List of English dishes

This is a list of prepared dishes characteristic of English cuisine. English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British Empire and as a result of post-war immigration.^[1][2]

Ingredients that might be used to prepare these dishes, such as English vegetables, cuts of meat, or cheeses do not themselves form part of this list.

English dishes

Name	Image	First known	Savoury/ Sweet	Region of origin	Description
Bedfordshire clanger		19th century[3]	Savoury and Sweet	Bedfordshire	Suet crust dumpling with a savoury filling one end, sweet filling the other. The savoury filling is usually meat with diced potatoes and vegetables. The sweet filling can be jam, cooked apple or other fruit.
Bangers and mash		410 at latest (Roman Britain: sausages)[4][5]	Savoury	National[6]	Mashed potatoes and sausages, sometimes served with onion gravy or fried onions. Note that while sausages may date to the time given, potatoes are from the Americas and were not introduced to Europe until the 16th century.
Beans on toast			Savoury	National	Tinned baked beans, heated, on toasted sliced bread.
Chicken tikka masala		20th century[7]	Savoury	British Asian dish.	Pieces of chicken tikka in a spiced creamy sauce
Cobbler		19th century, perhaps earlier[8]	Savoury or Sweet	National, from British American colonies	Fruit or savoury (e.g. beef) filling, covered with a scone mixture and baked
Beef Wellington		1939[9][10]	Savoury	National	Beef cooked in a pastry crust
Black peas			Savoury	Lancashire	Purple podded peas soaked overnight and simmered until mushy
Black (Blood) pudding		800BC (in The Odyssey)[11]	Savoury	National[a]	Blood sausage
Bubble and squeak			Savoury	National[6]	Fried mashed potato with cabbage; often made from leftovers
Cauliflower cheese			Savoury	National	Cauliflower in a thick cheese sauce
Cottage pie, Shepherd's pie		1791[12]	Savoury	National	Meat, minced or in pieces, with mashed potato crust
Cumberland sausage			Savoury	Cumberland	Long sausage
Devilled kidneys			Savoury	National [13][14]
Faggots		1851[15]	Savoury	Midlands	Meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs.
Fish and chips		1870 approx.[16]	Savoury	National[6][17]	White fish fillets in batter (or egg-and-breadcrumbs), deep fried with potato chips
Full English breakfast		1861[b][18]	Savoury	National	A selection of fried foods such as sausages, bacon, eggs, mushrooms, bread, tomatoes; options include kippers, baked beans
Game pie			Savoury	National
Groaty pudding		1805[19]	Savoury	Black Country	Soaked groats, beef, leeks, onion and beef stock which are baked together at a moderate temperature for up to 16 hours.
Hog's pudding			Savoury	Devon, Cornwall
Hot cross bun		1361	Sweet	Hertfordshire
Jellied eels			Savoury	East End of London
Kippers			Savoury	National	Smoked split herrings
Lancashire hotpot			Savoury	Lancashire	Meat stew with carrots, potatoes, onions
Lincolnshire sausage			Savoury	Lincolnshire
Liver and onion/Liver and bacon			Savoury	National	Pictured is liver and onions
Pasty		13th century[20]	Savoury	Cornwall, National	Pastry shell filled with meat and potatoes
Pease pudding			Savoury	North East	Split peas or lentils cooked until soft and thick
Pie and mash			Savoury	National
Ploughman's lunch		1950s	Savoury	National	Typical British lunch consisting of bread (normally buttered), cheese, onion, and sometimes pickle.
Pork pie		1780s[21][22]	Savoury	Melton Mowbray, National	Cylindrical pie filled with pork and meat jelly
Potted shrimps		19th century or earlier[23]	Savoury	Lancashire (Morecambe Bay)	Shrimps preserved under melted butter
Rag pudding			Savoury	Lancashire (Oldham)	Minced meat with onions in a suet pastry, which is then boiled or steamed.
Scotch Egg			Savoury	National	A boiled egg which is wrapped in sausage, then breadcrumbs and deep fried
Stargazy pie		20th century	Savoury	Cornwall	Fish pie with sardines poking out of the piecrust, looking at the stars
Steak pie		1303[24]	Savoury	National	Beef and gravy in a pastry shell. Can also include ingredients such as ale, kidney, oysters, potato and root vegetables
Steak and kidney pie			Savoury	National[6]	Beef, kidneys and gravy in a pastry shell.
