English cuisine

English dish of bacon-wrapped dried fruit

gingerbread cake

British dessert

steak sandwich of English origin

traditional English baked tart

flesh from eels

vegetable pie

English baked tart

traditional food originating in Bakewell

savoury dish associated with the UK towns of Oldham, Bury and Rochdale

savoury pie

traditional London working-class food consisting of a minced beef pie, mashed potato and parsley sauce

pudding with ladyfingers

English biscuit or cake

type of sauce made with cheddar cheese

sweet, rich dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla or other flavorings

Phall () is an extremely hot curry that originated in Britain, specifically in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971.

North English savoury pudding of boiled legumes (e.g. split yellow peas) with water, salt, and spices, often cooked with bacon or ham

various cake-shaped potato dishes

book by Elizabeth David

Tart that Originated in Kent, United Kingdom

suet pastry

Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, England, and a popular item of take-away food in the Teesside area as well as Northern England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar.

Savoury pie made with wild game