Britain is as diverse as it is beautiful and none more so than with its vast – and sometimes eccentric – array of regional delicacies. Here, we pick out 5 of the best.
For such a simple dish – basically cheese on toast – the origin and definition of Welsh rarebit is far from straightforward, but we can assure you it’s truly delicious, which is why its eaten all over Britain.
Lobscouse – a kind of stew common acroos nothern Europe – has become so intrinsically linked to the English city of Liverpool that the local dialect is known as Scouse, while the locals themselves are affectionately called Scousers.
This is a savoury concoction of eggs, flour, milk and seasoning combined with roasted meat fats from the dripping pan is a staple of the Sunday lunch all over the UK.
Often thought of as Scotland’s national dish, this delicacy is made with minced meat, oatmeal, onions, salt and spices, traditionally cooked in a sheep’s stomach. What it lacks in aesthetic appeal it makes up for in taste, and is an essential experience for visitors to Scotland.
Eton Mess, Eton
This dessert originated at Eton College in Berkshire, England, the famous independent boarding school for boys allegedly after a plucky Labrador sat on a picnic hamper on the way to the school’s annual prize-giving ceremony, turning a pristine pud into this sloppy concoction of sugar, double cream, strawberries and broken meringue.
For the full article see the Jan/Feb (UK) and March (US) issue of BRITAIN magazine.
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