He has always suffered from bad press. The simple and plain preparation of most traditional British foods pales home cooking compared to French haute cuisine and not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if it were something shameful enjoying a nice thick steak union beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and pudding appear on restaurant menus.
And yet, for all giggles and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which the nation that influenced the entire world of fuel. No other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its fat, and some dishes have a dessert that can compare with pure heaven that is a little well done or treacle tart.
British cuisine is a mix of the practical with the nutritious. If, as some say, unimaginative, it may be because the food needs little imagination liked up and make it acceptable. Certainly not because the British mind lacks imagination when it comes to food - the common names for everyday eating sometimes require a translator so you know what you have at home. A walk through a restaurant take-away menu offers such dishes as 'emotional peas', steak and kidney pie, fish and chips and bangers and mash.
There are known British dishes for eating at each meal. Some of the most popular include:
Breakfast:A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It is abundant food, as it is on the table for dinner in most other cultures. It often includes leftovers from last night's dinner, diced and fried together with seasonings and butter, sometimes called country hash.
Tea:The tradition of afternoon tea is one that is observed by the British for centuries. Among the most common in tea mid afternoon dishes are finger-foods like toast with jam and cream, delicate watercress sandwiches and scones with raisins or dried fruit.
Sunday dinner:Sunday dinner has a long tradition as a family occasion - the food of the week when all family members gathered. Roast meat - beef, lamb, pork or chicken - is nearly a requirement, and is served with potatoes and vegetables and very often accompanied by Yorkshire pudding.
Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with butter and breadcrumbs and studded with nuts. One of the most popular and delightful British desserts is the dessert, and almost as many variations as there are cooks. The base is a sponge cake, often left over from another meal. It soaked in Madeira or port, is in a dish with custard, jam, fruit jelly layered and topped with whipped cream. The end result is a delicious mix that is as good as functions of British cuisine - plain, practical cooking that is meant to fill the belly and satisfy the taste buds.
