This document provides an overview of British cuisine, including its regional variations. It notes that British cuisine focuses on high quality local ingredients and cooking traditions. The UK comprises England, Scotland, Wales, and Northern Ireland, each with their own distinctive cuisines featuring regional specialties. Popular ingredients used in British cooking include various cheeses like Cheddar, herbs, vegetables, fish like haddock and sole, and staples like roast beef and fish and chips are highlighted. The document concludes with descriptions of traditional British dishes and baked goods.

1. BRITISH CUISINE
• HERITAGE OF COOKING TRADTION AND PRACTICES
• FOCOUS MORE ON HIGH QUALITY USE OF LOCAL
INGREDIENTS

2. GEOGRAPHICAL REGIONS
• UK COMPRISES OF SCOTLAND, NORTHERN IRELAND, WALES AND
ENGLAND
• LIES BETWEEN NORTH ATLANTIC OCEAN AND NORTH SEA
• BORDERS FRANCE AND GERMANY ON ITS SOUTH AND IS SEPRATED
BY FAMOUS ENGLISH CHANNEL
• SURROUNDED BY FOUR WATER BODIES-
THE ENGLISH CHANNEL ON THE SOUTH
THE IRISH SEA AND THE ATLANTIC OCEAN ON THE WEST
NORTH SEA ON THE EAST
• THE COUNTRYSIDE HAS LUSHY GREEN MEADOWS, IS RENDERED
FERTILE BY RIVER FLOWING INTO THE RIVER

4. CUISINES OF THE UK
SCOTTISH CUISINE
• CLOSE NEIGHBOUR TO THE SCANDINAVIAN COUNTRIES- INFLUENCE
• RELIES HEAVILY ON THE LOCAL PRODUCE
• SPECIALITIES OF THIS CUISINE ARE SCOTH BROTH, HAGGIS, SCOTTISH
SALMON AND SCOTCH WHISKEY
IRISH CUISINE
• DEVLOPED IN IRELAND
• TEMPERATE CLIMATE THAT IS SUITED FOR GROWING CROP AND
VEGTABLES
• SPECIALITIES OF THIS CUISINE ARE IRISH STEW, FISH AND CHIPS, BLACK
PUDDING SAUSAGE

5. CUISINES OF UK
WELSH CUISINE
• WELSH IS POPULAR FOR ITS SEAFOOD AND LAMB DISHES
• ROAST LEG OF LAMB SERVED WITH MINT SAUCE IS TRADITIONAL
WELSH DISH
• FAMOUS SHEPHERD’S PIE ORIGINATED IN WALES
ENGLISH CUISINE
• ASSOCIATED WITH ENGLAND
• INFLUENCED BY FOREIGN INGREDIENTS AND COOKING STYLES
• LONDON IS THE MELTING POT OF CULTURES

6. POPULAR INGREDIENTS
• STILTON CHEESE: BLUE CHEESE-STRONG SMELL AND TASTE-PDO
STATUS(PROTECTED DESIGNATION OF ORIGIN). MADE FROM COW MILK.
AGED FROM 2-3 MONTHS
• RED LEICESTER: HARD CHEESE-AGED BETWEEN 5 AND 9 MONTHS-NUTTY
TASTE
• CHEDDAR CHEESE: HARD CHEESE-AGED BETWEEN 3 MONTHS AND 5 YEARS-
MELTS WHILE COOKING
• GLOUCESTER: COW MILK-SEMI HARD CHEESE-AGED FOR ATLEAST 9 MONTHS
• DERBY: MEDIUM HARD CHEESE FROM COW MILK
• LANCASHIRE: COW MILK-AGED BETWEEN 1 MONTHS TO 2 YEARS-PDO
CERTIFIED
• SWEDE: YELLOW TURNIP-ROOTED VEGETABLES
• PARSNIP: RELATED TO THE CARROT FAMILY-SERVED IN SOUPS OR AN
ACCOMPANIMENT TO MEAT

7. STILTON CHEESE CHEDDAR CHEESE SWEDE
ENGLISH CUCUMBER
WHITE HORSERADISH

8. • SKIRRET: ROOT VEGETABLE RESEMBLE LIKE SWEET POTATO
• ENGLISH CUCUMBER: LONG CUCUMBER OF DARK GREEN COLOUR. USED IN
SALADES AND SANDWICHES
• WHITE HORSERADISH: PUNGENT ROOT EATEN WITH COLD CUTS AND PICKLED
FISH
• HP SAUCE: TABLE CONDIMENT SAUCE -PROPRIETARY SAUCE MADE BY
TOMATOES, DATES, TARAMIND EXTRACT, SWEETNERS AND SPICES
• WORCESTERSHIRE SAUCE: TABLE CONDIMENT- PROPRIETARY- IT IS THIN, DARK
BROWN AND PUNGENT WITH VISIBLE SEDIMENTS
• ENGLISH MUSTARD: PREPARED FROM BROWN AND WHITE MUSTARD SEEDS
• CLOTTED CREAM: SMOOTH CREAM THAT CONTAIN 55 PERCENT OF BUTTER
FAT.MADE FROM HIGH QUALITY AND HIGH FAT CONTENT MILK FROM JERSEY
COWS
• HADDOCK: FOUND IN NORTH ATLANTIC OCEAN- IT IS COMMONLY USED TO MAKE
FUSH AND CHIPS
• DOVER SOLE: FLAT FISH FOUND IN EURPEAN WATER-EXPENSIVE-OFTEN GRILLED
OR PAN FRIED-VERY SOFT AND SWEET IN TASTE

