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Jon Platt helps fight Parkinson's Disease.

Traditional English Food

by Jon Platt on March 16, 2016




  Cornish Pasty or Oggie and Bedfordshire Clanger
The word "pasty" comes from "pasta". Originally made with hard pastry as a container, rather than something to be eaten, when it was taken down tin mines or out into the fields. The pastry forms an sealed pastry envelope. Originally containing almost anything the Cornish Pasty now contains seasoned chopped root vegetables and minced beef. The Bedfordshire Clanger is (or was) a variation on the same idea using a suet crust.
  Lancashire Hotpot
Lamb and black pudding slow cooked in a covered casserole with sliced potatoes layered on top.
Lancashire Hotpot recipe
  Fish and Chips
Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips dressed in malt vinegar.
In the north often served with "mushy peas" (mashed processed peas). Not normally home cooked but bought at a fish and chip shop ("chippie" in north of England) to eat on premises or as a "take away" or as US would say "to go".
  Shepherds' Pie
A lamb pie cooked in a casserole with a layer of mashed potato acting as a lid.Cottage pie is the beef version
Shepherds' Pie Recipe
  Belly of porkSandwiches - slang "butties" or "sarnies"