Great British Food

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 British cuisine is the specific set of cooking traditions and
practices associated with the United Kingdom. British
cuisine has been described as "unfussy dishes made with
quality local ingredients, matched with simple sauces to
accentuate flavour, rather than disguise it." However, British
cuisine has absorbed the cultural influence of those who
have settled in Britain, producing many hybrid dishes, such
as the Anglo-Indian chicken tikka masala.
 The French-speaking Normans have invaded the United
Kingdom, brought with them spices such as cinnamon,
saffron, nutmeg, pepper and ginger. Sugar appeared in
England at that time and it was very hard to find and
extremely expensive. Before sugar cane was grown, fruit
juices and honey were used as sweeteners.
The tea was brought to England

by the Chinese and later exported

to India, where they imported
spices such as curry. The English
people then prepared sauces such
as ketchup, mint sauce,
worcestershire

History
 Since appearing in Christmas
dinner tables in England in the late 16th A British Christmas dinner plate,
century, the turkey has become more featuring roast turkey, roast potatoes,
popular, with Christmas pudding served mashed potatoes and brussels
for dessert.The 16th-century English sprouts
navigator William Strickland is credited
with introducing the turkey into
England, and 16th-century
farmer Thomas Tusser noted that in 1573
turkeys were eaten at Christmas
dinner.Roast turkey is often
accompanied with roast beef or ham, and
is served with stuffing, gravy, roast
potatoes, mashed potatoes
and vegetables. In addition to Christmas
pudding, trifle, mince pies, Christmas
cake or a yule log are also popular
desserts.

Christmas dinner
 Some Anglo-Indian dishes derive from
traditional British cuisine, such as roast beef,
modified by the addition of Indian-
style spices, such as cloves and red Kedgeree, an
chillies. Fish and meat are often cooked in Anglo-Indian
curry form with Indian vegetables. Anglo- dish
Indian food often involves use
of coconut, yogurt,
and almonds. Roasts and curries, rice dishes,
and breads all have a distinctive flavour.
Signs of currys popularity in Britain slowly
became evident by the later 1960s and 1970s,
when some establishments that originally
catered almost exclusively to Indians
gradually observed a diversifying clientele.[

Anglo-Indian 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 Mini pork pies with
wider British cuisine, partly through the piccalilli
importation of ingredients and ideas
from North America, China,
and India during the time of the British
Empire and as a result of post-
war immigration.

English cuisine
 The cuisine of Northern
Ireland is largely similar to
that of the rest of the island
of Ireland. In this region,
the Ulster Fry is particularly
popular.

Boxty with beef and

squash

Northern Irish cuisine

 Scottish cuisine is the specific set of cooking
traditions and practices associated
with Scotland. It shares much with English
cuisine, but has distinctive attributes and
recipes of its own. Traditional Scottish dishes
such as haggis and shortbread exist
alongside international foodstuffs brought
about by migration. Scotland is known for
the high quality of its beef, lamb, potatoes,
oats, and sea foods. In addition to foodstuffs,
Scotland produces a variety of whiskies.
Haggis, neeps and tatties

Scottish cuisine
 Welsh cuisine has influenced, and
been influenced by, other British
cuisine. Although
both beef and dairy cattle are
raised widely, especially
in Carmarthenshire and Pembrokes
hire, Wales is best known for
its sheep, and thus lamb is the
meat traditionally associated with
Welsh cooking. Cawl

Welsh cuisine
 Gibraltarian cuisine is the result of
a long relationship between
the Andalusian Spaniards and
the British, as well as the many
foreigners who made Gibraltar their
home over the past three centuries.
The culinary influences also include
those from Malta, Genoa, Portugal.
This marriage of tastes has given Gibraltarian Calentita is very
Gibraltar an eclectic mix similar to the Italian Farinata.
of Mediterranean and British
cuisine.

Gibraltarian cuisine
 The food of the Cayman Islands includes
traditional Afro-Caribbean fare such as cassava,
johnny cake, bread fruit, plantain, and meat
pie. Jamaican cuisine has also been an influence
in the Cayman Islands, and jerk seasoning has
become popular for use on meat dishes such as
chicken, fish and pork. Curry is also used
frequently in rice, chicken, and fish dishes.
Traditional Caymanian fare includes dishes
made from turtle meat, conch, goat, and fish
such as grouper and snapper, with locally
Conch Stew
made Cayman Sea Salt.

