Rediscovering Britain’s Culinary Past: Researching Regional Traditional Foods

When you think of traditional British food, your mind might jump to fish and chips or roast beef with Yorkshire pudding. 

But dig a little deeper and you’ll find a rich, diverse tapestry of local specialities that tell the story of each region’s culture, resources, and culinary ingenuity. 

From Shrewsbury biscuits to jellied eels, researching and rediscovering traditional foods is not only fascinating—it’s a vital way of preserving our food heritage.

Why Regional Foods Matter

Regional dishes are more than just recipes—they are edible history. Often shaped by the local climate, agriculture, and even religion, these foods reflect centuries of innovation and adaptation. By exploring them, we get a window into how communities lived, ate, and celebrated.

Whether you're a food blogger, a curious home cook, or simply someone who loves learning about British culture, researching traditional foods can be a deeply rewarding journey.

Starting Points for Food Research

Local Archives and Libraries

Many towns and counties have their own historical societies, local archives, and libraries that hold cookbooks, pamphlets, and diaries featuring regional dishes. Market Drayton, for example, proudly promotes its claim to being the “home of gingerbread”—and recipes dating back centuries can still be found in local collections.

Oral Histories and Community Groups

Chatting with older generations in a local café, pub, or market can be a treasure trove of information. Recipes and cooking traditions were often passed down orally, and many older residents still remember dishes their parents and grandparents made.

Museums and Food Festivals

The Black Country Living Museum offers not only insights into industrial heritage but also the foods that fuelled the workers—like faggots and peas, a hearty favourite. Food festivals, like the Ludlow Food Festival or Abergavenny Food Festival, often have heritage food demonstrations and talks.

Cookbooks and Food Writers

Writers like Dorothy Hartley, who penned Food in England in the 1950s, preserved vast amounts of culinary history. Modern authors also delve into rediscovering lost recipes, and can be excellent starting points for further exploration.

Celebrated Regional Dishes to Explore

Here are just a few of the UK’s lesser-known but deeply loved regional foods worth researching and possibly recreating:

Shrewsbury Biscuits (Shropshire)

These crisp, buttery treats date back to at least the 16th century and were once a popular gift for travellers and dignitaries. Often flavoured with lemon zest or caraway seeds.

Market Drayton Gingerbread (Shropshire)

Spicy and dark, this gingerbread has long been associated with the market town of Drayton. Traditional recipes use treacle or molasses and a heavy hand with the ginger.

Black Country Faggots and Peas (West Midlands)

A traditional working-class dish, faggots are meatballs made from pork offal, herbs, and breadcrumbs, usually served with mushy peas and a rich gravy. Once a staple in the region’s pubs and homes.

Jellied Eels (London, particularly East End)

Originally a cheap and plentiful dish for London’s working class, jellied eels are a love-it-or-hate-it delicacy that reflect the resourcefulness of East End cuisine.

Cornish Stargazy Pie

A fish pie with pilchards whose heads poke through the pastry lid, this dramatic-looking dish hails from Cornwall and has roots in fishing folklore.

Bakewell Pudding (Derbyshire)

Often confused with the Bakewell tart, the original pudding is a rich almond and jam dessert created by accident in the 19th century.

Bringing the Past Into Your Kitchen

Researching regional foods can lead to exciting experiments in your own kitchen. Often, recipes use ingredients still readily available, others may require some creativity or substitution. Try sourcing ingredients from local producers where possible to stay true to the regional spirit.

A Living History

What’s most exciting about traditional foods is that they’re not just part of the past, they’re still living traditions. Small bakeries still make Shrewsbury biscuits. Market stalls sell Black Country faggots. And yes, East End pie and mash shops still serve jellied eels. By learning about and sharing these foods, we help keep these traditions alive.

Final Thoughts

From coast to countryside, every British region has something delicious and meaningful to share. Whether you’re planning a food-themed travel blog, a historical deep dive, or simply want to spice up your Sunday supper, researching regional British dishes is an enriching adventure.

Tip for Bloggers and Food Historians:

Consider making your own digital or physical map of regional specialities to highlight where they originated and how they’ve evolved. And don't forget to credit local communities and sources when sharing traditional recipes, they’re the true keepers of this delicious legacy.

Flawsome! Reveals Its Latest Masterpiece 1L Cold-Pressed Juices in Gallery-worthy Cartons

Flawsome!, the brand known for turning so-called “wonky” surplus fruit into delicious cold-pressed juice, is launching its boldest range yet: 1L ambient cold-pressed juices in its most iconic flavours: Sweet & Sour Apple, and Orange, with the full collection to be revealed soon.

Developed specifically for out-of-home (OOH) and at-home consumption, this larger format offers all the flavour and in a new gallery-worthy carton inspired by the old masters of the art world. It’s designed to look beautiful on a bar, in a restaurant, and your own kitchen shelf.

“We call it a masterpiece for a reason. It’s made with the same cold-pressed craft as our smaller bottles, only now it’s dressed in gallery-inspired packaging and scaled to help save even more wonky fruit,” Karina Sudenyte, co-founder of Flawsome! told That's Food and Drink.

Flawsome! juices are already poured at The Royal Opera House or British Library, but this new 1L format is designed to go even further. It aligns with 2025’s predicted growth in large-format juice, and the rising demand for healthier, sustainable, aesthetically pleasing, and at-home-friendly options.

Why Now?

◦ The UK juice market is evolving: While total volume is predicted to dip slightly, 1L formats are growing due to shifting habits and consumers becoming more and more health conscious.

◦ At-home juice consumption is booming: Projected to reach 950 million litres by 2025.

◦ OOH remains strong, with over 116 million litres expected to be consumed in 2025.

◦ Flawsome! plans to quadruple production in two years, with this format at the forefront.

And in true Flawsome! style, this isn’t just about juice, it’s about saving more wonky fruit from being wasted.

The 1L range is also part of the brand’s ongoing strategy to mitigate the impact of Extended Producer Responsibility (EPR), by introducing more efficient and sustainable packaging at scale.

Available from July through Brakes, Bidfood, DDC, and a growing list of leading wholesalers soon to be announced.

Cold-Pressed. 100% Juice. 0% Boring.

Perfect for smoothies, cocktails, or let the juice stand alone at its own work of art.

This range is as versatile as it is beautiful.

Want to taste it? Stock it? Serve it at your next gallery opening or brunch service?

Reach out, they're pouring soon! 

https://flawsomedrinks.com

Today's The Day! Celebrate National Blackcurrant Day: A Berry British Treasure

Every 15th July, we celebrate National Blackcurrant Day,  a day to honour one of Britain’s most beloved and overlooked berries. 

While strawberries and raspberries often steal the limelight, the humble blackcurrant deserves its moment to shine. From its deep, tangy flavour to its impressive nutritional benefits, the blackcurrant is truly a national treasure.

A Brief History of the Blackcurrant in Britain

Blackcurrants have long been part of British gardens and countryside hedgerows. During the Second World War, when citrus fruits were hard to import, the UK government promoted blackcurrants as a rich source of vitamin C. 

Many of us will fondly remember the sweet, rich taste of blackcurrant cordial,  particularly the iconic Ribena, launched in 1938 and fortified with vitamin C. And still going strong nearly 90 years later!

Today, the UK produces around 90% of the world’s blackcurrant crop, most of it still destined for juice and cordial, though awareness of its culinary versatility is growing.

Why Celebrate Blackcurrants?

1. Nutritional Powerhouse

Blackcurrants are packed with vitamin C, more than three times the amount found in oranges, and are also rich in antioxidants, fibre, and anthocyanins, which give them their deep purple hue. These compounds support immune health, heart function, and may even help fight inflammation.

2. A Taste Like No Other

With their tart, tangy flavour and dark richness, blackcurrants are unique among berries. They lend themselves beautifully to jams, sauces, desserts, and even savoury dishes.

3. A True British Crop

Over 3,500 acres of UK farmland are dedicated to growing blackcurrants. The berries thrive in Britain’s cooler climate, and growers have worked closely with scientists to develop hardy, flavourful varieties.

How to Celebrate National Blackcurrant Day

Cook with blackcurrants: Bake a blackcurrant crumble, add them to a pavlova, or simmer them into a tangy sauce for pork or lamb.

Sip the flavour: Enjoy a glass of traditional blackcurrant cordial, or mix up a blackcurrant gin cocktail.

Visit a pick-your-own farm: July is the peak season for fresh blackcurrants, perfect for a summer’s day out.

Support local producers: Look for artisan jams, juices, and preserves that use British-grown blackcurrants.

Get the kids involved: Make homemade blackcurrant lollies or add them to yoghurt for a healthy treat.

Blackcurrants in Popular Culture

Blackcurrants have long been a staple of British food culture. While Ribena is perhaps the most famous blackcurrant product, you’ll also find the flavour in everything from fruit gums to herbal teas.

Interestingly, blackcurrants were banned in the United States for decades due to concerns they helped spread a tree disease affecting the timber industry. Though the ban has now been lifted in many states, they remain far less common across the pond, making them all the more uniquely British.

A Berry to Be Proud Of

Whether you’re a lifelong fan or new to this deeply British berry, National Blackcurrant Day is the perfect time to rediscover its charms. Tangy, nutritious, and steeped in history, the blackcurrant is more than worthy of celebration.

So why not pick up a punnet, pour a cordial, or pop a blackcurrant sweet, and raise a toast to one of the UK's finest fruits?

Borderfields Serve Up a Banquet of New Recipes

A spokesperson for Borderfields told That's Food and Drink: "With Cold Pressed Rapeseed Oil gaining popularity across the nation's kitchens, we have developed a new batch of recipes incorporating Borderfields range of infused oils. 

"Award-winning Chef Rachel Green has perfectly preened and curated a mouth-watering selection of dishes whilst award-winning photographer Michael Powell has captured the visual splendour."

A picnic favourite and vegetarian too, Courgette and Feta Fritters with Tzatziki, or for a light lunch, Rachel has created a Cauliflower Soup with Caramelised Cauliflower adding a kick with Borderfields Chilli Oil.

For a supper treat, Thyme Chicken Schnitzel with Fennel, Apple and Pecan Slaw or a Spiced Beef Bourguignon with Roasted Sprouts, both have been given a makeover with Borderfields Smoked Chipotle and Aromatic Thyme infusions.

The last of the new recipes are a delicious autumnal Butternut Squash, Stilton and Red Onion Tart and an afternoon tea or coffee break accompaniment, Vegan Tahini and Date Banana Bread.

Cold Pressed Rapeseed Oil has been celebrated for its versatility, smooth flavour and for boasting the highest smoke point of between 230-260 degrees Celsius making it ideal for frying, roasting and baking. Because Cold Pressed Rapeseed isn't refined or processed, it's suitable for both hot and cold cooking applications. As well as being able to fry, roast and bake with it, it's also perfect as a dipping oil, or for drizzling over a salad or pasta dish.

Beyond its many and varied culinary uses, rapeseed provides an essential income stream for UK farmers and helps reduce reliance on imports. It contributes to crop rotation systems and improving soil health. Additionally, the vibrant yellow flowers are a vital source of nectar for bees and other pollinators, supporting biodiversity and ecosystems across the countryside.

Time for an oil change - www.borderfields.co.uk

Aqua Shard Unveils British Icons Cocktail Menu Celebrating Cultural Legends

The acclaimed contemporary British restaurant, Aqua Shard, which you will find on Level 31 of The Shard, proudly unveils its latest cocktail menu: British Icons.

Renowned for blending innovation with a reverence for British culinary heritage, Aqua Shard presents a striking collection of cocktails that are in celebration of the UK's most iconic figures who have shaped British culture. 

Aqua Shard offers a quintessentially British dining experience, combining the best of contemporary British cuisine with expansive views of London's iconic landmarks, including London Bridge, Tower Bridge and St Paul's Cathedral. 

The restaurant's dedication to British-inspired cuisine with the breathtaking views makes it the perfect destination for those seeking the ultimate English experience. 

Amongst the menu are new cocktail additions like the The Windsor Whisperer which pays homage to Her Majesty Queen Elizabeth II, combining gin and champagne with floral hibiscus, rose liquor and a lemon foam to create a fruity, silky and unmistakably regal experience. 

Churchill's Vice reflects Sir Winston Churchill's bold legacy with a decadent mix of rum, fig liqueur and a chocolate cigar garnish, offering a deep and indulgent experience. 

The Penny Lane Punch captures the vibrant nostalgia of The Beatles and British street life, blending vodka, passion fruit wine, elderflower and vetiver for a charming, aromatic escape. 

Drawing inspiration from Manchester's '90s Britpop scene, Wonderwave offers a fresh twist on the Margarita, featuring Patron Silver, marigold infusion and aloe vera wine, a herbal hit for the free-spirited. 

Fleming's Remedy reimagines the classic Penicillin cocktail, honouring Sir Alexander Fleming with aged Scotch, truffle honey and ginger switchel delivering a spicy, tangy and medicinal experience. 

Girl in the Glass, inspired by Banksy and Britain's street art movement, fuses rum, sake, dragon fruit and lychee into a tropical, rebellious cocktail as daring as the art itself. 

Freddie's Love, a bold, floral and flamboyant alcohol-free option, channels the spirit of Freddie Mercury with rose, hibiscus and grapefruit.

The Earl's Negroni marries Italian aperitivo with British tea culture, combining gin, Campari, Amaro and Earl Grey, served from a teapot for the modern noble.

Zesty Ride, another alcohol-free tribute, honours cycling legend Sir Bradley Wiggins with a zesty blend of citrus and botanicals, offering a refreshing ride to greatness. 

Set against the panoramic backdrop of London's iconic skyline, this thoughtfully curated collection invites guests to toast to the nation's most celebrated national figures. Whether you're savouring a regal concoction inspired by Queen Elizabeth II or a vibrant mix echoing the spirit of Britpop, each cocktail offers a unique narrative and flavour profile. 

Guests can enjoy these distinctive drinks both at the bar and within the dining room, ensuring a traditional British experience throughout the venue. 

https://aquashard.co.uk/

James Maynnequin? James May Puts on Spirited Display in John Lewis Window

James May put on quite the display today at the Waitrose Food Hall, in John Lewis Oxford Street.

May attempted his own version of the Kate Moss for Topshop window stunt by straddling two giant parsnips and shouting out 'buy my gin.'

Bemused shoppers stopped to see what all of the commotion was about.

From travelling the world and road-testing the world's greatest cars as part of the presenting team on Top Gear and The Grand Tour, to co-owning a pub in Wiltshire, from being sacked from every job he's ever had, to eating bull's bits with Gordon Ramsey, he's now driven into Waitrose Food Hall, in John Lewis Oxford Street with a gin he has made from….wait for it….British parsnips.

James May told That's Food and Drink: "You can buy many things on Oxford Street - from expensive clothes to some, frankly, rubbish souvenirs.

"But until now, ridiculously, you couldn't buy gin made with parsnips. Obviously that had to change, so I've teamed up with Waitrose and their flagship John Lewis Store to bring the Gin of the People to the People of The West End."

John Vine, Waitrose Spirits Buyer added: "James Gin isn't your typical celebrity brand. James has been genuinely deeply involved in both the development and marketing stages from day one. These are flavours crafted with obsessive care and genuine expertise. 

"The team's built a massive following around James and his 'Planet Gin' universe, and we're really thrilled to collaborate in making world-class gin more accessible to a new generation of drinkers."

So, the next time you're steering your trolley or walking your basket through your Waitrose Food Hall, in John Lewis Oxford Street, take a pitstop at the booze aisle. Who did it better, Moss or May?

James Gin Asian Parsnip | 40% ABV | Key botanicals: Parsnip, Grains of Paradise, Rosemary | RRP £36 | 70cl | Sweet, spicy, British.

Celebrate Great British Beef Week: Championing British Farmers and Quality Meat

Each spring, the UK comes together to celebrate one of its most treasured agricultural products — beef — with Great British Beef Week. 

