List of English dishes

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 Empire and as a result of post-war immigration.Panayi, Panikos (2010 ) Spicing Up Britain. London: Reaktion Books. Dickson Wright, Clarissa (2011) A History of English Food. London: Random House. .

Ingredients that might be used to prepare these dishes, such as English vegetables, cuts of meat, or cheeses do not themselves form part of this list.

English dishes Name Image First known Savoury/Sweet Region of origin Description Balti 1970s Savoury Birmingham A type of curry served in a thin, pressed-steel wok called a balti bowl. Bangers and mash Savoury National Mashed potatoes and sausages, sometimes served with onion gravy or fried onions. Sausages date to 410 at the latest, while potatoes are from the Americas and were not introduced to Europe until the 16th century. Beans on toast Savoury National Tinned baked beans, heated, on toasted sliced bread. Bedfordshire clanger 19th century Savoury and sweet Bedfordshire Suet crust dumpling with a savoury filling one end, sweet filling the other. The savoury filling is usually meat with diced potatoes and vegetables. The sweet filling can be jam, cooked apple or other fruit. Beef Wellington 1939Dickson Wright, Clarissa, and Scott, Johnny "Sunday Roast" Kyle Cathie Limited, 2006, p26. Speculates name is from the city in New Zealand. Savoury National Beef cooked in a pastry crust Black peas Savoury Lancashire Purple podded peas soaked overnight and simmered until mushy Black (blood) pudding 800BC (in The Odyssey) Savoury National Blood sausage Bubble and squeak Savoury National Fried mashed potato with cabbage; often made from leftovers Cauliflower cheese Savoury National Cauliflower in a thick cheese sauce China chilo Victorian Era Savoury Stewed with onions, peas and lettuce, mutton is served in a dish surrounded by a border of rice. Cobbler 19th century, perhaps earlier Savoury or Sweet National Fruit or savoury (e.g. beef) filling, covered with a scone mixture and baked Cottage pie 1791 Savoury National Beef or occasionally other meat, minced or in pieces, with mashed potato crust Cumberland sausage Savoury Cumberland Long sausage Deviled Egg 16th century Savoury National Devilled kidneys Savoury National Lamb’s kidneys cooked in a spiced sauce. Faggots 1851Oxford English Dictionary, citing Henry Mayhew. Savoury Midlands Meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. Fish and chips 1870 approx.Panayi, 2010. Pages 16–17 Savoury National White fish fillets in batter (or egg-and-breadcrumbs), deep fried with thick cut chips of potato. Full English breakfast 1861Dickson Wright, 2011. Page 284 Savoury National A selection of fried foods such as sausages, bacon, eggs, mushrooms, bread, tomatoes; options include kippers, baked beans Game pie Savoury National Hot water crust pastry filled with savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game. Groaty pudding 1805 Savoury Black Country Soaked groats, beef, leeks, onion and beef stock which are baked together at a moderate temperature for up to 16 hours. Hog's pudding Savoury Devon, Cornwall Hot cross bun 1361 Sweet Hertfordshire Jellied eels Savoury East End of London Kippers Savoury National Smoked split herrings Lancashire hotpot Savoury Lancashire Meat stew with carrots, potatoes, onions Lincolnshire sausage Savoury Lincolnshire Liver and onion/Liver and bacon Savoury National Macaroni cheese 1769 Savoury Northern England A pasta dish of macaroni covered in cheese sauce. Panackelty Savoury Sunderland Slow-baked meat and root vegetables Parmo Savoury Middlesbrough Chicken or other cutlet in breadcrumbs Pasty 13th century Savoury Cornwall, National Pastry shell filled with meat and potatoes Pease pudding Savoury North East Split peas or lentils cooked until soft and thick Pie and mash Savoury East-End, National Ploughman's lunch 1950s Savoury National Typical British lunch consisting of bread (normally buttered), cheese, onion, and sometimes pickle. Pork pie 1780s Savoury Melton Mowbray, National Cylindrical pie filled with pork and meat jelly Potted shrimps 19th century or earlier