English cuisine encompasses cooking styles and traditions of England. Traditional meals have ancient origins like bread, cheese, roasted and stewed meats, pies, boiled vegetables, and fish. Common dishes include fish and chips, meat pies, roast dinners on Sundays, and sandwiches. Tea is widely consumed, usually with milk and sugar. A full English breakfast consists of various meat and eggs served with toast or fried bread.

2.  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, largely due
to the importation of ingredients and ideas from
places such as North America, China,
and India during the time of the British
Empire and as a result of post-war immigration.

3.  In the Early Modern
Period the food of England
was historically
characterised by its
simplicity of approach and
a reliance on the high
quality of natural produce.
 Traditional meals have
ancient origins, such
as bread and cheese,
roasted and stewed meats,
pies, boiled vegetables and
broths, and freshwater
and saltwater fish.

4. Bread
There is a wide
variety of
traditional breads in
Great Britain.
Crisp
Baguette

5. BagelCottage loaf
Brown bread Focaccia

6. Malt loaf

7. Cheese
 The English Cheese Board states that there are over
700 varieties of English cheese. English cheese is
generally hard, and made from cows' milk.
Cheddar Double Gloucester

8. Cottage cheese
Tangy cheshireCornish yarg
Caerphilly, sage derby

9. Fish and seafood
 Although a wide variety of fish are caught in British
waters, only a few species are widely
eaten. Cod, haddock, plaice and skate are the fish-
and-chip shop favourite.
Stargazy pieFish pie

10. Fish soup

11.  Many seaside towns have shellfish stalls located at
the beach, harbour, or seafront. Traditionally these
sell snack-sized pots of cockles, mussels, jellied
eels, shell-on or
peeled prawns, crab meat, whelks, winkles (small
and large sea snails) and oysters.
Crab Oysters

12. Pies, pastries and savoury
puddings
 The English tradition of meat pies dates back to
the Middle Ages. Savoury puddings are made with
a soft suet casing, the most famous being steak an
kidney pudding.
Meat pies

13. Cottage pie
Steak and
kidney pudding

14. Sausages
 English sausages are colloquially known as
"bangers".
 They are distinctive in that they are usually made
from fresh meats and rarely smoked, dried, or
strongly flavoured.
 England will stock at least a dozen types of English
sausage: not only Cumberland and Lincolnshire
but often varieties such as pork and apple, pork
and herb; pork and mozzarella, and others. There
are estimated to be around 400 sausage varieties in
the United Kingdom.

15. Cumberland sausage
lincolnshire sausage

16. Black puddings
and white puddings
It is made
from pig's blood and White
puddings other ingredients.
Pig's trotters, tripe
and brawn are
ingredients of white
pudding. But doesn’t
contain pig blood.

17. Sandwiches
 England can claim to have given the world
the word "sandwich", although the
eponymous John Montagu, 4th Earl of
Sandwich was not the first to add a filling to bread.
 English sandwiches are made with two slices of
bread, or some kind of roll.
 Common types of sandwich are roast beef, chicken
salad, ham and mustard, cheese and pickle,
egg mayonnaise, prawn mayonnaise, tuna and jam.

20.  A light breakfast might consist of breakfast
cereal, muesli, boiled or scrambled eggs, toast and
conserves or sometimes poached kippers.
 In the 18th and 19th centuries, the upper classes ate
elaborate breakfasts including such dishes as kedgeree
and devilled kidneys.
 Now, the substantial breakfast is the full English
breakfast. A traditional full English breakfast includes
bacon, fried or scrambled eggs, fried or grilled
tomatoes, fried mushrooms, fried bread or toast with
butter, sausages and black pudding, usually served
with a mug of tea.

21. Kedgeree
Devilled kidneys

22. Full English breakfast
Breakfast cereals

23.  Afternoon tea may
include scones with jam and clotted
cream (together known as a cream tea).
 There are also fairy cakes, simple small sponge
cakes which can be iced or eaten plain.
Nationwide, assorted biscuits and sandwiches are
eaten.

24. Scones Fairy cake

25. Cotton sponge cake
Biscuits

26.  The Sunday roast was once the most common feature
of English cooking. It is traditionally eaten every
Sunday.
 It includes roast potatoes accompanying a roasted joint
of meat such as beef, lamb, pork, duck or chicken and
assorted other vegetables, themselves generally boiled
and served with a gravy or roasted with the meat in its
juices, which are then used as or added to the gravy.
 Sauces and jellies are chosen depending on the type of
meat: horseradish or various mustards for beef, mint
sauce or redcurrant jelly for lamb, apple sauce for
pork and cranberry sauce for turkey.

27. Roast potatoes Roasted lamb
Gravy

28. Mustards Redcurrant jelly

29.  Traditional desserts are generally served hot and
are highly calorific. There are a number are
variations on suet pudding, and "pudding" is the
usual name for the dessert course in England.
 There is also an elaborate dried fruit
based Christmas pudding, and the almond
flavoured Bakewell tart originating from the town
of Bakewell.

30. Apple pie Bakewell tart Banoffee-Pie
Christmas pudding Eton mess Trifle

31.  Catherine of Braganza, Portuguese wife of Charles
II, took the Portuguese habit of tea to Great
Britain around 1660, subsequent to the
introduction of coffee. Initially, its expense
restricted it to wealthy consumers, but the price
gradually dropped, until the 19th century, when
tea became as widely consumed as it is today.
 Strong tea served with lots of milk and sometimes
two teaspoons of sugar, usually in a mug.
 Earl Grey tea is a distinctive variation flavoured
with Bergamot. In recent years, tisanes and
speciality teas have also become popular.

32. Black tea
Earl Grey tea

33.  Introduced in the 17th century, coffee quickly
became highly popular by the 18th century.
 The coffee houses of London were important
literary, commercial and political meeting-places.
 Coffee is now perhaps a little less popular than in
continental Europe, but is still drunk by many in
both its instant and percolated forms, often with
milk (but rarely with cream).

34. Cappuccino Espresso
Frappuccino

35.  Hot chocolate and cocoa were promoted
by temperance campaigners in the 19th century,
and remain fairly popular.
Hot chocolate

36.  Dandelion and burdock was originally a lightly
fermented beverage similar to root beer. Later
versions were more artificially made and alcohol
free.
 Tizer and Lucozade are British carbonated
drinks, the latter marketed as an energy drink.
.

37. Lucozade
Dandelion and burdock

38.  England is one of the few countries where cask
conditioned beer is still a major part of the market.
 In Britain, "cider" always means an alcoholic
drink of fermented apple juice and is served by the
pint or half pint like beer.

39. Beer
Cider

40.  Wine often accompanies formal meals.
 By the late, 20th century wines from around the
world were available to the mass market.
 Mead, fermented honey, was popular in the Middle
Ages, but is now a curiosity.

41. Wine Mead