This annual event, running in late April, is not just a chance to indulge in a delicious Sunday roast or a juicy steak; it’s a meaningful opportunity to support British farmers, promote sustainability, and appreciate the high standards of UK beef production.

What Is Great British Beef Week?

Launched in 2010 by the Ladies in Beef, a group of female beef farmers passionate about sustainable British agriculture, Great British Beef Week shines a spotlight on the quality, traceability, and sustainability of beef reared across the UK. It’s also a brilliant time to share recipes, explore new cuts, and engage in conversations about ethical food sourcing.

Why British Beef?

British beef is known for its world-class quality. UK farmers uphold rigorous animal welfare standards and environmentally conscious practices. Many cattle are grass-fed, which not only enhances the nutritional profile of the beef but also contributes to the countryside's iconic green landscapes.

Choosing British beef means:

Supporting local farmers and rural communities

Reducing food miles and carbon emissions

Ensuring traceability and high welfare standards

How to Celebrate

Here are a few ways you can take part in Great British Beef Week this year:

Cook a British Classic

Celebrate with a meal that heroes beef. Think slow-cooked brisket, cottage pie, homemade beef burgers, or a traditional roast with Yorkshire puddings and all the trimmings. If you’re short on time, a hearty one-pan beef stew or stir-fry works wonders too.

Pair Beef with British Beverages

Pair your dish with a local ale, a bold English red wine, or even a rich gravy infused with British stout. It’s a celebration, after all!

Buy Local

Look for Red Tractor or PGI (Protected Geographical Indication) labels when shopping, and try sourcing from local butchers who often provide details about the farms they work with.

Share on Social Media

Use the hashtag #GreatBritishBeefWeek to join the online celebration. Share your favourite recipes, restaurant recommendations, or even a snap of your Sunday roast.

Learn About the Farmers

Take time to read about the people behind the produce. Many farms now have Instagram accounts or websites where they share their stories, challenges, and wins — it’s a great way to reconnect with where your food comes from.

Sustainability and the Future

This year’s theme places a strong focus on sustainable farming practices and the role beef can play in a balanced, environmentally conscious diet. Supporting British beef isn’t just about taste — it’s about backing farmers who are investing in regenerative agriculture, biodiversity, and low-carbon livestock systems.

Great British Beef Week is a celebration of more than just food — it’s a nod to our nation’s farming heritage, culinary traditions, and commitment to quality and sustainability. So this week, let’s raise a fork (and maybe a pint) to British beef and those who bring it to our tables.

https://ahdb.org.uk/great-british-beef-week

Celebrating National Tea Day: A Brew-tiful British Tradition

Every 21st April, the UK lifts its teacups high in honour of National Tea Day—a celebration of our nation’s most beloved beverage. 

Whether you’re a fan of a classic builder’s brew, a refined Earl Grey, or a trendy matcha latte, National Tea Day is the perfect excuse to indulge in a comforting cuppa (or five).

A Nation of Tea Lovers

Let’s face it: tea is practically part of our DNA in the UK. With roots tracing back to the 17th century and a history steeped (pun absolutely intended) in culture and ritual, tea isn’t just a drink—it’s a way of life. 

From the elegant traditions of afternoon tea to the humble “put the kettle on” during a crisis, tea plays a central role in British identity.

How to Celebrate National Tea Day

Whether you’re a tea connoisseur or just here for the biscuits, there are plenty of ways to mark the occasion:

1. Host a Tea Party

Dust off the teapot, grab your favourite mugs, and invite some friends over for a proper tea party. Think scones with jam and clotted cream, finger sandwiches, and a good variety of brews. Add a few vintage cups or floral napkins for extra charm.

2. Try a New Brew

Always reach for English Breakfast? Branch out! National Tea Day is the perfect time to experiment. Try a fragrant chai, a soothing chamomile, or a refreshing green tea. You might discover a new favourite.

3. Visit a Local Tearoom

Support your local businesses by enjoying a proper cream tea at a nearby café or tearoom. Many places offer special menus or events on 21st April, so it’s worth checking what’s on in your area.

4. Learn the History of Tea

Take a moment to appreciate the fascinating journey of tea—from ancient China to British parlours. The story of how tea became a staple in the UK is full of intrigue, trade, and transformation.

5. Share Your #NationalTeaDay Moments

Snap a picture of your perfect brew, a fancy teacup, or your tea-themed celebration and share it on social media using #NationalTeaDay. It’s a fun way to connect with fellow tea lovers across the country.

Celebrate with UK Tea Brands

Why not go local and support British tea producers? Here are a few to pop in your basket:

Yorkshire Tea – A household staple known for its strong, no-nonsense brew.

Twinings – One of the oldest tea brands in the world, offering everything from Earl Grey to herbal infusions.

Pukka Herbs – Great for organic and wellness-inspired blends.

Brew Tea Co – A modern Manchester-based brand focused on proper loose leaf tea.

Bird & Blend Tea Co. – Creative, small-batch blends like "Moondrop Dreams" and "Eton Mess."

Tregothnan – The first tea to be grown in England, from the lush estate in Cornwall.

Coming Up in Our Tea Series

This post is just the beginning! We’re diving deeper into the wonderful world of tea with a full series to sip your way through:

Britain’s Best Regional Tearooms – Discover hidden gems and iconic spots from Cornwall to the Highlands.

Tea and Mental Wellbeing – Exploring how a warm cup of tea can support mindfulness, stress relief, and everyday calm.

Tea Pairing Guides – From sweet treats to savoury bites, we’ll help you match your tea to the perfect nibble.

Make sure to follow along—there’s a lot more brewing!

Join the EvOILution With Borderfields

As the food oil debate shows no signs of abating, we asked Nick Grogan, Head of Commercial for Borderfields to explain why rapeseed has cemented its place as one of the most significant crops in British agriculture, ranking as the third largest crop grown in the UK, behind wheat and barley.

“In a market heavily dominated by Olive Oil and ever fancier alternatives, you could be forgiven for not knowing what Cold Pressed Rapeseed Oil is, where it comes from or how it's farmed, as well as its importance to UK agriculture. The vibrant yellow fields we see each year play a pivotal role in supporting Britain's farming sector and the wider food industry, as well as offering much needed food security to the UK.”

Beyond its culinary uses, rapeseed offers other benefits to the UK. It's a purely domestically grown and produced product which reduces the UK's reliance on imported oils, and in turn supports our food security. It contributes to crop rotation systems and improving soil health. Additionally, rapeseed flowers are a vital source of nectar for bees and other pollinators, supporting biodiversity and ecosystems across the countryside.

Cold Pressed Rapeseed Oil undergoes no refining or processing whatsoever. The seeds are harvested, crushed when cold, and the oil is left to flow out where it is captured and then filtered. 

The filtering is left on a cycle until all the seed and shell material has been removed, leaving behind a beautifully smooth, delicious golden oil that has retained 100% of its natural goodness. Cold Pressed Rapeseed Oil is naturally high in Omega 3, also contains Omegas 6 and 9, and is also a natural source of Vitamin E. It contains half the saturated fat of Olive oil, and ten times more Omega 3.

By choosing Cold Pressed Rapeseed Oil, UK consumers and businesses can reduce reliance on expensive imports, cutting down on transport related emissions and support their local economy. As sustainability becomes an increasingly important consideration for both consumers and businesses alike, the role of domestically produced oils like Cold Pressed Rapeseed is likely to grow even further.

Cold Pressed Rapeseed Oil has gained increased popularity in kitchens across the UK, celebrated for its versatility, smooth flavour and for boasting the highest smoke point amongst other competing oils. It's smoke point of between 230-260 degrees Celsius makes it ideal for frying, roasting and baking. 

"Because Cold Pressed Rapeseed isn't refined or processed, it's suitable for both hot and cold cooking applications. As well as being able to fry, roast and bake with it, it's also perfect as a dipping oil, or for drizzling over a salad or pasta dish.”

Time for an oil change - www.borderfields.co.uk

We would like to thank Borderfield and Nick Grogan for assisting us in writing this post. 