Savoury Lancashire (Morecambe Bay) Shrimps preserved under melted butter Rag pudding Savoury Lancashire (Oldham) Minced meat with onions in a suet pastry, which is then boiled or steamed. Scouse 1706lobscouse in Merriam-Webster Savoury Liverpool and other seaports, from Northern Europe Lamb or beef stew with potatoes, carrots and onions, cf Norwegian lobscouse Scotch Egg Savoury National A boiled egg which is wrapped in sausage, then breadcrumbs and deep fried Shepherd's pie Savoury National Baked pie made with minced lamb or beef and a topping of mashed potatoes Stargazy pie 20th century Savoury Cornwall Fish pie with sardines poking out of the piecrust, pointing upwards, as if looking at the stars Steak pie 1303 citing Oxford English Dictionary Savoury National Beef and gravy in a pastry shell. Can also include ingredients such as ale, kidney, oysters, potato and root vegetables Steak and kidney pie Savoury National Beef, kidneys and gravy in a pastry shell. Steak and kidney pudding 1861 Savoury National Suet pudding filled with pieces of beef and kidney in thick gravy Steak and oyster pie, See Steak pies Stottie cake Savoury North East England Heavy flat bread Suet pudding 1714 Savoury or sweet National Steamed pudding made with flour and suet, with meat or fruit mixed in Sunday roast 18th century Savoury National Roast beef 1700s, Yorkshire pudding (1747), roast potatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom. Roast lamb with mint sauce Savoury National Roast pork with apple sauce Savoury National Toad in the hole 1747;Glasse, Hannah (1747) The Art of Cookery has "pigeons in a hole". 1788Richard Briggs (1788) The English Art of Cookery has "Toad in a Hole", page 175 1891(Artusi, Pellegrino (1891) La scienza in cucina e l'arte di mangiare bene has "toad in the hole". Savoury National Sausages cooked in a tray of batter Welsh rarebit Savoury National Melted cheese on toast Yorkshire pudding 1747 Savoury Yorkshire, National Souffle batter baked in very hot oven. Apple pie 1390The Forme of Cury, XXIII. "For to Make Tartys in Applis". England, c. 1390 Sweet National A pie crust, whether all round or only on top, with a filling of sweetened apple Arctic roll Sweet National Bakewell tart 20th century Sweet Derbyshire Pastry shell filled with almond-flavoured sponge cake on a thin layer of jam. Developed from 1826 Bakewell pudding Banoffee pie Sweet Hungry Monk Restaurant, East Sussex Pastry shell filled with bananas, cream and toffee Battenberg cake Sweet National Bread and butter pudding Sweet National Butterscotch tart Sweet National Christmas pudding Sweet National Eccles cake 1793 Sweet Greater Manchester Flaky pastry with butter and currants Eton mess 19th century Sweet Berkshire (Eton College) Eve's pudding Sweet National Fool Sweet National Gypsy tart Sweet Kent Cornish Hevva Cake Sweet Cornwall Jam roly-poly Sweet National Jam tart Sweet National Knickerbocker glory 1920s Sweet National; possibly from New York Ice cream sundae in a tall glass, often with nuts, fruits, meringue, and chocolate sauce; served with whipped cream and a glacé cherry Lardy cake Sweet Southern England Madeira cake Sweet National Mince pie 1624 Sweet National Usually small pastry shells filled with sweet mincemeat; since Early Modern times actual meat omitted Parkin Sweet Yorkshire Pound cake Sweet National Queen of Puddings Sweet National Saffron cake Sweet Cornwall Scone Sweet National Small bread-like cakes often with raisins Spotted dick 19th century Sweet National Pudding with suet pastry and dried vine fruits, usually served with custard Sticky toffee pudding Sweet National Summer pudding Sweet National Sussex pond pudding Sweet Syllabub Sweet National Cold dessert made with cream, alcohol and sugar, often with citrus flavouring Trifle Sweet National Cold dessert with varied ingredients, often sponge fingers and fortified wine, jelly, custard, and whipped cream, usually in layers Treacle tart Sweet National Pastry shell filled with thick sweet treacle mixture Victoria sponge cake Sweet National

List of English dishes

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