1.
British cuisine
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British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, however, British cuisine has absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes, such as the Anglo-Indian chicken tikka masala. Celtic agriculture and animal breeding produced a variety of foodstuffs for indigenous Celts. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages, the British Empire facilitated a knowledge of Indias elaborate food tradition of strong, penetrating spices and herbs. Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisines poor international reputation. It has been claimed, contrary to belief, that people in southern England eat more garlic per head than the people of northern France. British cuisine has traditionally been limited in its recognition to the full breakfast, fish and chips. Other British dishes include the Sunday roast, steak and kidney pie, shepherds pie, British cuisine has many regional varieties within the broader categories of English, Scottish and Welsh cuisine. Romano-British agriculture, highly fertile soils and advanced animal breeding produced a variety of very high quality foodstuffs for indigenous Romano-British people. Developments in plant breeding produced a multiplicity of fruit and vegetable varieties, during the World Wars of the 20th century difficulties of food supply were countered by official measures, which included rationing. The problem was worse in WWII, and the Ministry of Food was established to address the problems, due to the economic problems following the war, rationing continued for some years, and in some aspects was more strict than during wartime. Rationing was not fully lifted until almost a decade after war ended in Europe and these policies, put in place by the British government during wartime periods of the 20th century, are often blamed for the decline of British cuisine in the 20th century. Consequently, food security has become a major popular concern. Concerns over the quality and nutritional value of industrialised food production led to the creation of the Soil Association in 1946 and it is not generally a nostalgic movement, although efforts have been made to re-introduce pre-20th-century recipes. Ingredients not native to the islands, particularly herbs and spices, are added to traditional dishes. Much of Modern British cooking also draws heavily on influences from Mediterranean cuisines, the traditional influence of northern and central European cuisines is significant but fading. By the 1960s foreign holidays, and foreign-style restaurants in Britain, since appearing in Christmas dinner tables in England in the late 16th century, the turkey has become more popular, with Christmas pudding served for dessert
2.
English cuisine
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, the 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages, curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasses recipe for chicken currey. French cuisine influenced English recipes throughout the Victorian era, after the rationing of the Second World War, Elizabeth Davids 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other writers to describe other styles, including Chinese. England continues to absorb culinary ideas from all over the world, English cookery has developed over many centuries since at least the time of The Forme of Cury, written in the Middle Ages around 1390 in the reign of King Richard II. The book offers imaginative and sophisticated recipes, with sweet and sour sauces thickened with bread or quantities of almonds boiled, peeled, dried and ground. Foods such as gingerbread are described and it was not at all, emphasises Clarissa Dickson Wright in her A History of English Food, a matter of large lumps of roast meat at every meal as imagined in Hollywood films. Set hit on the fyre, put to sigure & safron, when hit boyleth, tak som of thy milk, boylying, fro the fyre & aley hit up with yolkes of eyron that hit be ryght chargeaunt, styre hit wel for quelling. Put therto that othyr, & ster hem togedyr, & serve hem forth as mortruys, the early modern period saw the gradual arrival of printed cookery books, though the very first, the printer Richard Pynsons 1500 Boke of Cokery was compiled from medieval texts. The next, A Proper Newe Booke of Cokerye, was published sometime after 1545, the Secretes of the Reverende Maister Alexis of Piermont was published in 1558, translated from a French translation of Alessio Piemonteses original Italian work on confectionery. English tastes evolved during the century in at least three ways. Firstly, recipes emphasise a balance of sweet and sour, secondly, butter becomes an important ingredient in sauces, a trend which continued in later centuries. Thirdly, herbs, which could be grown locally but had been used in the Middle Ages. In A. W. s Book of Cookrye, 35% of the recipes for meat stews and sauces include herbs, on the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too, The Good Huswifes Jewell introduced sweet potatoes alongside familiar Medieval recipes, elinor Fettiplaces Receipt Book, compiled in 1604 gives an intimate view of Elizabethan cookery. The book provides recipes for various forms of bread, such as buttered loaves, for apple fritters, preserves and pickles, New ingredients such as the sweet potato appear. Pies were important both as food and for show, the nursery rhyme Sing a Song of Sixpence, with its lines Four and Twenty blackbirds / Baked in a pie
3.