A Taste of Britain: Exploring the Best British Street Foods

When we think of street foods we often think of exotic foreign foods. But what about British street foods.

Britain is a nation rich in culinary heritage, and its street food scene is a testament to the country’s diverse tastes and traditions. 

From seaside stalls to bustling city markets, British street food offers an array of delicious treats that cater to every palate. Here are some of the most beloved British street foods you must try.

1. Fish and Chips

No list of British street food would be complete without the nation’s most iconic dish. Freshly battered fish, typically cod or haddock, served with crispy golden chips and a side of mushy peas, tartare sauce, or curry sauce. Best enjoyed wrapped in paper by the seaside, this classic meal is a British staple.

2. Cornish Pasty

Originating from Cornwall, the Cornish pasty is a hearty, hand-held pie filled with beef, potatoes, swede, and onion, all encased in a golden, flaky pastry. Once the food of miners, it is now a popular snack found at street markets and bakeries across the country.

3. Bacon Butty

A simple yet satisfying classic, the bacon butty consists of crispy rashers of bacon sandwiched between two slices of buttered bread, often accompanied by ketchup or brown sauce. It’s the ultimate comfort food and a firm favourite at market stalls and food trucks.

4. Scotch Egg

A Scotch egg is a hard- or soft-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried to perfection. Often enjoyed as a picnic snack or pub staple, it has also found its way onto many street food menus.

5. Jellied Eels

A traditional East End delicacy, jellied eels date back to the 18th century. These are chopped freshwater eels cooked in a spiced stock and left to set into a jelly. While not to everyone’s taste, they remain a cherished part of London’s food culture.

6. Pie and Mash

A beloved dish of London’s working class, pie and mash consists of a minced beef pie served with mashed potatoes and a generous helping of parsley liquor. Historically paired with jellied eels, this dish remains a must-try for those looking for a taste of old London.

7. Battered Sausage

Found in fish and chip shops and market stalls, battered sausage is a crispy, deep-fried delight. Often served with chips, it’s a satisfying and budget-friendly option for a quick bite.

8. Roast Meat Rolls

Whether it’s roast pork with apple sauce, beef with horseradish, or turkey with stuffing, roast meat rolls are a staple of British markets. These delicious sandwiches, often served in crusty rolls, bring the flavours of a Sunday roast to the streets.

9. Chips and Curry Sauce

A beloved takeaway choice, chips smothered in thick, savoury curry sauce is a favourite across the UK. This simple but delicious combination is especially popular after a night out.

10. Crumpets and Pikelets

While traditionally enjoyed at home, freshly griddled crumpets and pikelets have made their way into the street food scene. Served with butter, cheese, or sweet toppings, these fluffy delights are perfect for a quick snack.

Final Thoughts

British street food is a delightful blend of tradition and innovation, offering something for everyone. Whether you’re in the mood for a hearty pie, a comforting bacon butty, or the classic fish and chips, the UK’s bustling food markets and seaside stalls have got you covered. So next time you're exploring, be sure to grab a bite and savour the rich flavours of Britain’s best street food.

Why We Britons Must Stand with Our Family Farmers

The rolling hills, patchwork fields, and vibrant market towns that define the British countryside are more than just a picturesque backdrop—they are the beating heart of our nation. 

Family farmers, who have tilled this land for generations, are the custodians of this heritage. Yet today, they face unprecedented challenges that threaten not only their livelihoods but also our food security, rural communities, and cultural identity.

Now more than ever, it is imperative that we, as a nation, stand shoulder to shoulder with our family farmers. Here’s why.

1. Food Security in an Uncertain World

The COVID-19 pandemic and global supply chain crises have exposed the fragility of our reliance on imported goods. With over 40% of the food we consume in the UK imported, the need to bolster local food production has never been clearer. Family farmers provide fresh, nutritious, and seasonal produce that doesn’t have to travel thousands of miles to reach our plates. Supporting them ensures a resilient food system, capable of weathering global shocks and reducing our dependence on imports.

2. Protecting Our Countryside

Family farmers are stewards of the land, managing over 70% of the UK’s countryside. They maintain hedgerows, conserve wildlife habitats, and use sustainable practices to preserve the natural beauty and biodiversity of our rural landscapes. 

Without their efforts, these spaces risk being abandoned, degraded, or replaced by industrial farming methods that prioritise profit over environmental health.

3. Preserving Rural Communities

Farming is the backbone of many rural communities, providing jobs, supporting local businesses, and fostering a sense of identity. When family farms disappear, villages lose not only their economic foundation but also their social fabric. Supporting our farmers means investing in vibrant, thriving rural areas where traditions endure, and families can flourish.

4. Defending Ethical Food Production

British family farmers are among the most ethical and environmentally conscious in the world. They adhere to strict animal welfare standards, use fewer pesticides, and are committed to reducing carbon emissions. 

Supporting them means rejecting imported goods produced under lower standards that exploit workers, animals, and the environment. By choosing local, we send a clear message: ethics matter.

5. Standing Against Unfair Competition

Family farmers face mounting pressures from cheap imports, supermarket monopolies, and government policies that often prioritise trade deals over local agriculture. These pressures force many small farmers to sell up, unable to compete. It’s our duty as consumers to demand fair prices and trade policies that protect British farmers from being undercut by foreign competition.

What Can You Do?

Standing with family farmers doesn’t require grand gestures; small, everyday actions make a difference.

Shop locally: Buy from farmers’ markets, farm shops, or online platforms that directly support British farmers.

Choose British produce: Look for the Red Tractor logo or other certifications that guarantee local origin and high standards.

Support policy change: Advocate for agricultural policies that prioritise sustainable farming and protect family farmers.

Educate yourself: Learn about the challenges farmers face and share their stories with others.

The Future of Farming is in Our Hands

Family farmers are not just food producers—they are the guardians of our culture, our environment, and our communities. Without them, the British countryside as we know it will wither. By standing with our family farmers, we ensure a future where the land continues to provide, inspire, and thrive.

The time to act is now. Let’s not just talk about supporting local; let’s make it a priority. Because when we stand with our farmers, we stand for Britain.

Indian Cuisine Takes the UK by Storm: British Indian Good Food Guide Reveals Top 20 Restaurants Nationwide

In a year where British dining continues to become diversified, the British Indian Good Food Guide Has unveiled its Top 20 Indian Restaurants across the UK, reflecting the nation’s love affair with Indian cuisine. 

From traditional flavours to more innovative dishes, this year’s guide represents the very best the UK has to offer, proving Indian cuisine remains a cornerstone of British dining culture.

With the ongoing evolution of the food scene, this list underscores the rising demand for authentic regional Indian dishes, from Keralan fish curries to Indian street food, capturing the hearts (and stomachs) of diners up and down our country.

Raval Leads the Charge in the North

Among the selected venues, Raval Indian Brasserie & Bar, located on the iconic Tyne Bridge, stands out as the Best Indian Restaurant Outside London. 

This Newcastle Gateshead gem not only captures the imagination with its unique blend of spices and ingredients but also contributes significantly to the resurgence of the North East’s culinary scene.

"Raval has redefined Indian dining in the region," said Phil Shaw, Marketing Director at the British Indian Good Food Guide.

 “Their focus on innovation and authenticity is unmatched, which is why they’ve earned a place at the top of our guide."

With dishes such as Lobster & Mango and Darjeeling Lamb Cutlets, Raval is a testament to how Indian cuisine is constantly evolving while staying true to its roots.