9. DOVER SOLE
HADDOCK

10. SPECIALITY CUISINES
• FISH AND CHIPS: BATTER FRIED SERVED WITH FRENCH FRIES AND POTATO CHIPS
• STEAK AND KIDNEY PIE: MIXTURE OF DICED BEEF AND KIDNEYS-BRAISED-
ENCASED IN SHORTG CRUST PASTE DOUGH ABD BAKED
• SHEPHERD’S PIE: MINCED MEAT COOKED WITH SEASONING AND HERBS IS PUT IN
OVEN PROOF CASSEROLE. MASHED POTATO PIPED OVER AND SLIGHTLY BAKED
• BANGERS AND MASH: CUMBERLAND SAUSAGE GRILLED SERVED ON THE BED OF
MASHED POTATO AND SERVED WITH RICH ONION GRAVY
• BUBBLE AND SQUEAK: LEFTOVER VEGETABLE MINCED OR MASHED SEASONED
AND THEN SHAPED IN THE FORM OF SMALL PATTIES AND PAN FRIED
• HAGGIS: STUFFED STOMACH OF SHEEP WITH MINCED LAMB, OFFAL SUCH AS
LIVER AND HEART, CHOPPED ONIONS, EGG AND SPICES AND SIMMERD FOR 3
HOUR. SERVED ALONG WITH FRIED POTATOES, VEGETABLES AND SCOTCH
WHISKEY
• CORNISH PASTRY: MARINATED MEAT IS ROLLED OUT IN SHORT CRUST PASTRY-
FOLDED INTO HALF AND BAKED

12. • YORKSHIRE PUDDING: SAVOURY DISH MADE FROM FERMENTED BATTER
OF FLOUR-POURED IN MOULD THAT HAS HOT SUET AND BAKED
• WELSH RAREBIT: SPREADING A MIXTURE OF MASHED CHEESE, SEASONED
WITH MUSTARD AND SOME W SAUCE AND GRATINATED UNDER A HOT
GRILL
• TOAD IN THE HOLE: MADE BY COOKING SAUSAGES IN THE YORKSHIRE
PUDDING BATTER EATEN WITH ROASTED ONION GRAVY
• ROAST BEEF: BEEF CUT MARINJATED AND ROASTED TO MEDIUM DONE,
SERVE SLICED WITH ROAST GRAVY
• CHICKEN TIKKA MASALA: NATIONAL DISH OF ENGLAND-CHICKEN
MARINATED AND COOKED IN TOMATO-BASED GRAVY
• LANCASHIRE HOTPOT: MADE FROM MUTTON OF LAMB, SLICED ONION
AND SLICED POTATOES PREPARED CAST IRON CASSEROLE COVERED WITH
STOCK AND SLOWLY COOKED OVEN FOR 10-12 HOURS
• CUMBERLAND SAUSAGE: LONG ROPE SHAPE SAUSAGES-COUNTRY STYLE
FORCEMEAT OF PORK AND FAT
• BACON ROLY POLY: MIXTURE OF ONIONS, LEEKS ANED BACON SEASONED
WITH PEPPER AND HERBS-SPREAD OVER THE PASTRY AND ROLLED-
WRAPED IN ALUMINIUM FOIL AND STEAMED- FOIL REMOVED AND BAKED

13. • SCONES: QUICK BREAD FROM SCOTLAND. LEAVENED WITH BAKING
POWDER
• KEDGEREE: ANGLO-INDIAN DISH MADE WITH RICE AND LENTILS
• FLAPJACK: CRISP COOKIES MADE FROM BUTTER,SUGAR AND GOLDEN
SYRUP THAT ARE BOILED OATS ARE ADDED TO THE MIXTURE AND BAKED
• BREAD AND BUTTER PUDDING: PREPARED FROM LEFT OVER BREAD.
CUSTARD PREPARED WITH EGGS, SUGAR AND MILK IS POURED OVER THE
TOP AND ALLOWED TO SOAK UP AND THEN BAKED
• SIMNEL CAKE: CAKE COVERED WITH MARZIPAN AND GRILLED UNDER A
GRILLER TILL IT GETS A TOASTED TEXTURE
• FRUIT TRIFLE: MADE BY SANDWICHING VANILLA SPONE CAKE WITH MIXED
FRUIT JAM AND ARE CUTTED INTO SMALL PIECES AND IS DECORATED WITH
ICING
• DUNDEE CAKE: RICH CAKE FROM SCOTLAND. CANIED FRUITS, ALMONDS
AND OTHER NUTS ARE ADDED AND DECORATED WITH BLANCED WITH
PEELED ALMONDS

14. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR