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.
MOST ICONIC Fish and chips
MAIN INGREDIENTS
Although they appear under various names, all the varieties of Cornish buns are prepared with a saffron-infused dough that is enriched with citrus zest and dried fruits such as currants and sultanas. Nowadays, the buns are usually found in bakeries, but in the 1800s they were typically associated with traditional tea treat outings that were organized by religious groups in Cornwall.
They are enjoyed plain or toasted, usually spread with butter or Cornish clotted cream.
MOST ICONIC Cornish saffron buns
Cornish pasty is a popular dish that is a specialty of Cornwall. Shaped into a form of the letter D or a half-moon, this crispy and juicy pastry is filled with beef and various root vegetables and seasonings. The golden color of the pastry is achieved by using egg wash or milk glazing, while the interior is filled with potatoes, turnips, onions, diced beef, herbs, and seasonings.
The final product has a balanced, savory taste, due to the fact that only high-quality beef and vegetables from the Cornwall area are used in it. It is believed that Cornish pasty was invented as a practical, portable meal for tin miners who couldn't leave the mines for lunch, and its thick crust kept the fillings warm for a long time.
MOST ICONIC Cornish pasty
MAIN INGREDIENTS
Saffron cake is a traditional delicacy made in Devon and Cornwall, characterized by its close texture and a rich, spicy taste. The cake consists of bread dough, saffron, assorted fruit and spices, sugar, and butter. It is usually baked like bread and served sliced, with clotted cream on the side.
The dish is especially popular around Easter and is traditionally consumed on Good Friday.