Top 20 Indian Restaurants in the UK

This year’s guide features an impressive lineup of restaurants, showcasing culinary excellence across the country:

1. Raval Indian Brasserie & Bar (Newcastle Gateshead) – Best Indian Restaurant Outside London.

2. Quilon (London) – Michelin-starred for its coastal Indian flavours.

3. Benares Restaurant & Bar (London) – A fine-dining experience blending Indian and British cuisines.

4. Dishoom Manchester – Nostalgic Irani café fare with iconic dishes.

5. Tharavadu (Leeds) – Celebrated for its authentic Keralan cuisine.

7. Kanishka by Atul Kochhar  (London) – Innovative tasting menus pushing culinary boundaries.

8. Asha's (Birmingham) – Renowned for its authentic Indian dishes.

9. Swadish (Glasgow) – Modern twists on traditional Indian recipes.

10. Tuk Tuk Indian Street Food (Edinburgh) – Vibrant Indian street food offerings.

11. Purple Poppadom (Cardiff) – Fusion of Indian and Welsh flavours.

12. Mowgli Street Food (Liverpool) – Authentic street food inspired by India’s bustling markets.

13. Veeraswamy (London) – Showcases vibrant, fresh ingredients.

14. Masala Junction (Nottingham) – Diverse menu reflecting India's rich flavours.

15. Urban Choola (Sheffield) – Innovative takes on Indian classics.

16. Mumtaz (Bradford) – Celebrated for its authentic Punjabi cuisine.

17. The Chilli Pickle (Brighton) – Modern twists on traditional dishes.

18. Kuti’s Brasserie (Southampton) – Known for its regional Indian specialties.

19. Tamatanga (Leicester) – Lively atmosphere with delicious curries.

20. The Mint Room (Bristol) – Upscale Indian dining with rave reviews.

This diverse selection illustrates the UK's widespread appreciation of Indian food, highlighting how Indian culinary innovation extends far beyond the capital.

The Broader Picture: Why Indian Cuisine Thrives

The influence of Indian cuisine on British culture has never been stronger. With over 10,000 Indian restaurants in the UK contributing significantly to the economy, the industry shows no signs of slowing down. 

The rising interest in authentic regional dishes—like Goan and Keralan cuisines—reflects the UK's growing demand for not just curry, but an array of diverse Indian dishes.

According to Phil Shaw, “Indian restaurants are no longer just places for a night out—they’re cultural landmarks, representing the diversity and vibrancy of British food culture."

Explore the Full List

For those looking to experience the best Indian food the UK has to offer, the British Indian Good Food Guide invites you to explore the full list of restaurants on their website, showcasing the finest dining experiences from Birmingham to Brighton.

Why not check out your favourite Indian restaurant from the above list to book a Christmas meal for you and your family and friends.

Visit  British Indian Good Food Guide  for more information:- 

https://britishindiangoodfoodguide.com

I must admit that I am lucky, my wife's family originated in India and she cooks some absolutely delicious Indian dishes. 

Cosy Winter Warmers: Traditional British Comfort Foods for Chilly Days

As the crisp autumn air turns biting and the skies settle into their familiar wintery grey, there's something heartening about retreating indoors to enjoy the warm, comforting foods that define British winters. 

From hearty stews to decadent puddings, our culinary traditions provide perfect antidotes to the cold. Here are some classic winter warmer foods to help you through the season, each steeped in flavour and history.

1. Beef and Ale Stew

Nothing says "cosy night in" quite like a rich, slow-cooked stew. Beef and ale stew is a true British staple, combining tender chunks of beef with root vegetables like carrots, potatoes, and swede. What makes this dish stand out is the use of a dark ale or stout, which gives the stew a deep, malty flavour. Simmered low and slow for hours, this meal is best served with creamy mashed potatoes or a thick slice of crusty bread for dipping.

Tip: Add a spoonful of mustard or a dash of Worcestershire sauce for a bit of extra warmth and tang.

2. Cottage Pie

A classic in many British households, cottage pie is perfect when you need something filling and flavourful. This dish consists of a savoury minced beef filling topped with a generous layer of mashed potatoes, which is baked until golden and crisp. The filling typically includes vegetables like carrots, onions, and peas, all cooked in a rich gravy. For a slight twist, some like to add a pinch of cheddar cheese atop the mash, giving it a crispy and cheesy finish.

Shepherd's Pie is a close cousin, but uses lamb mince instead of beef, making it a lovely alternative for those who prefer a gamier flavour.

3. Toad in the Hole

This peculiar-sounding dish is a favourite in many British homes during the colder months. Toad in the Hole consists of sausages baked in a Yorkshire pudding batter, resulting in a golden, crispy delight with fluffy insides. The contrast between the crisp batter and juicy sausages is divine, especially when paired with onion gravy and a side of mashed potatoes or roasted root vegetables.

4. Leek and Potato Soup

A warming soup is always welcome during winter, and leek and potato soup is one of the simplest and most satisfying. Softened leeks and potatoes are blended into a smooth, velvety soup, often with a dash of cream to add richness. A hint of thyme or nutmeg can give the soup an extra dimension of flavour. Serve it with a thick slice of buttered bread for a quick lunch or light dinner on chilly days.

Tip: For a heartier version, add crumbled bacon or blue cheese as a topping.

5. Lancashire Hotpot

This comforting dish originates from the northwest of England and is perfect for winter. Lancashire hotpot is a slow-cooked casserole made with lamb, onions, and sometimes kidneys, all topped with sliced potatoes that crisp up beautifully during baking. The simplicity of the ingredients allows the flavours to develop as they cook, producing a hearty meal that requires minimal effort. It’s the kind of dish that’s even better the next day, making it a great option for batch cooking.

6. Bangers and Mash

A humble but beloved dish, bangers and mash is a quintessential winter meal. The key is to use high-quality sausages – Cumberland or Lincolnshire sausages work particularly well. Served with creamy mashed potatoes and drenched in onion gravy, this dish is both easy to prepare and deeply comforting. For a seasonal twist, consider adding a side of braised red cabbage or some roasted parsnips.

And for those with a sweet tooth:-

7. Sticky Toffee Pudding

Winter in Britain wouldn’t be complete without a proper pudding, and sticky toffee pudding reigns supreme. Made with dates and a rich toffee sauce, this warm, indulgent dessert is a perfect way to finish off a hearty meal. Serve it with custard or clotted cream to take the indulgence to another level.

8. Spotted Dick

Another traditional British pudding, spotted dick is a steamed suet pudding filled with currants or sultanas (hence the ‘spots’). It’s often served with lashings of custard, making it a warm and comforting choice on a cold winter’s evening. Although it's considered an old-fashioned dessert, its simplicity and warmth make it a winter favourite.

9. Mince Pies

While associated with Christmas, mince pies are a warming treat throughout the winter months. These small, sweet pies filled with spiced mincemeat are a festive favourite, but they’re just as delicious with a cup of tea on any cold afternoon. Enjoy them warm from the oven with a spoonful of brandy butter or a dollop of cream for a little extra indulgence.

Winter may bring darker, colder days, but it also invites us to indulge in the comfort and warmth of traditional British dishes. Whether you’re cooking up a stew or enjoying a warm pudding, these recipes are the perfect companions for the long, chilly nights ahead. So, wrap up warm, stay cosy, and let these winter warmers lift your spirits!

Make your very own easy-peasy Italian-Mexican-Indian-British tortilla wrap in minutes!

You too can make your very own easy-peasy Italian-Mexican-Indian-British tortilla wrap in minutes! And I'm going to tell you how.

First, take a tortilla wrap and oil it with ghee, butter or vegetable margarine, olive oil, or rapeseed oil. In fact Borderfield's British Rapeseed oils are excellent for this. Especially their delicious spray oils. Trust me. You won't know how you coped before you buy Borderfields!

Spread it with humus or a similar paste.

Next spread a thin level of tomato puree or tomato sauce over it.

Then shred ham, chicken, any other type of cooked meat that takes your fancy, or a vegetarian alternative. Squeaky Bean products are ideal.

Next add a good layer of grated or sliced cheese dairy or otherwise, it really is up to you.

Sprinkle with cumin, turmeric, a little bit of salt, a good deal of pepper (ground black is awesome!) and some Italian seasoning.

Roll it up tightly and then microwave it for two to three minutes.

It'll be piping hot, as they say, so whatever you do, don't burn your mouth on it! 

You are then the owner of an Italian-Mexican-Indian-British feast on a plate. Enjoy it!

https://www.squeakybean.co.uk

https://borderfields.co.uk

Celebrating British Food Fortnight 2024: A Feast for the Nation

Each year, as autumn sets in, Britain’s finest homegrown produce takes centre stage with the much-anticipated British Food Fortnight. This annual celebration, which takes place from 21st September to 6th October 2024, is an opportunity to showcase the richness of British agriculture, support local farmers, and bring communities together through the joy of fresh, seasonal food.

