| English Eats
English food has always been a hot topic, whether being celebrated as part of 'Cool Britannia' or, as is more often the case, maligned as unimaginative stodge. Terry Farris takes us through some of the greatest English dishes Before the days of airfreight and exotic foreign produce, an Englishman's diet relied on an abundance of grazing land and the sea, and so consisted of meat, fish, dairy, root vegetables and wild fruits. It's these ingredients that have provided the basis for traditional meals that endure the passing of time and trends. From region to region, county to county and even village to village, there is a treasure trove of traditional specialities. Some dishes such as the grand 'Roast Beef and Yorkshire Pudding' and the more humble 'Fish and Chips' transcend local borders, while other classics stay closer to home. It's easy to find Cornish pasties outside of Cornwall and Cream Teas outside of Devon but how often do you come across Shropshire Fidget Pie or Singin' Hinnies? It's part of the charm and variety of English traditional cooking that local recipes still have a place in their rural birthplaces. English cooks' creativity doesn't stop at the combination of ingredients. Some of the quirkiest food names come from native recipes and would raise a few eyebrows if you tried to find them anywhere outside these shores. 'Bubble and Squeak', 'Toad in the Hole', 'Spotted Dick', 'Bangers and Mash', 'Fool', 'Roly Poly' and 'Faggots' are just some of the dishes we may take for granted but haven't quite made it onto the international food scene. Regional delights Head north and east to Lancashire, where hard-working folk and a bracing climate call for hearty, economical dishes. Lancashire Hotpot - a layered dish of lamb, onion and potato - has to be one of the best known, while Eccles and Chorley cakes are well-loved, home-grown pastries. Southern counties are equally rich in local ingredients, where a rambling coastline, lush, green pastureland and mild climate provide a fertile environment for delicious food. There are as many recipes for Dorset Apple Cake as there are cooks who make it. Another product making a comeback today is Dorset Blue Vinny cheese, a firm white cheese with blue veins made from partly skimmed cow's milk. Early cheese makers were said to plunge old leather shoes or harnesses into the milk to encourage bacteria growth. Needless to say, today's methods employ more hygienic practices and this old variety is being rediscovered beyond county boundaries. It's not just the countryside that has contributed to our food heritage, London is home to many of our national dishes. 'London Particular', a thick pea soup was used by Dickens to describe the fog that characterised the city in the 19th century. The East End was full of Pie and Mash houses and 'Jellied Eels' can still be bought throughout that part of the city. The wonderful Chelsea bun has its home in the borough of the same name and dishes like 'Steak and Kidney Pudding', 'Arnold Bennett Omelette' and 'Mixed Grill' were devised in the upmarket clubs and restaurants of the West End. Feeling inspired? Cook up a three-course traditional English dinner: Menu Main course: Steak and Kidney Pie Starter: Smoked Mackerel Pate Serves 4-6 as a starter or snack Ingredients Method Flake the fish and place in the bowl of a food processor with the soured cream, cottage cheese and lemon juice. Blend until completely smooth and taste for seasoning, remembering smoked fish can be quite salty. Spoon into small dishes or ramekins and chill in the fridge until ready to serve. Main course: Steak and Kidney Pie Serves 4 Ingredients Method Heat a little more oil and fry the onion until soft and golden, then add the mushrooms and fry until they begin to soften. Stir in the flour and cook for one minute. Add the stock and bring to the boil, stirring to loosen any bits from the bottom of the dish. Simmer for one minute, then add the meat and season with salt and pepper. Reduce the heat to its lowest setting, cover the dish and simmer very gently for two hours or until the meat is tender and the sauce rich and thickened. Alternatively, cook in a 170C/325F/gas mark 3 oven. When the meat is tender, taste for seasoning, add the parsley and transfer to the pie dish to cool. Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry so it is slightly larger than the dish. Cut a narrow strip around the edge, long enough to cover the rim of the dish. Wet the rim with water and press the strip around the edge. Brush the strip with more water and lay the trimmed pastry to fit, pressing gently to seal and cutting away any excess pastry (use any leftover pastry to make decorations for the top if desired). Brush with the beaten egg. Bake for 35-45 minutes or until the pastry is golden brown and the filling piping hot and bubbling. Dessert: Bakewell Tart Serves 4-6 Ingredients Method Preheat the oven to 190C/375F/gas mark 5. Whisk together the butter, sugar, ground almonds, eggs and almond essence until smooth, then spoon into the pastry case and spread evenly to cover the jam. Bake for 30-35 minutes or until the filling is set and golden. Dust with icing sugar and serve warm or cold, with cream or English custard. Get more recipe ideas from other iVillagers on the Quick and Easy Cooking message board: |