Cayman Islands Cuisine

 Traditional food tends to be spicy
and hearty. Many of the foods are
imported due to an acquired taste for
foreign foods. Local farmers grow
fruits and vegetables along with the
rearing of animals. Their goods are
sold in local open-air markets, while
supermarkets tend to carry only
imported foods. Upscale restaurants
often cater to tourists, serving a
combination of North American
dishes with tropical twists as well as
local cuisine. An example of this is
the addition of mango and Caribbean Meat Pate
spices to salmon, a non-tropical fish.

British Virgin Islands

Cuisine
 Bermudian cuisine is the cuisine of
the British Overseas
Territory of Bermuda. The cuisine of
the islands reflects a rich and diverse
history and heritage blending English
cuisine and Portuguese cuisine with
preparations of local seafood species,
particularly wahoo and rockfish.
Traditional dishes
include codfish and potatoes served
either with an add on of hard boiled
egg and butter or olive oil sauce with a
banana or in the Portuguese style with
tomato-onion
sauce, peas and rice. Hoppin'John, paw
paw casserole and fish chowder are
also a specialties of Bermuda. As most
ingredients used in Bermudas cuisine
are imported, local dishes are offered Bermuda Fish Chowder
with a global blend, with fish as the
major ingredient, in any food eaten at
any time.

Bermudian cuisine
 Anguillian cuisine is
the cuisine of Anguilla, a British
overseas territory in the Caribbean,
one of the most northerly of
the Leeward Islands in the Lesser
Antilles. The cuisine is influenced by
native Caribbean, African, Spanish,
French and English cuisines.
Seafood is abundant and includes
prawns, shrimp, crab, spiny lobster,
conch, mahi-mahi, red snapper,
marlin and grouper. Salt cod is
a staple food eaten by itself and used
in stews, casseroles and soups.
Crayfish

Anguillian cuisine
 Popular dishes on the island include
traditional British Sunday roast, curry, black
pudding, pumpkin stew and spicy fishcakes.
Fish is one of the staple foods, along with rice,
and spices are added to make a wide variety
of dishes similar to those found in
the Caribbean.
Fishcakes are made from a mixture of spices,
herbs, mashed potato and fresh fish like tuna
and are shallow fried until golden brown.
Pilau is a spiced curried rice with meat or fish.
It is served hot, often without vegetables.
Coconut fingers are long, finger-
shaped Madeira cakes dipped in icing and
rolled in coconut. Pumpkin pudding is a dish Fishcakes
of baked pumpkin, dried fruit, flour, eggs and
nutmeg.

Cuisine of Saint Helena

 The Cuisine of the Pitcairn Islands is not very
developed, because only 60 people live here. The
most traditional meal is pota, mash from palm
leaves and coconut. Tropical plants are abundantly
used because they grow here. These
include: basil, breadfruit, sugar
cane, coconut, bananas and beans. Meat mainly
uses fish and pork. A palm leaf is used in this
cuisine. Because most of the population is from
the UK, the cuisine is influenced by British cuisine,
for example, the meat pie.
The cuisine of Norfolk Island is very similar to that
of the Pitcairn Islands, as Norfolk Islanders trace
their origins to Pitcairn. The local cuisine is a blend
of British and Tahitian cuisine.
Recipes from Norfolk Island of Pitcairn origin
include mudda (green banana dumplings) and
kumara pilhi. The islands cuisine also contains Food made from
American influences not found in Pitcairn, such as fish and palm
chopped salads and fruit pies, due to the influences
of American whalers. leaves

Cuisine of the Pitcairn

Islands and Norfolk Island
 Montserrats national dish is Goat water, a
thick goat meat stew served with crusty
bread rolls.
The Montserrat cuisine resembles to the
general British and Caribbean one, as it is
situated in the Caribbean zone and it is a
British territory. The cuisine includes a
wide range of light meats,
like fish, seafood and Chicken, which are
mostly grilled or roasted. Being a fusion of
numerous cultures, like Spanish,
French, African, Indian and Amerindian,
the Caribbean cuisine is unique, yet
complex. Pumpkin
soup

Cuisine of Montserrat