MAIN INGREDIENTS
Yorkshire pudding is a popular British side dish that is traditionally served during Sunday roasts. It is made from a creamy batter consisting of flour, eggs, and milk or water. While some might think of it as a dessert, in Britain, pudding was typically a meat-based dish, whereas today puddings exist in a number of different variations.
Yorkshire pudding is served either before the main meal as an appetizer, or alongside it as a side dish. In the past, it was consumed with a rich, thick gravy in order to satiate the people with low-cost ingredients, so they wouldn't need to eat too much of the expensive meat that was served as the main dish.
Serve with
VARIATIONS OF Yorkshire pudding
MOST ICONIC Yorkshire pudding
View moreMAIN INGREDIENTS
Sausage rolls are traditional British snacks consisting of British sausage meat that's wrapped in puff pastry and baked. Before they're baked, the sausage rolls are often brushed with eggs or milk. Once done, they can be served hot or cold. In the past, they were made from shortcrust pastry, but nowadays, the puff pastry versions are sold at numerous bakeries and supermarkets across the country.
Sausage rolls can be served as appetizers or snacks, usually when made at home. It's recommended to serve them as they are or with a few tasty dips on the side.
MOST ICONIC Sausage Rolls
View moreAckee and saltfish is the national dish of Jamaica consisting of an unusual fruit of West African origin and any sort of dried and salted fish, usually cod, mahi mahi, or mackerel. The dish is very popular either as a nourishing Jamaican breakfast or as an appetizer served for lunch or dinner.
Ackee is a tricky ingredient due to its toxicity, so it is not safe to consume it until the vivid yellow meat and characteristical black seeds (three of them) are visible on the interior of the fruit. It was introduced to the island in the 18th century and looks like a smooth, reddish peach.
MAIN INGREDIENTS
Also known as kilted soldiers, pigs in blankets is a UK and Irish side dish consisting of cocktail-sized chipolata sausages wrapped in streaky bacon, which can be either pan-fried or baked. Chipolata sausages are fresh, pork-based sausages that are common in the UK.
The first recipes are from 1957, but pigs in blankets did not become popular until the 1990s when Delia Smith, an English cook and TV personality, included a recipe in her cookbook. Today, pigs in blankets are a Christmas staple, usually served as a side dish to roast turkey.
MAIN INGREDIENTS
Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooked until tender and are then doused in a vinegar and lime-based combination of various spices, herbs, and sliced vegetables.
The dish is often compared to aspic or head cheese, though its consistency is not as firm and it is traditionally marinated for a short period. Souse comes in different regional varieties, but it is usually enjoyed as a cold appetizer or as an accompaniment to black or white pudding.
VARIATIONS OF Souse
MAIN INGREDIENTS
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.
MOST ICONIC Potted shrimps
View moreMAIN INGREDIENTS
Black pudding is a famous British delicacy made from animal blood (usually from pigs), oats, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is traditionally boiled and served with vinegar, while in other parts of the country, it is often a part of the traditional full English breakfast.
MOST ICONIC Black pudding
View moreDevils on horseback is a flavorful and juicy English appetizer that combines sweet and savory flavors. It consists of prunes wrapped in bacon, the whole concoction baked until there is a blissfull contrast of the sweet, almost melting prunes and crispy, salty bacon.
Some like to pair this appetizer with alcoholic beverages, while others enjoy it as a savory snack at the end of a big meal. This small treat is often prepared for festive events, such as Christmas feasts.
MOST ICONIC Devils on horseback
What was once a popular Victorian breakfast is nowadays a light lunch or a flavorful appetizer: the dish is called devilled kidneys, made by frying lamb kidneys in a rich, spicy sauce made with vinegar, mustard, Worcestershire sauce, a pinch of cayenne pepper, and sometimes a bit of fruit jelly.
It is usually garnished with freshly chopped parsley and served with fried white or sourdough bread. The dish first appeared during the 18th century, but it grew in popularity during the 19th and the 20th century.
MOST ICONIC Devilled kidneys
View moreMAIN INGREDIENTS
London particular is a traditional soup made from dried whole peas or yellow or green split peas. They're combined with ham, ham hock, bacon, or gammon, while vegetables such as carrots, celery, and onion are added for extra flavor. The traditional London version uses yellow split peas exclusively.
When properly prepared, the soup should be so thick that a spoon can stand upright in it. London particular is typically served as an appetizer or main dish with crusty bread on the side. The name of the dish comes from the thick smog with a yelowish tinge by gas street lamps, which looks similar in texture and color to pea soup.
MOST ICONIC London particular
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.