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A cheese and pickle sandwich (sometimes known as a cheese and chutney sandwich or a ploughman's sandwich from its resemblance to a ploughman's lunch) is a British sandwich. As its name suggests, it consists of sliced or grated cheese (typically Cheddar ) and pickled chutney (a sweet, vinegary chutney , the most popular brand being Branston ...
A ploughman's lunch is an originally British cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added, such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and a sweet pickle such as Branston. [2] As its name suggests, it is most commonly eaten at lunchtime.
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 ...
From 15-minute pasta recipes to sheet pan chicken wonders, consider your evening meals covered. 70 Easy Dinner Recipes for Two Noodles and Pasta Dishes 1. Stir Fried Noodles with Kimchi and Pork ...
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.
Faggots are meatballs made from minced off-cuts and offal (especially pork, and traditionally pig's heart, liver, and fatty belly meat or bacon) mixed with herbs and sometimes bread crumbs. [1] It is a traditional dish in the United Kingdom, [2] [3] especially South and Mid Wales and the English Midlands. [1] [4] [5]
The uncured meat of a Melton pie is grey in colour when cooked and the meat is chopped, rather than minced. As the pies are baked free-standing, the sides bow outwards, rather than being vertical as with mould-baked pies. Melton Mowbray pork pies are served at room temperature, [9] unlike pork pies in Yorkshire which may be served hot.
In 1861, Isabella Beeton listed a similar recipe using rump steak and lamb's kidney, while Charles Elmé Francatelli's 1852 recipe mentions "6d. or 1s." worth of any kind of cheap meat. [8] This recipe was described as "English cooked-again stewed meat" (lesso rifatto all'inglese) or "toad in the Hole", in the first book of modern Italian ...