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British food

feature

Britain's food is one of the most controversial subjects going - foreigners can't resist having a go at our stodgy pies and gloopy soups but most Brits can't go two weeks in another country without searching out a traditional fry up or plate of egg and chips.

The UK's cuisine has always relied heavily on what ingredients are available at what time and is mostly made up of hearty fare which reflects the seasons and regions as well as religious holidays - much of our well known food is related to Christianity, think hot cross buns or plum pudding. Throughout history different cultures have affected British cuisine, from the French influence of Norman times to the spices of the colonies and the international delicacies of immigrants from the last one hundred years.

Throughout England, Wales, Scotland and Ireland cheese rules supreme with just about every area producing its own world famous variety, while regional specialities such as the Cornish pasty, the Lincolnshire sausage, Scottish haggis and Lancashire hotpot are favourites all over. Many of these were invented out of necessity, to use up unwanted ingredients, warm a worker on a cold day or to keep fresh over a course of months.

The reputation for bad cooking probably dates back to the days of rationing in the 40s and 50s when luxuries such as sugar and butter were in short supply and we were forced to keep food so simple it was almost inedible - dishes had to be concocted from mutton or pigs trotters and a few potatoes would have to last a month. It took many years to recover from the rationing mentality and many of our parents or grandparents knew no other way to cook.

However, since the 80s and 90s Britain has renewed its interest in food and not only are we sampling more exotic foreign dishes, we're having another go at those traditional dishes, now made with simple organic ingredients and using traditional methods. The likes of steak and kidney pudding, shepherd's pie and that good old fry up never left our kitchen and are constantly being adapted to suit modern tastes, bangers and mash are a gastropub staple and the likes of Delia Smith and Hugh Fearnley Whittingstall can't resist an opportunity to tell us how to put a toad in the hole or fashion a decent faggot.grandpa would be proud!


Shepherd's Pie

Even better reheated the next day, the use of good quality meat and a tin of baked beans (Heinz, naturally) make this the ideal Brit-dish.

1lb lamb steak chopped to very small pieces/minced lamb (you can also substitute minced beef for a cottage pie or lentils)
1 medium onion, diced
2lb white potatoes, boiled and mashed with little butter and milk - this can be done while the meat browns
1 tbsp vegetable oil
1tbsp parsley
1tsp thyme
275ml lamb stock (can substitute beef or veg)
1 tbsp tomato puree
1 can baked beans (half juice drained)
handful of grated cheddar
1 tomato, sliced

Heat the oil in a frying pan fry the onions and brown the meat before draining off the fat.

Add the herbs and gradually stir in the stock, tomato puree and finally the baked beans. Turn the heat right down and allow to gently simmer for around 30 mins or until the stock is reduced. In the meantime preheat the oven to 200C

Transfer the meat to a casserole dish, spoon the mashed potato on top and smooth out with a fork. Sprinkle on the grated cheese and arrange the tomato on top.

Place in the oven and cook for around 25-30 mins or until the top begins to crisp.


Laura Heaps, MyVillage 25th October




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