Today, British cuisine is an eclectic mix of global influences, but there are plenty of traditional dishes that are still weekly classics for many families across the UK. You probably won’t fancy these 18 foods, which are full of surprises, including interesting ingredients and odd textures.
Jellied Eels
Originating in the East End of London, jellied eels are made by boiling chopped eels in stock, which is then cooled so it sets like a jelly. Usually served cold, this dish is commonly found in pie and mash shops. According to the Guardian, “Eels became a popular food in London during the 18th century.”
Black Pudding
Black pudding is a type of blood sausage that is popular throughout the UK and Ireland. It is made from pork blood, pork fat, and oats and is traditionally served as part of a full English breakfast. British people have varying opinions of the dish, with many people avoiding it because of the main ingredient.
Marmite
Known for its ‘love it or hate it’ reputation, marmite is a thick spread made from yeast extract. It has a unique, salty taste that is often used on toast, in sandwiches, or to add flavor to big, comforting dishes. It is a byproduct of the beer brewing industry and is packed full of B vitamins.
Laverbread
Despite the name, laverbread is actually not bread at all. The Welsh delicacy is a type of seaweed that is boiled and minced into a paste before being rolled in oatmeal and fried. It is traditionally served at breakfast with bacon and cockles.
Spotted Dick
Spotted dick is a traditional steamed pudding containing dried fruits, and it is often served warm with custard. Although the origins of the name are debated, the BBC says, “The ‘spotted’ part is due to the raisins or currants studded all over it. The word ‘dick’ is said to have denoted a plain pudding.”
Kippers
Kippers are a traditional breakfast food throughout the UK, often served on toast. The dish consists of whole herring fish that is filleted, salted, and smoked over wood chips. This process gives it a distinct smoky taste and yellow color. Although it is not as popular as it once was, the oily fish is a healthy option full of omegas.
Savory Ducks
Particularly popular in the Midlands and South Wales, “savory ducks” are made from off-cuts of pork meat and offal, which are minced and mixed with breadcrumbs and herbs. Traditionally, they are served with peas, mashed potatoes, and a rich gravy for a hearty meal.
Haggis
Haggis is Scotland’s national dish, and Visit Scotland says it is “often served with the classic sides of bashed neeps and mashed tatties (that’s Scots for turnip and potatoes).” The dish contains minced offal, onion, oatmeal, spices, and salt, which are then encased in the stomach of a sheep.
Pork Pies
Hot water crust pastry is filled with minced pork and pork fat for a flavorful pie. Often made in miniature versions, they are a popular picnic snack that is served cold and topped with a dollop of English mustard. The pie varies across different areas, the most famous of which is the Melton Mowbray pork pie.
Stargazy Pie
According to Atlas Obscura, “The dish is said to have originated in honor of the night that Tom Bawcock, a 16th-century Mousehole folk hero, sailed out to fish, despite dangerous storms.” The pie contains eggs, potatoes, and sardines, which are positioned so that their heads poke out of the crust, as though they are stargazing.
Toad in the Hole
Toad in the hole is a much-loved comfort food throughout the UK, as it’s cheap to make but filling after a long day at work. The dish is made by baking sausages in a Yorkshire pudding batter, which rises around the sausages as it cooks. It is often served with onions, gravy, and vegetables.
Bubble and Squeak
Often made on a Monday with the leftovers from a Sunday roast, bubble and squeak is made using cooked potatoes and cabbage, which are chopped, mixed together, and fried until hot and a bit crispy. It gets its name from the sound it makes while cooking, and it is usually served with cold meats or bacon.
Pease Pudding
This is a savory dish that is made from boiled yellow split peas that are seasoned with herbs and spices and slow-cooked to create a creamy, porridge-like consistency. It’s often served alongside ham or sausages and is most commonly seen in the northeast of England.
Brawn
Sometimes known as ‘head cheese,’ this dish actually contains no dairy at all. Brawn is made from the head of a pig or calf, which is cooked in stock and then cooled so that it sets into a jelly. This is sometimes served alongside bread and pickles as part of a charcuterie board.
Scotch Eggs
Popular on picnics and in British pubs, scotch eggs are hard or soft-boiled eggs that are encased in sausage meat, coated in breadcrumbs, and baked or deep fried until crispy. You’ll often find miniature versions in grocery stores, and many places have adapted to create a vegetarian version.
Tripe
Tripe is a form of offal that was once a popular dish across the UK. The meat is the stomach lining of various animals, but usually, you’ll find beef tripe. While it is a lot less common in British households now, it was once a lifeline for poor families who wanted cost-effective and nutritious sources of protein.
Bedfordshire Clanger
A Bedfordshire clanger is a unique pastry that was created in the county of Bedfordshire, in the east of England. It was designed as a fully portable meal for those who worked long days on farmyards and contains a savory filling at one end (usually meat and vegetables) and a sweet filling at the other (such as fruit jam or custard).
Piccalilli
A British take on the classic pickles in South Asian cuisine, piccalilli features chopped cauliflower, onion, and gerkins, which are seasoned with mustard and turmeric. These spices create a bright yellow color, which is distinctive to this pickle. You’ll often find it served as an accompaniment alongside cold meats and cheeses.
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