Bangers and Mash
"Succulent pork sausages with creamy mashed potatoes, with peas and carrots. Vegetarian sausages for the non–meat eaters."
Julie Craigs
Also suggested by Deborah Balcombe, Helen McKenna, Andrew Meara, Joanne Pegler and Erica Price.
Bath Chap
"Bath Chap was the name given to the conical-shaped cheek pieces of the pig's head, salted, smoked and coated with breadcrumbs after boiling."
Chris Carr
Bedfordshire Clanger
"A simply pastry pasty – two courses in one – meat in one end and fruit/jam in the other. Used as lunch for workers in the fields and the ladies in Luton's hat factories!"
Jean Young
Black Pudding
"A blood sausage held together with cereal (oatmeal, sometimes barley), onions and pork back fat."
Brenda Lane
Also suggested by Allan Ellis, George Grieve, Paul Kneen, Glen Neilson, Barbara Rayner and Hilary Reed
"Bury black pudding. Pig's blood, pork fat and spices in skin, which is then boiled."
Douglas J Pritchard
Boiled Beef and Carrots with Pease Pudding
Boiled beef in a thick beef stock with honey–glazed carrots and fresh pease pudding."
Julie Craigs
Burn Baby Burn (vegetarian)
"100g (4oz) onion, peeled and finely chopped
15ml (1tbsp) sunflower oil
50g (2oz) carrots, very finely chopped
35g (1½ oz) mushrooms, finely chopped
50g (2oz) red lentils
600ml (1pint) vegetable stock
25g (1oz) tinned red kidney beans, mashed
35g (1½ oz) ground peanuts
25g (1oz) ground hazelnuts
30ml (2 tbsp) shoyu (soy sauce)
15ml (1tbsp) lemon juice
7.5ml (1½ tsp) dried thyme
5ml (1tsp) dried rosemary
generous pinch cayenne pepper
7.5ml (1½ tsp) mixed spice
200g (8oz) fine oatmeal
freshly ground black pepper"
Lisa Day
Butter Pie
"A deep pie of potatoes, a little onion and lots of butter."
Elaine Reilly
|
