British Cuisine
- Created by: eloisesmallbone07
- Created on: 06-07-20 11:30
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- British Cuisine
- Meat
- Corned beef, sirloin or fillet steaks
- Irish stew, spiced beef
- Haggis, Aberdeen Angus Beef
- Welsh lamb, Welsh beef
- Fish
- Crab, mussels
- Ardglass potted herring, Lough Neagh eel
- Trout, herring
- Monkfish, sterned cockles
- Dairy foods
- Stilton, Cheddar
- Smoked Knockanore, Milleens
- Bonnet, Crowdle
- Tintern, Caerphilly
- Vegetables
- Cabbage, asparagus
- Leeks, scallions
- Neeps, tatties
- Leeks, laver (seaweed)
- Fruit
- Rhubarb, Bramley cooking apples
- Strawberries, raspberries
- Raspberries, strawberries
- Welsh apples
- Cereals
- English crumpet, Lardy cake
- Soda breads, Belfast baps
- Porridge, Scottish pancakes
- Laver bread, Welsh rarebit
- Meat
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