What is British Food Fortnight?

British Food Fortnight is the nation’s largest celebration of British food and drink, established to encourage the consumption of locally-sourced produce and to promote the benefits of eating seasonally. 

Founded in 2002 by Love British Food, it has since become a national movement that involves schools, communities, chefs, and retailers in a shared mission to highlight the importance of supporting Britain’s food and farming industry.

Many churches and some schools have special church services or school assemblies at this time of year called Harvest Festivals which help mark this very important part of the British farming calendar. 

Why Celebrate British Foods?

In recent years, there has been a growing interest in the origins of our food, and for good reason. Locally-sourced British food offers many advantages:

Freshness and Flavour: British produce, from apples to artisan cheeses, is fresher and more flavourful when it’s sourced locally. With shorter supply chains, food can reach our plates sooner, retaining its peak freshness.

Sustainability: By choosing British produce, consumers reduce food miles, helping to lower carbon emissions. Supporting local farming also encourages sustainable agricultural practices, essential for the environment.

Economic Support: Every purchase of British food supports the backbone of the nation’s economy – our farmers. Buying British keeps money within local economies, sustaining livelihoods and ensuring the long-term viability of agriculture.

Cultural Identity: British food traditions are rich and diverse, from Cornish pasties and Cumberland sausages to Scottish salmon and Welsh lamb. British Food Fortnight gives us a chance to celebrate the regional diversity of our culinary heritage.

2024’s Highlights and Events

This year’s British Food Fortnight is packed with events across the UK, offering something for everyone. From farmers' markets to food festivals, there are endless opportunities to sample the best of Britain’s bounty. Here are some of the highlights to look out for:

Farmers' Markets: Towns and cities across the UK will be hosting farmers' markets, where local producers sell their wares directly to the public. These markets are a fantastic way to support local farms and try new and exciting products, from freshly harvested vegetables to handmade chutneys.

School and Community Competitions: British Food Fortnight is a key part of the school calendar, with children across the country taking part in food-growing projects, cooking competitions, and lessons about where food comes from. Many communities will also be organising their own local events, from bake-offs to farm visits.

Restaurant and Pub Menus: Many restaurants, pubs, and cafés will be embracing the season by offering special British Food Fortnight menus. These dishes showcase the best of British ingredients, with chefs putting modern twists on classic recipes.

Public Tastings and Cooking Demonstrations: Food festivals, such as those in York and Bristol, will be hosting tastings and cooking demonstrations by top chefs. This is a fantastic way to learn new recipes, gain cooking inspiration, and discover the flavours of the season.

How You Can Get Involved

You don’t have to attend a formal event to enjoy British Food Fortnight. Here are some simple ways you can participate and enjoy the best of British food:

Shop Local: Head to your nearest farm shop or farmers' market and stock up on fresh, locally-produced ingredients. Look out for the Red Tractor label, which guarantees that the food is British and meets strict welfare standards.

Eat Seasonally: Autumn is a wonderful time for British produce, with root vegetables, game meats, and orchard fruits at their peak. Try incorporating seasonal ingredients into your meals, from hearty stews to comforting apple crumbles.

Support British Drinks: It’s not just food that deserves celebration – British vineyards, cider makers, and breweries are also producing some of the finest beverages. Raise a glass to British drinks by trying local wines, ales, and ciders.

Cook Up a Feast: Invite family and friends for a British-inspired meal, showcasing local ingredients. Whether it’s a Sunday roast with all the trimmings or a simple ploughman’s lunch, there’s nothing better than gathering around the table to celebrate the flavours of home.

A Time to Celebrate and Reflect

British Food Fortnight 2024 isn’t just a time to indulge in delicious food; it’s also an opportunity to reflect on the importance of supporting British agriculture. In a world where the environmental and economic pressures on farming are greater than ever, buying British helps ensure a sustainable future for our countryside and food producers.

As we savour the tastes of the season, let’s also remember that every purchase of British food is an investment in our farmers, our environment, and our shared cultural heritage. Whether you’re tucking into a traditional British dish or experimenting with new flavours, there’s no better time to enjoy the fruits of the nation’s labour. Happy British Food Fortnight!

https://www.lovebritishfood.co.uk/british-food-fortnight-2024

A Great Bunch: British Farmers Rally for Home-Grown Carrots this National Carrot Day

Chair of the BCGA, Rodger Hobson

Here's a date for your diary: Thursday 3rd of October. 

Why? Because on Thursday, 3 October, British carrot growers will unite for the inaugural UK National Carrot Day, urging the nation to support home-grown carrots and safeguard their future in the face of mounting climate challenges and shifting market conditions.

Leading the charge is Rodger Hobson, Chair of the British Carrot Growers Association (BCGA) and an eighth-generation farmer from York. 

Alongside five of the UK's top carrot growers - Huntapac Produce, Kettle Produce, M.H Poskitts, Burgess Farms, and Strawson Ltd - Hobson hopes to raise awareness of the skill, resilience, and sustainability efforts behind every British-grown carrot. The campaign encourages consumers to get creative in the kitchen and make carrots a staple in their meals, while emphasising the importance of supporting local farmers.

In 2023, extreme weather conditions - record heat followed by excessive rain - led to the worst year Hobson has ever experienced for carrot production. "We’ve traditionally been 97% self-sufficient in carrots," he explains, "but last year’s weather brought in a flood of imports from countries as far away as China and Israel."

Carrots, while a staple in the British diet, are increasingly vulnerable to climate change. Hobson explains, "Carrots suffer when temperatures rise, and prolonged wet soil conditions leave them susceptible to diseases. They’re a fresh crop, harvested and sent straight to stores, meaning any disruptions in the growing season can have immediate effects on availability."

Hobson, along with his fellow carrot grower and sponsor of National Carrot Day, Guy Poskitt, emphasises the importance of consumers looking for the Red Tractor logo as an indicator of British-grown produce. "Buying British carrots not only supports local farmers, but also reduces the carbon footprint compared to importing from abroad," adds Hobson. With environmental sustainability top of mind, Hobson rotates his fields, planting carrots only once every ten years to maintain soil health.

Poskitt, who grows 50,000 tons (packed weight) of carrots annually, echoes the concern over undervaluing fresh produce. "Last Christmas, we saw supermarkets slash the price of veg to as little as 15p per packet. While the discount was subsidised by retailers, it can increase food waste, as customers may buy more than they can consume.

Poskitt highlights, “How many people would buy extra bags because they were so cheap and end up throwing some of them away? There isn’t a single farmer in the world who likes to see their produce go to waste and not eaten.”

Beyond the pricing debate, both growers point to changes in supermarket layouts that have marginalised fresh produce. "Fruit and veg used to be the first thing shoppers saw when they walked in," says Poskitt. "Now, non-food items like clothing often dominate the entryway. This makes it harder for fresh produce to grab attention.

“Without those displays, we have to work harder. If I get talking to somebody who isn’t involved in farming, they are always genuinely interested in how we grow carrots. They find it fascinating how we are trying all kinds of ways to work with climate change rather than just throw the towel in. Farmers need to make the most of this interest and get better at explaining our craft.

“With our limited budget we’re not expecting miracles with Carrot Day, but any increased awareness and appreciation for what we do will make a difference."

3 October will also see the annual BCGA demonstration day, which brings together carrot growers, industry professionals and retailers to network, knowledge-share and celebrate the best in carrot cultivation via variety trials, trade stands and competitions. This year, the event will be hosted by Bil Bradshaw, B H Bradshaw & Son, and Strawson Ltd at Cockett Barn Farm in Nottinghamshire.

For more information about National Carrot Day and the BCGA Carrot Demonstration Day, visit the British Carrot Growers Association website: http://britishcarrots.co.uk

We'll be making sure to buy in plenty of British carrots for our Christmas feasting. Maybe even try our hands at making carrot cake with freshly grated carrots!

