e snacks I remember from my childhood days in the 1960s. Basically, it is toast or bread with a liberal spread of soft fat and meat jelly, the dripping.
Pork scratchings are a delicious snack of oven-baked salted pork rind and I love them!
Tripe and onions are one of those recipes that haven’t been popular for many years. It has had a bad press but is experiencing a resurgence among foodies as it is low in calories and high in protein.
Saveloy sausages are a British classic with their distinctive lipstick-red casing and I can personally testify that they are very tasty.
The humble chip butty is basically a buttered white bread sandwich of chunky chips usually with tomato or brown sauce.
Cullen skink is a thick Scottish soup made with smoked haddock, potatoes and onions. The name originates from Cullen in Moray, Scotland.
Burns night in Scotland would not be complete without a plate of haggis neeps and tatties and a side of whiskey sauce.
This traditional Cornish dish is so named because the fish heads poke through the pastry crust and appear to be gazing at the stars. But don’t worry, you don’t eat the heads.
Spotted dick is one of those cleverly disguised British recipes where the name bears no relation whatsoever to the food created.
A very versatile dish, Yorkshires can be a starter, side or even a main dish like Toad in the Hole. Giant ones can contain the entire meal!