Scottish cuisine
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Scottish cuisine is the specific set of cooking traditions, practices and cuisines associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider British and European cuisine as a result of local and foreign influences, traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland, with its climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance, agriculture was introduced, with primitive oats quickly becoming the staple. In common with many mediaeval European neighbours, Scotland was a state for a greater part of the second millennium. This put certain restrictions on what one was allowed to hunt, in the halls of the great men of the realm, one could expect venison, boar, various fowl and songbirds, expensive spices, and the meats of domesticated species. From the journeyman down to the lowest cottar, meat was an expensive commodity, for the lower echelons of mediaeval Scots, it was the products of their animals rather than the beasts themselves which provided nourishment. This is evident today in traditional Scots fare, with its emphasis on dairy produce and it would appear that the average meal would consist of a pottage of herbs and roots, with bread and cheese when possible. Before Sir Walter Raleighs introduction of the potato to the British Isles, wheat was generally difficult to grow because of the damp climate. Food thrift was evident from the earliest times, with excavated middens displaying little evidence of anything, all parts of an animal were used. The mobile nature of Scots society in the past required food that should not spoil quickly and it was common to carry a small bag of oatmeal that could be transformed into a basic porridge or oatcakes using a girdle. It is thought that Scotlands national dish, haggis, originated in a way, A small amount of offal or low-quality meat, carried in the most inexpensive bag available. It has also suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking, cannel, from cannelle—cinnamon Collop, from escalope Gigot /ˈdʒɪɡət/, from gigot—leg of mutton. Syboe, from ciboule—a spring onion With the growth of sporting estates, the railways further expanded the scope of the market, with Scots grouse at a premium on English menus shortly after the Glorious Twelfth. The availability of certain foodstuffs in Scotland, in common with the parts of the United Kingdom. Rationing during the two World Wars, as well as industrial agriculture, limited the diversity of food available to the public. Imports from the British Empire and beyond did, however, introduce new foods to the Scottish public, during the 19th and 20th centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, India, and Pakistan
4.
Welsh cuisine
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Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, Welsh Celts and their more recent Welsh descendants originally practiced transhumance, moving their cattle to higher elevations in the summer and back to their home base in the winter. Once they settled to homesteads, a family would have eaten meat from a pig primarily. Sheep farming is practiced extensively in Wales, with lamb and mutton being the meats most traditionally associated with the country, beef and dairy cattle are also raised widely, and there is a strong fishing culture. Fisheries and commercial fishing are common and seafood features widely in Welsh cuisine, vegetables, beyond cabbages and leeks, were historically rare and the leek became a significant component of many dishes. It has been a symbol of Wales for at least 400 years. Since the 1970s, the number of restaurants and gastropubs in Wales has increased significantly, there are few written records of traditional Welsh foods, recipes were instead held within families and passed down orally between the women of the family. The lack of records was highlighted by Mati Thomas in 1928 and those with the skills and inclination to write Welsh recipes, the upper classes, conformed to English styles and therefore would not have run their houses with traditional Welsh cuisine. Upper-class households would take on any English fashions, even adopting English names, the traditional cookery of Wales originates from the daily meals of peasant folk, unlike other cultures where meals often started in the kitchens of the gentry and would be adapted. Historically the King of the Welsh people would travel, with his court, in a circuit, the tribute was codified in the Laws of Hywel Dda, showing that people lived on beer, bread, meat and dairy products, with few vegetables beyond cabbages and leeks. Towards the start of the 11th century, Welsh society started to build settlements, Food would be cooked in a single cauldron over an open fire on the floor, it would likely be reheated and topped up with fresh ingredients over a number of days. Some dishes could be cooked on a bakestone, a stone which could be placed above a fire to heat it evenly. Gerald of Wales, chaplain to Henry II, wrote after an 1188 tour of Wales, The whole population lives almost entirely on oats and you must not expect a variety of dishes from a Welsh kitchen, and there are no highly-seasoned titbits to whet your appetite. The medieval Welsh used thyme, savory, and mint in the kitchen, towards the end of the 18th century, Welsh land owners divided up the land to allow for tenant-based farming. Each small holding would include vegetable crops, as well as a cow, pigs, the 18th and 19th centuries were a time of unrest for the Welsh people. The Welsh food riots began in 1740, when colliers blamed the lack of food on problems in the supply, as a result of riots by colliers in the mid 1790s, magistrates in Glamorgan sold the rioters corn at a reduced price. At the same time they also requested assistance from the government to stop further rioting. The majority of food riots had ended by 1801, and there were certain political undertones to the actions, by the 1870s, 60% of Wales was owned by 570 families, most of whom did no farming
5.
