Cookbook:Cuisine of the United Kingdom

Cookbook | Ingredients | Cuisines | European cuisines

The cuisine of the United Kingdom (UK) is highly influenced by Britain's location as an island nation off of the coast of mainland Europe, with its close proximity to the polar jetstream causing famously unpredictable weather alongside distinct seasonal changes that lends to food distinctly associated to different parts of the year as crops go in and out of season. This seasonality is further seen in the UK's access to the sea, with seafood changing throughout the year and differing dishes across the year's calendar changing from one month to the next.

Alongside its geography, the history of the British Isles and the history of the UK's development throughout the decades has played an extremely important part in defining its cuisine heritage. The legacy of Roman occupation, Viking invasions, and French conquests have all left their mark on the food of this island. The unique political and cultural ties across the nations of England, Wales, Scotland, and Ireland have also influenced its cuisine as their cultures have merged and clashed. The British Empire, once the world's largest empire, also had substantial influence to British cuisine as the expansion and occupation of lands across the world introduced new recipes, ingredients, and ways of thinking about food. The aftermath of World War One and World War Two, from food rationing to losses in trade, additionally influenced cooking and cuisine in the UK as recipes were adapted to fit austere times.

From here, the post-modern period and rapid globalisation of our world has created new opportunities and challenges to British cuisine. From near 24 hour access to supermarkets, globally sourced ingredients, and easily accessible recipes (like the ones found here!) create a whole new world for British cuisine to thrive within. However, British cuisine also faces issues from food inequality, climate change impacts, and obesity that are ongoing threats to the safeguarding of food security, quality, and enjoyment of everyone.

British cuisine reflects and incorporates something from all the cultures and countries Britain has had contact with throughout its long history. Indeed British cooking has inspired many culinary traditions around the world. We hope this cookbook reflects the rich tradition of British cooking in its broadest sense.

Savoury Dishes

Some UK savoury dishes not included yet:
Cauliflower cheese
Cottage pie
Faggot
Sausage roll
Scotch egg

Fish and chips on the seafront at Hunstanton, Norfolk UK. In this instance the fish is deep fried plaice.
A shepherd's pie served in Homerton College, University of Cambridge.
Vegan Bangers and Mash with green beans
Haggis served in the style of pakora.
Bubble and squeak with poached egg, rocket, and tomatoes.
Sunday roast food medley
A Ploughman's Lunch. Bread, cheese, salad, butter, a pork pie, and chutney.

Desserts

Some UK pudddings not included yet:
Bakewell tart
Spotted dick
Eccles cake

A Christmas Pudding, a classic Christmas dessert often set briefly on fire by lighting brandy on it.
Mince pies
Eton mess, a Summer dessert.
Sticky Toffee Pudding.

Cakes and Sweets

These should be accompanied with a nice cup of tea:

Basic Flapjacks
Caramel Squares (aka Millionaire Shortbread)
Christmas cake
Cornish Fairings
Deep Fried Mars Bar
Fairy Cakes (and Butterfly Cakes)
Gingerbread (and Parkin)
Pound Cake
Scones
Shortbread
Victoria Sandwich (aka Victoria Sponge)

Some UK cakes not included yet:
Chorley cakes
Eccles cakes
Iced buns

Shortbread fingers.
Deep fried mars bar.
Afternoon tea.
A Christmas Cake for Boxing Day.
Flapjack.

Drinks

English breakfast tea

Black breakfast tea.
A tea set

Notes

In Le Guide Culinaire, Auguste Escoffier includes several English dishes which belies the commonly-held belief that British cooking is universally despised. Mike Hayes 19:32, 18 August 2007 (UTC)
There is a BBC food website which is pretty good.
There are some well-known UK dishes that aren't yet in this recipe book. If you have a recipe for any of these that you can publish under Wikibooks' open licensing, please add it!

References