Classic British Dishes
1. Melt-in-your-mouth homemade scones.
Turn any hour into high tea with these perfectly fluffy, perfectly dense, fresh-out-the-oven scones. (Life tip: It’s pronounced «skons». Wild, I know, but trust me.)
2. Adorable, Christmas-ready mincemeat pies.
Miraculously, mincemeat (or mince) pies contain no meat — just delicious bits of fruit and a lot of holiday spirit. Impress your English friends with these little treats. Recipe here.
3. Bizarre and mouthwatering Eccles cakes.
Ohhh, man. Eccles cakes are unlike anything you’ve had before, and you’ve got to have them. Some Brits will swear by lard, but we think you can get away with butter. Recipe here.
4. Savoury and fast kedgeree.
Curry, fish, eggs, and rice make for an easy, mouth-watering British take on Indian cuisine. This one’s a personal fave. Recipe here.
5. Heart-stopping Scotch eggs.
I was a non-believer too, but man. Deep-fried, sausage-encased, soft-boiled eggs are actually phenomenal. Try BuzzFeed’s own recipe here.
6. Scrumptious toad in the hole.
Sausage, breading, and gravy — could there be a more British dish than Toad in the Hole? We don’t really know where the name comes from, but it’s hard to ponder that with a hot bite in your mouth. Recipe here.
7. Better-than-fondue Welsh rarebit.
This is that afternoon snack that ruins your appetite for supper. Welsh rarebit is a bit like grilled cheese, but Welsh. And better. Recipe here.
8. A proper Sunday roast.
You never forget your first Sunday roast. When it’s done right, there’s no better meal in the world. This one will take some practice, so get going! Recipe here.
9. Flavorful steak and ale pie.
This steak and ale pie has a crispy, flaky exterior and a swoon-worthy filling of Guinness, meat, and cheese. It’s basically the food equivalent of a cozy blanket and a roaring fireplace. Recipe here.
10. Freakishly good Eton mess.
Eton may be a mess, but Eton mess is anything but. Supremely easy — there are four ingredients, and you’ve probably got them all in your fridge — and always delicious, make this at your next dinner party and thank the British. Recipe here.
11. Warming Welsh cawl.
This filling lamb soup is almost as warm as a Welshman’s smile. Coming down with a cold? Make up a pot of this and eat up — you’ll be feeling better in no time. Recipe here.
12. Hearty shepherd’s pie.
That old stereotype that all British food is just meat and potatoes? Whatever, meat and potatoes are freaking delicious. This one-pot dish is surprisingly easy to whip together and it’ll keep you warm on a chilly autumn night. Recipe here.
13. Dreamboat Yorkshire puddings.
If you’re hosting some Brits Stateside, whip out this recipe to ensure they don’t get too homesick. Yorkshire pudding is the best carbohydrate to serve with your steak. Recipe here.
14. Too-good-to-be-true sausage rolls.
Sausage. Flaky pastry. We’re sensing a delicious theme here, Britain. This version is bite-sized and fabulous. Recipe here.
15. Betcha-can’t-eat-just-one Welsh cakes.
This thick lil’ cakes will win you over with one bite. Great with a cup of strong tea and some clotted cream, like basically everything else on this list. Recipe here.
16. Fresh, homemade clotted cream.
Once you’ve learnt to make scones, it’s time to learn to whip up your own batch of clotted cream. Easy peasy. Recipe here.
17. Filling Lancashire Hotpot.
Get your potatoes to brown just like this and we’ll call you Nigella. This filling, one-pot hot-pot can be ready in under two hours and will serve a hungry table of friends or family. Recipe here.
18. Side dish of champions rumbledethumps.
This adorably-named Scottish dish is one of the few instances on this list where we see vegetables as the primary ingredient, potatoes and cabbage. Don’t worry, there’s cheese and cream involved, too. Recipe here.
19. Buttery Cornish pasties.
Look at that. Look. At. That. That could be in your mouth right now. What are you even waiting for? Recipe here.
20. Mouthwatering Welsh meatballs.
These are very popular meatballs in Wales. They are made from pork or beef liver, and pork butt, spices and onions.
21. Buttery chicken tikka.
Apparently, chicken tikka masala was invented in Glasgow. Obviously with the help of colonialism, but still. Weird fact! And amazing dish. Thanks, Scotland & India! Recipe here.
22. Crispy, gooey jam roly-poly.
Adorable name? Check. Delicious, sweet filling? Check. Bound to be your new go-to dessert? Check, check, check. Recipe here.
23. Classic fish and chips.
Serve this classic dish the right way: on a piece of newspaper. Make sure you have malt vinegar, tartar sauce, and a whole lot of napkins on hand. Recipe here.
WILL JELLYFISH BECOME A TRADITIONAL DISH IN THE FUTURE??
The world has a jellyfish problem. In 2014, they invaded a Scottish salmon farm, killing 300,000 fish overnight. They have shut down power stations, incapacitated a US nuclear warship and had a significant socioeconomic impact on tourist areas. At the moment, a group of Australian scientists are researching the possibility that they will eventually utterly destroy all other life in the oceans.
The answer? Cooking them, according to one Italian scientist. Stefano Piraino, a zoology professor at the University of Salento, is about to embark on a European commission-funded study to try to demonstrate that the ideal location for jellyfish is on our dinner tables.
“We need to adapt, to turn this problem into an opportunity,” says Piraino. “We started to analyse the chemical composition of jellyfish in the Mediterranean and realised that they were similar to the ones eaten in the far east. So we thought: ‘Why don’t we try to eat them?’”
If jellyfish were to become a regular option at your local chippy, one of the main advantages would be their hardiness. Even if you remove a jellyfish from the sea, it doesn’t stop new ones being born, as they spawn from polyps attached to the bottom of the ocean. So, unlike most fish, there’s no possibility of permanently damaging stocks. Or as Piraino puts it: “It’s a sustainable food source!”
Is it a delicious food source, though? Jellyfish is known for a delicate, slightly salty, flavour that means it’s eaten more as a textural experience. Its slimy, slightly chewy consistency means that Chinese and Japanese gourmands often eat it raw or sliced up as a salad ingredient. “I once had a Michelin-starred chef prepare a jellyfish tasting, and one fish expert said that it was like the best oyster he’d ever tasted,” says Piraino. “In Sardinia and Sicily, they take similar sea animals to the jellyfish, fry them up, and they’re a local delicacy. I think it will only be a matter of time until we’re widely adapted to eating them.”
Piraino isn’t alone: a slow food conference in Genoa featured a stall promoting fried jellyfish. The increasing demand for jellyfish from Chinese people living in Italy means that Asian exporters are already struggling to keep up.
“The opportunities are there and, ultimately, we need a better plan than to simply stay out of the water,” says Piraino. “We need to train fishermen so we can get some value from this unused biomass.” While some diners may still feel squeamish at the prospect of tucking into the gelatinous sea creatures, it sounds like Italy, at least, is ready for that jelly.
Coral del Rio
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