Top 3 British Food - By: Philbert Manalo

British cuisine has been known for its specific cooking traditions and practices associated with the United Kingdom. It has also been traditionally limited in its traditional recognition to the "full breakfast" and the "Christmas dinner". Nowadays, British food has evolved as there have also been some influences from other cultures.
Below are some of the top great British dishes known around the world:
1. Roast Beef and Yorkshire pudding
The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first. The Yorkshire pudding is made from batter and usually served with roast beef and gravy.
2. Fish and chips
This dish remains very popular in the UK and in areas colonized by British people in the mid 19th century. This typically consists of battered (or sometimes breadcrumbed) fish (traditionally cod or in Australia, flake, but sometimes haddock or plaice), which is deep-fried and accompanied by deep-fried 'slab-cut' chips.
3. Shepherd's pie
Shepherd's pie, also known as "cottage pie" is one of the most widely known British dishes. The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor. The term "shepherd's pie" did not appear until 1877, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. This dish is a meat pie with a crust of mashed potato.
Popular British food also includes the Sunday roast, bangers and mash, welsh cakes and many more but these three serves as some of the most widely known and appreciated British dishes around the world.

Article Source :

Author Resource :