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Thirty or forty years ago, English food had a
reputation for being bland and heavy. Today, however, it has benefited
from the influence of immigrants, who have introduced new foods and
cooking techniques. Indian curries, Italian pastas, Chinese stir-fries
and French cordon bleu cooking are now common.
Traditional dishes used meats, pastry and potatoes.
Roast beef or mutton, steak and kidney pie, Yorkshire pudding, shepherd's
pie (ground meat pie with potato topping), bangers and mash (sausages and
mashed potatoes) and Cornish pasties (pastries filled with meat and potatoes)
were typical. "Toad in the hole" is sausage baked in batter. "Bubble and
squeak" is made with leftover meat, vegetables and potatoes, mixed together
and fried. Desserts (known as puddings) included suet pudding, rice pudding,
bread pudding and tapioca. Many of these dishes are still enjoyed today,
although the trend is towards lighter fare. |
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A traditional English breakfast consisted of bacon
and eggs, fried tomatoes, and toast with marmalade or jam, served with tea.
Today, many people eat cereal or muesli with fruit and tea or coffee in the
mornings. Mid-morning break, called elevenses, is time for a cup of tea or
coffee and a biscuit (cookie). Lunch, which used to be the largest meal of
the day, is now a smaller meal. People may have a soup and sandwich, fish
and chips, or a ploughman's lunch (bread and cheese with pickles). Working
people often eat lunch in a pub, where light meals are served accompanied
by ale or lager beer. Many children are served a hot midday meal at their
schools.
At about four o'clock in the afternoon, people may
stop for a cup of tea. Afternoon tea may be like a small meal with sandwiches
(sometimes made with cucumbers or watercress), crumpets, cakes and scones, or
it can be simply a cup of tea and a biscuit. Dinner is usually a family meal
at home and is the heartiest meal of the day. |
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Did you know? |
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Sandwiches were the 18th-century invention of the Earl
of Sandwich, who refused to interrupt his card games for meals. He asked for
beef and put it on bread, thereby keeping the grease off his fingers-and his
cards.
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Many English specialties are exported, including Stilton
cheese, savoury sauces, jams and Devonshire cream. England also produces and
exports beer (usually known as "bitter" in England) and cider (including a very
strong variety called scrumpy).
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Shepherd's Pie |
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Ingredients
750 g cooked beef, lamb, chicken or turkey
250 ml leftover gravy
Salt and pepper to taste
500 ml mashed potatoes
50 ml melted butter
Preparation
Cut the cooked meat into small pieces or grind using a food processor.
Combine with the gravy and heat through. Season with salt and pepper.
Spread the mixture on the bottom of a baking dish and cover with mashed
potatoes. Drizzle with melted butter and bake in the oven at 200°C until
the potatoes are brown on top.
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