Cornish cuisine
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Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been influenced by the geography of the county as well as its social history. Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a part of the historical. The fishing industry has played a part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, Cornwall has influenced and been influenced by other British cuisine, as well as having similarities with the cuisine of its neighbour in South West England, Devon. The Cornwall Food and Drink festival promotes Cornish cuisine and produce, a major theme is the use of game foods as well as fish. A number of high-profile Cornish restaurants and hotels use game as part of their menu and this is highlighted at the Cornwall Food and Drink festival by the Magnificent Seven Dinner, put on by seven of the best chefs in Cornwall. Larger commercial producers of characteristically Cornish products include the bakers Ginsters and Warrens Bakery, Cornwall has a strong culinary heritage. Surrounded on three sides by the sea amid fertile fishing grounds, Cornwall naturally has fresh seafood readily available, traditional dishes in the Lizard Peninsula are described in a pamphlet published in 1980. Television chef Rick Stein has long operated a restaurant in Padstow for this reason. MasterChef host and founder of Smiths of Smithfield, John Torode, nathan Outlaw opened a two Michelin Star fish restaurant at Rock, which then transferred to Port Isaac. One famous local dish is Stargazy pie, a fish-based pie in which the heads of the fish stick through the piecrust. The pie is cooked as part of celebrations for Tom Bawcocks Eve. Cornwall is perhaps best known though for its pasties, a baked dish made from pastry. Todays pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, turmut, tates and mate describes a filling once very common. For instance, the licky pasty contained mostly leeks, and the herb pasty contained watercress, parsley, pasties are often locally referred to as oggies. Historically, pasties were also made with sweet fillings such as jam, apple and blackberry. The Pasty Shop and West Cornwall Pasty are just two Cornish chains that have popularised traditional oggies around the UK, squab pie is a traditional dish from South West England, with early records showing it was commonly eaten in Cornwall, Devon and Gloucestershire
6.
Northern Irish cuisine
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Northern Irish cuisine encompasses the cooking styles, cuisine, traditions and recipes associated with Northern Ireland, the United Kingdom and also Ireland. Ardglass potted herring is found in shops and fish traders. It is herring that is marinated in vinegar, rolled with bay leaf, potato bread farl a flat bread prepared with potato, flour, and buttermilk. Soda bread is one of Northern Ireland’s unique griddle breads, it can be eaten straightaway and they are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon. Soda bread farl is a soft, thick and fluffy bread and it was first baked in the 1800s in Ireland, and local people used baking soda to cause the dough to rise. Its typically served with an Ulster fry, wheaten bread is a brown bread originally made with whole wheat flour. A soft tray bake cake which gets its name from using 15 of each main ingredient, Boxty is mainly found in County Fermanagh, Boxty is a weighty, starchy potato cake made with 50,50 mix of cooked mashed potatoes and grated, strained, raw potato. The most common variety is boiled boxty, also known as hurley, champ is a made with potatoes when they are mashed with milk and chopped spring onions are added. Dulse is a snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager, pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops, the best known traditional dish in Northern Ireland is the Ulster fry. The Ulster fry is distinguishable from other full breakfasts by its griddle breads – soda bread and potato farls, fried until crisp, bacon, sausages, an egg, a tomato and sometimes mushrooms complete the dish and it is usually served with tea and toast. At breakfast people of Northern Ireland are also partial to porridge, made with rolled oats, milk or water, for extra luxury, in the weekend, it can be dressed with cream rather than milk, and brown sugar. Some even add a dash of Bushmills whiskey, yellowman is a crunchy golden confectionery and looks a bit like honeycomb. It is mainly sold at fairs and markets, another uniquely Northern Irish speciality is vegetable roll – slices of peppery minced beef, flavoured with fresh leek, carrot and onion. Bushmills whiskey Brown Lemonade McDaids Football Special Punjana tea Jenny Bristow Michael Deane Noel McMeel Robbie Millar Paul Rankin Clare Smyth British cuisine Irish cuisine
7.
Anguillian cuisine
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Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, African, Spanish, French, seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper. Salt cod is a food eaten by itself and used in stews, casseroles. Livestock is limited due to the size of the island. Goat is the most commonly eaten meat, and is utilized in a variety of dishes, a significant amount of the islands produce is imported due to limited land suitable for agriculture production, much of the soil is sandy and infertile. Among the agriculture produced in Anguilla includes tomatoes, peppers, limes and other fruits, onion, garlic, squash, pigeon peas and callalloo. Starch staple foods include imported rice and other foods that are locally-grown or imported, including yams, sweet potatoes, potatoes are also consumed, although less frequently than other starches. Flour and cornmeal are also used in Anguillian cuisine
8.