Steak and kidney pudding		1861[25]	Savoury	National	Suet pudding filled with pieces of beef and kidney in thick gravy
Steak and oyster pie, See Steak pies
Stottie cake			Savoury	North East England	Heavy flat bread
Suet pudding		1714[26][27]	Savoury or sweet	National	Steamed pudding made with flour and suet, with meat or fruit mixed in
Sunday roast		18th century	Savoury	National	Roast beef 1700s,[28] Yorkshire pudding (1747),[29] roast potatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom.[6]
Roast lamb with mint sauce			Savoury	National
Roast pork with apple sauce			Savoury	National
Shepherd's pie, see Cottage pie
Toad-in-the-hole		1747;[30] 1788[31] 1891[32]	Savoury	National[6]	Sausages cooked in a tray of batter
Welsh rarebit			Savoury	National	Melted cheese on toast
Yorkshire pudding		1747[29]	Savoury	Yorkshire, National	Souffle batter baked in very hot oven.
Panackelty			Savoury	Sunderland	Slow-baked meat and root vegetables
Parmo			Savoury	Middlesbrough	Chicken or other cutlet in breadcrumbs
Scouse		1706[33]	Savoury	Liverpool and other seaports, from Northern Europe	Lamb or beef stew with potatoes, carrots and onions, cf Norwegian lobscouse
Apple pie		1390[34]	Sweet	National[c]	A pie crust, whether all round or only on top, with a filling of sweetened apple
Arctic Roll			Sweet	National
Bakewell tart		20th century[35]	Sweet	Derbyshire	Pastry shell filled with almond-flavoured sponge cake on a thin layer of jam. Developed from 1826 Bakewell pudding[36]
Banoffee pie			Sweet	Hungry Monk Restaurant, East Sussex	Pastry shell filled with bananas, cream and toffee
Battenberg Cake			Sweet	National
Bread and butter pudding			Sweet	National
Butterscotch Tart			Sweet	National
Christmas pudding			Sweet	National
Eccles cake		1793[37]	Sweet	Greater Manchester	Flaky pastry with butter and currants
Eton Mess		19th century[38]	Sweet	Berkshire (Eton College)
Eve's pudding			Sweet	National
Fool			Sweet	National
Gypsy tart			Sweet	Kent[39]
Cornish Hevva Cake			Sweet	Cornwall
Jam Roly-Poly			Sweet	National
Jam Tart			Sweet	National
Knickerbocker glory		1920s[40]	Sweet	National; possibly from New York[40]	Ice cream sundae in a tall glass, often with nuts, fruits, meringue, and chocolate sauce; served with whipped cream and a glacé cherry
Lardy cake			Sweet
Madeira cake			Sweet	National
Mince pie		1624	Sweet	National	Usually small pastry shells filled with sweet mincemeat; since Early Modern times actual meat omitted
Parkin			Sweet	Yorkshire
Pound cake			Sweet	National
Queen of Puddings			Sweet	National
Saffron cake			Sweet	Cornwall
Scones			Sweet	National	Small bread-like cakes often with raisins
Spotted dick		19th century[41]	Sweet	National	Pudding with suet pastry and dried vine fruits, usually served with custard
Sticky toffee pudding			Sweet	National
Summer pudding			Sweet	National
Sussex pond pudding			Sweet
Syllabub			Sweet	National	Cold dessert made with cream, alcohol and sugar, often with citrus flavouring
Trifle			Sweet	National	Cold dessert with varied ingredients, often sponge fingers and fortified wine, jelly, custard, and whipped cream, usually in layers
Treacle tart			Sweet	National	Pastry shell filled with thick sweet treacle mixture
Victoria Sponge Cake			Sweet	National

See also

• List of English cheeses

Notes

References

Sources

• Ayrton, Elisabeth (1974) The Cookery of England: being a collection of recipes for traditional dishes of all kinds from the fifteenth century to the present day, with notes on their social and culinary background. London: Andre Deutsch.
• Ayrton, Elisabeth (1980) English Provincial Cooking. London: Mitchell Beazley.
• Grigson, Jane (1974) English Food. London: Macmillan. Enlarged edition 1979 (ISBN 0-333-26866-0); later editions Ebury Press with foreword by Sophie Grigson.
• Dickson Wright, Clarissa (2011) A History of English Food. London: Random House. ISBN 978-1-905-21185-2.
• Hartley, Dorothy (1954) Food in England. London: Macdonald (reissued: London: Little, Brown, 1996, ISBN 0-316-85205-8)
• Lehmann, Gilly (2003) The British Housewife. Totnes: Prospect Books.
• Panayi, Panikos (2010 [2008]) Spicing Up Britain. London: Reaktion Books. ISBN 978-1-86189-658-2.

This page was last edited on 21 May 2024, at 16:03