British cuisine

A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide.

deep-fried potatoes

thumb|upright=1.2|Lamb Madras curry, Anglo-Indian, c. 1850 Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.

deep-fried or baked thin slice of potato

thumb|A custard cream and a [[bourbon biscuit; types of sweet sandwich biscuits]] A biscuit is a flour-based baked food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. Savoury biscuits are called crackers.

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

Pudding is a food which can either be a dessert or a savoury dish. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. These puddings are known in some Commonwealth countries as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding in America may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their ori

hot dish of fried fish and fried potato

potato dish

dish made from boiled potatoes

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

rice that has been cooked either by steaming or boiling

species of bird

type of cake

thumb|Tea served in a tea room at the Shantytown Heritage Park in New Zealand thumb|Tea house in Moscow, 2017

thumb|right|upright=1.2|Nondistinct Grog

meat of domestic sheep

dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria

dish consisting of chicken pieces which have been coated in a seasoned batter and pan-fried, deep fried, or pressure fried

culinary traditions of the United Kingdom

deep fried onion slices dipped in batter

puréed apples

pasta dish

traditional English dish of beef which is roasted

thumb|Sliced steak with fries, known as steak frites.

potato dish

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour. Shortbread does not contain leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

Whole chicken or large pieces of meat cooked by boiling or fried

food product consisting of breaded and fried fish

small, round, flat yeast-leavened bread

traditional Welsh dish

egg-based dish

family of cold, uncooked sauces based on herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri

pie with a filling of meat

dish containing cooked beans in sauce, usually tomato-flavoured

traditional meal associated with Great Britain

potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes

British and Irish blood sausage

Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

British and Irish dish of suet or fat, oatmeal or barley, breadcrumbs and sometimes pork filled into a natural or cellulose sausage casing

raw herring soaked in a mild preserving liquid

A rissole (from Latin , meaning reddish, via French , meaning "to redden") is "a ball or flattened cake of chopped meat, fish or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."

Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

dish of prawns

English chicken dish

substantial British and Irish breakfast

baked dish resembling a pie

British meal of sausages and mashed potato

flesh of whales used for consumption by humans or other animals

traditional dish in the UK

Sauce made with milk and bread crumbs

Prepared dish

pastry snack popular in current and former Commonwealth nations

type of meat cut

food

snack

cooking method

cuisine of the territory of Gibraltar

type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"