List of English dishes facts for kids
This is a list of prepared dishes characteristic of English cuisine. English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration.
Ingredients that might be used to prepare these dishes, such as English vegetables, cuts of meat, or cheeses do not themselves form part of this list.
|Region of origin||Description|
|Bedfordshire clanger||1800s (century)||Savoury and Sweet||Bedfordshire||Suet crust dumpling with a savoury filling one end, sweet filling the other. The savoury filling is usually meat with diced potatoes and vegetables. The sweet filling can be jam, cooked apple or other fruit.|
|Bangers and mash||410 at latest (Roman Britain: sausages)||Savoury||National||Mashed potatoes and sausages, sometimes served with onion gravy or fried onions. Note that while sausages may date to the time given, potatoes are from the Americas and were not introduced to Europe until the 16th century.|
|Chicken tikka masala||1900s (century)||Savoury||British Asian dish.||Pieces of chicken tikka in a spiced creamy sauce|
|Cobbler||1800s (century), perhaps earlier||Savoury or Sweet||National, from British American colonies||Fruit or savoury (e.g. beef) filling, covered with a scone mixture and baked|
|Beef Wellington||1939||Savoury||National||Beef cooked in a pastry crust|
|Black peas||Savoury||Lancashire||Purple podded peas soaked overnight and simmered until mushy|
|Black (Blood) pudding||800BC (in The Odyssey)||Savoury||National||Blood sausage|
|Bubble and squeak||Savoury||National||Fried mashed potato with cabbage; often made from leftovers|
|Cauliflower cheese||Savoury||National||Cauliflower in a thick cheese sauce|
|1791||Savoury||National||Meat, minced or in pieces, with mashed potato crust|
|Cumberland sausage||Savoury||Cumberland||Long sausage|
|Fish and chips||1870 approx.||Savoury||National||White fish fillets in batter (or egg-and-breadcrumbs), deep fried with potato chips|
|Full English breakfast||1861||Savoury||National||A selection of fried foods such as sausages, bacon, eggs, mushrooms, bread, tomatoes; options include kippers, baked beans|
|Hog's pudding||Savoury||Devon, Cornwall|
|Jellied eels||Savoury||East End of London|
|Kippers||Savoury||National||Smoked split herrings|
|Lancashire hotpot||Savoury||Lancashire||Meat stew with carrots, potatoes, onions|
|Liver and onion/Liver and bacon||Savoury||National||Pictured is liver and onions|
|Pasty||1200s (century)||Savoury||Cornwall, National||Pastry shell filled with meat and potatoes|
|Pease pudding||Savoury||North East||Split peas or lentils cooked until soft and thick|
|Pie and mash||Savoury||National|
|Ploughman's lunch||1950s||Savoury||National||Typical British lunch consisting of bread (normally buttered), cheese, onion, and sometimes pickle.|
|Pork pie||1780s||Savoury||Melton Mowbray, National||Cylindrical pie filled with pork and meat jelly|
|Potted shrimps||1800s (century) or earlier||Savoury||Lancashire (Morecambe Bay)||Shrimps preserved under melted butter|
|Rag pudding||Savoury||Lancashire (Oldham)||Minced meat with onions in a suet pastry, which is then boiled or steamed.|
|Stargazy pie||1900s (century)||Savoury||Cornwall||Fish pie with sardines poking out of the piecrust, looking at the stars|
|Steak pie||1303||Savoury||National||Beef and gravy in a pastry shell. Can also include ingredients such as ale, kidney, oysters, potato and root vegetables|
|Steak and kidney pie||Savoury||National||Beef, kidneys and gravy in a pastry shell.|
|Steak and kidney pudding||1861||Savoury||National||Suet pudding filled with pieces of beef and kidney in thick gravy|
|Steak and oyster pie, See Steak pies|
