Bubble and squeak is a great way to use up all those Sunday roast or Christmas Day leftovers. The dish’s name supposedly derives from the noises made when the ingredients are fried. In Cockney rhyming slang, bubble and squeak means a Greek, usually shortened to just a bubble. Monday’s dinner would not be complete without […]
Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s. I have very fond memories of my grandmothers cooking. She was a very traditional cook and my childhood dinners were good old British standards like shepherds or cottage pies and suet puddings like this one or steak and kidney. I think […]
Eton Mess is a traditional English dessert. Made from whipped cream, meringue and summer fruits, it is really easy to make. Eton College The dish comes from Eton College which is a private boys-only boarding school near Windsor founded by King Henry VI in 1440. The Mess is the traditional dessert at the annual cricket […]
SPAM History Lets go back in time to World War II. Fish was unavailable so us Brits made SPAM fritters instead for our weekly deep fry with chips. SPAM is canned pork luncheon meat made in the USA by Hormel, introduced in 1937. It became popular during WW II because of the difficulty in getting […]
East End Eels An East End of London dish traditionally served in Pie and Mash shops like Manzes near Tower Bridge. This recipe substitutes the normally used silver eels for conger eel. Where Do We Get Eels? Jellied eels production uses farmed silver eels mainly from Holland. Traps along the River Thames and its tributaries […]
Our Bangers & Mash consists of Cumberland sausages served with mashed potato and onion gravy. Traditionally served in pubs, a recent survey ranked it as Britain’s most popular comfort food. What are Bangers? Sausage Bangers surfaced during WWI and became even more widespread during WWII. Meat was in short supply and rationing meant sausages were […]
Toad in the hole is a British classic. This version from Lisa Faulkner took my fancy so I thought I would share it. History ⚠️ Lets make something clear from the start. This dish does not contain any toads, nor any holes for that matter. To explain, a little bit of history. Let’s face it, […]
Pie and mash shops are a London institution, the first one having opened its doors in the 1850s, the pie filling being eels, which were common in the Thames at the time as not much else could survive in the polluted water.
Welsh rabbit or Welsh rarebit is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain.