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British Chinese cuisine is considered a major component of British cuisine owing to its widespread popularity; [212] in 2017, over 80% of Londoners reported having been to a Chinese takeaway. [213] By the end of the century, virtually every city, town, and village in Britain had at least one Chinese takeaway or restaurant.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
The dish gained in popularity during the rationing in World War II, but declined over the following decades. [8] The "nose-to-tail eating" trend has resulted in greater demand for faggots in the 21st century; British supermarket chain Waitrose once again sold beef faggots from 2014 onwards [8] and in 2018 it was estimated that "tens of millions" of faggots were eaten every year.
Bangers and mash or sausages and mash is a traditional British dish consisting of sausages and mashed potato. The dish is usually served with onion gravy, but may also include fried onions and peas. [1] [2] [3] A plate of sausage, mash, onions, and peas served at a pub in Epping, Essex, England
The name of the dish, according to the Oxford English Dictionary (OED), alludes to the sounds made by the ingredients when being fried. [2] The first recorded use of the name listed in the OED dates from 1762; [2] The St James's Chronicle, recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". [3]
Military food of the United Kingdom (3 C, 7 P) P. British pastries (8 P) British pies (1 C, 45 P) British products with protected designation of origin (28 P)
According to Professor John Walton, author of Fish and Chips and the British Working Class, the British government made safeguarding supplies of fish and chips during the First World War a priority: "The cabinet knew it was vital to keep families on the home front in good heart, unlike the German regime that failed to keep its people well fed". [2]