Most Brits would agree that there is nothing more British than fish and chips. This comforting, widely loved national dish consists of a freshly fried, hot, white fish fillet and large, sliced and fried potatoes. Cod, haddock, and flounder are the most common types of fish that is fried for the dish, and the customers can choose which type of fish they want, with cod being the most popular choice.

The fillets get dipped in a batter made from eggs, milk, and flour, and are then fried in oil, lard, or beef drippings along with the potatoes. The origins of this dish go back to the 17th century, when potatoes were fried as a substitute for fish in the winter months, while fried fish was introduced into the country by Jewish refugees. 

Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat – usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon.

Then there are vegetables and legumes – baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together. 

Sticky toffee pudding is a rich, moist sponge cake filled with dates, covered in a sticky toffee sauce. The dessert is traditionally served with custard or a scoop of vanilla ice cream on the side. Its origins are quite murky as some claim it originates from the Sharrow Bay Hotel in the Lake District, some report that it's especially popular in Cartmel, while others say that it was invented at the Udny Arms Hotel in Aberdeenshire.

Today, the dessert is also popular in Australia, Ireland, and Scotland.

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. This dish first appeared in written form in 1861, when it was added to Isabella Beeton’s The Book of Household Management by an unknown Sussex local.

Originally prepared with a suet pastry, today it is usually made with butter and employs beef, lamb, or pork kidneys. The combination of tender beef meat, earthy-flavored kidneys, and flavorful gravy inside the pastry make this pie one of the favorite traditional British delicacies that is still found in numerous pubs throughout the country.

Coronation chicken is an Indian-style poultry-based dish originating from England. It's usually made with a combination of cooked chicken cut into pieces, mayonnaise, tomato paste, curry powder, onions, chicken stock, lemon juice, yogurt, dried apricots, and oil, although the list of ingredients may vary.

The ingredients are cooked or stir-fried, then combined with the chicken pieces. Before serving, the dish should be refrigerated for at least one hour. It was created in 1953 by Constance Spry and Rosemary Hume to celebrate Queen Elizabeth II's coronation. 

Steamed pudding is a variety of English pudding with a long tradition in the British cuisine, basically consisting of a combination of ingredients that are steamed inside either a special pudding basin or another similar vessel suitable for steaming.

This quintessential treat comes in both savory and sweet versions, and it is further divided into two categories, namely suet puddings, and sponge puddings. Christmas puddings belong to the first category, which uses suet as its main ingredient, whereas the latter calls for a mixture of eggs, flour, and butter. 

Potted shrimps is a traditional meal that is usually made with Morecambe bay shrimp, although any small type of shrimp can be used in the dish. The shrimps are boiled in seawater, and then cooked in clarified butter. Additionally, the shrimps are often seasoned with pepper, cloves, cayenne pepper, mace, and nutmeg.

Butter acts as a preservative, hence the name of the dish. Shrimps are usually served over thin slices of toast or greens such as cress, but they can also be added to a number of pasta dishes.

Mince pie is a staple Christmas snack in England, consisting of a crumbly pastry shell filled with dried fruits and spices (often called mincemeat). Originally, the pies contained both sweet and savory ingredients such as ground meat, lard, and cheese.

Due to their original, rectangular shape, people used to associate the pies with the manger Jesus had been laid in, and the snacks were prepared for Easter and Christmas, while the amount of spices and ingredients was used as a way to show off the cooks' wealth to other people. 

Beef Wellington is a dish consisting of a whole filet of beef that is coated with a pâté and duxelles, a combination of minced mushrooms, herbs, and shallots. The concoction is then wrapped in puff pastry and baked in the oven.

Traditionally, slices of beef Wellington are accompanied by madeira sauce. It is believed that the dish was named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at Waterloo. However, the dish was not known in Wellesley's lifetime, so the origins of beef Wellington still remain murky, and some believe that the dish got its name because it resembles a Wellington boot.