with sandalwood, c. 1390
Thomas Dawson's The Good Huswifes Jewell was first published in 1585.
Pies have been an important part of English cooking from Tudor times to the present day.
British cuisine
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British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it".
Fish and chips, a popular take-away food of the United Kingdom
Traditional pie and mash shop in London
Shepherds's pie, a traditional British dish
Kedgeree, an Anglo-Indian dish