A Guide to the Wide Range of Traditional British and Irish Sausages

When it comes to comfort food, few things are as quintessentially British and Irish as a well-cooked sausage. 

From hearty Cumberland sausages to flavour-packed Lorne sausage, these meaty treats have a long history in our food culture, with each region boasting its own variety. 

Whether served in a fry-up, tucked into a sandwich, or alongside mashed potatoes, sausages play a key role in the culinary traditions of both the UK and Ireland.

Let’s take a look at some of the most iconic types of sausages from Britain and Ireland, their distinctive flavours, and how they’re typically enjoyed.

1. Cumberland Sausage

The Cumberland sausage is one of the most famous British sausages, and for good reason. This coiled sausage hails from the county of Cumberland, now part of Cumbria, in North West England. Traditionally, it’s made from pork that’s coarsely chopped rather than minced, giving it a chunkier texture than most other sausages. The seasoning is a key element, with black pepper, thyme, and sage commonly used, resulting in a slightly spicier flavour.

Cumberland sausages are usually long, coiled into a spiral, and cooked either in a frying pan or oven. They’re perfect for a classic bangers and mash or served simply with mustard in a sandwich.

2. Lincolnshire Sausage

The Lincolnshire sausage is another British classic, originating from the county of the same name in the East Midlands. Unlike Cumberland sausages, which are known for their peppery notes, Lincolnshire sausages are all about sage. The seasoning is often simple but effective, with pork, sage, and sometimes nutmeg or thyme used to create a slightly herby, aromatic sausage.

These sausages are traditionally enjoyed with breakfast or in a full English fry-up, alongside eggs, beans, and black pudding.

3. Lorne Sausage

Often referred to as square sausage, the Lorne sausage is a beloved Scottish favourite. Unlike the rest of Britain and Ireland’s cylindrical sausages, Lorne sausage is unique due to its rectangular shape. It’s made from a mix of minced pork and beef, seasoned with pepper and spices. The sausage is sold in slices, which are fried and typically served in a Scottish breakfast.

The Lorne sausage is especially famous as part of the traditional Scottish roll—a breakfast roll filled with sausage, bacon, and sometimes black pudding, perfect for a hearty start to the day.

4. Irish Sausage (Bangers)

Irish sausages, commonly known as bangers, are an integral part of Irish cuisine, found in everything from a full Irish breakfast to dishes like coddle (a traditional Irish stew made with sausage, bacon, and potatoes). Made with a fine mix of pork and rusk, these sausages have a mild and slightly sweet flavour, often enhanced with hints of herbs like thyme and marjoram.

Irish sausages are typically shorter and thicker than their English counterparts, and they’re frequently enjoyed grilled or fried with buttery mashed potatoes and onion gravy.

5. Black Pudding

While technically a blood sausage, black pudding holds a special place in both British and Irish cuisine. This dark sausage is made from pork blood, fat, and oats, which give it a firm texture and a rich, earthy flavour. Though it might not appeal to everyone’s taste, black pudding has been a breakfast staple for centuries and is often served as part of a full English or Irish fry-up.

In recent years, black pudding has seen a resurgence in popularity, even appearing in gourmet dishes, with chefs using it in salads, scallops, and even in pastries.

6. White Pudding

White pudding is very similar to black pudding but without the blood. It’s a popular breakfast item in Ireland and Scotland, made from pork, fat, suet, and oatmeal. The result is a crumbly, savoury sausage that’s slightly milder in flavour than black pudding. White pudding is typically fried and served in a traditional breakfast, but it can also be added to soups and stews for extra depth.

7. Suffolk Sausage

Suffolk sausage is an East Anglian variety that’s known for its rustic simplicity. Made from a coarse grind of pork, it’s lightly seasoned with pepper, salt, and sometimes nutmeg. Unlike the more herb-heavy sausages like the Lincolnshire, the Suffolk sausage focuses on letting the quality of the meat shine through. They’re perfect for grilling or frying and pair excellently with creamy mash or roasted vegetables.

8. Gloucester Sausage

As the name suggests, Gloucester sausages come from Gloucestershire in South West England. They’re traditionally made with Gloucester Old Spot pork, a heritage breed known for its flavourful meat. The sausages are lightly seasoned with sage, thyme, and sometimes mace. Like many British sausages, they’re best served simply, perhaps with fried onions, mashed potatoes, and gravy.

9. Welsh Dragon Sausage

Don’t let the name fool you—there’s no actual dragon meat in these sausages! Instead, Welsh Dragon sausages are known for their unique blend of pork or lamb, leeks, and chilli. The leeks give them a distinctively Welsh twist, while the chilli adds a gentle heat. They’re popular for adding a bit of spice to traditional sausage dishes like toad in the hole or sausage casserole.

10. Traditional Pork Sausage

Last but not least, the humble pork sausage is a staple across Britain and Ireland. While many regions have their own variations, the basic pork sausage is often seasoned with a mix of salt, pepper, and mild herbs like sage. It’s incredibly versatile, used in everything from sausage rolls to casseroles.

These sausages are the backbone of classic British dishes like toad in the hole (sausages baked in Yorkshire pudding batter) and pigs in blankets (sausages wrapped in bacon, usually served at Christmas).

Conclusion

The variety of traditional British and Irish sausages is a testament to the rich culinary history of the islands. From the peppery bite of a Cumberland sausage to the delicate sweetness of an Irish banger, there’s a sausage for every taste and occasion. So next time you’re planning a fry-up or a hearty dinner, why not explore one of these traditional varieties? Each one brings its own unique flavour to the table, ensuring your meal is packed with character and taste.

Sausages make a brilliant addition to any Christmas meal, breakfast or the main Christmas dinner. People often cook them alongside the turkey.

Sausage lovers, rejoice! There’s a whole world of flavour waiting for you.

https://sausagefans.co.uk/british-sausage-appreciation-society

The North West Food Alliance: Nurturing Sustainable and Local Food Systems

The North West Food Alliance (NWFA) is a dynamic and innovative network dedicated to transforming the food landscape in the North West of England. 

As the region grapples with challenges ranging from food insecurity to environmental sustainability, the NWFA stands as a beacon of hope, bringing together stakeholders from across the food sector to create a more resilient, equitable, and sustainable food system.

A Collaborative Approach

At its core, the NWFA is built on collaboration. The alliance is a coalition of local farmers, food producers, retailers, community organisations, and policymakers, all working together to address the unique challenges and opportunities within the region. By fostering partnerships and encouraging knowledge-sharing, the NWFA aims to create a cohesive strategy that benefits everyone in the food chain—from producers to consumers.

One of the key strengths of the NWFA is its commitment to localism. The alliance advocates for the support of local food producers, emphasising the importance of keeping food supply chains short and sustainable. By promoting local produce, the NWFA helps to reduce the carbon footprint associated with food transportation, supports local economies, and ensures that consumers have access to fresh, seasonal, and nutritious food.

Tackling Food Insecurity

Food insecurity is a pressing issue in the North West, with many communities facing significant barriers to accessing healthy, affordable food. The NWFA is at the forefront of efforts to combat this problem, working closely with local authorities, food banks, and community groups to develop solutions that ensure everyone has access to the food they need.

One of the alliance’s most successful initiatives is its food redistribution programme. By working with supermarkets, wholesalers, and local businesses, the NWFA helps to redirect surplus food that would otherwise go to waste, providing it to those in need. This not only helps to tackle food poverty but also addresses the issue of food waste, contributing to a more sustainable food system overall.

Promoting Sustainability

Sustainability is a central pillar of the NWFA’s mission. The alliance recognises that the current industrial food system is unsustainable, with its heavy reliance on fossil fuels, extensive use of chemicals, and contribution to environmental degradation. To counter this, the NWFA promotes practices that are environmentally friendly, economically viable, and socially just.

The alliance supports local farmers in adopting sustainable agricultural practices, such as organic farming, agroecology, and regenerative agriculture. By encouraging these methods, the NWFA helps to protect the environment, preserve biodiversity, and ensure that farming remains a viable livelihood for future generations.

