Photographs, videos, blogs, journals and tour guides do a lot to capture the essence of a locale. With all of our modern day technology, however, tastes and smells are two senses that continue to be challenging to capture and share with others. Even the best chef or the most descriptively endowed writer can have difficulties recreating these senses.
Certainly Britain offers tons of variety these days as far as meals go. With influences from around the globe, you can find anything from chicken tikka masala, to goulash to burritos. Not only can you find these dishes, but you’ll find them done well.
In order to have a true British experience, visitors must try these top ten traditional eats that sport funny names. Get ready to erase all of your preconceived notions of British food and indulge.
Traditionally a Scottish dish, Haggis is made by filling the large stomach of a sheep with a mix of minced lungs, liver, and heart, fat, oatmeal, stock, salt, and pepper. The mix boiled right in the stomach until done. Yum (I think).
This is a delightful and traditional fried breakfast often consisting of bacon, eggs, toast, sausage, tomato slices and mushrooms. It varies slightly from region to region with the addition of or substitution for black and white pudding, soda bread, porridge, oatmeal cakes and laverbread.
Shepherd’s or Cottage Pie
This is a pie made of either minced beef or lamb and vegetables that is topped with mashed potatoes. Warm, hearty meal for a cold winter’s day.
Laverbread (or bara lawr in Welsh) is not a bread at all. In fact it is a seaweed that is harvested off the west coast of the British Isles and is most commonly eaten in Wales. It is cooked and pureed into a blackish-green paste. With all of its health benefits, it’s a wonder it has not been part of Hollywood’s health craze! Oftentimes, the mineral rich puree is mixed with oatmeal then fried to accompany more traditional breakfast items such as bacon and eggs.
This is a meat sausage made with blood and fat and more frequently eaten in Northern Ireland and Scotland. Don’t let the word “blood” steer you away. It is actually quite good.
This is a savoury brown spread is a yeast derivative and is best when spread (a small amount) on a piece of buttered toast.
This is often served alongside or before a roast dinner. Deliciously similar to popovers, Yorkshire pudding is a puffy, egg-heavy pastry that tastes best with gravy.
Feel we’ve missed something or want to share a recipe? Then go ahead and share your input in the comments section.