Balti (food)
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Bāltī gosht is a type of curry served in a thin, pressed-steel wok called a balti bowl. It is served in throughout the United Kingdom. The name may have come from the dish in which the curry is cooked. Balti curries are cooked using vegetable oil rather than ghee, over high heat in the manner of a stir-fry. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day, Balti sauce is based on garlic and onions, with turmeric and garam masala among other spices. Balti gosht is eaten in northwestern India and Pakistan, as well as parts of the world. The food seems to have arrived in England in Birmingham in 1971, Balti, as a food, is named after the steel or iron pot in which it is cooked. The word is found in Urdu, Hindi, and Bengali, the word developed from the Portuguese balde, meaning bucket or pail, and traveled to South Asia via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the British raj and this makes sense, since Baltistan shares a border with China. In his Curry Club Balti Curry Cookbook, Chapman states, The balti pan is a round-bottomed, however, Colleen Taylor Sen states that the origins of balti gosht are unclear as the food eaten in Baltistan bears no resemblance to balti gosht. As such, the name of the food may have originated from the fact that bāltī gosht is cooked in a pot resembling a baltī, another claim regarding the origin of balti cooking in Birmingham was that it was first served in 1977 in a restaurant called Adils. At that time, the restaurant was located in Stoney Lane, Sparkbrook, Birmingham 12, and after some time relocated to another area, Balti restaurants are often known in Birmingham as balti houses. Some balti houses have a plate of glass on the top with menus secured beneath. Balti houses typically offer large karack naan bread pieces, to be shared by the whole table, Balti houses were originally clustered along and behind the main road between Sparkhill and Moseley, to the south of Birmingham city centre. This area, comprising Ladypool Road, Stoney Lane, and Stratford Road, is sometimes referred to as the Balti Triangle. On 28 July 2005, a tornado caused damage to buildings in the triangle. Most reopened by the beginning of 2006, Balti restaurants have now spread beyond the triangle, and can also be found in the south of Birmingham, along the Pershore Rd in Stirchley. Lye near Stourbridge to the west of Birmingham has become known as the Balti Mile with up to a dozen restaurants clustered along the High Street, the food and its style of presentation proved very popular during the 1980s, and popularity grew in the 1990s
9.
Bermudian cuisine
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Bermudian cuisine is the cuisine of the British Overseas Territory of Bermuda. Hoppin John, pawpaw casserole and fish chowder are also a specialties of Bermuda, as most ingredients used in Bermuda’s cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time. There are several dishes served on Bermuda that are unique to the island which offer a taste of traditional Bermudian culture, fish is one of the main ingredients in Bermudian cuisine. Local fish includes mahi mahi, snapper, spiny lobster, tuna and these are used in dishes such as fish and chips, panfried fish, and boiled salted codfish and potato, a traditional dish in Bermuda. Beef stock is an ingredient in Bermudian fish chowder. The specialty in some restaurants during the end is a codfish brunch. It is a serving of full blown codfish, boiled and steamed with salt, and with boiled potatoes, onions. The topping is with hard-boiled egg or tomato sauce, and, appetizers served are a shark hash and Codfish cakes. Shark hash is minced meat, sautéed with spices. Codfish cake is out of salted cod mash and with cooked potatoes and fresh thyme. Then, it is formed made in to patty and fried on a pan and it is also served with topping of a zesty fruit salsa and a side of mesclun salad sandwiched in a white bun with mayonnaise. Almost every type of vegetable can grow in Bermuda, growers provide cabbage, celery, cucumbers, French beans, green peas, carrots, parsnips, radishes, and turnips for local tables. Flax, capsicums and peppers are also grown and incorporated in local cuisine. English onions arrived in Bermuda around 1616 where they became known as Bermuda Onions, the Bermudans make use of the abundance of locally grown fruits in fruit salads, incorporating strawberries, loquats, grapefruit, watermelon, papaya, cassava, and Suriname cherries. For vegetarians, the choice is limited to dishes prepared with fresh Bermuda carrots, onions, potatoes. Corn bread, originating in Mexico and sweet Easter bread, originating in the British West Indies are incorporated into menus. Bananas are versatile in local cuisine, and may be used to make banana crumble and desserts made from strawberries and cherries, fried as fritters, desserts with bananas are also baked in rum and brown sugar. Jelly-roll or sponge cake, served with peaches or strawberries, bananas, custard, chopped nuts, another notable Bermudian dessert is the restaurant Frescos chocolate mousse cake, which is served fresh out of the oven with roasted almonds, toffee, marshmallow ice cream, and pistachio creme
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