Moreover, the NWFA is actively involved in educational initiatives aimed at raising awareness about sustainable food practices. From running workshops on food growing and preservation to organising community events that celebrate local produce, the NWFA is helping to foster a culture of sustainability across the North West.

The Future of Food in the North West

Looking ahead, the NWFA has ambitious plans to expand its reach and impact. The alliance is keen to build stronger connections with local authorities, businesses, and educational institutions, recognising that a multi-sectoral approach is essential to achieving its goals. By continuing to advocate for policies that support local food systems, the NWFA hopes to influence broader food policy at both regional and national levels.

The North West Food Alliance is more than just an organisation; it is a movement. It is a collective effort to create a food system that is resilient, sustainable, and just. As the challenges facing our food systems continue to grow, the work of the NWFA is more important than ever. Through collaboration, innovation, and a steadfast commitment to sustainability, the NWFA is helping to shape a future where good food is accessible to all, and where the local food economy thrives.

How You Can Get Involved

Whether you’re a local farmer, a food enthusiast, or someone who simply cares about the future of food, there are many ways to get involved with the North West Food Alliance. From volunteering at events to supporting local producers, every contribution makes a difference. Visit the NWFA’s website to learn more about their work, upcoming events, and how you can join the movement towards a better food future for the North West.

The North West Food Alliance is not just about food; it’s about community, sustainability, and creating a better future for all. Join the movement today and be a part of something truly transformative.

Their number is 01928 513777.

Indulging in Classic British Puddings and Desserts at Home

There's something wonderfully comforting about classic British puddings and desserts. These timeless treats, steeped in tradition and history, bring a sense of nostalgia and warmth to any home. 

Whether it's the rich and indulgent sticky toffee pudding, the light and airy Victoria sponge, or the tangy delight of a lemon posset, there's a British dessert for every occasion. 

In this blog post, we'll explore how to create some of these beloved classics in your own kitchen.

Sticky Toffee Pudding

Sticky toffee pudding is the quintessential British dessert – moist sponge cake, drenched in a luscious toffee sauce. Here’s how to make it:

Ingredients:

225g dates, pitted and chopped

300ml boiling water

1 tsp bicarbonate of soda

85g unsalted butter, softened

140g dark muscovado sugar

2 large eggs

200g self-raising flour

1 tsp vanilla extract

For the toffee sauce:

175g light muscovado sugar

50g unsalted butter

225ml double cream

1 tbsp black treacle

Method:

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 20cm square baking tin.

Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and set aside.

In a large bowl, cream the butter and dark muscovado sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour and vanilla extract.

Stir the date mixture into the batter until well combined. Pour the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.

While the pudding is baking, make the toffee sauce. Combine the light muscovado sugar, butter, double cream, and black treacle in a saucepan. Heat gently, stirring continuously, until the sugar has dissolved and the sauce is smooth.

Serve the pudding warm, generously drizzled with the toffee sauce. Enjoy with a scoop of vanilla ice cream or a dollop of clotted cream.

Victoria Sponge

The Victoria sponge, named after Queen Victoria, is a simple yet elegant cake perfect for afternoon tea.

Ingredients:

200g unsalted butter, softened

200g caster sugar

4 large eggs

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling:

100g unsalted butter, softened

140g icing sugar, sifted

4 tbsp strawberry jam

Icing sugar, for dusting

Method:

Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Grease and line two 20cm round cake tins.

In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the self-raising flour and baking powder into the bowl, then fold into the mixture with a metal spoon. Add the milk and mix gently until smooth.

Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes, or until the cakes are golden brown and spring back when pressed lightly.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the filling, beat the butter until soft, then gradually beat in the icing sugar until smooth. Spread the buttercream over the base of one of the sponges. Spread the strawberry jam over the buttercream, then sandwich the second sponge on top.

Dust the top of the cake with icing sugar before serving.

Lemon Posset

Lemon posset is a refreshingly tangy, creamy dessert that’s incredibly simple to make.

Ingredients:

600ml double cream

150g caster sugar

2 large lemons, zest and juice

Method:

In a medium saucepan, combine the double cream and caster sugar. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Allow to boil for 3 minutes.

Remove the saucepan from the heat and stir in the lemon zest and juice. Let the mixture cool for 5 minutes.

Pour the posset into serving glasses or ramekins. Refrigerate for at least 4 hours, or until set.

Serve chilled, garnished with a twist of lemon zest or a few fresh berries.

Conclusion

Creating classic British puddings and desserts at home is a delightful way to bring a touch of tradition to your kitchen. These recipes are not only delicious but also evoke the charm and warmth of British culinary heritage. Whether you're treating yourself or impressing guests, these timeless sweets are sure to be a hit. So, don your apron, gather your ingredients, and indulge in the comforting world of British desserts.

The Ultimate British Comfort Food: How to Make Cheese Pie

Cheese pie is the epitome of British comfort food, offering a delightful combination of rich, cheesy filling encased in a buttery, flaky pastry. 

Perfect for a cosy dinner, this dish is sure to please the entire family. Let's start by looking at the steps needed to create this ultimate comfort food.

Ingredients:

For the Pastry:

250g plain flour

125g cold unsalted butter, cubed

1 tsp salt

1 egg yolk

2-3 tbsp cold water

For the Filling:

300g mature cheddar cheese, grated

100g red Leicester cheese, grated

50g Parmesan cheese, grated

2 large eggs

150ml double cream

150ml whole milk

1 tsp English mustard

1 tsp Worcestershire sauce

Salt and pepper to taste

Equipment:

Large mixing bowl

Food processor (optional)

Rolling pin

23cm (9-inch) pie dish

Baking paper

Baking beans or rice (for blind baking)

Whisk

Method:

1. Making the Pastry

Prepare the Dry Ingredients: In a large mixing bowl, combine the flour and salt.

Add the Butter: Rub the cold, cubed butter into the flour mixture until it resembles breadcrumbs. You can use a food processor for this step to save time.

Combine Wet Ingredients: Add the egg yolk and 2-3 tablespoons of cold water, mixing until the dough just comes together. If it’s too dry, add a little more water, a teaspoon at a time.

Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Wrap in cling film and chill in the fridge for at least 30 minutes.

2. Preparing the Pastry Case

Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your pie dish, leaving a slight overhang.

Line the Pie Dish: Carefully transfer the rolled-out pastry to the pie dish, pressing it into the sides and trimming any excess.

Blind Bake: Prick the base with a fork, line with baking paper, and fill with baking beans or rice. Blind bake in a preheated oven at 190°C (375°F) for 15 minutes. Remove the paper and beans, and bake for a further 5 minutes until the base is dry and slightly golden.

3. Making the Filling

Prepare the Cheese: In a large mixing bowl, combine the grated cheeses.

Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, double cream, milk, mustard, Worcestershire sauce, salt, and pepper.

Combine: Pour the wet mixture over the cheese, mixing until everything is well combined.

4. Assembling and Baking the Pie

Fill the Pastry Case: Pour the cheese mixture into the pre-baked pastry case, spreading it evenly.

Bake: Bake in the preheated oven at 180°C (350°F) for 25-30 minutes, or until the filling is set and the top is golden brown.

5. Serving

Cool Slightly: Allow the cheese pie to cool for a few minutes before slicing. This helps the filling to set a little more, making it easier to cut clean slices.

Serve: Serve warm with a side of green salad or steamed vegetables. For an extra touch of comfort, pair it with a dollop of chutney or a splash of gravy.

A Few Tips:

Cheese Selection: Feel free to experiment with different types of cheese to find your perfect blend. Adding a bit of blue cheese can give the pie a deeper flavour.

Make Ahead: The pastry can be made a day in advance and kept in the fridge. The whole pie can also be baked ahead and reheated.

Storage: Leftover pie can be stored in the fridge for up to 3 days and reheated in the oven.

Cheese pie was one of my favourite school meals. And cheese pie is the ultimate comfort food that brings a touch of British tradition to your table. Its creamy, cheesy filling and flaky pastry make it a satisfying meal for any occasion. Enjoy the process of making this classic dish and, more importantly, the joy of eating it!