|Stottie cake||Savoury||North East England||Heavy flat bread|
|Suet pudding||1714||Savoury or sweet||National||Steamed pudding made with flour and suet, with meat or fruit mixed in|
|Sunday roast||1700s (century)||Savoury||National||Roast beef 1700s, Yorkshire pudding (1747), roast potatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom.|
|Roast lamb with mint sauce||Savoury||National|
|Roast pork with apple sauce||Savoury||National|
|Shepherd's pie, see Cottage pie|
|Toad-in-the-hole||1747; 1788 1891||Savoury||National||Sausages cooked in a tray of batter|
|Welsh rarebit||Savoury||National||Melted cheese on toast|
|Yorkshire pudding||1747||Savoury||Yorkshire, National||Souffle batter baked in very hot oven.|
|Panackelty||Savoury||North East England||Slow-baked meat and root vegetables|
|Parmo||Savoury||Middlesbrough||Chicken or other cutlet in breadcrumbs|
|Scouse||1706||Savoury||Liverpool and other seaports, from Northern Europe||Lamb or beef stew with potatoes, carrots and onions, cf Norwegian lapskaus|
|Apple pie||1390||Sweet||National||A pie crust, whether all round or only on top, with a filling of sweetened apple|
|Bakewell tart||1900s (century)||Sweet||Derbyshire||Pastry shell filled with almond-flavoured sponge cake on a thin layer of jam. Developed from 1826 Bakewell pudding|
|Banoffee pie||Sweet||Hungry Monk Restaurant, East Sussex||Pastry shell filled with bananas, cream and toffee|
|Bread and butter pudding||Sweet||National|
|Eccles cake||1793||Sweet||Greater Manchester||Flaky pastry with butter and currants|
|Eton Mess||1800s (century)||Sweet||Berkshire (Eton College)|
|Cornish Hevva Cake||Sweet||Cornwall|
|Knickerbocker glory||1920s||Sweet||National; possibly from New York||Ice cream sundae in a tall glass, often with nuts, fruits, meringue, and chocolate sauce; served with whipped cream and a glace cherry|
|Mince pie||Sweet||National||Usually small pastry shells filled with sweet mincemeat; since Early Modern times actual meat omitted|
|Queen of Puddings||Sweet||National|
|Scones||Sweet||National||Small bread-like cakes often with raisins|
|Spotted dick||1800s (century)||Sweet||National||Pudding with suet pastry and dried vine fruits, usually served with custard|
|Sticky toffee pudding||Sweet||National|
|Sussex pond pudding||Sweet|
|Syllabub||Sweet||National||Cold dessert made with cream, alcohol and sugar, often with citrus flavouring|
|Trifle||Sweet||National||Cold dessert with varied ingredients, often sponge fingers and fortified wine, jelly, custard, and whipped cream, usually in layers|
|Treacle tart||Sweet||National||Pastry shell filled with thick sweet treacle mixture|
|Victoria Sponge Cake||Sweet||National|
- Ayrton, Elisabeth (1974) The Cookery of England: being a collection of recipes for traditional dishes of all kinds from the fifteenth century to the present day, with notes on their social and culinary background. London: Andre Deutsch.
- Ayrton, Elisabeth (1980) English Provincial Cooking. London: Mitchell Beazley.
- Grigson, Jane (1974) English Food. London: Macmillan. Enlarged edition 1979 (ISBN: 0-333-26866-0); later editions Ebury Press with foreword by Sophie Grigson.
- Dickson Wright, Clarissa (2011) A History of English Food. London: Random House. ISBN: 978-1-905-21185-2.
- Hartley, Dorothy (1954) Food in England. London: Macdonald (reissued: London: Little, Brown, 1996, ISBN: 0-316-85205-8)
- Lehmann, Gilly (2003) The British Housewife. Totnes: Prospect Books.
- Panayi, Panikos (2010 ) Spicing Up Britain. London: Reaktion Books. ISBN: 978-1-86189-658-2.
List of English dishes Facts for Kids. Kiddle Encyclopedia.