English cuisine

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

Mead (, ), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be d

hot dish of fried fish and fried potato

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake is known for its rich, creamy flavor and smooth texture. It may be baked or unbaked and is usually served chilled.

Gordon James Ramsay is a British celebrity chef, restaurateur, television presenter, and writer. His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, which he founded, has held three Michelin stars since 2001 and is currently run by chef Matt Abé. After rising to fame on the British television miniseries Boiling Point in 1999, Ramsay became one of the best-known and most influential chefs in the world.

type of pie filled with apples

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream ('''''') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

rice that has been cooked either by steaming or boiling

species of bird

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

steamed pudding

A scone ( or ) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash. The sweetened scone is a basic component of the cream tea, and the afternoon

sweet cake that contains grated carrots as an ingredient

puréed apples

pasta dish

single slice of bread with food items on top

cooking styles, traditions and recipes associated with England

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

a traditional English side dish

A pasty () is a British baked turnover pastry, a variety of which is particularly associated with Cornwall and Devon, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.

cookie made from gingerbread in the shape of a human

bread-based dessert popular in many countries' cuisines

British sweet pie, filled with a mixture of dried fruits and spices, traditionally served during the Christmas season

pudding popular in Britain

English dessert pie

dish containing cooked beans in sauce, usually tomato-flavoured

spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday

British breakfast dish made with the shallow-fried leftover vegetables (cabbage, carrots, peas, Brussels sprouts, etc.), mashed potatoes, and sometimes cold chopped meat

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

condiment in South Asian and North African cuisine

form of afternoon tea light meal

English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds

traditional dish in the UK

baked dessert consisting of an egg custard-filled pastry crust

pie with a rhubarb filling

regional cuisine

thumb|An 18th-century syllabub glass Syllabub is a sweet dish made by curdling cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. The holiday punch, sweet and frothy, was often considered a ladies' drink.

onions which have been pickled

Teacake is a term used for a variety of baked goods made across the globe. In the UK, a teacake is generally a light yeast-based sweet bun containing dried mixed fruit, typically served toasted and buttered. In the US teacakes can be cookies or small cakes. In Sweden, they are soft, round, flat wheat breads made with milk and a little sugar, and used to make buttered ham or cheese sandwiches. In India and Australia, a teacake is more like a butter cake. Tea refers to the popular beverage to which these baked goods are an accompaniment.

range of cakes made with dried or fresh fruit

dessert pastry

sponge cake

British meat pie

British cold meal based around bread, cheese, and fresh or pickled onions

traditionally composed of thin slices of cucumber placed between two thin slices of crustless, lightly buttered white bread

English stew from Lancashire, England

English dessert

Traditional sweet British pudding

food

British desert

common British pie

dessert

traditional English dish

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with creed wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes included eggs, almonds, currants, sugar, saffron, and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used

thick green lumpy mash of peas popular in the United Kingdom

English pudding

British dessert

type of bread

sort of hot roll, first popular in Bath

English savoury pudding made by enclosing diced beef steak and lamb's or pig's kidney pieces in gravy in a suet pastry