MAIN INGREDIENTS
Faggots are old-fashioned, traditional offal-based meatballs characterized by their large size. They are especially popular in Wales and the Midlands region of England, made from pork offal and cheap cuts of meat that are mixed with spices and fresh herbs, making it an inexpensive, yet extremely nutritious dish.
What makes faggots unique is the addition of caul fat (stomach membrane) on the external layer, helping to hold the meat in place. Traditionally, the dish is served with mushy peas, mashed potatoes, and onion gravy. The dish gained popularity during World War II, when meat was scarce, and people found a way to use all of the leftover meat in the preparation of this hearty delicacy.
MOST ICONIC Faggots
View moreLorne sausage is a Scottish favorite made with a combination of ground beef, rusk, and various spices such as nutmeg, cilantro, and ground black pepper. However, it is technically not a sausage – the combination is tightly packed in a rectangular tin and left to set in the refrigerator.
It is then sliced into square pieces which are fried or grilled. Although the exact origins of lorne sausage are still murky, it is believed that the dish was named after the region of Lorne in Argyll. Nowadays, the sausage is incorporated into sandwiches or served as a part of the Scottish version of the full breakfast.
MOST ICONIC Lorne Sausage
View morePastie is a traditional dish that is regularly served at most pubs, usually with crisps (potato chips) or fries and gravy for dipping, when the dish is known as pastie supper (supper means that a dish is served with fries). Pastie is typically made with ground pork or beef, potatoes, onions, and various seasonings.
The concoction is then either covered in batter and deep-fried or placed in a pastry shell and baked.
MOST ICONIC Pastie
One of the most popular comfort foods in the United Kingdom is called shepherd's pie, a hot and savory dish reminiscent of a casserole, consisting of minced lamb or mutton meat, potatoes, onions, carrots, Worcestershire sauce, thick gravy, and seasonings such as marjoram, parsley, and black pepper.
All of the ingredients are placed under a roof of buttery, creamy mashed potatoes, and baked in an oven until the pie is ready for consumption. This simple delicacy was invented by shepherds in the 18th century England and Scotland. The pie became extremely popular in the 1870s, and not by coincidence, as mincing machines became widely available to the public in those years.
MOST ICONIC Shepherd's pie
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